So the gastronomy wants to open in mid-March


According to a survey by the interest group, more than 80 percent of Austrians would be willing to be tested before visiting a pub. But how should a local visit work in practice?  The  KURIER summarizes the most important questions:

Is a so-called nose drill test sufficient as an admission ticket?

No, according to Pulker, these are too risky, as supposedly every second test is not carried out properly. So the same rules should apply as currently for hairdressers and other body-hugging service providers (cosmetics, masseurs, etc.)

Should only the guest gardens open initially?

According to Pulker, that would be “a pointless action”. After all, only a minority of the companies have an outdoor dining area and, moreover, Austria is not a Mediterranean country where you can sit outside from morning to evening.

Does a 20 square meter rule come like in retail?

No, that would not be practical for restaurateurs. In addition, landlords argue that, unlike retailers, they will have entrance tests anyway.

What curfew is planned?

Restaurateurs demand that they be open until 11 p.m. A curfew at 10 p.m. is more realistic. It is said that an opening is not profitable without evening business. That was also seen with the Italian colleagues, who were initially only allowed to unlock the doors until 6 p.m. Very few rely on a flourishing midday business. One reason for this is that many employees are still in the home office – and thus fail as potential customers.

Will canteens also open again?

© The  same rules should apply to them as to inns. Whether an opening pays off for everyone is another matter.

Under these conditions, does the opening even pay off?

It all depends on who you ask. Hardly in tourist regions. Not even in restaurants in office buildings that otherwise lived off the lunch business. And the night gastronomy as well as many seasonal businesses will remain closed anyway. Assuming that evening business can start as required, Pulker assumes that 60 to 70 percent of its member companies will open.

What lead times does the catering industry need to get up and running again?
Basically, the 14 days that are also required in the hotel industry apply. Gastronomy suppliers say that it takes an average of ten days before they can deliver the full range again. For an opening in mid-March a “Go” would be necessary on March 1st.

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