Schorndorf in the outcry: Chef calls for a reduction in VAT for dishes!

Schorndorf in the outcry: Chef calls for a reduction in VAT for dishes!

The gastronomy faces a huge change: Dietmar Haerer, head of the "Kesselhaus" in Schorndorf, comments on the upcoming VAT increase. The experienced restaurateur, who has been working in the industry since 1979, reacts to a report on the increased prices for daily meals in the region. Haerer calls for a reduction in VAT to help the often contaminated restaurants in the present time, such as the ZVW reported.

The situation becomes even more explosive, since the traffic light coalition has now decided to let the reduced VAT rate of seven percent expire on dishes at the end of 2023. This could have catastrophic consequences for many restaurants. Federal Finance Minister Christian Lindner (FDP) emphasizes that this regulation was intended as a crisis aid, but in retrospect with the high inflation rates and the explosion of costs for food and energy, the step is considered irresponsible by many. The Tagesspiegel quotes Lindner, who quotes the other coalition partner for the regular tax rate of 19 percent power.

risks for the gastronomy

The concerns of the restaurateurs are understandable: According to an analysis by economist Marcel Fratzscher, price increases of around ten percent in the catering trade can be expected. It is particularly threatening that an estimated 70 to 80 percent of these additional costs are passed on to customers, which could also put a strain on the already tense households. The gastronomy could therefore get into a downward spiral, because in accordance with the DEHOGA, many companies could face a drop in sales and even closure. reports of numerous restaurateurs who fear to slide into the loss zone if the prices have to be increased due to the tax increase.

But the industry is also creative and adaptive. Some restaurants, such as Sticks’n’Sushi, introduce a point system to strengthen customer loyalty. Others, such as the Schuback restaurant on the park, temporarily lower prices to attract more guests and stabilize sales. L’Osteria relies on digitization to optimize your business processes and better determine the service requirement. Such approaches could be helpful, but they do not offer a permanent solution for the massive challenges with which the gastronomy is confronted.

conclusion and outlook

The alarm bells ring in the catering trade: the combination of an impending increase in VAT, high inflation and increasing operating costs is a huge risk for many restaurateurs. Dietmar Haerer and his colleagues are at the crossroads: How much are they ready to change at prices without losing contact with the community?

Time will show whether politics reacts to the demands for a more sustainable solution, such as a permanent reduction in VAT. Until then, the restaurants in Baden-Württemberg and beyond have to be prepared and remain creative to survive in this uncertain time.