A Bavarian ice cream parlor raises its prices and charges an additional surcharge on Sundays and public holidays. Customers show little understanding.
The Cremagelato ice cream parlor in Ottobrunn near Munich has increased the price for a scoop of ice cream to an impressive 2.75 euros. As the “SZ” reports, this increase corresponds to a twenty-fold price increase compared to the average ice cream price of 15 cents in the mid-1980s.
On Sundays and public holidays there is also a surcharge of a further 10 percent per ball.
The owner, Cristiano Vinsenti, justifies the increase with rising operating costs and the need to retain and reward good workers through higher wages. Employees should be paid accordingly for their efforts, especially on Sundays and public holidays.
Vinsenti confirmed to SZ that the price increase had caused mixed reactions from customers and added: “Unfortunately, the ten percent increase has led to many negative reviews.”
Nevertheless, he emphasized the importance of fair pay for his employees. He is supported in his pursuit of equal pay by the German Confectionery Association (DKB).
The Dümig spelled bakery, which is located opposite the ice cream parlor, has been charging a surcharge on Sundays and public holidays for years, as the “ovb-heimatzeitungen” report.
Pastries cost around ten percent less during the week and on Saturdays than on Sundays and public holidays.
The owner of the bakery, Florian Suntinger, justifies the different prices with the fact that the bakery is also open on Sundays and supplies its customers with fresh baked goods: “We are open on Sundays and offer fresh goods, but the customer has to pay a little more money for that .”
Suntinger points out that the bakery’s employees also receive a wage supplement on Sundays. The customer not only pays for the fresh baked goods, but also supports the employees who work on these days.
The DKB explained that the previous prices were no longer profitable today and emphasized that higher prices were due not only to more expensive ingredients, but also to increased energy costs and bureaucracy. “The consumer is not aware of this at all,” said DKB President Gerhard Schenk to the “SZ”.
He also pointed out that customers are willing to pay more than three euros for industrially made ice cream from the freezer, while handmade ice cream faces resistance in ice cream parlors when it becomes more expensive. “If that becomes ten or 20 cents more expensive, then the world will collapse,” says Schenk.
But the cost of a scoop of ice cream is not so high everywhere. In Bochum a ball costs on average just under 1.40 euros. Ice cream lovers across Germany had to spend 1.62 euros on a scoop last year.
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