Five years after the Corona Pandemic and the accompanying Lockdowns, gastronomy changed sustainably. The increased rest days in the industry are particularly striking. The raised prices are also noticeable, although this is not only due to Pandemie, but also to later crises such as the energy fund crisis.
“The Lockdowns were open to the eye,” says Chamber of Commerce Gastronomy Manager Mario Pulker. Many restaurant owners had discovered that they would only survive with the cash flow and a “hole on-hole to” tactics. “The Lockdowns were open to the eye.” Many guests also understood that after Corona it could no longer continue as before.
More rest days and fewer staff
- It has therefore happened that many companies now have fixed closing times and rest days or more rest days.
- Corona has led to a loss of employees for industry. Many have switched to the trade and no longer want to work full-time because of the work-private balance.
- In the catering trade there are also the third highest number of insolvency numbers behind construction and trade.
Source: Krone
I’m Ben Stock, a journalist and author at Today Times Live. I specialize in economic news and have been working in the news industry for over five years. My experience spans from local journalism to international business reporting. In my career I’ve had the opportunity to interview some of the world’s leading economists and financial experts, giving me an insight into global trends that is unique among journalists.
