Hosts are disturbed by Pop-ups

the hours-long snake, and then on tiny plastic stools in between dozens of other on tiny plastic sitting stools, eat standing up in the blades? Sounds like the perfect evening program. For thousands of visitors to the Zurich-based Pop-up Restaurants, Soi Thai, but it is not exactly. For nearly five years, it's served every summer for a couple of weeks dishes such as jungle Curry, papaya salad and Sticky Rice with Mango.

in the Meantime, there are dozens of such temporary culinary projects in the whole of Switzerland. Fast Food in Diner style with Outlawz Burger in Bern, Polish fine a creative Gastro diet at 100 days of Warsaw, Basel, fairy tale Cocktails and Snacks at Sir kiss in Zürich-project after the other in Switzerland – and it disappears after a while.

But what counts for Fans of unusual gastronomy well, pushes the traditional restaurant operators mad. "Everyone calls themselves Pop-up, even if he has no idea what it means to run a Restaurant," grumbles the CEO of a tradition of restaurants in Basel. "You act all cool and earn yourself a Golden nose." Also in Zurich and Bern the like. In a point of criticism all agree: you will feel at a disadvantage, because the Pop-up Restaurants have less strict requirements, especially in terms of Hygiene, it means.

What is a Pop-up is, is not defined legally

The industry Association, gastrosuisse, it sounds diplomatic, but similar in trend. "Pop-ups seem to fulfil a customer need," says President Casimir Platzer. "Consumer behavior is changing dramatically." But he also sees pent-up demand for the pads. "For us, it is important that the competition is open to all on an equal footing," he adds. The law does not provide for a distinction between the use and permanent Establishments. "The cantons and the municipalities should treat both the same and existing discretion not to exaggerate."

not quite as simple as that. "What is a Pop-up is not defined, per se, legally," says Otmar Deflorin, Director of the cantonal laboratory of Berne, which is, among other things, for the control of hygiene rules. Basically, would leave the cleanliness for all the farms, the food, the same rules apply. These are set out in the food law. But: By the legislature for exceptions in the case of small or temporary holdings. For example in facilities and equipment. Pop-up-operator for example is not always necessary for hot-water connection, or that the work surfaces may also be made of wood.

"Pop-ups do not have precisely the same requirements as a regular restoration."Marc Surber, Zurich city police

The different requirements are according to the restaurateur Valentin Diem in the nature of things: "A Pop-up Restaurant is, by nature, something completely different than a regular Restaurant," says Diem, who has co-founded with his business partner, Patrick Schindler, the company Valefritz, the tavern in addition to various temporary Restaurants, such as the Soi Thai with the farmer and the Gul two stationary Restaurants in Zurich operates. A Pop-up in the first place is not a Restaurant, but an Event with a time limit – even if the cuisine stand in the foreground.

"Pop-ups do not have precisely the same requirements as a regular restoration," confirms Marc Surber of the city police of Zurich. What you need is a solid business permit. This, however, is awarded with a time limit. A maximum of six weeks of operation, it is allowed to have open in order to be considered as an event.

print on Pop-ups is higher than on stationary Restaurants

in terms of Hygiene and food safety, the requirements were nevertheless very high, says restaurateur Diem. Finally, nobody have an interest to be unhygienic – the color also on the reputation of the other companies. So Valefritz discuss about each Pop-up in the run-up to all auditors with the food.

Diem can't understand the criticism of the traditional caterers. Especially the accusation of money-making was wrong. "We do also to the scene to bring the content more, and not to sabotage it just to anyone." Pop-up would Run much less time, the invested money to recoup. In the best case, a black Zero standing at the end of the bottom line. "Our utilization should be but to the 90 per cent – every day," he says. So high is the pressure at stationary Restaurants and Bars.

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(Sunday newspaper)

Created: 11.05.2019, 19:03 PM