“If someone says there is a ‘new normal’, I find it very unfortunate in terms of language,” says Scharitzer. There is too much comparison with the time before the pandemic. The crisis but have the potential to change the course of things, to act really “disruptive”. “I do believe that gastronomy brutal changes ahead, “warns Scharitzer. Whether this would make life better or worse was another question that cannot be answered yet.
“I believe that every restaurateur has understood for himself that the year can no longer be saved,” says Scharitzer. Therefore, the time had come for new strategies and far-reaching changes. “Doing nothing now is the deadliest, so an enterprise cannot be economically maintained.” Ideas are wanted. Maybe to sell the customer a good bottle of wine at home for the cozy sitting together after the short time slot in the restaurant. Or market the experience value of the generous space.
Scharitzer relies on the creativity of small businesses in particular, even if they may seem economically weak at first glance. Because about “the gastronomy“You shouldn’t speak. The individual segments are too different. There are much bigger problems with some of the big ones that have broken away from the previous business model – for example hotel chains concentrated on tourists.” Who knows whether we will be visiting an American tourist this year Austria see “. But bars and nightclubs also face very big challenges.
Looks at domestic consumption Scharitzer but good prospects. Because, although perhaps in a different form, “the experience gastronomy will surely be asked again. Not everyone is happy with cooking and baking bread at home “.