Sustainability, Jumping Fun & Schnitzel
Kolariks Freizeitbetriebe went back into full operation with the opening of the Prater on May 29th - guaranteeing enjoyment, jumping fun and sufficient safety distance for air and joy seekers again. We also went for a jump in the Prater and talked to Paul Kolarik, the new managing director of Kolariks Freizeitbetriebe, about the first time after the shut-down, safety distances and schnitzel ...
It wasn't that long ago: How did the crisis feel for you?
At first, the days were dominated by the basics of being a businessman - lists of balances, discussions with suppliers and banks, drawing up liquidity plans. But we also got creative: after a week, my mother had the idea of having pork knuckles delivered. Lo and behold, this was well received, my two younger sisters were able to bring joy to many people with it on weekends and holidays. It helped us to pass the time.
How was your start into the summer season?
Quite good! Seats have been reduced by 50%, down to 700. The team is a little smaller. We were also able to go back into full operation on 29 May and make the bouncy castle slides and trampolines in the Praterfee accessible. The guests are happy, you can see that for many people the Prater is a short holiday, an enjoyable time out. It's also nice for me to be able to host again, to be able to work into the future.
And we notice fundamentally: There is more appreciation and respect for the gastronomy. People enjoy the fact that there is now more air and space with us. And people are aware that they currently have to book in advance or wait a little for a seat.
Has the quality of service changed?
Absolutely: It's our job to create a good feeling for the guests in uncertain times. For example, by adhering to hygiene rules, by being friendly and remaining positive. In the kitchen, we can devote more attention to detail and preparation to individual products. In addition, we finally have the time to test out complex but useful automatisms in our equipment (laughs).
In fact, the responsibility must be borne by the whole team when it comes to quality. We are all in the same boat - with enough distance, of course. Even before the crisis, we had a tight structure and process organization and people in the team who live responsibility and love what they do. The good thing is that nothing has changed, quite the opposite.
We are all in the same boat - with enough distance, of course.
Keyword quality ...
This is nothing new for us: It was already clear to us beforehand that the focus of gastronomy in the future would clearly be on quality. Three years ago, we consciously embarked on the path to becoming an organic business, and since 2019 we have been cooking 100% organically - and my big goal is to also be able to offer 100% organic drinks for the 30th anniversary of the Luftburg in two years' time.
The crisis has had far-reaching effects - but: it has also absolutely strengthened us once again in our striving for regionality, seasonal produce and organic quality.
Will the pressure to increase the number of guests increase again over time?
The question is whether this is a pressure that you have to accept - in the end, the quality has to be in the foreground. I think it's about the overall experience, about feeling good, about the quality that ends up with the guest. I can't imagine that the right way is to define oneself only by quantity. It's better to focus on a successful, holistic concept that convinces.
So it's not: "If the guest doesn't come to me, he'll go somewhere else"?
That's a matter of attitude, of appreciation. At Luftburg you get organic quality that is worth waiting for. We know this from our holidays: we like to wait an hour for a table in the recommended restaurant. The Vienna Prater is like a short holiday. And a great all-day experience also includes food that stays in your memory. On the one hand, we are a meeting place for families with children who enjoy the light-heartedness. On the other hand, we offer a coffee atmosphere, holiday beer feeling and are a popular location for celebrations.
So you should be able to offer guests something special. We are working on an overarching concept in order to be able to offer them an even more holistic leisure offer in the future - ideally even with a very special overnight accommodation option in the Prater. After all, those who make leisure time fun again will always remain popular with guests.
Those who make leisure time fun again will always remain popular with guests.
There is now also a smaller menu - why?
We were concerned with sustainability, with ensuring that nothing spoils. With the reduction, we guarantee the widest possible use of the individual products. Of course, the most popular dishes are still on the menu!
What will we take away from this crisis?
I think that keeping a distance will become socially accepted and remain ingrained in people's minds. And could be useful in the long run to counteract a second wave.
What is your vision for the future of Kolarik's leisure businesses?
In short: Back to the roots, to quality and uniqueness. Keyword: "Grandma's home cooking", which awakens childhood memories. The crisis shows that things are becoming more regional again. On the one hand, that's zeitgeisty, and on the other, I think it's a long-lasting trend.
Furthermore, as an entrepreneur, you have a responsibility to deal with the planet in a sustainable way. We use solar energy, pay attention to waste separation, work with an intelligent energy management system or use biodegradable cleaning agents - and thus invest in the future.
In terms of taste, we are becoming even more natural again, more organic, awakening memories. When it comes to sustainability and economic action, we act future-oriented.
Finally, what's your favorite dish in the Luftburg?
The classic: Schnitzel with potato salad. Not too thin, not too thick. That always goes!
Grandma's home cooking' that brings back childhood memories.
My tip
Families always feel at home in the front row with a direct view of the bouncy castles in the Erlebniswelt. If you're meeting your best friends for dinner, reserve one of the self-tapping tables in the guest garden - they make for an exuberantly good atmosphere!