Destaca especialment el paper dels Grands Buffets com a innovador social …<\/strong><\/p>\n“Des dels anys noranta, Louis Privat ha estat implementant una pol\u00edtica pionera. Primer va abordar el sobreendeutament concedint pr\u00e9stecs sense interessos als seus empleats en dificultats. “Aquesta \u00e9s la mesura de la qual estic m\u00e9s orgull\u00f3s”, assegura.<\/p>\n
A aix\u00f2 li van seguir la introducci\u00f3 d’un pla de participaci\u00f3 en els beneficis el 1992 i la setmana de 35 hores el 1998. L’empresa tamb\u00e9 s’enorgulleix de contractar nom\u00e9s empleats fixos i d’oferir un salari m\u00ednim mensual de 2.000 \u20ac nets, havent pagat el 100% dels salaris durant la crisi de la Covid i augmentant el poder adquisitiu dels seus empleats en un 30% el 2022 gr\u00e0cies a la participaci\u00f3 en els beneficis. “Era el moment ideal per posar fi al maltractament econ\u00f2mic dels treballadors dels restaurants”, diu Louis Privat, que ho compensa augmentant el preu dels seus men\u00fas en un 30%. L’\u00faltima innovaci\u00f3 social: des de l’1 de maig de 2025, els ma\u00eetres d’hotel i els xefs de rang de Les Grands Buffets treballen 3,5 dies a la setmana amb 3,5 dies de descans, sense reducci\u00f3 de sou.”<\/p>\n
…i sobre el motor econ\u00f2mic de l’establiment:<\/strong><\/p>\n“Nom\u00e9s l’establiment, que s’ha convertit en una destinaci\u00f3, genera visites de 2,5 dies a la regi\u00f3. Mentre que el 30% de la clientela prov\u00e9 d’Occit\u00e0nia, el 56% arriba de la resta de Fran\u00e7a i el 14% de l’estranger. Aquests fluxos de visitants es tradueixen en estades d’hotel i allotjament i beneficien la resta de l’ecosistema, des dels restaurants locals fins al mercat cobert de Narbona i les botigues.”<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Bruna Basini elogia els Grands Buffets al diari Les Echos: “Campions del bufet d’alta gamma… ara el restaurant de tots els superlatius”. Destaca especialment el paper dels Grands Buffets com a innovador social … “Des dels anys noranta, Louis Privat ha estat implementant una pol\u00edtica pionera. Primer va abordar el sobreendeutament concedint pr\u00e9stecs sense interessos […]<\/p>\n","protected":false},"author":6,"featured_media":8461,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[36],"tags":[],"class_list":["post-8561","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-premsa"],"acf":[],"yoast_head":"\n
Les Echos - Les Grands Buffets<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lesgrandsbuffets.com\/ca\/premsa\/les-echos\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les Echos - Les Grands Buffets\" \/>\n<meta property=\"og:description\" content=\"Bruna Basini elogia els Grands Buffets al diari Les Echos: “Campions del bufet d’alta gamma… ara el restaurant de tots els superlatius”. Destaca especialment el paper dels Grands Buffets com a innovador social … “Des dels anys noranta, Louis Privat ha estat implementant una pol\u00edtica pionera. 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