Thuringia: The hospitality industry is hoping for good business in the Advent season

So far, companies have been reluctant to book Christmas parties.

Thuringia: The hospitality industry is hoping for good business in the Advent season

So far, companies have been reluctant to book Christmas parties. And some families are likely to lose their appetite for goose legs due to the high prices. Nevertheless, Thuringian restaurateurs are hoping for good Christmas business.

Erfurt (dpa/th) - The gastronomy in Thuringia is cautiously optimistic about the first Advent season in two years without restrictions caused by the pandemic. “But we are a long way from the pre-crisis level of 2019,” said the managing director of the hotel and restaurant association in Thuringia (Dehoga), Dirk Ellinger, the German press agency.

Due to the high inflation, a certain reluctance on the part of consumers can be felt, said Ellinger. Savings are made on restaurant visits, especially in rural areas. On the other hand, there are many households who want to treat themselves to something after the difficult time at Christmas. But the restaurateurs would also have to take the increased food prices into account in their calculations. For example, one kilogram of organic goose now costs 20 euros instead of 14 to 16 euros as before. "We quickly end up with portion prices that no one is willing to pay anymore."

Especially in the cities there are already bookings from companies for Christmas parties. "However, bookings are always being made at short notice," said Ellinger. While in previous years dates for Christmas parties had already been allocated in September, reservations were only received at the end of October.

The reluctance is also due to the uncertainty caused by politics and the cost explosion, said Ellinger. "If companies have to reckon with a tenfold increase in energy prices, they can't afford to celebrate."

The Advent season, which starts next weekend, accounts for a significant part of the turnover for the hospitality industry. Many restaurants had to reduce opening hours due to the lack of staff who had migrated due to the ordered closures of the restaurants during the pandemic. "If sick employees have to continue to be quarantined despite a mild course, it will be difficult," criticized Ellinger.

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