SHARE
COPY LINK
PRESENTED BY FOODORA

Foodora Vienna: Be green and stay fit, while feeding the city’s busiest

These days you'd be hard-pressed to pass through one of Vienna's districts to the next, without encountering Foodora's friendly fuchsia logo zipping by on one of their many backpack-carrying couriers. Now, the city's biggest bike delivery firm is on the look-out for new recruits. If you're a bike lover with a bit of extra time to earn cash, read on to learn about freelancer Christina Ryan's experience on the job and how it just might be the perfect fit for you, too.

Foodora Vienna: Be green and stay fit, while feeding the city’s busiest
Photo: Foodora riders taking a break on the Wienzeile
As a life-long cyclist and someone who has enjoyed working freelance for many years, I never thought there would be a way to unite these two aspects of my life until I moved to Vienna and found Foodora.
 
An app-based food delivery company with operations in 10 cities around the globe, Foodora offers food from unique cafes and restaurants brought to your door by bicycle. Their service model has proven itself to be not only fast and reliable, but environmentally friendly.
 
Every network is built on relationships with local restaurants that offer so much more than your typical pizza joint or kebab place. With the best in global gastronomy that Vienna has to offer, the Foodora menu has everything from haute-cuisine, to the perfect gourmet burger, or a wide array of vegan fare. 
 
As a rider, you can earn up to €12 an hour plus tips and you’re free to build your own schedule. You choose when you work using an app and can swap shifts simply by conferring with another colleague. This flexibility makes it a great way to earn extra cash or to go deeper and immerse yourself in Vienna’s bike delivery scene.
 
 
For new recruits, the only requirements are a mobile phone, your own bike (or an equally green and speedy mode of transport), and a friendly attitude. When I worked as a rider, I saw it as an opportunity to supplement the income I make from freelance translation projects.
 
I began in November 2015, which may seem like the silliest time to start a job that takes place largely outdoors, but it turned into a truly enriching experience that got me through the miseries of winter. 
 
 
As I had just moved to Vienna, the warm camaraderie I found amongst the other riders made me feel welcome right away. With each shift, I would meet both new and familiar faces from all corners of the world.
 
Not only did I regularly find myself in engaging conversations around the communal garage with musicians, engineers, programmers, actors, scientists, and artists who just so happened to ride for Foodora on the side, but the rider managers prioritized the organization of monthly “rider events”, in which this community spirit went well beyond just shop talk.
 
 
Foodora rider events regularly take place at different hot spots around Vienna, where riders gather around beers to hold quiz nights, present their musical skills, or just hang out. 
 
The video below gives you a feel for how a Foodora rider goes about a typical order…
 
As a newbie to Vienna, another surprising benefit riding for Foodora was the challenge of learning to find my way around the city’s streets and districts, but at a very reasonable pace. A typical shift lasts around three or four hours, in which you will take care of anywhere from four to 12 orders, depending on your speed and the demand for orders given the time of day.
 
Based on where you are most often sent to pick up food, you quickly learn about the most popular eateries in the city and how to get there simply by muscle memory.
 
Not only did I learn where to eat, but interacting with Foodora’s hugely diverse customer base allowed me glimpses into many Viennese lifestyles; students hard at work, young start-ups operating out of apartments, established businesses, and bustling families feeding their children at the end of a busy day.
 
 
There’s also a singular feeling of accomplishment at the end of a shift, knowing the amount of ground that you’ve traversed in such a short amount of time and the number of mouths that have been fed!
 
I also remember those periods of downtime, taking advantage of the lull to sail down the Ringstrasse and take in the Danube air or to enjoy a quiet moment in the historic Volksgarten while waiting for my next order.
 
Of course, bike maintenance is a necessary hassle for any cyclist. But, as a part of the Foodora team, you'll have the added perk of access to repair services during the busiest hours of the week.
 
So, in case of a flat tyre or a snapped chain, you can head to a garage which also houses a community workshop where Foodora's bike aficionados collaborate to realize their own independent projects. If you’re passionate about bikes, you’ll not only find good company, but a world of ideas, advice and spare parts.   
 
If you have a sense of adventure and the need for some extra cash, if you value community and, of course, if you love cycling, click here to apply.
 
 
This article was produced by The Local and sponsored by Foodora
For members

FOOD AND DRINK

Seven ‘weird’ foods in Austria you need to try at least once

Austria is much more than schnitzel and sausages and you can find some very strange dishes here, from fried brains to pancake soups.

