Outdoor dining in the Northeast: Cities are demanding more space for enjoyment!

Outdoor dining in the Northeast: Cities are demanding more space for enjoyment!

In northeastern Germany, the call for an expansion of outdoor dining is growing louder. Cafes and restaurants emphasize the importance of public spaces for their activities. Lars Schwarz, President of the German Hotel and Restaurant Association (Dehoga) in Mecklenburg-Western Pomerania, explained in response to a related query that active outdoor dining contributes to the liveliness and feel-good climate of a city. Restaurateurs are dependent on concessions for the use of public spaces, as they usually do not have their own space.

The demand for “reasonable conditions” for this use is becoming louder because a lively gastronomy appears to be a decisive factor in the attractiveness of cities as a place to live, as a survey has shown. An example of this is Neubrandenburg, where there is a desire to expand outdoor dining, especially on the market square and in Turmstrasse.

Current developments in the cities

In Rostock, those responsible have temporarily created outdoor dining areas during the corona pandemic and are now planning to offer more space in the city harbor. Schwerin is following an innovative approach: Streets are being converted into pedestrian zones in order to allow larger areas for outdoor dining. A gastronomic mile has developed in Schwerin's Buschstraße, which has significantly improved the feeling of being there.

Wismar has already issued seven permits for outdoor catering with expansion areas this year; the special use areas are almost completely exhausted. In Greifswald and Stralsund, however, a general expansion of the outdoor area is not planned, but applications for special use can still be submitted. This situation shows that restaurateurs and municipalities must take a new approach to meet the needs of guests.

The boom in outdoor dining

Outdoor catering itself is currently experiencing a boom and is facing major changes. According to Hoga-Professional, it is clear that new guest needs demand holistic and social experiences. Interactive formats such as live cooking and theme evenings are becoming increasingly important, while guests increasingly prefer restaurants close to home and often visit restaurants on weekends. This development is also known as the “doughnut effect”.

One sign of this upward trend is the increasing demand for flexible offerings, including street food, temporary outdoor areas and mobile food bikes. The Bergmann brewery in Dortmund, for example, uses a rotating snack truck outside to offer guests variety. When it comes to menu concepts, lunch and brunch have made a comeback.

Sustainability and new trends

In addition, more and more guests are attaching importance to plant-based alternatives and flexitarian offers; Almost a fifth of restaurant visitors eat a predominantly meat-free diet. Sustainable concepts are also on the rise: reusable packaging, regional and seasonal ingredients and zero-waste approaches are becoming increasingly popular. Storytelling and the presentation of food are also becoming more important for restaurateurs.

Digital ordering and payment systems that enable contactless payments outdoors are on the rise. There is also a clear trend towards year-round use of outdoor spaces through heated tents and flexible canopies to provide guests with a comfortable experience even in the cooler seasons. The demand for non-alcoholic cocktails, also known as mocktails, as well as creative drink concepts is constantly growing.

In order to meet these trends, restaurateurs need more and more public space, often free of charge or with reduced fees, in order to be able to work economically. The developments show that outdoor dining is not only a popular leisure activity, but also has a growing social function, especially in inner cities.

For further information on the current situation in outdoor catering, you can read the reports from South German newspaper as well as from Hoga Professional be consulted.