Bonus plan hits – why doesn’t every host like the schnitzel bonus

“On the way to Linz, we stopped in Lambach to eat schnitzel with potatoes and broth,” wrote the then twelve-year-old Archduke Ferdinand Max, later Emperor of Mexico, in his diary on September 26, 1844. This shakes the culinary proposition that our classic is a variant is of the “Cotoletta alla milanese” that Field Marshal Radetzky got to know in Milan in 1848 and then brought to the imperial capital.

Promotion “Inn culture”.
In any case, it is certain that breaded veal or pork has an age-old culinary tradition in our country. Yet a heated discussion about the specialty has erupted around the kitchen, table and plate. Because in Lower Austria, companies can only benefit from special funding for “inn culture” if they focus on regional and typical local cuisine and are open several days a week.

As reported, the PVV has specifically claimed this schnitzel and roast pork premium in the coalition agreement. According to this, fast food chains and kebab stands & Co. through their fingers. Deputy Governor Udo Landbauer does not want to be softened on this point. The meeting places of the villagers and the free expression of opinion at the tribal table must not be lost.

And yet it is thrown into the pot that hundreds of Greek, Indian, Chinese, pizzerias or Turkish restaurants are also social meeting places between Lake Constance and Lake Neusiedl. Even in a nationwide “Krone” survey, not every host likes the bonus model.

“Guests look forward to variety in the menu plan“
“That’s rude. If only because we buy our lamb for our restaurant in Innsbruck regionally, for example. I don’t import it from Greece,” explains Michalis Raslanos of the Tyrolean restaurant Posidonas. “We only use regional products. But our guests also want culinary variety in Vienna and look forward to variety in the menu,” says Viktoria Habetler from Coretto in Vienna.

“That seems a bit strange to me. Should every pizzeria put a roast pig on the menu? That’s completely wrong”, Isabella Edler from Glöckl Bräu Graz shakes her head. “I think it’s good that something is finally being done for the gastronomy, but something must not only be done for a special group, but for all companies,” says Dorfwirt operator Thomas Scharner from Lower Austria.

Sharp decrease in the number of Lower Austrian boarding houses
Of course, there is no doubt that there is a shortage of cooking spoons in blue and yellow countries! In recent years, the number of hostels has decreased by about 35 percent. Of the 2,800 “Schnitzel” hosts in 2000, in 2022 only a little over 1,800 were behind the bar.

However, the Blues’ bailout is nothing new. A similar concept had already been implemented in Tyrol in 2019 without much excitement and tongue-clicking – at the time by the black-green government. Criteria there and there: To obtain the coveted pub culture badge, companies must have a “cohesive atmosphere and usually still have the traditional decor with regular table and bar”. Something that doesn’t have a kebab or sausage stand, for example.

Schnitzel bonus “one-dimensional and discrimination”
Robert Seeber, chief spokesperson of the economic chamber for the tourism and leisure industry, wants an extra traditional list and sees the “Schnitzel bonus” as very problematic. Because it is one-dimensional and discriminates against other companies,” Seeber sums up the topic that is currently on everyone’s lips in the hospitality industry.

Of course he knows that the Lower Austrian idea is about cultivating local traditions to save the inn culture from extinction. “But giving only the classic inns a bonus is the wrong way,” says Seeber. A preference for exclusively so-called Austrian cuisine would be a gourmet stew soup.

Compromise menu with traditional dishes?
However, Austria’s top tourism spokesperson also serves up a compromise menu on the discussion board. He would expand bonus distribution to other restaurants. “One should clearly define about five or six traditional dishes.” These should then have “ethno-locals” – ie Italian, Greek, Indian, Turkish, etc. – on their menu in addition to their offerings. In short: A pizzeria that also serves these five traditional Austrian dishes could be supported with a bonus.

And what favorite dish would the tourism expert from Linz have on his list? “Chopped pasties (pies) with homemade potato salad,” Seeber laughs. “Because they remind me of my childhood.”