Gastronomy is changing: guests leave more quickly after eating

Gastronomy is changing: guests leave more quickly after eating

The gastronomic industry in the Tölzer Land is facing challenges, even though prices have risen. Nevertheless, guests' interest in visiting restaurants remains, even if their going out behavior shows a change. Steven Schmager, operations manager at “Papa's Kesselhaus” in Bad Tölz, observes that people no longer stay as long after eating and that nightlife has virtually come to a standstill. Long opening hours are no longer profitable in this new reality of going out.

The declines in catering businesses are due more to the after-effects of Covid-19 than to the current economic situation. Despite rising food prices, the food offering is used in full, while the second drink is occasionally left out. Adapting to take-out options results in savings from diners, who tend to order cheaper meals at restaurants and tip less.

Monika Poschenrieder, district chairwoman of the German Hotel and Restaurant Association (Dehoga), emphasizes that the increasing expenses are a major burden for restaurateurs, especially in view of the VAT increase. The establishments cannot fully pass on the increased costs to the guests in order to keep the food affordable for a broad target group. The shortage of skilled workers also represents a challenge for the industry.