Actually, I would have to increase the price of a scoop again. Ice cream parlour owner Roberto Pra Florani Finally something is stirring again in his ice cream parlour: Giorgio Dall'Anase, like many of his colleagues, has suffered from the cold and wet spring. © Have
Bad weather and rising raw material prices have recently hampered the business of the ice cream parlors in the district. The owners now fear that this year's ice season – despite the current summer weather – can no longer be saved.
Dachau – In recent years, the spring months have always been a golden time for Dachau's ice cream parlor owners, who were able to spoil their guests with refreshing ice cream in the sunshine. But this year, fate seems to be different. Gloomy and rainy days have dominated the ice cream season so far and have posed major challenges for ice cream parlors in recent weeks. The question arises: Can this season still be saved?
One of the affected ice cream parlor owners is Giorgio Dall'Anese, operator of the popular ice cream parlor "La Veneziana Eis" in Dachau's Bahnhofstraße. With a sigh, he reports on the turbulent times that accompanied this year's ice cream business: "This year's weather is showing its unpredictable side, full of volatility and surprises." Instead of bright sunny days and pleasant temperatures, he and his colleagues were confronted with dark clouds and rain showers, which kept customers away and clouded the hoped-for good spring mood. The effects of the unstable weather are manifold and burden him not only emotionally, but also financially: "The lower number of visitors on gray days led to a loss of sales, quite clearly," says Dall'Anese.
Rising costs for milk, sugar and the like: "Actually, I should raise the price again"
However, it is not only the weather that is still a problem for ice cream parlor owners, but also the rising costs. As is well known, the prices of foodstuffs such as milk, sugar, chocolate or cream have risen considerably in recent months. The same applies to electricity, production and delivery costs. "We have had extremely high fixed costs for years. That doesn't make the situation any easier," complains Roberto Pra Florani, operator of the ice cream parlour "Venezia" at the foothills of Dachau's Karlsberg. "Actually, I would have to increase the price of a ball again – 1.50 euros is simply not enough due to the additional costs for the raw materials."
Stefano Collodel, passionate operator of the ice cream parlour "Crema Gelato" on Münchner Straße in Dachau, has a similar view: "At 1.50 euros, we are rather below average here in the region anyway – that's actually our absolute pain threshold. For our more special varieties, we now even have to charge 1.80 euros. Unfortunately, there is no other way."
"The best months for us ice cream parlor owners are March, April and May"
The trend towards higher prices for "premium" scoops such as pistachio or almond can also be seen in many other ice cream parlors in the region. For example, a scoop of ice cream of these varieties at the Venezia ice cream parlour in Altomünster will cost 2 euros this year. This is also due to the increased cost of raw materials.
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When asked whether the season could still be saved by particularly beautiful summer months, Collodel only replies depressedly: "Unfortunately, no. The best months for us ice cream parlor owners are March, April and May. Because in the summer months, most people are on vacation, which means we have fewer customers. Since we had absolutely no luck with the weather during this time and hardly sold any balls, the season for this year is more or less over." But he doesn't want to let that get him down. "We are making the best of the current situation and, of course, still want to give people a pleasant cooling off on the hot summer days that will hopefully come soon."
Prices for the scoop of ice cream are expected to continue to rise in the next few years
All ice cream parlor owners agreed on one thing: the prices for a scoop of ice cream will unfortunately continue to rise in the next few years. "But people understand the situation. They understand that our hands are a bit tied and we can't help it," says Dall'Anese from Dachau.
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Until then, however, he is looking forward to the fact that his business is finally filling up with rays of sunshine and beaming customers again. According to Dall'Anese, he also used the cold time to tinker with new creations. He now wants to bring them to the man and woman.
You can find even more up-to-date news from the district of Dachau on Merkur.de/Dachau.
