As of: February 7, 2024, 8:00 a.m
By: Katharina Brumbauer
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Sometimes an expensive pleasure: Eating out often becomes more expensive on January 1st.
© dpa
The increased VAT rate of 19 percent has been in effect again in the catering industry for a good month now.
But that's not the only thing that gives Murnau restaurateurs stomach pains.
Many have increased prices.
Murnau – Christian Bär sometimes shakes his head when he reads the menu in his restaurant.
The managing director of the Hotel Alpenhof in Murnau and deputy district chairman of the Dehoga hotel and restaurant association had to significantly increase the prices in his restaurant at the turn of the year.
It went up by 15 percent.
After this short time, it is still too early to draw a well-founded conclusion, emphasizes Bär.
In any case, in January he recorded five to ten percent less sales.
The guests chose the dishes carefully.
“In my opinion, eating out is too expensive,” emphasizes the hotelier.
But the restaurateurs would have had to increase the prices.
The increase in VAT from seven back to 19 percent is just one reason.
Christian Bär has increased prices © Birgit Schwarzenberger
The electricity price brake is also being abolished, the Co² price is rising: It's not just the increase in VAT that worries restaurateurs
The electricity price brake ended on January 1st.
So Bär im Alpenhof also has to pay more for energy again.
“For me, that's a six-figure amount that I have to compensate for.” In addition, there would be the increase in the minimum wage to 12.41 euros and the increase in the CO2 price, which makes heating, refueling and thus also deliveries more expensive for restaurateurs.
The return to the old VAT rate is just another aspect.
“The 19 percent rate gives us a clear locational disadvantage,” says Bär – with a view to Austria, where 20 percent VAT is charged for drinks and ten percent for food.
In Italy, ten percent is added to restaurant bills.
“Eating out is cheaper there.” The VAT increase is one thing.
But Bär reminds us of the other increases in prices: “We can no longer absorb everything together.”
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One month after the VAT increase: The next few weeks will show whether restaurateurs can cope with the price increases
Michael Gilg has also raised his prices at Griesbräu.
“Moderate,” as he says.
He gives an example: A roast pork cost 14 euros in 2023, now 15. That corresponds to a price increase of six percent.
“I’ll see if I can get further with it,” says Gilg.
It remains to be seen whether he can use his sales to cover his expenses, including high fixed costs such as heating, cleaning and wages.
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The Murnauer doesn't yet dare to say how the price increase will be received.
He was open for two weeks in January, then was on vacation until February 4th.
“So far I haven’t heard anything negative from the guests.” Gilg doesn’t have a lack of bookings, he explains.
“The demand for Bavarian cuisine is definitely there.”
“I want families to come too”: Prices in the Zum Murnauer restaurant remain the same, and overnight stays in the Angerbräu also cost the same as in 2022
Regina Samm from Angerbräu hasn't opened her restaurant yet.
There's not much going on in the hotel, but that doesn't surprise her in winter.
Like so many of her colleagues, she still needs staff.
“This is also a big problem for all of us.” A new menu is available.
“I will always increase my dishes by ten percent.” For the overnight stay, which also includes breakfast, guests will still pay the same as in 2023.
Benjamin Schmitz has left the prices in his Zum Murnauer restaurant as they are for the time being.
“I want families to come to me too,” emphasizes the restaurateur.
“But if they come to me with a 150 euro bill at some point, I can no longer accept that.” Of course, there has to be something left over for the landlord.
For himself and for the team.
“There are also livelihoods attached to it.”
Benjamin Schmitz left his prices as they are © Photo: Dominik Bartl - Archive
Schmitz is happy to have “loyal” employees at his side.
But you have to remain reasonably affordable - especially in a small town like Murnau as an attractive restaurant.
“You have to look at how things continue to develop,” says Schmitz.
He may also have to adjust his prices.
“I don’t want to complain,” he emphasizes.
He has three pillars.
The restaurant, an event hall and a nightclub.
“I'm still doing well there.” Even if he prepares himself for price negotiations at the events he organizes, such as weddings.
“In any case, the ice has become thinner.”
You can find even more current news from the Garmisch-Partenkirchen district at Merkur.de/Garmisch-Partenkirchen.