Star chef Jonnie Boer of De Librije will serve food with a trolley
It is still unclear when we will finally be able to eat out again or have a drink on a terrace (the hospitality industry will definitely remain closed until 28 April 2020), but hospitality entrepreneurs are already massively working on how we will do this afterwards. Because by now, we are convinced that the one-and-a-half-metre economy will become the new reality for the hospitality industry.
A trolley-dolly for everyone
One of the trump cards: the trolley. Previously best known as the accessory used by flight attendants (hence the nickname ‘trolley-dolly’), it is now the weapon of choice for many restaurateurs. They are already completely trolley-proof at restaurant In den Doofpot in Leiden, and at Lavazza Koffie & Lunchlokaal in Groningen, the trolley has also made its (test) debut:
Trolley at De Librije
But at three-Michelin-star restaurant De Librije, guests will soon also have to take their food from a trolley. ‘For serving the food, we are having special trolleys made from which guests can take plates and glasses themselves,’ Jonnie Boer told Jonnie Boer to Misset Horeca. Each guest will soon have a trolley at their table with their dish or glass of wine on it. ‘Guests can then take these from the trolley themselves. From now on, every plate in the kitchen will be covered with a cloche, which will be removed with gloves at a distance of 1.5 metres from the guest.’
Pouring your own wine
Bread and water will also be brought to the table this way. Topping up water and wine as before will not be possible. Jonnie: ‘The bottles will be disinfected before being brought to the table, where guests can pour for themselves.’ Let’s just hope that Sabas Joosten, sommelier at De Librije, will still come to the table as usual to explain all his gems. At an appropriate distance, of course, and wearing gloves…
Also read:
