As of: March 8, 2024, 4:00 p.m
By: Bert Brosch
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“Our guests should feel like they are in their own living room,” says Siegfried Reil (l.), who runs “Reil's” in Putzbrun together with Bernd Schätzl.
© Bert Brosch
Loss of guests and less income due to higher VAT?
Siegfried Reil doesn't notice anything about this.
The Putzbrunner landlord reveals why he has no problems filling his restaurant.
Putzbrunn
- Nationwide, innkeepers are moaning about the return of 19 percent VAT in the catering industry.
But there is another way: Siegfried Reil (50) has been the innkeeper at “Reil's” in Putzbrunn since summer 2020.
After many years of constant change of landlords, the long-awaited continuity has come to the restaurant in the community center.
Reil ran the restaurant together with his life partner Bernd Schätzl.
He reveals why he doesn't have to worry about a lack of customers despite the higher VAT.
Few opening days, many opportunities for celebrations
The innkeeper is only open for a few days, but offers many opportunities for celebrations and celebrations in his restaurant with 35 seats.
He makes his main revenue from catering for 20 to 1,500 guests.
“I don't notice at all that guests are holding back on catering due to the higher VAT that we had to apply to food and drinks.
We have enormous demand,” says Reil.
His recipe for success: regional ingredients, a varied menu that also includes classic home cooking or “favorite dishes,” and an ambience that is reminiscent of a large living room.
And: “We do everything ourselves,” emphasizes Reil.
They also grill here: “Reil's” offers 35 seats in the restaurant and another 40 on the terrace © Bert Brosch
I came into contact with gastronomy at an early age
The restaurateur had a varied history before he settled in Grasbrunn.
Born near Schrobenhausen, he came into contact with gastronomy through his grandmother, who came from a restaurant.
He trained at the “Wiesseer Hof” and became deputy head chef.
This was followed by the “Hotel Bayern” in Tegernsee and the “Enzian-Hütte” in Rottach.
During his community service, he helped out in numerous restaurants in his free time, after which he worked for the Dr. Habermeyer Group for seven years at the motorway service stations in Fürholzen, Holledau and Vaterstetten.
“Then I became self-employed and worked as a “freelance chef” wherever there was a need.
I could have worked day and night, I got so many requests - I learned so many different styles,” says Reil.
The mayor asked him personally whether he would like to take over the community center
A few years followed at Lebenshilfe in Freising, “at that time I moved to Grasbrunn and the first requests for catering came.
At first it was just a few cold plates with sandwiches,” remembers Reil.
He bought meat, sausage and cheese in large quantities and prepared the platters at home.
“That's how I first came into contact with the community of Putzbrunn.” When there were constant changes in the community center restaurant, Reil applied twice, but was rejected by the local council because the innkeepers wanted to come from Putzbrunn.
“Four years ago, Mayor Edwin Klostermeier took me aside after a larger event that we had supplied and asked me if I wanted to take over the restaurant.
Then I took the plunge and haven’t regretted it.”
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Weekends free for events
“Reil's” is only open four days a week.
“On Monday everyone is still full from the weekend, we are open Tuesday to Friday.
We keep the weekend free for events where you can rent the restaurant and for catering orders,” says Reil.
Baptisms, weddings and communions are celebrated here as well as birthdays and club celebrations.
“Our goal is for all guests to feel like they are in their own living room.” The community of Putzbrunn supplies the restaurant for conferences, events and even elections.
Guests can request their favorite meal online
During Corona he started “ToGo” and established a reusable system, which went really well and Reil became known in and around Putzbrunn.
Today he has days with “special dishes”, such as veal liver, cherry pie or fried chicken.
“People come and say: 'We haven't eaten that in ages.'” Or it offers the option of choosing your favorite food that you can wish for online.
“On Wednesdays we offer coffee and homemade cakes, people kept asking for them and now it’s always full.” He also has numerous requests for the next few months.