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"Now it's no use anymore": Wirt explains why he now has to sell the schnitzel at a higher price

2022-05-14T14:10:20.818Z


"Now it's no use anymore": Wirt explains why he now has to sell the schnitzel at a higher price Created: 05/14/2022, 07:12 By: Max Wochinger “Innkeeper with body and soul”: According to Daniel Rieger, he can no longer keep up the prices. © Dieter Michaelek Like many restaurateurs, the Garching landlord Daniel Rieger has to raise his prices because of the Ukraine war and inflation. Using a schn


"Now it's no use anymore": Wirt explains why he now has to sell the schnitzel at a higher price

Created: 05/14/2022, 07:12

By: Max Wochinger

“Innkeeper with body and soul”: According to Daniel Rieger, he can no longer keep up the prices.

© Dieter Michaelek

Like many restaurateurs, the Garching landlord Daniel Rieger has to raise his prices because of the Ukraine war and inflation.

Using a schnitzel, he explains how the additional costs come about.

Garching

– Inflation and delivery problems fueled by the corona pandemic and the war in Ukraine: Food prices in Germany are rising rapidly.

Landlord Daniel Rieger (45) from Garching uses the example of a schnitzel dish to explain how his purchase prices have developed.

Daniel Rieger walks through the rows of tables in his beer garden.

He greets guests, chats and asks if the food tastes good.

A real restaurateur does it that way.

He is an "innkeeper with heart and soul," says the head of the Neuwirt in Garching.

But he now has to deliver an unpleasant message to his guests: food and drinks in the Neuwirt are becoming more expensive.

This is due to skyrocketing food prices and rising energy costs.

"I just can't keep up with the prices anymore," says Rieger.

“I was hoping that prices would normalize”

So far he has not passed on the high costs for veal and sunflower oil to his guests.

"We've had huge business since the spring," he says.

Wedding celebrations will be rescheduled and birthdays will be celebrated.

He doesn't want to scare visitors away with higher prices on his menu.

"I was hoping that prices would normalize," he says.

"It's no use now."

The Neuwirt's kitchen needs 70 liters of frying oil every week and just as much cooking oil.

In February, ten liters would have cost around 21 euros, now it's 32, says Rieger.

An increase of 50 percent.

The price of meat has also increased extremely.

He uses the cost of a Wiener Schnitzel to show how the innkeeper's net purchase prices have changed.

The ingredients have become more and more expensive, now the schnitzel costs more.

© Dieter Michalek/MM

Suppliers would pass on the increased cost of gasoline to transport the goods to the landlord.

The innkeeper now has to spend more and more time on the order, there are often delivery bottlenecks.

As in all German households, the energy price for the new landlord has skyrocketed: "The costs for electricity have risen by 50 percent," says Rieger.

The operating costs would also have to flow into the calculation of his prices.

"The price of beer has also risen," says Rieger.

So far, half a Helles costs 4.10 euros at the Neuwirt, in future it will be 4.50 euros.

Guests will soon have to pay 24 euros for the roast onion (previously it was on the menu for 21 euros).

The veal schnitzel with fried potatoes and market vegetables costs 21.90 euros: "Actually, I should have asked for 30 euros for it now.

But who pays for that anyway?” Rieger asks himself.

The schnitzel dish is increased to 24 euros.

quality remains the same

It is important to him to be able to offer dishes that remain the same price in the future.

"Maybe I'll put more vegetarian dishes on the menu," says the trained chef.

Reducing portions or buying cheap, inferior-quality food is out of the question for Rieger.

"You're turning the wrong clock." The beef comes from the region, the innkeeper assures, he pays attention to short transport routes.

Before Rieger hurries back to his beer garden guests under the canopy of chestnut trees, he talks about a landlord from North Rhine-Westphalia: In response to the increased food and operating costs, he now charges his guests three euros for admission.

"That's not a solution either." A real restaurateur doesn't do that.

More news from Garching and the district of Munich can be found here.

Source: merkur

All news articles on 2022-05-14

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