Kiel Gastro in the crisis: glimmer of hope for the industry!

The gastronomy in Kiel is currently faced with considerable challenges. As kn-online.de Restaurants due to the ongoing crisis. Despite this worrying situation, Gerhard Schackmann, chairman of the Kiel chef association, expresses optimism and emphasizes the need to change in the catering trade.

Open communication about pricing policy is of great importance to promote understanding among the guests. Schackmann recommends the restaurateur to check their concepts and consider which offers are actually profitable. A proposal is the introduction of a special menu that is made available to guests who reserve in advance. This enables special dishes to prepare with a lead of two to three days. In addition, restaurateurs should adapt their opening times and, if necessary, introduce an additional rest day. A better handling of the employees and adequate payment are crucial to counteract the shortage of skilled workers.

industry -wide solutions

A look beyond Kiel gastronomy shows that the industry is generally faced with similar challenges. According to an article by gastro.news , there are many restaurants in a phase of reorientation. The shortage of skilled workers, changed guest claims and increasing cost pressure require a rethink. The previous strategies are often no longer sufficient to remain competitive.

The continued shortage of skilled workers is viewed as a structural problem and has intensified in many companies. The causes of this are versatile, including growing professional alternative and increasing demands on working conditions and wages. In order to meet these challenges, many companies adapt their processes, leave places vacant or trust in less qualified staff. Strategies for solution include improved training programs and more intensive promotions of young talent.