The restaurants have re-opened, but strict rules apply. A host club is now asking that they should be loosened – because the hospitality industry is standing in front of the Ruin. Two hosts talk about their everyday life.

The gastronomy in Bavaria, was pulled from the prohibitions and restrictions in the Corona-crisis badly. Now, the economists call for the urgent loose of Corona-requirements . Here you will find the basic facts to the Coronavirus* and the Corona-News from Germany. We also offer them in a map, the current number of cases in Bavaria. Currently there are the following recommendations to the Corona-protection measures.

munsing/Munich – “Why gastronomy is not working under these conditions”, the title of an open letter , the person in charge of the club for the preservation of the Bavarian host is in-house culture of the Bavarian state government have sent. In Bavaria, you stand in front of it, to drive the hospitality industry “completely on the wall”, therefore it is in urgent need of new easing of the Corona-runs* . Among other things, the Association calls for that the Two-households-scheme to fall, the Banquet business, re-enables the minimum to a Meter and the opening Hours to be extended.

Corona in Bavaria: industry is suffering economically under the corona of a crisis

is Clear: The industry – economically under the corona the crisis , even after the initial loosening, the situation has not really relaxed. “We currently make up only about 40 to 50 percent the sales we have made this time last year,” says Giuseppe Tedesco, owner of the Italian Restaurants “Pinocchio” in munsing (in the district of Bad Tölz-Wolfratshausen). Inside the Pinocchio could host currently 160 instead of 240 guests. But only theoretically, Because the tables are rarely fully occupied, and the waiters are allowed to put no Stranger to the other to the table. “It can be so good, that I have only 80 or even less people in the house,” explains Tedesco. After all, guests come, what Tedesco is very happy, so he could say ” survival “, he: With the sales , he is at the Moment, he can carry at least the cost , staff and rent. “If I make it that I work this year, at cost , then I’m already a little quieter,” he explains.

+ Strict rules apply everywhere, like here in the Bräustüberl Tegernsee and the hosts are struggling to Survive.©Sven Hoppe/dpa

Similar revenue losses also Juergen Altmann, owner of the “Aroma coffee bar” in Munich, he now has about 50 to 60 percent less turnover. The Aroma is a tiny little cafe in the Glockenbachviertel . The less space available, the fewer guests can be catered for – Altmann had to come up with a new concept. He converted a portion of its cafes into a ice cream shop by the name of “ice ice Baby”, in addition, it reduced the opening Hours , and had its range shrink: He now offers only small meals, “always changing, very creative”.

Corona in Bavaria: host twelve employees terminate

Despite all these efforts had to Altmann twelve employees terminate , one of five left a part of remaining still in speed work , had to he is available seven days a week in its Café. And he had to take more setbacks in purchase: As he hired a DJ, the Sunday laid in the afternoon in his ice cream shop summer music for the guests outside, there were complaints that city ban him to the event. “This is such a pity, if you tried everything, if you fight like that, and then you must not make such things easy,” says Altmann. And so it annoys him sometimes when he is driving in the river Isar is over and there is the bulk on the beach and in the kiosks looks. A similar observation was also Tedesco: “The rules for Local are so strict, but in the Park, the people all sit together, and at the lake tons of people in bathing are available .”

Altmann sighs. “It would just be better if everything would run authorized, no displeasure would be there.” He is crystal-clear: “The gastronomy makes it easy life in the city – if it’s dead, then that’s shit.”

* is part of the nationwide Ippen-Digital editors network.

section list image:©Sven Hoppe/dpa