There are further relief measures in the Corona crisis - also for the catering trade. Monika Poschenrieder from the Hotel and Restaurant Association is only partially satisfied.
Bad Tölz-Wolfratshausen - The coalition committee of Union and SPD has agreed in Berlin on further relief measures in the Corona crisis - also for the catering trade. Among other things, the package includes a reduced VAT rate. Monika Poschenrieder (65), head of the Forellenhof Walgerfranz and district chair of the Bavarian Hotel and Restaurant Association, is only partially satisfied.
Ms. Poschenrieder, the value added tax rate in the catering trade will be reduced from 19 percent to 7 percent. Are you satisfied with this decision?
You can't be satisfied with that. Because the cut is limited to one year, and politicians think that too short. For decades we have been calling for a permanent reduction in the VAT rate for meals that are taken away or also delivered. This has long been common in fast food restaurants.
Are you disappointed?
No. I honestly expected it. Our prime minister and our economics minister fought for it, but our chancellor does not want a permanent reduction in VAT. This twelve percent, which would then remain with us, would do us good right now. Berlin is to blame for not getting on our feet.
A hotel operator from Jachenau wants a joint initiative that, for example, also brings insurers to a table. In your opinion, something has to change in the fixed costs. How do you see that?
Absolutely. There are huge distortions between companies and their insurance companies. Insurers refuse to pay for closures caused by the corona virus. This is an issue that we need to discuss with our Minister of Economy.
What impact will the corona crisis have on existing hospitality problems?
As far as business succession is concerned, we and the next generation are already very burdened with the whole bureaucracy, the insanity of documentation and of course also the lack of skilled workers. The crisis will not make it any better. Corona will certainly throw in the towel some restaurateurs, such as in Munich and on the Staffelsee. Restaurants will be closed there at the end of April. The operators no longer have confidence in the future and this policy.
In your opinion, how can the opening of the hospitality industry start again?
The protection and well-being of our employees and guests come first. Nevertheless, we think that with appropriate hygiene measures we can do this just like a supermarket or hardware store. But we need a time when we can open again. We need a certain lead time to restart our operations. It's about orders and employee acquisition. Because many are in their home countries.
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