Selling restaurants to regular guests or via Too good to go

“I bought 400 kilos of beef tenderloin for Christmas, which can be kept for a while, but it has to be finished,” says Arlo Vlaar of restaurant Vlaar in ‘s-Graveland. He wants to sell it separately, “to limit the damage as much as possible”. Vlaar has already approached several companies. Fortunately, a large salvage company asked if they could purchase beef tenderloin for their staff, he says.

Furthermore, Vlaar has already called regular guests if they are interested. “It’s a lot of work, it seems we are an administration company instead of a catering company, but we have to keep going, otherwise we won’t make it”.

Customer loyalty

Reinier Verwey, owner of restaurant De Doelen in Muiden, also has a stock. Lobsters that he has already bought for Christmas, he puts in the bound lobster soup that his customers can now pick up from him.

“We spoil our customers who come to collect it incredibly. The lobster soup normally costs 14.50 euros. With the half lobster that we put in, the price should actually be 44 euros, but we sell the soup for the normal price,” says Vlaar . “We hope that our guests will come to us again soon,” he says.

He wants to try to sell the game that Vlaar had already brought home for the coming days to regular guests. He estimates his total damage to be between 5,000 and 10,000 euros.

Food bank or Too good to go

Restaurants can give the food they have bought to the food bank, or sell it via Too good to go, for example. A marketplace for products that are almost out of date or in danger of being thrown away.

“More than a thousand catering entrepreneurs have already joined us. They can sell their stocks through us to the 2.5 million consumers who are affiliated with us,” says Geertje Zeegers, country manager in the Netherlands for Too good to go. “There will also be a kind of emergency number for catering entrepreneurs who are not yet affiliated with us, so they can still earn some income.”

Consumers who buy food through Too good to go pay a third of the price. That money goes to the catering entrepreneur.

Didn’t buy in for dinners anymore

A lucky break for all buyers is that many entrepreneurs had to close at 5 p.m. since 28 November. That is why less was purchased for dinners, some told RTL Nieuws.

It also makes a difference that the press conference at which it was announced that the catering industry must close until at least 14 January was on Saturday, where the catering industry places its orders on Sunday.

“We saw a 70 percent drop in the number of orders yesterday,” said a Makro spokesperson. “We asked restaurants that still ordered or had already ordered whether we could do something for them. What we do see is a different type of order, more focused on takeaway. Think of disposable cutlery, for example.”

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