Price increases of 25 percent in purchasing are now making many innkeepers reconsider. But there is also concern about “eaten” guests.
A well-known innkeeper describes his suffering from the “Krone”: “When shopping, we have to deal with a price increase of about 25 percent. However, we cannot constantly pass on the prices to the customers. Otherwise the guests will definitely walk away from us!”
The restaurateur from the city of Salzburg simply relies on smaller portions to fight inflation: “We’re trying that. We used to be known for large portions. Now there are regular ones. But in my opinion, that’s still better than the price with 25 increase percent!” That’s why the roast chicken salad only has three instead of four pieces of meat on the plate.
Other price factors
Another innkeeper follows the same line and mentions another price driver in addition to the food that has become more expensive: personnel costs. “A few years ago you could easily hire waiters in a cafe in the city center for 1300 net. At this point, you don’t even have to try below 1700!”
Mini portions are a way to fight inflation. In the eyes of Ernst Pühringer, however, this is a difficult approach: “The guest prepares for a certain portion size. If he suddenly gets less, he probably feels like he’s being fooled!” Whether he’s being fooled or angry, it’s also crystal clear to the innkeeper’s spokesperson that restaurateurs must respond.
Especially since Pühringer doesn’t see the peak in inflation yet. “In the case of small and medium-sized enterprises, the annual accounts are approaching. If you suddenly have to pay 10,000, 20,000 or more euros due to the alarmingly increased energy prices, then you are wrong!” The consequences are passed on to the guests. In the form of large price jumps on the menu or real mini portions.
Source: Krone
I am Ida Scott, a journalist and content author with a passion for uncovering the truth. I have been writing professionally for Today Times Live since 2020 and specialize in political news. My career began when I was just 17; I had already developed a knack for research and an eye for detail which made me stand out from my peers.