Seven 'weird' foods in Austria you need to try at least once

Austrian cuisine holds many interesting typical dishes worth experiencing. Here, we list seven of those that may seem strange to foreigners.

Schmalz

Austria is not the only country to serve rendered animal fat as a snack at events, but the small appetizer is quite popular here.

Schmalz is a paste made from rendered pig, chicken, or other animal fat and is used in multiple ways in the Austrian kitchen. When cooking, you can easily create schmalz from the fat leftovers from frying, a smart way to avoid wasting resources.

Although schmalz is mainly used as a cooking fat, it is also a common spread for bread and crackers. In fact, it is a popular treat during events, such as wine cellar openings, where it is believed to help visitors absorb alcohol more slowly.

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 
 
 

A post shared by Andreas Steidlinger (@food_steidi)

Egg with brain

Egg with brain, or in German “Hirn mit Ei,” is a traditional Austrian (Viennese) dish that consists of a breaded or fried calf’s brain served with a poached or fried egg on top.

The brain is usually seasoned with different spices and cooked until tender, and the dish is famous for its creamy texture.

Hirn mit Ei used to be a very common dish among Austrians in the past when it was essential not to waste any food and eat what was possible from tail to nose. Today, the dish is less common in Austria but is still eaten and seen as an important and traditional part of Austrian cuisine.

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 
 
 

A post shared by @boris_vie

Germknödel

Germknödel is a dessert that will make your head turn the first time you catch sight of it. It looks like a massive ball of dough, and that is more and less exactly what it is.

The dessert is a fluffy dumpling made mainly from yeast, flour, and sugar. Inside the fluffiness, you normally find a bit of plum jam, and the outside of the dumpling is often covered with poppy seeds and melted butter.

Although it is a dessert, many people eat it as the main and only course, which seems rather logical given its size and weight.

Germknödel is a common dish in the mountains. It is associated with social gatherings in winter, celebrations, and après-ski activities, where it is enjoyed as a comforting and very filling treat.

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 
 
 

A post shared by Familie Güllich (@solnhofener_klosterbrot)

Leberkäse

Leberkäse is something that evokes childhood memories for many Austrians, perhaps because it was and still is a convenient and readily available cheap snack found almost everywhere.

Leberkäse is one of Austria’s most common food dishes. Despite its name containing the word “liver” (Leber), it normally does not contain liver, which is a common misunderstanding, especially among foreigners.

To make Leberkäse, finely ground meat (usually pork or beef) is mixed with bacon, onions, salt, pepper, and other spices. The mixture is then packed into loaf pans and baked until cooked through. Once baked, Leberkäse is served sliced and is a great option if you are hungry at festivals, markets, or simply while on the go in a city.

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 
 
 

A post shared by ABzBreakfast (@abzbreakfast)

Pancake soup

In Austria, it is almost more common to slice up a pancake and put it in a soup than it is to actually eat a pancake on its own. Pancake soup, or in German, Frittatensuppe, is a very popular dish in Austrian cuisine.

The soup consists of a clear beef broth served with thinly sliced pancake strips, known as “Frittaten,” which float around in it.

Frittatensuppe is often served as a comforting meal and is very popular during the winter months. It is commonly eaten as a starter before a main course, but it is also enjoyed on its own as a lighter snack, often together with a slice of bread.

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 
 
 

A post shared by Christian Senn (@senn.christian)

READ MORE: Is it OK to ask for a doggy bag in an Austrian restaurant?

Salzburg Nockerl

This is one of Austria’s most popular desserts, which often looks like a piece of art. It is also not something you eat every day, as it takes time to make and always needs to be prepared fresh.

Salzburger Nockerl is named after the three most notorious mountain peaks in the Salzburg skyline, and the dessert is shaped like them.

The mountain-shaped dessert is seen as a good source of protein – at least for a dessert. Its main ingredients are eggs, sugar, flour, and vanilla. It is made by whipping egg whites to stiff peaks and then combining them with sugar, flour, and vanilla. This mixture is then spooned into peaks and baked until puffed and golden.

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 
 
 

A post shared by 🇮🇹Vic & Ricky | Food Travel Couple✈ (@viaggiaredegustando)

Buttermilch

Many Austrians love to drink Buttermilch, especially during warmer months. Buttermilch is the liquid that remains after butter has been churned from cream. 

The drink has a slightly sour and tangy flavour, and you can sometimes see people walking around with big glasses of it while visiting an Austrian sauna or spa establishment.

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 
 
 

A post shared by Oma Luci (@oma_lucija)

READ NEXT: Is the Wiener Schnitzel really from Vienna?

SHOW COMMENTS