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In Trégunc, the announcement of the closure of the pizzeria La Main à la Pâte resonates like a tragedy for the many fans of the pizzaiolo Cyrille Auffret. Barely ten days after his title of world champion in Menton, this brutal realization casts a shadow over deserved successes and shared moments of joy. His passion for pizza and dedication have long delighted the food lovers of the region.

Why is Cyrille Auffret closing his pizzeria after a world success?

In Trégunc, the news of the closure of the pizzeria La Main à la Pâte surprised many customers, especially after Cyrille Auffret was crowned world champion of pizza in Menton. Indeed, just ten days after this achievement, the pizzaiolo announced on social media the permanent closure of his establishment. Despite a loyal clientele, the restaurant faced financial difficulties. Problems with pizza vending machines were cited as the main reason, leading to a decline in sales and rendering the situation unsustainable.

Cyrille and his wife, Marie, had managed to create a warm atmosphere at their pizzeria since its opening in February 2020. Their customers were captivated by the quality of their dishes, but the challenges they faced with the vending machines caused them great distress. In his message on social media, Cyrille expresses his gratitude to his customers for their unwavering support, but admits that emotion prevented him from expressing himself in more detail.

What are the impacts of the closure of the pizzeria on the local community?

The closure of this passionate establishment has significant repercussions on the local landscape in Trégunc. This restaurant was a gathering place, and its absence will be felt. Indeed, many customers relied on the pizzeria for their evenings with friends and family meals. The friendliness of such a place plays a central role in the social life of the residents. Without this landmark, several questions arise about the continuity of shared moments around pizza.

• What will be the new meeting place for the residents?
• How will this absence affect other local restaurateurs?
• Will customers turn to other dining options?

What goals did Cyrille and Marie have for their pizzeria?

When Cyrille and Marie opened their pizzeria, their ambitions were clear. The couple wanted not only to offer delicious pizzas but also to showcase local and seasonal ingredients. They aspired to create a warm atmosphere where customers would feel at home. This desire to share their passion for gastronomy guided their choices from the beginning, and their success at the World Pizza Trophy only reinforced this ambition.

The couple had replicated this model in several investments, particularly in vending machines. Unfortunately, these machines, deemed unreliable, contributed to the financial instability of the establishment, demonstrating the consequences of strategic business choices. Despite these setbacks, Cyrille hopes to reinvent himself: “We tried, but the results were not up to expectations”.

What challenges do restaurateurs face?

The challenges faced by Cyrille and Marie are far from isolated. Many restaurateurs are fighting against similar obstacles. The pandemic has profoundly affected the restaurant industry, and rising operational costs add to this struggle. The significance of vending machines that do not function as expected has also led to significant losses. It is crucial for restaurateurs to manage their business model effectively to protect themselves from these unforeseen circumstances.

• How to effectively manage relationships with suppliers?
• What are the alternatives to build a loyal customer base?
• How to ensure continuity of services in times of crisis?

What lessons can be learned from Cyrille Auffret’s experience?

The misadventures of Cyrille and Marie raise a fundamental point: the need to adapt business choices to the market. Their experience illustrates the fragility of a business in the face of external factors, like the vending machines, which they initially saw as an opportunity for growth. Returning to basics, with a more direct management of customer relationships, could be a way to bounce back. Cyrille mentioned in his message that he is now looking for solutions with his family to consider the future.

Restaurateurs often have to make tough decisions and adjust their models according to market evolution and demand. The changing expectations of customers can also benefit those who know how to listen to them and innovate continuously. The pursuit of an authentic connection with customers, like the one Cyrille has always desired, is a valuable asset.

The closure of the pizzeria “La main à la pâte” in Trégunc, following Cyrille Auffret’s resounding victory at the World Pizza Trophy, represents a great loss for the local community. The residents appreciated the quality of the artisan pizzas prepared by this talented craftsman, who had managed to forge a loyal clientele since the opening of his establishment.

Despite the exceptional success that crowned his efforts, Cyrille faced unexpected challenges. The vending machines that had been introduced to grow his business became a real burden, compromising his profitability. In his emotional message posted on social media, he expressed regrets about this business decision that ultimately led to the closure of his restaurant.

More than just a dining place, the pizzeria was a meeting point for friends and families, a place to create memories around tasty dishes. Customers can now cherish the memories of their time spent in this iconic establishment, which, despite its end, will remain etched in the hearts of those who frequented it.