Tradition meets on a crisis: To the old walnut remains strong!

Tradition meets on a crisis: To the old walnut 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 own A piece of Palatinate on the table for guests.

Gastronomy has had a hard time fighting lately, especially during corona pandemic. Massive sales have occurred since the first Lockdown in spring 2020, and many restaurants had to close. The fact that "to the old walnut" was not spared from these difficulties is unfortunately part of reality. But like numerous other companies, they have adapted to the new conditions. In the Spiegel it is pointed out that restaurants have increased their services in order to meet the changed expectations of the guests.

Changes in gastronomy

The gastronomy is now facing a profound change. Hygiene measures are now inevitable and many companies had to change their processes in order to meet the new requirements. Disinfectant donors, regular cleaning and comprehensive hygiene concepts are now standard. Today, guests particularly pay attention to whether their restaurants implement the necessary measures. According to G for Gastro, digitization in the industry has succeeded in a huge leap forward. Services such as online reservations and contactless payment are now more than ever in demand to enable smooth and safe restaurant experience.

Another important aspect is the shortage of skilled workers, which has reinforced the crisis. Many ex-employees have left the industry, which means additional pressure for the remaining restaurants. In order to keep the valuable employees, responsible management and flexible working models must be implemented. In addition, the trend towards working with local suppliers is becoming increasingly clear - not only to ensure stable care, but also from growing awareness of sustainability.

At a time when not only delicious food, but also the entire experience in the restaurant, “the old walnut” remains a shining example of durability 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.