Catering in Milan, restaurant home deliveries during the second wave (EXCLUSIVE)

We at RGLife have listened to the reasons of those who continue to stay open (and to whom this first episode is dedicated) despite everything, as well as the motivations of those who have chosen to remain closed, giving them a voice and gathering their discomfort. For this we asked a few questions to some of our Milan customers, hoping that a small overview of the situation might offer some food for thought and, why not, some useful suggestions.

"Today is a super day" -says Stefano of the 'ANGUS AND MORE' on Viale Monte Nero with a veil of irony in his voice and in his gaze- "I sold as many as 15 sandwiches, these days the average is no more than 6 take-out sandwiches." Open since 2015, specializing in hamburgers in "pure American style with Italian flavor," Stefano has staked everything on the quality of the ingredients, and it was precisely his tenacity in not wanting to lower the level of the product that had rewarded him: many regular and satisfied customers and a word-of-mouth that led the small place to always be packed. Now the situation is almost unsustainable; turnover does not cover expenses, and making plans is impossible: "It's not enough for them to suspend taxes, they have to eliminate them for all of this year, and we need cash on hand. We try to give timely service to people in the neighborhood by staying open continuously from noon to 10 p.m., but we cannot be abandoned."

Simone of 'EL BECHÉE' on Via Gaudenzio Ferrari is also worried, to say the least, about the closure of the restaurant due to the health emergency and has decided to organize for take-out service: "We are billing 50 percent less even than last lockdown, in March people were taken by surprise, but they still had their paychecks in their pockets, but now fear for the future, uncertainty prevails." Open since 2009, with a menu mainly of the highest quality meat and a curated selection of wines and beers, it calls itself "a neighborhood joint," but it is certainly not just any joint. Even at a time when "it's like putting a finger on a dam leak," Simone and his employees try to stay close to the area's residents by inventing new offerings, from barbecue to roasted chestnuts, but the numbers still don't add up. Should the emergency situation continue, or should the third wave arrive, at 'El Bechéè' they are thinking of new solutions, such as home cooking.

"Is everything going to be okay? No, everything will be different," is the opinion of Fabrizio of 'BIRRA E POLPETTE' on Bligny Avenue, another place that focuses on a few selected products, mainly meatballs, with special attention to the quality of ingredients and perfect cooking times. A loyal and devoted clientele is not enough to make ends meet, with the frustration of living by the day and the inability to project into the future. So why continue to keep open? "This is exactly the time to stay open, closing is a mindset and means being willing to accept to die and I am not willing."