Dear guests of Plantenköök,
unfortunately I have to inform you that I have to close the Plantenköök with immediate effect (5.9.23).
As in many companies, we have had a much too high shortage of staff from the very beginning.
In the last 19 months, since the renovation began, I have worked 7 days a week, at least 16, often 20 hours a day. I tried to compensate for the lack of employees by consistently working all the time. I’m generally very resilient, but with work weeks that never fall below 100 hours and no days off, I now have to admit that this situation is no longer bearable for me.
As beautiful as the Plantenköök is and as much as I love my work, without free time, without time for my second heart project dailyvegan.de, without time for friendships and other people important to me and with the permanent overload I unfortunately cannot continue.
Actually, I would have gone on vacation for the first time in mid-August, for 11 days, but unfortunately I got very sick straight away. So it was lucky with the vacation because I had prepared a lot and designed the menu accordingly to my absence. So that my employees got along reasonably well without me for last 3 weeks.
Even though I’ll be recovered soon, I don’t see any way to only temporarily close the business and then open again. Because I’d have to get back to my old workload immediately. There is a lack of hours and without me the restaurant simply does not work on many levels and in many areas of work. Alone the delicacies I prepare, such as matured vegan cheese, smoked ham and other specialties. No one in the team but me can produce those professionally, based on their professional work experience. And in day-to-day business, there are not enough working hours to keep the business running. Not to mention the management etc.
Therefore, due to the lack of trained employees, I now have to give up Plantenköök.
That’s incredibly difficult for me, because the Plantenköök is an absolute lifelong dream of mine and has become a wonderful, beautiful place, a nice place to work, with a great team, with lovely guests and incredibly good food. A place of well-being, with vegan, sustainable, regional, minimal waste and healthy cuisine. A place I always wanted to make. But unfortunately it shouldn’t be.
Many thanks again to my small but great team of wonderful people. And of course to you, who have been wonderful, lovely guests for the last 1.5 years! We’ll definitely see each other again somewhere else.
Kind regards to you
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