Two restaurateurs from the Holzkirchen area rate the Corona restart: Neither makes a profit. But they judge the requirements differently.
District - If things continue as they were before, Ludwig Klier (56, photo right) could shut down his Baumann inn in Otterfing in autumn. "If things don't change quickly and drastically, you have to consider whether you are going to accumulate more debt," he says. "The situation is dramatic." Klier has hardly made any more sales than before with its pickup offer since the restaurant reopened. Due to the restrictions, only 43 people can fit in the beer garden instead of 100, hardly anyone wants to sit inside. Klier was able to handle the to-go service with his wife and help. Now he pays the waiter, cook and two waitresses. He says: "You go bankrupt faster than before."
That's what the innkeepers in the Tegernsee valley say
Nevertheless: Klier only wants to lock his inn in an emergency. For fear of losing customers. "People need to know: You can go there." Klier remains hope. The guests are satisfied with his protective measures, he says. "We get a positive response. We'll see how that works. "
Restaurateurs fight losses - separate opinion on requirements
Hans Vogl (43) from the Hotel and Landgasthof Altwirt
In Großhartpenning, Hans Vogl (43) from the Hotel and Landgasthof Altwirt is more satisfied. He doesn't make a profit either. His goal is to cover costs. "It is not yet the roar. If I had to lock up again, it would be a bigger problem. ”The government's measures would also protect the restaurateurs from Corona. "Someone thought it over with a clue."
That's what the restaurateurs in the Miesbach area say
Vogl satisfied with the business when the weather is fine. Above all, regular guests help him out about the crisis. With day trippers he notices uncertainty. In the long run, he needs conferences, weddings and passengers. He hopes they'll come soon.