Status: 04/12/2021 00:00
From today on, Schleswig-Holstein’s restaurateurs are allowed to serve outside again – but only where the seven-day incidence is stable below 100. But it is not just low temperatures that mean that the mood in the industry is rather restrained.
Hans Peter Blöser runs a restaurant in Dahme (Ostholstein district). With a view of the beach there is steak and beer, in the afternoon coffee and cake. It will open again on Monday, with a corona safety distance he can set up exactly four tables in his outdoor area. “What do I do when it rains? I could send my employees home again. I then sit there and say: ‘Okay, nothing was.’ The calculation is not correct. And neither is it correct for the goods, “he says. Two employees will take care of the outside area – for now.
35 employees – “Too great a risk”
The “Seaside” in Grömitz won’t even open. Operator Frank Köpp would need 35 employees to reopen the outdoor area of the restaurant, because 100 guests can be seated here even if all Corona measures are observed. Most employees, however, are currently on short-time work. “Ms. Merkel might say on Tuesday or Wednesday: ‘You are not allowed to open the outdoor catering.’ If I start everything up again, I might have to undo everything on Friday, “says Köpp.
It would cost 2,500 to 4,000 euros to raise the terrace – just counting the groceries. The April weather adds to the uncertain political situation. For Kopp, the risk of everything ending up in the trash is too great. He has therefore decided not to reopen “Seaside”.
Restaurateurs on the islands: who should come?
On Sylt and Amrum, restaurateurs are plagued by other worries: even if they open their outdoor areas, who should come? Because vacationers are currently not allowed to go to the islands. That is why some companies do not even open on Monday and those who open do so primarily as a positive signal for their employees.
Dehoga: Some restaurants have a location advantage
The President of the German Hotel and Restaurant Association (Dehoga), Axel Strehl, sees the location of the establishments as a decisive criterion: outdoor restaurants, for example, in the hamlet of Hamburg or in popular locations on the Bay of Lübeck can be worthwhile. The North Frisian islands or country inns in the interior of the country without attractive terraces have little or nothing from opening outdoor restaurants, he says.
Hans Peter Blöser will reopen his restaurant on the Bay of Lübeck on Monday. How rewarding it is, and for how long, the future will tell.
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