The Federal Council in Switzerland will decide on Wednesday, October 28th, a curfew for restaurants, bars, and clubs. The federation Gastrosuisse trembles before the decision and steps therefore on Tuesday before the media with an appeal to the policy. “The uncertainty is huge, many businesses do not know what to do next,” said Andreas Krumes, CEO of Best of Swiss Gastro.
Now a crowdfunding campaign is to save Swiss gastronomy. People who will donate will receive a dining pass. With that, different restaurants invite people to a main course. “People should go on a culinary voyage of discovery with it, and the pickles will attract new guests,” explained Krumes.
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The money raised will go to Best of Swiss Gastro
The company is donating part of the money to the SOS Children’s Village. Currently, 70 restaurants throughout Switzerland are involved in the campaign. “The aim is to make the restaurants better known,” explained Krumes. It is a long-term campaign and aims to increase the number of people eating out again.
Yannick Hänggi would also like to see more people eating in the restaurant again. He runs the Simply im Rössli in Laufen, Baselland: “It is an uncertain time. We are almost afraid when the phone rings because it is usually a cancellation and not a reservation. You have to take the whole thing day by day. Hänggi is happy about actions like the Dining-Pass: “To make things better, we have to stay active.”
The restaurant Heimeli in Sapün, Graubünden, also uses the pass: “We had a good summer despite the coronavirus pandemic. However, now in the off-season not so many guests find their way to us,” explained landlady Gabriella Pahud. With the Dining Pass, the company wants to attract customers during the week who would otherwise never find their way to the Beiz.
Several crowdfunding campaigns were already set during the spring lockdown
During the spring lockdown there were some crowdfunding campaigns, as crowdfunding expert Andreas Dietrich from the University of Lucerne explained. “Various – mainly small – businesses, including restaurants and artists, received financial support in this way. Because crowdfunding campaigns work best when they are emotional.”
This applies to restaurants, hotels and artists: “People feel connected to these industries and like to donate. The method works less well in the area of sports. For example, hardly any money was deposited for sports crowdfundings in the spring. According to Dietrich, this is related to the Swiss mentality.” Sport is perceived more as a luxury and has to take a back seat to donations.
Whether people would like to give money to their favorite pub a second time is an open question. “But I could well imagine it. After all, restaurants have good opportunities to offer interesting quid pro quo for the money.” However, crowdfunding campaigns are only a supplementary measure. “It was and remains more important that the catering industry continues to receive financial support from the federal government, for example in the form of short-time work,” said Dietrich.
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