The VAT increase in the catering industry from seven percent back to 19 percent is a hot topic among restaurateurs.
Herrsching's post office landlady Elisabeth Walch was also concerned about this - and put her on the spot.
Herrsching - Herrsching's post office landlady Elisabeth Walch always stands out with unusual ideas.
When it came to the latest VAT increase in the catering industry, she initially lacked not only words, but also ideas.
It wasn't until a trip to Hamburg that she came up with a brilliant idea about potatoes.
“It’s healthy, it’s tasty, it’s easy and affordable,” says Walch.
And above all: the potato puts a dish back on the menu for under ten euros.
“I had a stomach ache when I looked at my menu because of the VAT increase,” says the lively landlady.
“I could no longer see a dish that cost less than ten euros.
The question came to me: Who can still afford to eat out now?
Personally, I felt pretty bad about the idea that a lot of people around me, especially those with children, can afford to go to a restaurant.
The first thing that was clear to me was that we weren't going to change the prices on the children's menu." But that wasn't enough for her.
Up to 30 kilos of potatoes are processed per day
When Elisabeth Walch was recently in Hamburg, she came up with the idea of potatoes.
“A jacket potato with butter was my absolute favorite food as a child,” she reports.
And since then, up to 30 kilos of Grenaille potatoes, also known as triplets or baby potatoes, end up in the post kitchen every day.
Her “boys”, twelve of them, who work in two shifts in the kitchen, don’t even have to peel.
A “load” (400 grams of potatoes) costs 5.90 euros at the inn.
There is also butter, and if you like, you can get extras such as herb sour cream, sauerkraut, scrambled eggs, meat patties or gravlax.
which may lead to double-digit euros.
But not all of them.
“You can only shake your head at how expensive everything has become.
“Unfortunately, people easily forget that,” regrets Elisabeth Walch.
Even their extras are affordable.
“As the landlady, I would like to counteract the price development that we have had since January 1st with the 19 percent VAT.” And she is pleased that her offer has been “extremely well received”.
“That’s super exciting,” says Walch.
Of course, the other food offerings remained on the menu, with the corresponding price increase of twelve percentage points.
The Post-Wirtin also invites her guests on the potato menu to “talk to her at eye level and respectfully” about the topic of price increases in the catering industry, also by email to postwirtin@post-herrsching.com.
Maybe the next idea will develop.
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