Gastronomers in the Scheibbs district: survival between inflation and loss of guest!

Gastronomers in the Scheibbs district: survival between inflation and loss of guest!

The gastronomy in the Scheibbs district is under pressure: rising prices and persistent inflation are enormously increasing to the hosts. As now of meinzirk.at , many restaurateurs hope for more guests right now during the holidays. While some companies in the district had to close, the remaining people fight for their survival. "The gastronomy farms are not the price drivers! Unfortunately, we are put up as scapegoats by many people," emphasizes Elisabeth Selner from Mostlandhof in Schauboden. So you and other inn operators try to save yourself about adjustments and a higher focus on regional products.

challenges and adaptation strategies

Given the increasing costs of energy, rents and food, catering businesses must adapt their calculations. ready2order.com pointing out that it is essential for innkeepers to also rethink the communication strategies to inform guests about price increases. Thomas Schoy from the Jeßnitztaler Stubn in St. Anton has already implemented this by relying on regional small breweries to optimize the costs for beers. Albert Dahdal, owner of the Pizzeria Ragazzi in Wieselburg, also emphasizes the importance of quality and tries to minimize operating costs through careful planning and well -trained employees.

To meet the challenges, it is important to check the supplier relationships and, if necessary, find new, cheaper options in the region. The inn companies also have to adapt their food and beverage cards to use seasonal and regionally available products and thus avoid price increases to exotic things. This could help the restaurateurs to counter the increasing costs better and to offer their guests an attractive, qualitative experience.