Struggling restaurateurs: Creativity against costs and a shortage of skilled workers!

Struggling restaurateurs: Creativity against costs and a shortage of skilled workers!

The catering industry in Bremen is currently faced with a variety of challenges. Rising costs for energy, rent and food are affecting the operations of many locations. According to that Weser courier Restaurateurs are reporting noticeable losses, which are mainly exacerbated by inflation and the tense personnel situation. Nathalie Rübsteck, managing director of Dehoga Bremen, emphasizes that the shortage of skilled workers continues to be a major obstacle.

The survey by the Federal Statistical Office shows alarming trends: Sales in the hospitality industry nationwide fell by 2.4 percent in real terms in August 2023 compared to the same month last year, while numerous businesses were forced to increase their prices due to increased costs. In Bremen, Rycarda Geffken, owner of the restaurant “Zur Schleuse”, feels the explosive situation first hand. After her husband's death two and a half years ago, she and her team had to discuss the future of the restaurant. She currently employs 20 people, but has also had to limit the menu and opening hours.

Creativity despite the mood of crisis

But not everyone is ready to give up. Despite the difficult conditions, many restaurateurs in Bremen are showing commitment and creative solutions. Andreas Baier, the owner of the Worpsweder Hammehütte, has reorganized his business and purchased a smoker to offer fresh northern German cuisine. Marc Israel, the owner of the Landhaus Wörpedorf, also relies on excellent service and culinary highlights. At the same time, many restaurateurs, including Margret and Herbert Kohlmann from the “Zum Dorfkrug” restaurant, would like to see a return to the lower VAT rate of seven percent in order to be able to better cushion the burden.

The developments also show that customers are becoming more and more price sensitive, which deprives restaurateurs of the opportunity to pass on the increased costs. This is a challenge that, in the opinion of ZDF Today not only affects Bremen, but also many regions nationwide. The Dehoga restaurant association notes that this reluctance to buy represents an additional risk for the catering industry.

A shortage of skilled workers is a constant issue

The situation on the labor market remains tense. Despite a slight relaxation in the shortage of skilled workers, reports daily news that many catering establishments continue to have difficulties finding suitable staff. Particularly in-demand professions such as chefs and service staff are rare, so many companies have to rely on untrained staff or even increase the use of ready-made meals. Switching to simple dishes is a common practice that many innkeepers use to maintain operations despite staff shortages.

In addition, wages are a sensitive issue, especially with the minimum wage, which is set to rise to 14.60 euros per hour by 2026. This presents the catering industry with new challenges when it comes to building a sustainable personnel structure.

The developments of the last few months show that Bremen's gastronomy is a creative field in which there is a real will to survive despite adverse circumstances. The success of many companies depends on how well they adapt and develop innovative concepts that can meet current challenges. The question remains how long they can maintain this balancing act.