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"Coole Branche" sees Frankfurt gastronomy and hotel industry well prepared for autumn and winter season

24.10.2020 | 12:54 Clock | Culinary
'Coole Branche' sees Frankfurt gastronomy and hotel industry well prepared for autumn and winter season
'Coole Branche' sees Frankfurt gastronomy and hotel industry well prepared for autumn and winter season

Daily there are new scare reports with rising infection figures and urgent appeals from politicians not only to comply with the current AHA rules, but also to keep social contacts to a minimum. For the gastronomy and hotel industry this means - after a short recovery in summer - massive restrictions again. Despite the difficult initial situation with high Corona case numbers and a curfew (11 p.m. - 6 a.m.) currently in force in Frankfurt until the end of October, the "Cool Industry" - an association of Frankfurt's gastronomy and hotel industry - is starting the challenging autumn and winter season with creativity and the unbroken will to entertain and house guests as safely as possible.

"Even in times of rising infection figures, restaurant and bar visits are not a cause for concern from a virological point of view," says James Ardinast, board member of Initiative Gastronomie Frankfurt e. V. (IGF). The fact that only a few violations of the current rules were found during increased controls in the gastronomy seems to prove Ardinast right. "In addition, it has the advantage that in our establishments, guests come together for a celebration in a more orderly and controlled manner than in private spaces." According to Ardinast, the Frankfurt restaurant industry has undertaken a variety of safety and hygiene measures in recent months to protect guests and staff from the corona virus. "The member businesses of the IGF alone have invested more than one million euros in hygiene concepts to date." An investment that pays off - because only, where the guests feel safe, they also come back gladly.

Currently, one topic dominates the gastronomy businesses not only in Frankfurt: the closing time. After two weeks in which this applies, a first tendency shows: All are struggling with sales losses. Ardinast does not believe in a long-term success of this measure, which is supposed to limit alcohol consumption: "With the curfew, especially young people are driven to uncontrollable places. The curfew will also prevent many guests from visiting the restaurant in the first place, which in turn will mean a huge loss of turnover for the restaurant trade, which has just made a cautious attempt at a new start. Especially the second seating after 9 pm will be lost. We all have to be careful now, but that our industry should be the bogeyman is incomprehensible."

While Frankfurt's restaurant and hotel industry has taken a variety of measures in recent months. According to an internal survey of IGF member businesses, they invested more than one million euros in hygiene and protection measures. Many establishments still offer their guests the opportunity to use the outdoor area, if available, and thus enjoy food and drinks in the fresh air. To this end, the city of Frankfurt recently extended the extended use of outdoor areas free of charge until the end of April 2021.

As a measure against the cold, which is sure to increase sharply in the coming months, electric infrared heaters are increasingly being used instead of the less welcome conventional gas heating mushrooms, which are more environmentally friendly and climate-friendly. To protect against wind and rain, many restaurateurs are also erecting protective walls against wind and cold for guests. The city has made this possible for autumn and winter by granting tolerations. But also the interiors are redesigned according to the rules. Sascha Euler, owner of the restaurant Naïv in Frankfurt's city center, reports: "We put up solid glass walls in our interior, because they have a long durability. We have enclosed our outside area with a vestibule, which is also made of solid glass and correspondingly expensive. We have also ordered a new, modern ventilation system. All in all our expenses amount to about 15.000 Euro. In addition, there are mouth-nose coverings for the staff as well as hygiene materials."

Other businesses invested in flexible Plexiglas partitions and mobile air purifiers. In addition, restaurateurs naturally pay attention to the observance of distance rules and the obligation for guests and staff to wear a mask in the dining room - except when sitting at a table. Also, names and addresses of guests are recorded according to regulations.

"The risk of contracting the virus is of course present as soon as you come into contact with other people," says Kerstin Junghans, deputy general manager of DEHOGA Frankfurt. "However, I can say for our industry: we do everything to keep this risk as low as possible in restaurants, bars and also the hotels. The curfew is fundamentally disproportionate and is not based on any demonstrable basis of increased contagions. The hotspots are overwhelmingly from private and uncontrolled parties." The industry is eager to help implement other alternatives to Corona containment, Junghans makes clear.

Once again, everyone needs to pull together and lend a hand. Therefore, the "Cool Industry" continues to appeal to all Frankfurt restaurateurs and hoteliers to observe the current Corona rules. At the same time, it observes that the vast majority of establishments implement the prescribed measures and in some cases even exceed them. This also applies to hotels. "For our own sake alone, we meticulously adhere to the hygiene guidelines. It has never been so safe to stay in a hotel. We are glad that the ban on accommodation in Hesse has been lifted. Restaurants and hotels are places where social contacts are maintained - and it should stay that way," says Christian Henzler, board member at the Frankfurt Hotel Alliance.

For more info, visit: www.coolebranche.de

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