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The German gastronomy is currently "in the most serious crisis of the post-war period". This was said by Guido Zöllick, President of the German Hotel and Restaurant Association (Dehoga), at a press conference in Berlin. The restart of the industry after the losses and closures caused by the Covid restrictions is being slowed down "by the massively rising costs and growing uncertainties as a result of the Ukraine war". "The current challenges could hardly be greater," Zöllick stressed.
In 2020, turnover in the catering and hotel industry slumped by 39.0 per cent in real terms (-36.5 per cent in nominal terms) compared to 2019, according to the Federal Statistical Office. The year 2021 was even worse compared to the pre-crisis year, with real losses of 40.1 per cent (nominal -36.1%). In the first quarter of 2022, the hospitality industry also suffered a real loss of 32.5 per cent in turnover, according to the Dehoga president. "From March 2020 to 2022, the industry has thus lost a nominal 74.9 billion euros," Guido Zöllick explained.
According to a survey by the association, energy costs (85.6 per cent), food prices (85.4 per cent) and personnel costs (67.0 per cent) were currently the biggest concerns for businesses. In addition, it is particularly bitter that good demand can often not be met due to a lack of staff. In a Dehoga survey at the beginning of June, the managers of about 60 per cent of the businesses complained of an acute shortage of staff.
(uka / Photo: 123rf)