Summer after summer, the price comparison follows: How much does a scoop of ice cream cost this year? A restaurateur from Baden has introduced a different billing system that is also designed to suit those on a tight budget.
“80 grams of strawberry, 100 grams of vanilla, please!” Just like sausages at the butcher’s, customers in a café in Gaggenau near Baden-Baden can buy ice cream by weight. Instead of a flat rate for each scoop, the price is calculated down to the gram using scales.
At Café Brezels, customers pay two euros for 100 grams of ice cream, and for smaller quantities the price is adjusted accordingly
“That's fairer,” says the owner of Café Brezels, Michael Böhmer, to the German Press Agency. This way, people with less money can afford an ice cream or parents can buy a smaller portion for their children. The “Badische Neuesten Nachrichten” had previously reported on this.
Ice cream scoops weigh different amounts
Not only about rising ice cream prices is moaned every year, but also about higher Cost of livingThis is where Böhmer's concept comes in. He explains: “This is an opportunity to show solidarity with my fellow human beings.” Customers can adjust their order to suit their wallets, which is “a fair story.”
▶︎ Reason for paying by weight: Böhmer noticed that the balls his employees took from the counter had different weights despite the same price. The deviation was up to 30 grams.
Now the ice cream costs the same for all customers: two euros for 100 grams. As a guide, Böhmer says: A scoop of ice cream weighs on average 80 grams, which corresponds to 1.60 euros.
Praise for solidarity aspect
Customers like it. “You only pay for what you get,” says customer Sergis Givargis. “Sometimes the ball is bigger, sometimes it's a bit smaller.” Steffi Wick praises it: “I think it's a socially acceptable idea that everyone can afford it, which is no longer a given these days. And that's why I think it's great.”
The debate about the price of ice cream is also a concern for the union of Italian ice cream producers, Uniteis. They say the final price depends on the costs of ingredients, rent, staff, energy and labor.