As of: March 12, 2024, 7:15 p.m
By: Frederic Rist
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They can rely on their guests: landlady Jaqueline Heiß (right), service employee Stefanie Stuiber and chef Valentin Kaiser from the Gasthof “Zum Bräu” in Vierkirchen.
© Habschied
At the beginning of the year, VAT on food in restaurants and cafes was increased from seven to 19 percent.
Twelve percentage points more – that affects restaurateurs, but also many guests.
Four innkeepers from the district tell us how things have been going for them since then.
District - At the end of last year, the district chairman of the hotel and restaurant association, Michael Groß, gave our newspaper a gloomy forecast: He feared that the upcoming VAT increase would lead to numerous business closures.
At the turn of the year, the federal government increased the VAT on food in restaurants and cafés from seven to 19 percent - a difference of twelve percent.
The reduced rate was originally introduced during the Corona crisis to relieve the burden on the catering industry and was extended several times due to the energy crisis.
According to Groß, the federal government's new regulations are now forcing almost all restaurateurs to increase prices.
This could lead to “many people no longer wanting or being able to afford to eat out”.
But what is the situation for restaurateurs in the Dachau district around two months after the VAT increase?
Despite the VAT increase, Hans Doll, owner of the Doll restaurant in Ried, doesn't notice that fewer people are eating at his place.
“But people are already thinking more carefully about where and how they spend their money,” he says.
The decision as to whether to treat yourself to an espresso or a dessert after your meal is now being reconsidered.
The price-performance ratio has to be right, says Johann Doll from the Doll restaurant in Ried.
© Habschied
He had already raised his prices slightly before the VAT increase.
But only for the dishes that were already very cheap.
A roast pork, for example, used to cost 10.90 euros, but now it costs 12.90 euros.
The 61-year-old emphasizes that what matters most is the quality of the dishes.
“Because if the price-performance ratio is right, then it’s okay for people to pay more,” says the innkeeper.
Amir Arul, owner of the HiFive Burger restaurant on Fraunhoferstrasse in Dachau, also had to increase his prices.
“But I don’t know any restaurateur who hasn’t had to,” he says.
It was important to him not to make his dishes unnecessarily more expensive.
Because the costs for the use of goods are still generously covered.
“And people quickly notice when you just want to make money with the food,” he says.
A cheeseburger, for example, previously cost 9.80 euros.
After the price increase, guests now pay 10.50 euros.
“That doesn’t even correspond to the twelve percent difference that arose from the VAT increase,” explains the 42-year-old.
Because then the burger would cost 11.70 euros.
He himself doesn't notice that people come to his restaurant less often or order less.
And he is certain: “Most people have now forgotten the VAT increase in the catering industry.”
Amir Arul from HiFive Burger doesn't notice any austerity among the guests.
© Private
For Enrico Cicirelli, owner of the Pizzeria Mamma Rosa on Schleißheimer Straße in Dachau, the VAT increase is a big problem.
“We are currently pretty much at the limit,” says the 71-year-old.
In conversations with guests, he notices more and more often that people are less able to afford to eat out due to the increased prices.
On average, he had to raise the prices for his pizzas by 1.50 euros.
Another problem: “Less orders are also being made.
In the past, guests had a starter, a main course and occasionally a dessert.
Today they are often content with a pizza and a drink,” he says.
Enrico Cicirelli from Mammarosa in Dachau sees the VAT increase as a big problem.
© Habschied
Jacqueline Heiß doesn't notice any of this in her company.
“You can rely on our guests.
I've heard from many people not to worry.
“They always come to eat, even when it’s more expensive,” says the landlady of the “Zum Bräu” inn in Vierkirchen.
Of course, she also had to increase the prices in her business, around one to two euros per dish.
“But the roast pork and the T-bone steak remained the same.
“It’s a little thank you to our guests,” says the 36-year-old.
At the moment, most restaurateurs can still cope with the VAT increase.
Although almost all businesses have had to adjust the prices for their food, many people still eat out regularly.
But Jacqueline Heiß fears that restaurateurs will feel the effects of the VAT increase, especially in the high-sales summer months.
After all, the costs for electricity, water, staff, food and suppliers have skyrocketed.
However, with the higher VAT, important revenue is lost.
“We're a little worried about whether we'll survive this,” emphasizes landlady Jacqueline Heiß.
The coming months will show what happens next for restaurateurs in the Dachau district.