The catering establishments fear a possible death of the industry. According to a recent survey, many bars in rural areas in particular fear for their existence. Operators are most worried about customers’ declining budgets and rising energy and food prices.
Energy prices are skyrocketing, food costs are rising and people are cutting back on their consumption. Two thirds of the catering businesses fear for their existence in this autumn of crisis, especially in rural areas. This is reported by the “world” based on a survey by the reservation service provider Resmio.
“The situation and mood in the hospitality industry deteriorated dramatically in September,” confirms Guido Zöllick, Managing Director of the German Hotel and Restaurant Association Dehoga. Months ago, Dehoga experts were most likely to expect a decrease in gastronomy visits and vacation trips when people had less money at their disposal. 40 percent of the companies would have to close their bars at least temporarily if the situation did not improve.
The greatest concern of the operators is therefore the declining purchasing power of the citizens and the lower demand. In second and third place are rising energy and food prices. In addition, many companies are struggling with a staff shortage that has persisted since the beginning of the pandemic. Experienced staff, but also young people who usually went into the catering trade for a quick buck, have reoriented themselves. Another factor is the recently increased minimum wage to twelve euros. An estimated 60 percent of employees in the catering industry are affected by the 15 percent surcharge, according to the newspaper.
Many companies now do not want to increase their costs any further, since most of them have already increased their prices. “The leeway for the catering establishments to pass on the rising prices for energy and food to the guests has decreased. The gastronomy is thus in a quandary,” says Resmio Managing Director Christian Bauer.
Many are now relying more on days off, shortening opening hours, cutting out the lunch menu and saving energy. Among other things, they would lower the temperatures in guest rooms, kitchens and toilets, and buy energy-efficient appliances. After the two weakened years of the corona pandemic, restaurateurs are demanding more support from politicians. 67 percent would advocate a quick cap on gas and electricity prices. 60 percent would demand a permanent reduction in VAT. Many would also consider a one-off payment to catering establishments to be good.
