2023 Author: Gabrielle Mercer | [email protected]. Last modified: 2023-05-21 12:25
The Austrian gastronomy in particular is being put to a tough test by the Corona crisis. That is why a young team, Nina Mohimi, Sebastian Hofer and Konstantin Jakabb launched the “Anticipation.buy” initiative. We asked the three of them about their project.
The “Anticipation.buy” project is a platform that aims to show solidarity and provide active support to local establishments, including the workforce and production facilities: by purchasing an anticipation voucher.
Many restaurants are closed for an unforeseeable period. Most of them will have to struggle with the consequences for a long time - if they survive the loss of sales at all. Because the ordered closure is necessary, but unfortunately also means bankruptcies or dismissals. In addition, the slump in sales will have an impact on manufacturing companies and suppliers in the catering sector that cannot yet be assessed.
Abe you can help, thanks to the social commitment of Nina Mohimi (Co-Founder of The Coolinary Society / Social Food Trend Curator), Sebastian Hofer (Art Director and DauerFoodie) and Konstantin Jakabb (Managing Director of the Virtue agency.).
»Because gastronomy in Austria is more than just food. It is our cultural asset and our shared community that brings joy."
You are passionate about going to restaurants, hobby gourmets and cooks: What does the current situation mean for you?
Sebastian Hofer: Join the excitement. Many local owners are among our friends. Their existence affects us emotionally.
Konstantin Jakabb: Well, I'm already visualizing the first restaurant visits and currently cooking from various cookbooks.
Nina Mohimi: It's “just” uncomfortable for us. The bad thing is that many restaurants (and other businesses) may not be able to reopen.
How did the Anticipation.kaufen initiative come about?
The three of us know each other through a shared passion for food. When the restaurants (correctly) had to open, we had the same idea pretty much at the same time. It was clear that we have to do something. We love our favorite restaurants and have had many unforgettable moments there. Now we want to give something back and help to maintain locales and save jobs.
How exactly does it work?
We set up the bar. The guest chooses his favorite restaurant and fills out a form. We send the information to the local and they then provide all further information (payment options, etc.). As soon as the payment has been received, the guest receives the voucher by email from the restaurant. So that no mailing is necessary.
And, because the question came up so often, of course we don't take any commissions - PRE-FRIENDLY BUYING is a non-profit initiative.
What exactly does this initiative do?
First and foremost attention to the location of the gastronomy. And as a result, of course, an opportunity for income for the bars.
The ordered closure is necessary, but unfortunately also means bankruptcies or dismissals - we want to counter this.
What are restaurants currently going through and are small as well as larger ones facing a financial emergency?
It's a very individual situation, but we hardly know of any restaurant that is not affected. In addition, the slump in sales will have an impact on manufacturing companies and suppliers in the catering sector that cannot yet be assessed. So we also ask the large manufacturing companies to support them whenever possible.
You too can participate
Your tips for "cooking in quarantine"?
Sebastian: Definitely sustainability. Did you know that you can still cook a wonderful soup from the bones of an (organic!) Roast chicken?
Konstantin: Cook and process everything you have and also try out unfamiliar combinations. Zero food waste is of course the topic. I want to make dariadaria proud. Also dishes with long preparation such as: Stockfisch Brandade. This is how I bridge the missed visit to my friend Konstantin Filippou.
Nina: Challenge yourself and cook / bake everything that you always wanted to do but never took your time. Get creative and have fun. The main thing is to throw away as little as possible.