Frank Rosin fights for pus -field snacks: 400,000 euros on the brink!

Frank Rosin fights for pus -field snacks: 400,000 euros on the brink!

In the Hessian Eiterfeld, the "Zentgrafs snack bar" fights with massive financial problems that existed since the opening in 2021. Star chef Frank Rosin visited the snack in the cable-in-end program "Rosins Restaurants" to support the operator couple, Christoph Zehntgraf and Alexandra Pohl. According to tz.de , Rosin expressed serious concerns about culinary quality and food. However, with their undertaking, the owners solved more than just gastronomic problems - immense financial worries on the relationship of the couple.

The couple put a total of 400,000 euros in the snack bar, including the savings and support of 50,000 euros from Alex ’brother, who has not returned anything. Christoph also works as a DJ to secure rent while suffering from the high costs of the Corona crisis. Rosin recognized the couple's willingness to learn and motivated her to expand her culinary offers through creative ideas such as new wraps. The test eaters finally rated the revised dishes with 4.5 stars, in terms of taste even with the full score of 5 stars.

challenges in the catering sector

Eiterfeld is not the only place where snacks are in trouble. In northern German Husum, snack operator Heike Stiebel-Hansen has to fight with a similar fate. According to Express.de is your new location for 21 years at a campsite, from empty tables and financial Challenges shaped.

Frank Rosin immediately noticed the lack of a gastronomic concept in Heike's snack bar, in which the fries and curry sauce come from finished products. In a trial meal, the dishes disappointed the guests, with only the service of Heike was praised. Rosin planned a comprehensive redesign of the snack bar, but Heike was initially skeptical and defended himself against changes. After her wife intervened, she showed more willingness to work, which at least conveyed hope for renewal for the opening day.

industry -wide problems

The challenges for catering businesses should not be underestimated, especially in view of the industry-wide problems that led to 48,000 closings and 6,000 bankruptcies between 2020 and 2023, such as Gastrodo.com reported. While the industry shows signs of slow recovery, new hurdles for 2024, in particular due to the increasing inflation and the lack of personnel.

The return to the regular VAT on the locally served dishes from January 2024 and the rising food prices make it difficult for the restaurateurs to keep their prices stable, which in turn contains the purchasing power of consumers. In order to counter these challenges, strategic action is necessary, including digital solutions and targeted price adjustments. But despite the difficulties, there are also opportunities for innovative concepts and adaptable catering businesses.

Overall, the fates of Frank Rosin and the snack operators in Eiterfeld and Husum show how difficult the situation for many restaurants in Germany is currently, and illustrate the need for creativity and adaptability in the industry.