The hospitality industry continues to keep inflation firmly under control. Guest behavior has changed significantly. “The guests come less often and do without soup or dessert,” says the head of the gastro division, Mario Pulker. Alba Rastl, waitress at the Assmayer inn in Meidling, can also confirm this: “Every second drink is now a glass of water.” But there are also glimmers of hope, according to a current study.
The mood among the catering establishments is more optimistic than in previous years, according to a survey by the Chamber of Commerce. Both a good summer season and the prospect of good autumn business give rise to this.
However, the euphoria is noticeably tempered by inflation. The companies have already adapted considerably more to the changed situation: more energy is being saved and price adjustments are being made where possible.
Guests forego dessert
However, the majority of restaurants can absorb up to half of the price increases. And guest behavior has also changed significantly. “The guests come less often and do without soup or dessert,” says the head of the gastro division, Mario Pulker. Alba Rastl, waitress at the Assmayer inn in Meidling, can confirm: “Every second drink is now a glass of water.”
57 percent of companies are looking for staff
And the shortage of personnel also remains an issue in the industry, although it is decreasing somewhat. In the survey, 57 percent of companies said they were looking for employees. The main reason is the increasing importance of free time. Hardly anyone is willing to work on public holidays and weekends. Thomas Peschta also experienced this. “On nice summer days I have trouble finding a waiter,” says the innkeeper from Hütteldorf.
Still, Pulker rejects a reduction in working hours, which the Labor Chamber, among others, demands: “A 35-hour working week is unthinkable in the hospitality industry. Does the guest have to eat the schnitzel faster?”
Source: Krone
I am Wallace Jones, an experienced journalist. I specialize in writing for the world section of Today Times Live. With over a decade of experience, I have developed an eye for detail when it comes to reporting on local and global stories. My passion lies in uncovering the truth through my investigative skills and creating thought-provoking content that resonates with readers worldwide.
