The hotel companies and landlords look a bit onitmistically at the coming summer season. Despite high booking numbers, there is little profit for the companies. Moreover, many guests also consume less or save when they are tipped.
Whether it is in summer or winter, Austria attracts many guests. The booking figures are also good this year, but the winning of tourism and restaurants disappear.
“The business results in the catering have fallen in all types of activities since 2019 – despite the price adjustments that are due to inflation. Anyone claiming that industry would enrich themselves with the guests who would not recognize reality. The margins do not fall, do not raise the profit,” the barrel of the expert Thomas Reisenzahn of Procter.
Despite the increased turnover compared to 2019, the catering and the hotel industry must yield falling income of almost 50 percent. A decisive cause for this is high costs for food, drinks and goods, as well as personnel and energy costs, which cannot be passed on at higher prices. The companies remain at the expense.
Cloudy mood for the summer season
The mood in the companies remains quite suspicious. While more than half of gastronomy and hotel companies are optimistic about the coming summer season, around 40 percent assess the prospects as bad. Especially in the mountain areas, many entrepreneurs depend on a good winter result, making the companies even more busy.
Innovation as an opportunity: consumption is becoming less, but more aware
At the same time, the hoteliers must prepare for changed guest behavior. In addition to Viennese schnitzel, roast pork and goulash, more vegan and vegetarian options must also be on the menu.
In comparison with the generation of parents, younger generations of alcohol absorb and are on savings benefits. “People still come to the inn, but, for example, do not use aperitif and instead of a bottle of wine, only a glass; the dessert can be shared, a schnapser at the end does not matter for younger people,” says gastro chairman Alois Rainer. The health -conscious trend can also be felt in the hotel industry. Companies with offers on a health and wellness score here.
Not only 47 percent of the guests come less often or remain shorter, about half also save when you give a tip. Rainer and IMLauer argue for the removal of SV taxes. This is also important to get employees further for the gastro.
Requirements and wishes
Changes can only be implemented using support. That is why increasing bureaucratisation is intended to purchase, in particular new labeling obligations are largely rejected. The shortage of trained employees is also a major problem. The expansion of training programs for adults in the tourism sector must remedy and a practical opening of the labor market for third countries. For example, more than 18 -year -old people from abroad and students must receive a home permit and become trained employees within two years.
Tane for tips goes in the extension
Not only 47 percent of the guests come less often or remain shorter, about half also save when you give a tip. Rainer and IMLauer argue for the removal of SV taxes. This is also important to get employees further for the gastro.
However, a compromise around the SV taxes should simply be on hands. The three government parties can agree until Monday. The fixed rate is currently still being submitted.
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.
