Tradition meets crisis: Zu Alten Nussbaum” remains strong!

Tradition meets crisis: Zu Alten Nussbaum” remains strong!

The “Zum Alten Nussbaum” restaurant, which has been a culinary institution since 1859, sits enthroned in idyllic Schwanheim. Chef Stefan Grimm, together with his wife Anja Meier and his mother Rosemarie Grimm, run the restaurant with passion and a special attention to homemade delicacies. The homemade croquettes, which guests can enjoy in a cozy atmosphere, are particularly popular. Despite the challenges that many traditional inns have had to overcome since the Corona crisis, “Zum Alten Nussbaum” continues to keep its doors open and attracts numerous lovers of regional cuisine. As Rheinpfalz reports, the restaurant relies on fresh, local ingredients and offers its guests a piece of Palatinate on the table.

The catering industry has struggled recently, especially during the coronavirus pandemic. Since the first lockdown in spring 2020, there has been a massive drop in sales and many restaurants have had to close. The fact that “Zum Alten Nussbaum” was not spared from these difficulties is unfortunately part of reality. But like numerous other companies, they have also adapted to the new circumstances. The Spiegel points out that restaurants have increasingly expanded their services in order to meet the changing expectations of guests.

Changes in the catering industry

The catering industry is facing profound change today. Hygiene measures are now essential and many companies have had to change their processes to meet the new requirements. Disinfectant dispensers, regular cleaning and comprehensive hygiene concepts are now standard. Today, guests pay particular attention to whether their restaurants are implementing the necessary measures. According to G wie Gastro, digitalization in the industry has taken a huge leap forward due to the pandemic. Services like online reservations and contactless payments are now more in demand than ever to provide a seamless and safe restaurant experience.

Another important aspect is the shortage of skilled workers, which has increased as a result of the crisis. Many ex-employees have left the industry, which puts additional pressure on the remaining catering businesses. In order to retain valuable employees, responsible leadership and flexible working models must be implemented. In addition, the trend towards collaboration with local suppliers is becoming increasingly clear - not only to ensure a stable supply, but also due to a growing awareness of sustainability.

In a time when not only delicious food but also the entire restaurant experience counts, “Zum Alten Nussbaum” remains a shining example of resilience and adaptability. With a clear focus on regionality, quality and a cozy ambience, the restaurant addresses the diverse wishes of its guests and proves that tradition and innovation can go hand in hand.