The 2-hour rule: trend or future of gastronomy in Vorarlberg?
In Vorarlberg, a new restaurant rule ensures conversation: The 2-hour rule forces guests to clear their tables faster. This measure, originally introduced in response to Covid-19 pandemic and the increasing cost of living, enables gastronomy operations to double the tables in one evening. According to Mike Pansi, a prominent restaurateur and president of the association of Austria's chefs, this is particularly widespread in urban areas. However, many guests are dissatisfied with the rule that has to deal with the fact that the gastro scene suffers from a shortage of skilled workers and price increases. "This regulation is a trend, but could become the norm due to the continuing challenges," explains Pansi. In rural areas, on the other hand, the rule remains less common, since the utilization there is usually lower. Pansi estimates that only a small part of the restaurants in Vorarlberg uses this practice, but it remains to be seen whether this will change.
Mike Pansi - a culinary heavyweight
Mike Pansi, born on December 20, 1979 in Vorarlberg, is an influence in Austrian gastronomy. With comprehensive training in culinary art and through international experiences, especially in France and Asia, he refined his skills and made a name for himself. He has been running his own gastronomy company since 2012 and was a co -founder of the "Alps Culinary Street Food Festival". In 2018 he became the youngest president of the Association of Austria (VKÖ) and was elected “Continental Director Central Europe” of the World Chiefs in October 2024. This position gives him the opportunity to represent the interests of over 500,000 chefs in Europe. Pansi is passionate about promoting young talent in culinary art and, as a trainer, has celebrated many successes in international competitions, including Olympic silver and the world championship title for the Austrian youth team.
The changes in the gastronomy and the commitment of personalities like Mike Pansi are crucial for the further development of culinary art in Austria. His use and adjustments in the industry could have long -term effects in the way in which gastronomy works in today's world, as also reports vorarlberg.orf . In addition, de.wikipedia.org emphasizes that Pansi not only drives culinary training, but also creates cultural events to actively shape the catering scene.