Good sales, but big challenges are looming
Current business outlook in that industry is positive, but too much bureaucracy and problem areas such as employee recruitment, VAT and working hours slightly cloud the mood. Even though the basic tenor in gastronomy is nevertheless positive, the earnings situation remains tense in many places. Almost every second gastro entrepreneur complains of declining earnings as a result of rising costs and the strong price pressure.
There are approximately 165,000 gastronomic businesses in Germany. The biggest contributor here is classic restaurants with 44%, followed by bars (19%) and takeaways (21%). In the hospitality industry there are about 1.5 million employees.
The industry at a glance
Food & Beverage outlets
Mrd. Euro revenue per year
Important topics for the food and beverage sector
- Rising legal requirements (data protection, hygiene, working hours law, opening times)
- Minimum wages
- Skill shortage
- Digitization (Artificial Intelligence, Machine Learning, Payment Systems)
- Reduction of sales tax from 19 – 7 % der Umsatzsteuer von 19 % auf 7 %
- Supply Chain Management
- Regional / Bio-Products
- Social Media – Reputation Management
- Going green and Bio / How to safeguard your supply chain
- Driving bans in inner cities
- Ever rising rents
- New competition: Amazon Fresh, Uber Eats etc.
- Price dynamics (Energy, Food & Beverage)
- Effective and efficient use of resources
We offer advisory services for …
- Restaurants / Bars / Small lodges
- Fast Casual concepts
- Coffeeshops / Kaffeehäuser
- System Gastronomy
- Investores / Developer
- Banks / Associations
- Architects / Project Developer
What should you expect from a very good restaurant, bar or café? This is pretty simple: no frills, smart and pleasant staff and a continued good supply of food and drinks. We provide you with the precise blend of operational expertise, strategic vision and industry knowledge required to work together to develop working solutions.
Key questions for business leaders
Finance / Adminstration
- How can we improve relevant KPIs in order to sustainably strengthen the company’s profits?
- Funding or participations? Which option is best for start-ups and growth phases?
- We expect falling profits: by what means do we reduce the costs accordingly?
- What measures are required to successfully master an emerging or already existing crisis of the company?
- How can audits by tax authorities and pension insurance institution be effectively managed?
Customer & Markets
- Should we continue to expand, if so, should we achieve this through new products in existing markets or by entering new markets?
- How will the needs of our customers change in the next 2-3 years and are we prepared for taking the necessary steps?
- Should one consider food delivery companies as competitors to the catering industry or build up a strong cooperation?
- Which expectations on the part of the customer will play an essential role in the field of digitization?
- “Customization” – how do we design products with limited resources to target-oriented products?
- How do we gain more time for the customer and how do we ensure his long-term loyalty?
- What degree of digitization is right for our company?
- What consequences could a non-GDPdU-capable POS system cause?
- How can decision-making be made more effective?
- How can we design our work processes so that our employees are always able to provide our customers with an excellent service?
- How intensively should networking with major suppliers be realized?
- How can production processes be optimized?
- Should we consider outsourcing other parts of our value chain?
Human Resources & Education
- Which strategies do we have to develop to meet the skills shortage?
- How do we succeed in winning the TOP TALENT we need and retaining it in the long term?
- What measures are needed to develop in-house skills?
- What does the claim “culture eats strategy for breakfast” mean for the requirements of effective leadership?
- How do continuous improvements become an integral part of the corporate culture?
Food & Beverage Inspiration
All large companies either start with a new idea. Or, as Mark Twain said: “All good ideas are second hand”. Are you about to get your business idea off the ground – be it a stylish restaurant, a café, an independent hotel or a guesthouse? Or are you simply thinking about giving your company a fresh appearance or bringing about a change in day-to-day operations? Whatever the reason for your latest venture, our goal is to provide you with an individual and effective research service to help you stay one step ahead of the competition.
Traditional coffee houses
All day dining
Grill / Steaks
Lutyens Grill, London
Grill Royal, Berlin
Brenner Grill, München
MASH Steakhouse, Kopenhagen
To The Bone, Berlin
Hotel The Ned, London
Atoboy, New York
Sushi Azabu, New York
Tim’s Kitchen, Hongkong
Bo Innovation, Hongkong
Kaia, Hotel The Ned, London
New Street Wine, London
Fast Casual Concepts
Rocket Coffeebar, Bangkok
Cafe Granola, Copenhagen
Omotesando Koffee, Hong Kong
Single Origin Roasters, Sydney
La Stanza, Zürich
School of Hotel Administration
Ithaca, New York, USA
École hôtelière de Lausanne
SDA Bocconi School of Management
Via Bocconi, 8
20136 Milano, Italy
Hotel School Bruneck
The Japan Hotel School, Tokyo
The Open University
Milton Keynes, UK
L’Ecole de Cuisine Alain Ducasse
64, rue du Ranelagh, 75016 Paris
The Culinary Institute of America
New York, USA
Gelato University Carpgiani
Via Emilia, 45, 40011 Anzola dell’Emilia BO, Italy
65366 Geisenheim, Germany
Yes, they can be exhausting, but the good ones should be in your diary.
Salone del Mobile, Milano
MAISON & OBJET
Technology & Innovation
Food Hospitality World
Merano Wine Festival
Designer & Architects
NOTT Architects, Christchurch
Onion Co. Ltd, Bangkok, Christchurch
TARA BERNERD & PARTNERS, London
Studio Tack, New York
Charlie & Rose, Hong Kong
Reading & Listening
Design & Interior
Design, Architektur, Kunst und Reisen
The World of Interior
Das Magazin für Gastlichkeit, Design und Kultur
Allgemeine Gaststätten Zeitung
Learn more about our consulting services and arrange a personal, non-binding appointment.
Weiand Hospitality Consulting
Quartier Potsdamer Platz
Linkstraße 2, Level 8
10785 Berlin, Germany
Telefon: +49 30 700 12 7029
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