The corona pandemic is currently also facing great difficulties for bar operators. But the restaurateurs in Wolfratshausen and Geretsried don't give up - and look for solutions.
Wolfratshausen / Geretsried - Nothing has been gushing out of the taps for weeks. Where night owls usually ring in the weekend, it is as calm as it is rare: bars, pubs and clubs are suffering from the corona pandemic. Even if restaurants are allowed to open again, the night catering remains closed. A difficult situation for the bar operators in the Nordland district.
Corona: Nothing has been gushing out of the taps for weeks
"If I can only open at the end of the year, I don't think I can still open it," says Nicole Barth. The 44-year-old is the boss of the PapperlaPub on Geretsrieder Hirschenweg. The popular pub with 50 seats has been quiet for weeks.
Barth can understand the forced closure, "but the situation is incredibly difficult for us restaurateurs". The beer garden season, in which there is a lot of activity, "I wrote it off completely". She also had to cancel a planned rock night or private birthday parties. The emergency financial aid, which is paid out for companies, has been used, "but that is only enough for the lease for a few months".
Gastronom uses the time for "massive spring cleaning"
Also Sepp Schwarzenbach, operator of two nightclubs in the Wolfratshausen commercial area, has not been able to welcome guests to the Zeppelin bar or the Tingel-Tangel for weeks. He uses the time for a "massive spring cleaning" and the redesign of his two bars. It is "annoying" that the targeted opening date of the "Tingel Tangel" fell into the Corona crisis, but it gives the 28-year-old the opportunity to "optimize" the basement bar.
The caterer is assisted by his permanent employees, who have currently exchanged their regular place behind the counter for a desk chair in Schwarzenbach's office. "Fortunately, I didn't have to send anyone into short-time work," says Schwarzenbach. The Wolfratshauser tries to react creatively to the crisis.
A few weeks ago, two DJs played a set in his bar via live broadcast on the Internet. "That was not a great success," said Schwarzenbach looking back. Nevertheless, he would like to try a similar offer again. He is also currently working on a concept with which the Zeppelin Bar could open much earlier than previously thought: "I am considering offering lunch dishes."
Lunch dishes and beer garden?
A beer garden is also being planned. The approval for this has been available for several years. With these measures, Schwarzenbach could possibly reopen after Pentecost - he would still have to do without night operation.
Such transitional solutions are out of the question for Nicole Barth. "I can only reheat food in the kitchen in the restaurant," she says. A pickup business or even full catering offers are therefore out of the question for them. "I also don't plan to offer take-away cocktails," she says, "I don't think there would be many customers for that." The 44-year-old, who has been running the pub on her own since last September, is forced to wait for night-time catering to resume regular operations. "I have no false hopes: it will take a long time," she says. She knows that it is simply not possible to keep to the rules of hygiene and distance when drinking in the evening.
"I have no false hopes"
Schwarzenbach also understands. But he puts his hopes in the aftermath of the pandemic: “I believe that many people will then really want to meet, be on the road and have nice evenings. But only when it's safe again. "
During the corona pandemic, many beds are usually left empty in hotels. To change this, the Ickinger Landhotel Klostermaier came up with something: At the moment it is renting out its rooms for the home office. A look into room number 112.
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