Palazzo Im Wiedenhof Dominik Winter

Plötzlich wurde die Gastronomie von Corona schwer getroffen. Plötzlich schließen, Einnahmen fallen von einem Tag auf den anderen auf 0,00 Euro und das für unbestimmte Zeit. Mitarbeiter in Kurzarbeit oder entlassen. Miete und Betriebskosten laufen weiter. Wie lange? Zwei Wochen, zwei Monate, das verdammte Virus verändert unser Leben und treibt viele in den Ruin. Die Bundesregierung entwickelt schnell Hilfspakete für den Mittelstand. Aber wie lange helfen sie kleinen Gastronomen? Zwei, vier oder sechs Wochen? Und dann steht das Virus immer noch vor der Tür mit der teuflischen Botschaft: Du Gast kommst hier nicht rein. Die meisten Gastronomen stehen verzweifelt da. Doch es gibt einige wenige, die spontan reagieren, nach Lösungen suchen und alternativ denken und handeln. Ein positives Beispiel ist Dominik Winter. In Haan, NRW, betreibt er das Restaurant Palazzo im Wiedenhof, mit Weinhandel. Er eröffnete das Restaurant vor einem Jahr, in einem Ort mit 6.000 Einwohnern. Der Start verlief gut, doch dann musste er am 15. März 2020 schließen. Doch Winter reagierte sofort und bot einen Lieferdienst an. Er informierte die Medien und die Presse griff das Thema auf. Winter sagte: "Ich kann nicht auf staatliche Hilfe warten, ich muss selbst aktiv werden." Er bietet Menüs an wie Rindercarpaccio, Lamm Ragout, Mandel Panna Cotta. Winter handelt schnell und kreativ, im Gegensatz zu vielen anderen Gastronomen. Die Kreativen und Aktiven sind oft die Erfolgreichen, auch in Corona-Zeiten.

Knall in the case, so suddenly the gastronomy of Corona was hit extremely hard. Close, dense, sales from today to tomorrow at 0.00 euros and all this indefinite. Register or dismiss employees as a short worker. The rent and other operating costs are largely continued. How long? Two weeks, two months, the damn virus changes our lives, sends us to the pleites. For the small middle class, the Federal Government is developing aid packages in the highest hurry. But how long do these help a small gastronomy? Two, four or six weeks? And then the virus is still outside the door with the devilish message: You don't come in here. Most restaurants are desperate with their back to the wall. But there are also some who react spontaneously, look for transition solutions and act as an alternative. A very positive example of this is Dominik Winter. In Haan in NRW (30,000 inhabitants) he runs the restaurant Palazzo im Wiedenhof with wine trade in the very rural part of Gruiten (Dorf 6,000 inhabitants). He opened the restaurant over a year ago in April 2019 and in a place in the catchment area Wuppertal, Solingen and Düsseldorf, but for all from there it means 30 minutes driving time. The village of Gruiten with 6,000 inhabitants does not have the necessary number of guests. The start is pretty good a year ago. But then on the 15th March 2020 will also close you in the NRW government before tomorrow. Hundreds of thousands of gastronomy in Germany meet exactly the same, have almost all understanding. Understanding is a positive feature, but does not help Corona. But Dominik Winter is different. On 17 March 2020, one day after the environment had to close all other gastronomy, it announces a delivery service on its homepage. He shares everything he offers to the guest. Delivery costs are not available, only a minimum order quantity. Not enough. He informs the local media, the press takes up the topic and reports. For example, in the Westdeutsche Zeitung an article about almost half a page. Dominik Winter literally: I can't wait until there is state aid, I have to get active myself. It is clear that it is an attempt and that its catchment area with haan and horror is not very large. He can't say if he's expanding his delivery service near Wuppertal. This depends on development and other factors. In particular, it offers an example of a menu that it offers: cattle Carpaccio, lamb Ragout Mandel Panna Cotta. Winter is probably not seen as a noble menu with service, but is clearly over Pizza China Co located snack fast food delivery service. Of course, the guest can also pick up the food. In preparation, menus are specially designed for delivery operation. In other words, Dominik Winter has quickly become active. No question, many gastronomy cannot do this for very different reasons. Of course, there are also first attempts to offer a Corona bridge offer in other places. But most of the gastronomy have a break for the transfer. Most have not even changed their homepage. No banner on the homepage, no hints, no thanks to previous guests nothing. Yesterday, a 1/1 page was published in a large NRW advertising sheet in Wuppertal (Wuppertaler Rundschau mit editorelle Teil) with a circulation of 200,000 copies, which service providers provide services during the Corona crisis. Among them also confectionery and much more, but not a single gastronomic operation. Only a single restaurant pays attention to the Spanish restaurant, El Jamon/Wuppertal also here, in an ad on the first page of the newspaper, you can order the complete cold and warm tapas offer and the tapas can be picked up an hour after ordering in the restaurant. However, it would be nice if there was an indication of the restaurant's homepage. But it's almost always that way. The creative, active and gastronomy with ideas are often successful. Even if you have to be creative in Corona.

Nice little work house. Nice beer garden. setup very simple. Eating delicious and fresh therefore some waiting time. Nice little menu. Unfortunately, I was not asked how I would like to do it at Steak, but it would be nice. Prices slightly higher in drinks.

The food is really great! You realize that this is a cook with passion at work. Everything super lovingly dressed and mega tasty You have to take some time, as the waiting time can be a little longer...Also the team is great! Outer area super beautiful, inside very simple, but still very nice..

In good weather in the beer garden a heavenly place on earth! Not too big but very interesting map. It may take some time if it's full.