Is gastronomy a price driver or a victim of inflation? The debate has also reached the Styrian landlords. What do you say about the allegations?
In the “Beisl” by Karli Pichlmaier, as he calls his “Ferls Weinstube” in the center of Graz, tradition is very important. The menu features sour beef, cordon bleu and goulash, and the counter at the bar looks like the year the company was founded, 1958. Like so many others, a lot has changed in recent years. Recently, it was the price increases that hit the catering industry hard. It is logical that the excitement was great when Klaus Neusser, head of the Institute for Advanced Studies, recently blamed gastronomy for the high inflation. Gastro prices in Austria would climb significantly due to “relatively well-running” tourism, fewer restaurants due to staff shortages and fewer inns in the country. What the real price drivers are “Of course, we have also become more expensive,” says Karli Pichlmaier. “The schnitzel now costs 15.50 euros instead of 13.50 euros. But we can only adapt. Everyone sees in everyday life that groceries cost more.” Daily shopping currently costs around 14 percent more than a year ago. Market researcher Susanne Bauer also says: The key items in the bill are still housing and energy, even if the prices for heating oil and fuel have fallen again. It’s the ancillary costs that many guests often don’t want to see, says Pichlmaier . “Staff, electricity. Oil has also become 100 percent more expensive! Some people don’t want to admit that, but we have to pass it on.” Restaurateurs have had to pay ten percent more for wages and salaries since May.The magic limit for the Schnitzel PrizeHow much can be passed on? When is a price usury? Karli Pichlmayer sets the magic limit at 17 euros for a good quality pork schnitzel. “If I calculate the ingredients for this by three, we would almost end up there anyway,” he says. “Anyone who is good also has his clientele.” It is important to win over more young people again. The culture that defines the Weinstube should be passed on. “It’s about tradition. A great goulash, Krautfleckerl, that needs to be maintained.”
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