Gastronomy in transition: rest days and staff cuts after Corona!

Gastronomy in transition: rest days and staff cuts after Corona!

Five years after the drastic lockdowns during the Corona pandemic, the catering industry in Austria has changed drastically. Particularly noteworthy are the significantly increased rest days that many restaurateurs have introduced. According to Mario Pulker, chairman of the catering industry in the Chamber of Commerce, these changes are not only the result of the pandemic, but also of the subsequent crises, especially the energy price crisis. He emphasizes that the lockdowns served as a kind of wake-up call for the industry to develop more viable business models and rethink working conditions for both employees and operators. The old “hole open, hole close” tactic of balancing income and expenses from day to day is no longer sustainable, as Pulker emphatically states.

Impact on employees and prices

A significant side effect of this realignment is the loss of many employees during the closures. Many have left the catering industry and sought new perspectives in other sectors, such as retail. The return to the catering industry did not happen to the extent that was desired. Even those who have returned are now paying more attention to a good work-life balance and often no longer want to work full-time, which, according to Pulker, has increased appreciation among colleagues. After Corona, a trend towards higher pricing in the catering industry can be observed, especially in urban and tourist-heavy regions. This requires an adjustment to operational management and, according to an analysis, has also resulted in the catering industry having the third highest number of insolvencies behind construction and retail.

In addition, price increases resulting from wage increases and general inflation have increased costs for guests. However, price increases in rural areas have not been as steep as in urban centers, a fact confirmed by Statistics Austria. The financial support during the crisis has helped the companies get through the most difficult times - so far there have been hardly any refunds or defaults, which has kept the situation in the catering industry stable. Memories of mask requirements and other restrictions seem to be a thing of the past as the industry pushes to reinvent itself and offer guests an improved experience krone.at and sn.at report.