One could think that now that the restaurants are allowed to open again, everything will be fine. The guests get their beer, their bread or a good meal, and the landlords their money. You would think. Mirjam wellein tells a different story.
The owner of the “topflas lack of planning certainty. “Important would be that the policy makes a clear statement how the year looks”, she says. The fact that it is allowed to reopen its premises does not mean that all problems are solved. On the contrary, for most restaurateurs the crisis will continue for a few more months. It is about the calculation of the whole year, about festivals and concerts, which will also be cancelled in the future. “The regulations make it difficult for all restaurateurs to survive the year.”
After the openings of the gastronomy: the atmosphere is not back again
For a week now, the “topfla” open again. First conclusion: compared to normal times, wellein is currently only turning over about one-third. She complies with all regulations, has taken tables out of the dining room, and talks patrons into wearing masks to be safe. “I feel like a police hostess,” says one father, says wellein.
The problem is the distance regulation, says the landlady clearly. Everything that the “topfla” the cartiers and the tables, the family and friendly atmosphere is not to be established at the moment. Hope knocks them through the pub area. “When the weather is right and the garden can be used again, then everything will be fine”, she says. That is, then it recoups the fixed costs – if the location is well frequented. With guests only in the inside area this is hardly to manage.
Help after the corona time: there is no lack of support
Wellein has no personnel costs at the moment. Friends and the kellerbergverein volunteer to help with service, so at least those costs are eliminated. But that is not a perspective. The expected wellein anyway from another place. “There is not a lack of support, there is a lack of policy that allows us to get out of it again.”
She does not mean the emergency aid that gave her 8300 euros or any loans that might be available in the future. Which she sees as a renewed debt trap. Because to postpone the costs does not help.
Wellein has a completely different demand on the politicians: “if the restrictions were removed, I would have no problems”, she says. Support comes from the guests, she is given a lot of courage. Wellein misses the red thread in the relaxations. Travel to other european countries is now partly permitted again, thuringia, unlike bavaria, has found more relaxed regulations. The problem, as she describes it, is not directly the decrease in parking spaces, but the relations that are no longer justified for wellein at the moment. “And I am supposed to save the world with my pub?”
The restaurateur hopes for the support of the guests who come to her. “We’ve done everything we can,” she says, she says, but doesn’t mean it in a resigned way: “there are many options, but i will do everything i can to keep the ‘topfla’ going.” she waits for the month to see how the situation develops, then she can make a decision about the future.
Hakan kanbur from the “old malt house” has a very similar opinion to report. He gives his restaurant a good two months if the situation does not improve. He was entitled to 15,000 euros in immediate aid, but so far only 5,000 have been transferred to him. He is currently running out of guests. “I did advertise, but it was not accepted.”
Corona crisis in gastronomy:: easter business has been missing
A hard cut was the missing easter business including communions. He also does not understand the decrease. The rules have changed, he says, “there is a complete lack of clarity about what the state wants.” with his current turnover, which amounts to about ten percent of the normal turnover, he can barely cover the personnel costs. He has to do something, but for that he needs financial resources. “If I don’t invest any money now, I can actually close down.”
Carmen D’aniello, on the other hand, is very positive about the future. After the “saporito when the company moved into the old barn, operations had to be rearranged anyway. The slow start with food collection from may and now the guest business was more to her liking. “It is well received in our country”, says D’aniello, who can also count on support from her family. With her, above all for the evening is reserved, since also it has fewer tables and not so easily any more spontaneously for instance a parchen to accommodate could. D’aniello says: “it would be better if we could receive more guests.”