Lower Saxony under pressure: Gastronomy is fighting for survival after the crisis!

Lower Saxony under pressure: Gastronomy is fighting for survival after the crisis!

The catering industry in Lower Saxony is facing enormous challenges that are characterized by several simultaneous crises. A research team from Institute of Geography at the University of Osnabrück For three years, he has been investigating how catering businesses react to the effects of crises. The results show that almost 40% of the companies surveyed feel their existence is threatened. This is happening against the backdrop of challenges such as the corona pandemic, the war in Ukraine, the energy crisis and inflation.

In the survey, 44.7% of catering businesses stated that they had emerged weakened from the crisis. In contrast, 35.7% believe they have been empowered. Nearly 20% reported experiencing no noticeable changes. The overlap of these crises makes effective measures more difficult, leading to stagnating sales and declining consumer behavior.

Focus on crisis management

The research team found that many companies took various measures to deal with the crisis. These include cost reductions, staff retention, price increases and the diversification of offerings. Networks among restaurateurs have enabled support and exchange during the difficult COVID-19 period. Government support programs as well as short-time work offers and reserves have helped many companies survive the crisis.

According to another study by KitchenMagazine More than a third of the catering establishments in Lower Saxony are threatened with their existence, which reinforces the worrying picture. Nevertheless, many companies also used the closure times during the pandemic for renovations, delivery services and marketing improvements. These positive adjustments appear to partially outweigh the negative consequences of the pandemic.

Survival strategies and adaptations

The catering industry has learned from the crisis that adaptability and flexible business models are crucial for long-term success. It turns out that digitalization in the industry has been accelerated by the pandemic. Companies are increasingly implementing digital tools such as online reservations and contactless payments. Hygiene standards have also changed; Disinfectant dispensers and regular cleaning are now standard.

The shortage of skilled workers represents another challenge as many employees have left the industry. Restaurateurs now have to offer flexible working models and an appreciative management culture in order to retain their employees. The reorientation towards regional suppliers to ensure supplies is also a reaction to the global supply chains disrupted by the pandemic.

In summary, the catering establishments in Lower Saxony have implemented many adaptation strategies during this time of crisis. The central recommendations for action include the expansion of advisory and funding offerings, strengthening networking and an increased focus on digitalization. Awareness of sustainable practices has increased, helping establishments adapt to new guest expectations. These effects are part of a broader industry transformation that will potentially help propel the restaurant industry into a more successful future, despite the current uncertainties.