VIDEO. Anti-crisis menus: the magic formula?

Starter-main-dessert for 10 euros… The formula seems difficult to maintain, and yet, more and more restaurateurs are adopting the "anti-crisis menu." A constant battle against the high cost of living. In France, our shopping basket has increased by more than 13% in two years. One in two French people say they eat less well than before, and one in five say they no longer go to restaurants. For these restaurateurs, the anti-crisis menu is often the last card to play to revive their business, which has been undermined by the purchasing power crisis and the Covid years. In 2023, 7,000 restaurants closed their doors.

In Nancy, Jérôme implemented this formula in March 2025 to emerge from the turmoil that led him to lay off 40% of his staff. But since introducing the anti-crisis menu, he's seen a new clientele arrive, families on Wednesdays, retirees too. But to achieve this feat of a homemade formula concocted down to the gram and cent, he has formed partnerships with his suppliers to tighten costs and bring them along for the ride.

In Breuilaufa, Haute-Vienne, Carine's inn has become the heart of this village of just over 100 inhabitants. To stay open, she had the bright idea of ​​opening her menu to the most isolated by serving them in their homes. €10.50 for the full menu, book in advance or subscribe. Is this the magic formula? Above all, it's a constant effort to find the best prices between short dates, promotions, and clearance sales, but also in the kitchen, to show off her imagination.

While restaurateurs are beginning to position themselves in this niche, some online apps have been occupying the "eat cheaper" space for some time. For ten years, the Phenix platform has been connecting restaurateurs and subscribers to benefit from unsold items. After the first service, with slightly staggered hours, there's the possibility of having a complete meal at 50% of the original price. For the past two years, more and more restaurants have been knocking at the door to join the program, a way to limit losses.

A report by Marion Cieutat and Violène Vétillard , broadcast in " Envoyé spécial " on June 19, 2025.

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