With a few exceptions, the tourist hotels on Playa de Palma have gone into hibernation. The same applies to gastronomy. Only a few innkeepers are defying the crisis and still receiving guests. This applies, for example, to Thomas Algasinger, who has been running the Phönix restaurant at the port of Can Pastilla for eleven years. In an interview with MM, the Bavarian looks back over the past few months.
When the lockdown came in mid-March, Algasinger hadn’t given it much thought. “It was said that the situation only lasted 14 days. But then the lockdown was extended again and again. And at some point you will start pondering how and when it will continue … and whether it will continue at all. “
When pubs were allowed to reopen with certain conditions from May 11th, Algasinger was there immediately. His advantage over many other restaurant operators: he can throw the phoenix together with his Mallorcan partner Mercedes Danús and was not responsible for several employees. Two originally intended employees went their own way and did not become an additional financial burden. Meanwhile, a waitress is on board again as a part-time worker.
“After the lockdown, our terrace was immediately jam-packed again, within what was allowed. You could feel that people were happy to be able to get out again and they also spent money. ”But just two weeks later, when the Playas could be used again, the picture changed. “The mother went to the beach at 3 p.m. with the children and a large cool bag with provisions, and dad joined them at 5 p.m. Bars were no longer so popular. Perhaps that was also due to the fact that many of them quickly got financially tight. “
What happened in the weeks and months that followed was an emotional rollercoaster for the 59-year-old. Last but not least, this concerned the question of what role the tourists would play in the annual turnover. Business with holidaymakers seemed to be starting up again, but then everything turned out differently. “The mask requirement and the smoking ban have seriously damaged the catering trade. And then of course above all the classification as a risk area and the associated travel warning, ”the restaurateur looks back. Like many other hosts, Algasinger strictly adhered to the applicable requirements. The fact that there were always new rules hardly bothered him. “You can’t do anything about it anyway.” And then there was also hope. “Sure, one always hopes. Then there is another clap. Later things might go up a little. And there is the next setback. “
“Every restaurateur on the Playa this year has to put saved money on the table. There is no other way. Ever since the lockdown, there have been existential fears for everyone. For me too, of course, ”says the master butcher and lets his gaze wander over the empty Phoenix terrace.
Algasinger expects that around 50 percent of the restaurants between Can Pastilla and Arenal will remain closed in the coming year. Either because the operators’ reserves have been used up, or because the landlords do not want to invest any more of their iron reserves because of the uncertain future prospects. “I read that sales fell by 80 percent. Many simply cannot compensate for that. This is too much.”
The phoenix got away with it relatively lightly. “On an annualized basis, we will probably achieve around 40 percent of the previous year’s sales”, reveals the Mallorcan by choice, who, according to his own statement, managed to “break even”. “Rent, water, electricity, personnel, taxes – I could pay everything,” is the positive statement. An important aspect was also the courtesy of the landlord, who agreed to a reduction in monthly payments. Because after eleven years, the property owner knows what he has in his tenant. And should Algasinger have to give up the phoenix, it would be unclear whether a soldier of fortune would come as his successor or whether there would be no interested party for the restaurant for a long time.
One reason for the comparatively high turnover of the Phoenix is the large number of regular guests. And that many Spaniards have found their way into the restaurant. “That’s because my partner is Mallorcan. Many locals thought beforehand that we were a purely German restaurant. And if there are numerous tourists here, the Spaniards won’t come in. In the meantime, more and more of them are ordering German food, such as schnitzel with creamy mushroom sauce. And they like it. “
The Thursday regulars table in the Phoenix has existed for years and is known beyond the borders of Can Pastilla. This institution also experienced changeable months. In good times, the regulars’ table can mean around 20 guests for the Phoenix. That summer there were sometimes only five. Background: The regulars’ table also serves as a meeting point for many “part-time residents”. And due to lockdown and the following uncertain travel conditions in 2020, they were not on the island as often as in previous years.
Algasinger knows that in the current crisis situation it is even more important than usual to keep regular guests happy with ideas. So he now regularly serves special dishes that can be ordered in advance. The best sellers are knuckle of knuckle and chicken, but roulades, sauerbraten, boiled beef and goulash are also popular. When a special campaign is in progress, the bar is sometimes almost as full as if there was no crisis. A day later, however, the landlord might only greet a handful of guests …
While other restaurateurs are saying goodbye to the winter break these days, Thomas Algasinger wants to continue. “We will stay open until the end of the second week of December. It would also be unfair to my regular guests to close now. ”And the winter break will be short, the landlord would like to open again on January 3rd.
Algasinger noticed that the atmosphere in his restaurant has changed without, or almost without, tourists. “We have won new guests, including many Spaniards. Germans and Spaniards mix more closely now, everyone knows everyone, everyone speaks to everyone, there is a different harmony and sociability. “
Nevertheless, the restaurant manager naturally hopes that the vacationers will return soon. “But I look to the coming year with mixed feelings. Of course, the first thing that matters most is the development of the virus. When tourism starts up again, people will still be cautious, and travel bookings, for example, are relatively short-term. ”His hope:“ If everything goes very well, we might make 60 to 70 percent of 2019 in 2021. But sales will certainly not explode. “
(from 46/2020)
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