The local gastronomy, but especially the sensitive area of after gastronomy, is currently under enormous pressure: “The costs are rising drastically, but we can only pass on a little of it to the guests, otherwise they will stay away. Moreover, the winter business is collapsing , because we only get the low-energy subsidy if we don’t use the heating pads,” criticized the spokesman for the Association of Austrian Night Gastronomers, Stefan Ratzenberger, in an interview with Gerhard Koller.
Without external heating there would be no guests, but if you turn it on you will lose the subsidy. “Even in the interior spaces of night catering, costs are exploding – for example, in energy costs for sound systems, in lighting dance floors or in cooling costs for bar activities. “Many clubs, bars or discotheques are only open two days a week – Friday and Saturday. Thursday. does not pay, just like in the past, so it is closing more and more often.” This sometimes makes the staff unstoppable – and the downward spiral continues. “Politicians must finally make a clear commitment to tourism and gastronomy and support companies in this existential crisis – as in Germany, where VAT has been permanently reduced. In this country that is not the case – many companies are therefore standing with the “In addition, there is the fear of renewed corona measures, which have been postponed for so long because the federal presidential elections have just taken place. And you did not want to upset the population beforehand,” says Ratzenberger, who night gastro as the big loser of this tactic. In the video above you can see a lot of explosive demands from the industry.
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Source: Krone
I’m Wayne Wickman, a professional journalist and author for Today Times Live. My specialty is covering global news and current events, offering readers a unique perspective on the world’s most pressing issues. I’m passionate about storytelling and helping people stay informed on the goings-on of our planet.
