Despite increased prices, many guests still come to the restaurants in the Tölzer Land. However, restaurateurs are observing a new phenomenon.
Bad Tölz-Wolfratshausen - Inflation, rising energy prices and, last but not least, the increase in VAT in the catering industry: Eating out has become more expensive in many cases. But that doesn't stop people in the district from visiting a restaurant - even if savings are being made in some places.
New phenomenon in gastronomy: “People leave immediately after they have finished eating”
“The lunch and evening business is still going well,” says Steven Schmager. He is the operations manager of “Papa’s Kesselhaus” in Bad Tölz. However, people's going out behavior has changed. “People no longer stay seated in the evening, but leave immediately after they have finished eating,” reports Schmager. In general, nightlife has almost come to a standstill. This is particularly evident on the weekends. “Long opening hours are no longer worthwhile.”
According to him, the after-effects of Corona rather than the current economic situation are responsible for this development. “The people who want to go out to eat also come and don’t care about the money,” says Schmager. The wide range of dishes will continue to be fully utilized by guests. The only thing that is often skipped is the second drink.
The people who want to go out to eat also come and don't care about the money.
Steven Schmager
In the Lenggrieser “Altwirt” “the to-go business has increased significantly,” says owner Robert Werner. Instead of dining in, more guests ordered their meals to take away. “Of course you save yourself the drink.” Those who decide to eat in a restaurant tend to order cheaper dishes and tip less. Overall, the number of guests is declining slightly, says Werner. But this is mainly due to the early end of the winter business.
Companies are struggling with increasing expenses
“Families currently have to think about where they can make savings,” explains Monika Poschenrieder. She is the district chairwoman of the German Hotel and Restaurant Association (Dehoga) and landlady of the Forellenhof Walgerfranz in Bad Tölz. Even if the seats in her restaurant fill up well, this is not the case for all colleagues. “Sometimes the guests stay away,” says Poschenrieder.
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In addition, companies would have to contend with increasing expenses. Last but not least, the renewed increase in VAT is causing problems for restaurateurs. “This hits us massively,” said the district chairwoman. The costs cannot be passed on to the guests one-to-one, adds Robert Werner. Eating out should also remain affordable for the general public. “The inn is a meeting place for everyone,” emphasizes the innkeeper.
If you don't pay well above the standard rate, you can hardly keep your employees
Domenico Miraglia
Domenico Miraglia, owner of the Kochler restaurant “La Pineta”, is particularly affected by the higher rental, purchasing and energy prices. In addition, there are increased personnel costs. “If you don't pay well above the standard rate, you can hardly keep your employees,” explains Miraglia. When it comes to the number of guests, however, there is no reason to complain. “Fortunately nothing has changed,” says the restaurant owner. And pizza, pasta and drinks continue to be in high demand. Miraglia doesn't believe that people will no longer be willing to eat in restaurants at some point. “Gastronomy is not dying because no more guests come,” is his assessment. The shortage of skilled workers is a much bigger problem for the industry.
Dehoga district chairwoman is worried about many small businesses
Poschenrieder, on the other hand, expects that many innkeepers will give up because the catering industry is too unprofitable. There are already initial signs of this. Some tenants considered not extending their contract. “This will have serious consequences, especially in the long term,” predicts the Dehoga district chairwoman. She fears that many small businesses will disappear and that diversity in the catering landscape will be lost.
Werner, on the other hand, is much more optimistic about the future. Even though he observes that pubs all over the place are constantly disappearing, he believes in the continued existence of gastronomy. “I think that the situation will recover soon and will not remain a permanent situation.”
(Franziska Selter)