Transgourmet Austria: Market leader defies inflation printing and expands!

Transgourmet Austria: Market leader defies inflation printing and expands!

The challenges in the Austrian gastronomy market have increased enormously: artificial price increases due to increasing fixed costs such as energy, salaries and rents force the operators to adapt their price calculations. According to an interview with Thomas Panholzer, the managing director of Transgourmet Austria, the catering sector has recently suffered from enormous economic pressure. Inflation, which had dropped temporarily, has now put on again and forces restaurants to increase their prices in order to remain competitive, which is described as the inflation driver for the industry, which the
Operating models in the industry have a lasting impact, especially after the industry of Corona was badly affected.

response to rising costs

The gastronomy must react accordingly: Stricter opening times and targeted focus on sales of strong sales are necessary to survive economically. Panholzer emphasizes that only the restaurateurs will be enforced, which Unique Selling Points offer. In order to counteract the increasing prices, experts advise to check savings in energy consumption and to revise the food and drinks menu. A dynamic pricing could also help to react quickly to changing market conditions.

according to ready2order.com can try gastronomy businesses to give preference to regional suppliers and negotiate strategic predecessors. Communication with the guests is also important: price increases should be made transparent, for example through positive explanations in the menu and training of the service staff. Gastronomy businesses that encounter these challenges could better cushion the consequences of current economic turbulence.

In this context, it is clear that the competition among the restaurateurs has become tougher, especially since there is no strong growth in the industry. The need to meet every price increase with a well thought -out strategy will be crucial for many restaurants in order to remain successful in the long run.