Grumbling doesn't do much in lockdown.
But creativity does.
The restaurateurs in the district prove that.
They master the crisis with new ideas.
Erding -
The gastronomy is in a difficult situation due to the corona pandemic.
The first lockdown from March to May already caused immense damage to pubs, restaurants and cafés - and this is now repeated during the second wave.
But in the meantime, many restaurateurs have adjusted to the situation and found alternatives to bridge this period as well as possible.
The Italian Vabenissimo in Erding has a creative idea for the Corona period: In addition to the pick-up and delivery service, the pizzeria in the Cineplex building has had a drive-in since November 8th.
Drivers can spontaneously choose from ten different pizzas at a counter.
A few meters further there is a stand built into a former petrol station, where the pizzas are freshly baked and handed out after a few minutes.
“Many customers take advantage of the offer.
Around 50 people drive into the drive-through on Sundays, while there are a little fewer during the week, ”reports Managing Director Antonio de Pra. In addition, there are still very frequent orders for delivery and collection.
“Of course the situation is difficult because my restaurant and bar are closed, but with the alternative solutions things are still going very well,” explains de Pra.
The Mexican restaurant Papa Remo in Erding has been offering a pick-up and delivery service since the first lockdown, which is used by many regular guests, but also by new customers.
“During the first lockdown, however, more people ordered food than at the moment,” says business owner Ferhat Gülcü.
Since November 12th, the Papa Remo has been offering the special lunch happy hour, during which the restaurant is open from 11 a.m. to 2 p.m. and offers a 30 percent discount.
“The offer has been well received by customers, as have the cocktails to go,” says Gülcü.
Of course, the lockdowns are damaging Papa Remo - the former turnover is no comparison to the current one with the pick-up and delivery service.
"But the best is being made of the situation, and that is going very well."
With the food truck right into the center
Konstantinos Kostaras also reacted in the best possible way to the adverse circumstances.
He is the owner of the Taverna Sirtaki, a Greek restaurant in Dorfen.
“During the first lockdown, a lot of people used the delivery service.
In the summer, when everything was allowed to reopen, I had a lot of guests because a lot of people didn't go on vacation and spent their vacation at home, ”Kostaras suspects.
He has owned a food truck for two years, which is actually used for Christmas markets, festivals and car shows.
"For the second lockdown, I quickly and easily got a permit from the city of Dorfen that I can sell my food with the food truck on the market square." Fish pan with vegetables and rice.
The restaurant HQ - Wok and Sushi in Dorfen had also switched to To go before the Corona period.
The customers switched to this offer, and in large numbers.
The HQ is therefore getting through the crisis quite well, says the landlord.
It doesn't work without state aid
"In our Green Leaf Café we offer five different vegan lunch dishes on our to-go menu every week," says Lukas Rieder, managing director of the café on Kleiner Platz in Erding.
“These include pretzel burgers, spinach cheese spaetzle, a Caesar salad bowl or a gyros wrap.
There are also drinks such as smoothies and coffee. ”The demand comes mainly from regular customers who didn't want to miss the high-quality food.
“During the first lockdown, we also had a delivery service.
Now the dishes can only be ordered in advance by phone or taken away.
But this offer is also in great demand, ”says Rieder.
Although this alternative solution is going very well, the vegan café urgently needs state aid.
In the Erdinger Weißbräu brewery inn you can pick up Bavarian dishes by ordering in advance or spontaneously.
There are 15 dishes on offer, five of which are vegetarian.
"The demand for orders increases from week to week," explains operations manager Michael Hildebrandt.
Since the Weißbräu is a large inn with a hotel and restaurant, there are fixed costs that cannot be covered with the pick-up service alone.
“However, there are also business travelers in the hotel who make use of breakfast and dinner.
That way we can stay afloat, ”said Hildebrandt.
Lea Warmedinger