They bloom when the sun comes out on a large number of beaches on the French coast, bars and beach huts have become a must for a good summer holiday. In addition to enjoying the joys of sunbathing and swimming, they offer us the opportunity to cool down over a drink and eat, right on the sand, at the edge of the water's edge. You too, you think that the beach in summer is so much fun that making it your workplace could be perfect? There are many things to consider before embarking on this exciting adventure and many pitfalls to avoid and rules to follow. For example, if you are selling food, at least one of the staff members must have completed HACCP food hygiene training.
The beach concession, a key element in the installation of a beach hut or bar
Before starting to open a hut or beach bar, it is important to keep in mind the regulations in force in this area. Beaches belong to the public maritime domain. To create its small business on the sand, a public inquiry must be conducted, following which the beach will be the subject of a concession by the State through a prefectoral decree. It may be granted to the municipality, the metropolis and, in some cases, to another concessionaire. They then undertake to develop, operate, maintain and secure the site in compliance with safety rules and environmental constraints. It is then that an operating agreement will be set up between the municipality, the metropolitan area or the concessionaire and a subcontractor who may be a legal person governed by public or private law or a natural person (restaurant owner, beach operator, shopkeeper, etc.). The operator, who must imperatively carry out an activity related to the beach, undertakes to allow the free and unrestricted use of the beach and to contribute to the preservation of the site. Indeed, under no circumstances should the straw hut or bar damage the coastline. It should also be noted that a concession may not exceed 12 years and that the activity may not last more than 6 months in the year. It can last up to 8 months in some classified stations, or even year-round, but under certain conditions.
Pitfalls to avoid if the project is to be a success
Wanting to work on the beach is very tempting, but before starting administrative procedures, it is important to avoid some pitfalls in order to optimize your chances. Wanting to work on the beach is very tempting, but before starting administrative procedures, it is important to avoid some pitfalls in order to optimize your chances of success. You can fall in love with any beach on the French coast, but you should know that as a seasonal activity, the bar or beach hut will attract crowds if the area is very sunny. It is therefore preferable to choose a region with a high level of sunshine, as is the case on the Mediterranean coast, as well as to favour highly frequented municipalities. It is also important to ensure that the water and electricity connection is not too complicated. Getting into big jobs is always challenging. You will also surely pay a lot of attention to the decoration of the place, so that it makes the customers want to stay there. Do not choose the equipment at random and keep in mind some important elements. Choose prefabricated buildings that are modular and easy to store in winter. Avoid rusty armchairs and sun loungers or pillows that are damp in the late evening or early morning. The equipment should not have to be changed every other season, so choose robust and antioxidant materials, while taking care of the aesthetics.
The importance of HACCP food hygiene training
Would you like to offer meals, snacks and desserts in your bar or hut? Everyone knows that holidaymakers love to indulge themselves during the summer and what could be better than eating with a view of the sea? Please note that HACCP food hygiene training is mandatory and must be carried out either by the head of the establishment or by an employee. Its objective is simple: to acquire the skills necessary to organize and manage its catering activity in hygienic conditions that are compliant and safe for customers. Once the internship is over, you can prepare your menu by thinking about highlighting the summer's main products: tapas, burgers, fish, salads and other ice creams.
