Fight for the inn culture: Möbelhaus restaurants under criticism!

Fight for the inn culture: Möbelhaus restaurants under criticism!

VOL.AT, Österreich - The preference of the seniors for restaurants in furniture stores and retail chains increases. According to Vol.at, these gastronomies, in particular through their breakfast and popular classics such as Schnitzel, enjoy growing popularity. Spokeswoman Nicole Berkmann von Interspar confirms these trends among seniors, who even come together regularly in many locations. But while these restaurants are flourishing extraordinarily, the catering sector is concerned about waving the concern for the future. Mike Pansi, a representative of the Vorarlberg restaurateurs, warns that the price strategies of the furniture store restaurants create a distorted competitive landscape that endangers the traditional tavern life. "Dumping prices are not sustainable," explains Pansi. He speaks of a dangerous “stingy-is-horny mentality” that affects not only the quality, but also the values ​​of the gastronomy.

demographic changes and consumption behavior

The reasons for the trend are complex. The increasing cost of living and demographic change force many seniors to look for cheap options. Seniors are increasingly living in small households and often alone, which makes meals less common. These restaurants not only offer you an affordable warm meal, but also a welcome social interaction. According to IW Köln, the households of the 55- to 64-year-old spend over 4.4 billion euros in restaurants per month, which shows that this group is a significant support for the catering trade. Against this background, access to these gastronomies for people restricted mobility becomes particularly relevant, since furniture stores are often accessible and easily accessible by public transport.

The fact that these changes also react to social needs becomes more clearly if you look at the growing demand for meat alternatives among younger consumers, while the classic Austrian judicial traditions in seniors continue to dominate. In view of the challenges in the labor market, Pansi notes that furniture store restaurants do not train chefs, which increases the shortage of skilled workers in the industry. An appeal for return to quality and regionality could be the key to keeping classic gastronomy alive and to assert itself against the growing superiority of trade catering.