German Foodservice: Plenty Room to Move

Picture courtesy of Vossko

Fewer visitors, higher expenditures – this trend has been characterizing the German “eating out of home“ market for quite a few years, including 2015. However, the market volume is rising – for many reasons.

By Dieter Mailander, mailander marketing

2015 was a respectable year for the German economy. According to the official statistics, the gross domestic product climbed, adjusted for price, by 1.7%. The unemployment rate is at an acceptable level of 6.2%. Due to an oversupply of energy and fuels worldwide the index of retail prices climbed moderately by 0.3% (those for food by just under 1%). With the minimum wage of EUR 8,50/hour, which was newly introduced on 1 January 2015, Germany has a position in the upper third of the European Community: beginning 2016, between EUR 1.24 (Bulgaria) and EUR 11.12 (Luxembourg) per hour was paid.

The introduction went quite smoothly in foodservice too. But representatives of the industrial sector sharply criticized the high administrative costs, especially with regard to the documentation of working hours. Smaller companies, in particular, often don’t have any systems in order to record first and foremost their overtime in an easy manner. But there were also complaints about the costs for the declaration of allergens and additives, even though it is insignificant whether they are consumed on the spot or “to go”. In spite of these restrictions, the multi-unit foodservice industry was able to move in a positive direction in 2015, not least ...

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