It is hard work now. Adrian Zarzo just came back from the store, where he got new ingredients. “This was all out of necessity. On Sunday, like everyone else, we were told at half past five that we had to close. But I still had stock for hundreds of guests,” says Zarzo.
Zarzo owns restaurant Zarzo in Eindhoven, which has been awarded a Michelin star. Together with Devens, he also has the Sun restaurant and the Bodega wine bar in one building in Eindhoven. The two businesses share a kitchen and are located near the first restaurant. They also have Valenzia together.
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Asparagus, soups and rendang
“In Zarzo I would just eat 150 people in those two days,” says Zarzo. Coincidentally, at the time of the announcement of the closure, someone from Social Deal was in the restaurant asking if Zarzo saw any opportunity to sell dishes through that site. “I didn’t want to stop,” said Zarzo.
Now the restaurant sells custom menus. A three-course menu costs 32.50 euros. You can choose from a tomato soup or tom kha kai soup beforehand, with rendang as main course with nasi goreng, asparagus with potato, egg and ham (a la Brabançonne) or a richly filled fish soup. In addition, tapas or wine can be ordered.
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Take away cold, warm up at home
Dishes can be picked up or delivered cold, after which they must be warmed up at home. Contactless payments can be made. “I never expected to sell 1500 meals in 36 hours,” Zarzo said, still a little surprised. “I really just wanted to get rid of my stock, but as long as it is logistically feasible, we’ll just keep going.”
And that is quite exciting for Zarzo, he thinks. “We are now going to prepare 1000 menus again. But if people get sick in the team, we will have to stop. And if the government announces a complete lockdown as well. So far we are all healthy, I hope it stays that way.”
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Turning turnover and serving guests
There are two reasons for Zarzo to keep going. “We have a buffer and hope the government will quickly deliver on its promises to help businesses, but we are now also turning sales. So I can also pay some of my staff,” he says.
He hopes to be able to quickly use the NOW, the emergency package for entrepreneurs. “If the government helps quickly, the damage can be easy. Although all entrepreneurs will feel this. We will all have to put up with it.”
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Regulars
In addition, the restaurant owner hopes that he can help people with a good meal. “We have a couple, who comes into one of our stores six or seven times a month. Now their daughter has given them a number of menus as a gift. The lady always eats the asparagus classic, so Brabançonne, and the gentleman likes to eat a tenderloin with asparagus and fries. I think it’s great that we can still help regular guests. “
Zarzo also notices that people come to pick up meals that have worked in the hospital. “They have been running for many more hours than before, so it is great that they can eat well and well. For us it is the other way around: I suddenly finish at six and can eat myself, while we normally work until very late. “
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