Inconvenient stews are being produced, the hosts and their guests can enter into the Schofheim: more expensive ingredients such as vegetables, dairy products and oil, rising energy prices and to top it all off, the resurgent corona uncertainty for many restaurants currently feeling a lot of uncertainty. it is. The guests know this with the added price increase – but it doesn’t stay that way.
“20 percent? That’s not enough.” Karl Rehm frowns as he stands behind the counter at Klein’s Eck. “The Cordon Bleu cheese alone has become twice as expensive.” The edamame, which Rehm packs in his kitchen, with ham, before baking the whole bread between the flat pork schnitzel – “is now” more than the meat. dear”. In Kleines Eck, Cordon bleu is the flagship, many guests come to the restaurant on the corner of Feldbergstrasse and Himmelreichstrasse just for this reason. “Now the price is 19 euros,” says the landlord.
The ingredients – not only schnitzel filled with cheese and ham – have skyrocketed in recent months – thanks to the general energy and transport crisis, partly due to the war in Ukraine. “Especially dairy products and oil have become very expensive. And now you can’t get fresh tomatoes.” So far, Karl Rehm has been able to moderate the price increase for guests. “We’ve made the lunch menu one euro more expensive,” he said.
But it won’t stay that way. Gas is used for cooking in Kleines Eck, the guest house needs to be heated from autumn and Karl Rehm does not even want to talk about the current rapidly increasing electricity costs. Energy costs, which are expected to be very high everywhere in Germany during autumn, are forcing some caterers to take drastic measures – in the calculation of the prices on the menu. “20 percent,” Carl Rehm repeats, “isn’t going to be enough.”
Francesco Romano, the owner of the old town pizzeria “Toscana”, often has a wrinkled forehead, mainly because of the distinctive Italian facial features. These days, he also has stress lines. Keyword Tomatoes: “You can’t get them from wholesalers anymore. And they cost more than that. A five euro canned tomato. That’s not common anymore.” And that’s more than anything in a pizzeria, it depends on the tomato to bring Italian and Mediterranean food to the plate.
The first visible sign in “Toscana”: the lunch menu, a popular offer among many people in Shopheim, has been canceled without a replacement. “We can’t afford it anymore,” said Francesco Romano. And the prices in the menu have already increased – now only pizza costs less than ten euros. “Nobody wants to scare their guests, and we don’t pass every price increase on to the guests,” says Romano. But we have no other option but to change the price.
“It should be more expensive everywhere,” says Hans Gloegler. “You have to think about every price” The landlord of the restaurant of the same name in the cattle market and the chairman of the Shopheim waiters’ association have the ears of the industry representatives in the city. “Of course, when we sit down together, the topic will be discussed,” Glogler says. “You can find most of the ingredients again, but everything is very expensive.” In February, he himself bought and stored 1,200 liters of oil with foresight – he can now draw on the supply. The whole situation is disappointing for hosts. Most pubs cook with gas, some have induction cookers – some fear the horrendous gas price hikes, others are horrified by the cost of electricity.
“You see it everywhere, I noticed it on vacation,” Hans Gloegler said. “Some have already opened, others are still waiting.” No one can remain inactive: “If you just look at the price of veal, it’s easily increased by 20 percent. In a very short time. And who knows what else will come.
According to Hans Gloegler, after a really encouraging winter for restaurateurs, there is still no sign of reluctance among guests. But when everything becomes more expensive, people become more skeptical and may eat less. Added to this is the uncertainty created by the Corona situation: “You never know what’s coming,” says Glogler. The hosts – keyword hosting – are also dependent on the event industry. “Currently, for example, no one is planning a company event in December because it could be canceled again in October,” Hans Gloegler points out.
Despite all the gloomy forecasts, the innkeeper still has an optimistic, philosophical view of the current woes. “It can’t always go up. It’s a phase where everything settles down again,” says the host. “Sit down and think about it a lot.” When you think about how the holidays were. That was hardly the end.” Key word Fasnacht: “For many, Fasnacht was nothing anymore. When that happens, most of them have been to Ischgl twice. Maybe you will learn to appreciate the value of things again with us.
According to the Hotel and Restaurant Association (DEHOGA), the catering and hotel industry is heading for a difficult autumn. Factors include increased energy and food prices. Consumers are expected to save on dining and leisure time. Added to this is the acute labor shortage in the hospitality industry. Companies are limiting their hours and cutting the lunch menu.