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Rising prices and lack of staff: Ice cream is becoming a luxury treat - "It's getting tight"

2022-08-03T13:29:32.960Z


Rising prices and lack of staff: Ice cream is becoming a luxury treat - "It's getting tight" Created: 08/03/2022 15:21 By: Peter Loder Antonio di Gorga only recently learned the art of ice cream making in Italy and now has his own ice cream laboratory in Fürstenfeldbruck (left). Depending on the weather, he produces 30 varieties there every day. © Peter Weber With the summer temperatures, thos


Rising prices and lack of staff: Ice cream is becoming a luxury treat - "It's getting tight"

Created: 08/03/2022 15:21

By: Peter Loder

Antonio di Gorga only recently learned the art of ice cream making in Italy and now has his own ice cream laboratory in Fürstenfeldbruck (left).

Depending on the weather, he produces 30 varieties there every day.

© Peter Weber

With the summer temperatures, those with a sweet tooth would have to storm the ice cream parlors.

But current developments curb the joy.

A landlord doesn't let that stop him.

District – Inflation and the energy crisis have also caught ice cream shop owners off guard.

Customers stay away or, out of consideration for their wallets, often no longer afford the large ice cream sundae, but rather the small waffle.

"The bad end is yet to come." At least that's what Angela Lorenzo fears.

Together with her husband Roberto, she runs the Germeringer ice cream shop, which is named after him.

Angela Lorenzo speaks of the next electricity bill with increased tariffs that will flutter into the house.

Because the ice cream makers are particularly dependent on electricity.

Without these, they can neither produce nor sell their goods.

That's why Roberto had to increase the price per ball by 20 cents in the spring.

It now costs 1.60 euros.

Rising prices: Customers spend less money - even with ice cream

When purchasing goods, every cent is considered.

“The recent price increases for milk and cream, our most important ingredients, were so extreme that we had to look for new suppliers.

The sugar will probably be even more expensive next,” explains Angela Lorenzo.

A vicious circle that could make the ice even more expensive.

Roberto has been in Germering for 22 years, he has been making ice cream for 40 years, but he has never experienced such a crisis.

"It's getting tight," says his wife.

"Customers understand the higher prices, but we've noticed that families in particular aren't coming as regularly as they were a year ago," says Angela Lorenzo.

Ice cream parlor suffers from price increases: "People come, but order significantly less"

Slavica Vidakouviz is also anxious about the future: she has been running the “Da Neli” with her husband Enilko in the west of Brucker for four years.

"I don't know what's going to happen next," she admits.

“People come, but order significantly less.

When families come, the children now only get two scoops instead of three like before,” Slavica Vidakouviz continues.

The ice cream couple has found new hope since they were represented at the Pucher Meer this summer with a small to-go cart.

There are only six varieties there - in the shop on Heimstättenstraße there are up to 28 - but the demand from bathers is high.

Depending on the weather, they are represented at the bathing lake from 12 noon to 9 p.m.

Prices were also increased in the "Da Neli" by ten cents to 1.50 euros.

By the way: everything from the region is also available in our regular FFB newsletter.

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In Germering, Roberto and Angela Lorenzo are also plagued by personnel worries.

Because there is a lack of employees, as in the entire catering industry, the ice cream parlor without seats on Otto-Wagner-Straße is only open four hours a day.

Help from the Italian homeland, where the ice cream production has its roots, is not to be expected either.

Because there the state gives “a kind” of short-time work allowance of 900 euros.

"That's enough to stay at home and do without an eight-month seasonal job on a 450-euro basis in Germany."

Lack of staff: Ice cream parlor only open four hours a day

And yet there are always hosts who try their luck with ice cream.

Like Antonio di Gorga, who became known as a pizza baker in Bruck.

While he continues to serve pasta and vino from pop star Al Bano's wine cellar in his "Brunello" in the Brunnenhof, he now has a second mainstay.

He expanded the “Caffe Roma” he opened two years ago on Schöngeisinger Strasse into an ice cream parlour.

Recently he has been producing his own varieties in a former shop next door on Ledererstraße.

Francesca di Gorga presents the champion's cup.

Her husband Antonio di Gorga created it especially for the upcoming European Cycling Championships in Bruck.

© Peter Weber

In order to be introduced to the secrets of ice cream making, Di Gorga undertook training in Italy for two years and now produces up to 30 varieties a day, depending on the weather.

The recipes pinned to the wall of his ice cream lab are top secret.

Therefore, the space is a taboo zone.

He only vaguely reveals the ingredients for his champion cup, which he created for the upcoming European Cycling Championships in Bruck: “Fruit, wild berry sauce and cream.” His Germeringer colleague Roberto and his wife are even more silent: “In every employment contract written a confidentiality agreement.

And in our ice cream laboratory there is a strict ban on mobile phones.” No detail about the composition of the cold treat should leak out.

You can find more current news from the district of Fürstenfeldbruck at Merkur.de/Fürstenfeldbruck.

Source: merkur

All news articles on 2022-08-03

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