{"id":243625,"date":"2026-09-08T08:49:22","date_gmt":"2026-09-08T08:49:22","guid":{"rendered":"https:\/\/www.europesays.com\/be-fr\/243625\/"},"modified":"2026-09-08T08:49:22","modified_gmt":"2026-09-08T08:49:22","slug":"des-tensions-de-tresorerie-assez-importantes-les-restaurants-fernand-obb-en-difficulte-financiere","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/be-fr\/243625\/","title":{"rendered":"\u00ab\u00a0Des tensions de tr\u00e9sorerie assez importantes\u00a0\u00bb: les restaurants Fernand Obb en difficult\u00e9 financi\u00e8re"},"content":{"rendered":"

\u00ab\u00a0Plus wallon qu’\u00e0 Blankenberge ou \u00e0 Nieuport\u00a0\u00bb et de taille \u00ab\u00a0interm\u00e9diaire\u00a0\u00bb : \u00e0 Coxyde, \u00ab\u00a0il y a de l’ambiance\u2026 mais pas trop\u00a0\u00bb<\/a><\/p>\n

\u00ab\u00a0C’est une demande volontaire de notre part, en vue de sauver l’emploi et l’entreprise, et pour continuer \u00e0 avancer avec la marque\u00a0\u00bb, a-t-il \u00e9voqu\u00e9. Il a \u00e9galement ajout\u00e9 qu’il est actuellement tr\u00e8s compliqu\u00e9 pour les restaurateurs de survivre dans l’Horeca. Avec des charges sociales \u00ab\u00a0beaucoup trop lourdes\u00a0\u00bb, Fernand Obb se sent accul\u00e9 par l’ONSS.<\/p>\n

\u00ab\u00a0Nous employons des membres du personnel qui nous sont fid\u00e8les depuis sept ou huit ans. Nous valorisons leur exp\u00e9rience et nous ne comptons pas nous s\u00e9parer d’eux\u00a0\u00bb, a pr\u00e9cis\u00e9 C\u00e9dric Mosbeux en expliquant que la masse salariale de ses employ\u00e9s a fortement augment\u00e9.<\/p>\n

Les prix en \u00e9volution constante<\/p>\n

Dans ce contexte financier compliqu\u00e9, impossible de ne pas \u00e9voquer les co\u00fbts en augmentation pour les restaurateurs. \u00ab\u00a0Le prix du b\u0153uf a augment\u00e9 de 30% en quelques mois. Le prix des crevettes est revenu \u00e0 la normale mais elles co\u00fbtaient le double ou le triple il y a deux ans. Nos fournisseurs adaptent leur prix de semaine en semaine. Mais nous ne pouvons pas faire pareil dans nos menus.\u00a0\u00bb<\/p>\n

Difficile donc pour un restaurateur qui travaille avec des produits locaux et ne souhaite pas faire de compromis sur la qualit\u00e9, de r\u00e9percuter les prix du march\u00e9 sur son menu… r\u00e9sultat les marges fondent. Et le restaurateur n’est pas le seul \u00e0 subir le contexte \u00e9conomique<\/a> g\u00e9n\u00e9ral, le consommateur, lui aussi, voit ses d\u00e9penses notamment c\u00f4t\u00e9 sortie. \u00ab\u00a0Nous avons connu une petite baisse de fr\u00e9quentation. Mais surtout les clients font plus attention \u00e0 ce qu’ils consomment. L’addition moyenne diminue.\u00a0\u00bb<\/p>\n

Suite \u00e0 ce contexte, Fernand Obb se concentre sur le resto historique \u00e0 Saint-Gilles et sur le nouvel \u00e9tablissement ouvert \u00e0 Anvers en d\u00e9but d’ann\u00e9e, qui conna\u00eet \u00ab\u00a0de bons d\u00e9buts\u00a0\u00bb selon C\u00e9dric Mosbeux. Il a \u00e9galement \u00e9voqu\u00e9 les accords avec ses partenaires financiers et ses fournisseurs.<\/p>\n

Voici o\u00f9 trouver la meilleure croquette aux crevettes bruxelloise<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"\u00ab\u00a0Plus wallon qu’\u00e0 Blankenberge ou \u00e0 Nieuport\u00a0\u00bb et de taille \u00ab\u00a0interm\u00e9diaire\u00a0\u00bb : \u00e0 Coxyde, \u00ab\u00a0il y a de…\n","protected":false},"author":2,"featured_media":243626,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[2],"tags":[1487,12,13,18,17,11775,42504,8498,1557,9006,15679,7008,1963,1558,4761,4762,4763,4764,4765,15470,772,35525,4768,26039,76158,20137,1634,4893,399,2474,8508,1976,1979,4775,7481,46397,76159,46010,6891,1984,1243,4025,1986,1564,1988,35529,1511,76160,8514,2492,4785,26967,2655,6335],"class_list":["post-243625","post","type-post","status-publish","format-standard","has-post-thumbnail","category-belgique","tag-background","tag-be","tag-be-fr","tag-belgique","tag-belgium","tag-board","tag-buffet","tag-cafeteria","tag-chef","tag-choice","tag-clean","tag-commercial","tag-cook","tag-cooking","tag-cuisine","tag-culinary","tag-delicious","tag-dinner","tag-dish","tag-diversity","tag-food","tag-fried","tag-garnish","tag-german","tag-ham","tag-hamburger","tag-hand","tag-hotel","tag-industry","tag-interior","tag-job","tag-kitchen","tag-meal","tag-meat","tag-menu","tag-orders","tag-plates","tag-potatoes","tag-preparation","tag-preparing","tag-profession","tag-professional","tag-recipe","tag-restaurant","tag-sauce","tag-sausage","tag-service","tag-soup","tag-staff","tag-table","tag-tasty","tag-waiter","tag-white","tag-work"],"share_on_mastodon":{"url":"","error":"Validation failed: Text character limit of 500 exceeded"},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/be-fr\/wp-json\/wp\/v2\/posts\/243625","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/be-fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/be-fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/be-fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/be-fr\/wp-json\/wp\/v2\/comments?post=243625"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/be-fr\/wp-json\/wp\/v2\/posts\/243625\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/be-fr\/wp-json\/wp\/v2\/media\/243626"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/be-fr\/wp-json\/wp\/v2\/media?parent=243625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/be-fr\/wp-json\/wp\/v2\/categories?post=243625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/be-fr\/wp-json\/wp\/v2\/tags?post=243625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}