From 3,000 to 1,700 inns: Lower Austria's gastronomy at a turning point

From 3,000 to 1,700 inns: Lower Austria's gastronomy at a turning point

Lower Austria is experiencing a dramatic decline in the number of restaurants. 25 years ago there was almost3,000 inns, but the number has now fallen to less than1,700shrunk. During a company visit by State Governor Johanna Mikl-Leitner, Hans Fromwald, spokesman for the Chamber of Commerce and restaurateur from Bad Fischau-Brunn, expressed his concern about the situation: “We needApprenticesfor our companies andSchools. We won't solve our problem alone. Without workers, there will soon be no more traditional businesses," he made clear. This underlines the urgency of demanding political support to improve the framework conditions in the catering industry.

The fate of medium-sized catering businesses is particularly precarious. For example, the restaurant shows thisTriad in KrumbachHow to be successful in this challenging time. While many other innkeepers are fighting for survival, Uwe and Veronika Machreich have redesigned their business and made expansions. They respond to guests' requestsmore bedsand have built a new guest wing with six double rooms.

New options for guests

The investment was not small - around 100,000 euros per room - but the new facilities now offer guests the opportunity to spend up to26 peopleto stay in the country inn. The demand is already high. “The guests take more time to enjoy themselves,” explains Uwe Machreich. They enjoy nature and can feel safe because they no longer have to think about driving home.

Unlike many in the industry, the Triad has no staffing issues. By introducing a four-day week and closing on Sundays, they have positioned themselves as an attractive employer. In addition, belonging to the“Jeunes Restaurateurs” (JRE)a breath of fresh air into the kitchen without neglecting quality.

Culinary generation

A new name and a fresh coat of paint accompany the generational changeGorgin Eichbüchl near Wiener Neustadt. The senior partners Gertrud and Karl Görg put the business in the hands of their sons Stefan and Martin and are banking on a culinary success story. The renovation and investments in the business are already planned for the coming year, in particular the well-known sun terrace is to be transformed into a year-round highlight.

The cuisine at Görg has received much praise for its quality in the past. With three toques (Gault Millau) and two forks (Falstaff), special attention is paid to thevegetarian alternative menuswhich are very popular. Martin Görg explains together with his brother: “We offer the quality of three hoods, but not spread out, but completely uncomplicated and comfortable.” This could be the key to why guests are knocking on their doors in large numbers.