Word: bonduel
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Dates: during 2000-2009
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...PARIS, FRANCE Crash Diet Wrapped in a brown apron as he greets visitors with a warm, booming voice, François Bonduel owns the kind of Parisian restaurant beloved by tourists and locals alike. But these days - with the euro still strong and economies seizing up around the globe - the foreign visitors that typically make up a third of Bonduel's clientele have been thinning out and spending less. To make matters worse, many French visitors to his restaurant, Au Bon Saint-Pourçain - a stone's throw from the Saint-Sulpice church in Paris' tony sixth arrondissement...
...With 20 years of work and savings under his belt, Bonduel, 57, feels he'll be able to ride out a bad patch. But he acknowledges that his guests' more modest outlays have forced some changes on him. "For the first time ever, I closed the restaurant in August and went on vacation because no one was coming to eat," says Bonduel. "I do the cleaning myself, and we've stopped sending the tablecloths out for laundering and pressing to save money. I also had to let one of the cooks go ... We'll be fine, but we are having...
...alone. That wave of failure may well rise as newcomers to the sector who relied on credit to get started find themselves stretched to make their payments as revenues slump. "If I were 30, starting out with loans to reimburse, I'd be in big trouble," says Bonduel, relieved that most of his clients are residents of his restaurant's affluent neighborhood. "I'm fortunate things for me are only tight, rather than untenable...
With 20 years of work and savings under his belt, Bonduel, 57, feels he can ride out the economic storm. But he acknowledges that his guests' more modest outlays have forced some changes on him. "For the first time ever, I closed the restaurant in August and went on vacation because no one was coming to eat," says Bonduel. "I do the cleaning myself, and to save money we've stopped sending the tablecloths out for laundering and pressing. I also had to let one of the cooks go ... We'll be fine, but we're having to tighten...
...first half of 2008. That wave of failure may well rise as newcomers who relied on credit to get started find themselves stretched to make their payments as revenues slump. "If I were 30, starting out with loans to reimburse, I'd be in big trouble," says Bonduel, relieved that most of his clients are residents of his restaurant's affluent neighborhood. "I'm fortunate things for me are only tight, rather than untenable." - by Bruce Crumley...