Casino restyles "independent" cafeteria chain | RetailDetail

Casino restyles "independent" cafeteria chain

French supermarket chain Casino has launched its first restyled “A la bonne heure” restaurant in Avignon; the start of a five year plan to give all 130 cafeterias a makeover.

 

The right time for some food

It is remarkable that Casino removes its own name from the “A la bonne heure” (At the right time) restaurants, but this is “because apparently 'Casino' makes people think of supermarkets – not of restaurants”, according to CEO Hervé Percherel, who would neither confirm nor deny that this name change is a first move towards a possible sale of the restaurants.

Casino aims at two separate groups in its new formula: those are looking for fast food and those looking for a bit more time to eat and drink. The two sides will be clearly distinct through use of colour and interior.

 

Reducing the surface, not expanding the prices

Because of the use of relatively expensive materials, Casino has chosen to reduce the available floor space from 900 to 600 m²; the rest will be rented out to compensate for the restyling cost of a million euro. This concept will also be used in other large cafeteria. The added luxury will not be added to the bill: “Customers who eat in the restaurant, will pay around 10 euro”, says Pecherel, “whereas customers who opt for take away, will pay only 4,5 euro.”


French supermarket chain Casino has launched its first restyled “A la bonne heure” restaurant in Avignon; the start of a five year plan to give all 130 cafeterias a makeover.

 

The right time for some food

It is remarkable that Casino removes its own name from the “A la bonne heure” (At the right time) restaurants, but this is “because apparently 'Casino' makes people think of supermarkets – not of restaurants”, according to CEO Hervé Percherel, who would neither confirm nor deny that this name change is a first move towards a possible sale of the restaurants.

Casino aims at two separate groups in its new formula: those are looking for fast food and those looking for a bit more time to eat and drink. The two sides will be clearly distinct through use of colour and interior.

 

Reducing the surface, not expanding the prices

Because of the use of relatively expensive materials, Casino has chosen to reduce the available floor space from 900 to 600 m²; the rest will be rented out to compensate for the restyling cost of a million euro. This concept will also be used in other large cafeteria. The added luxury will not be added to the bill: “Customers who eat in the restaurant, will pay around 10 euro”, says Pecherel, “whereas customers who opt for take away, will pay only 4,5 euro.”


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