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Gastronomy in Torgau and Oschatz: Eating out becomes a luxury!
In 2025, the catering industry in northern Saxony will be struggling with higher costs and falling visitor numbers, which will make eating out a luxury.
Gastronomy in Torgau and Oschatz: Eating out becomes a luxury!
In the Torgau and Oschatz region, eating out is becoming a lot less fun - and not just because of the tasty dishes that are on the restaurant menus. Bitter seriousness for the catering industry: the number of guests is falling while costs are constantly rising. This is reported by the LVZ and paints a picture that not only makes restaurant operators sit up and take notice.
The situation in the catering industry is tense. David Leibundgut, owner of the OZ’ler in Oschatz, speaks from painful experience and reports that his number of guests has fallen by around a third. “The prices are simply too high,” said Leibundgut, whose restaurant is only open four days a week. A full-week operation is simply no longer sustainable, which reflects the concerns of many colleagues.
The food delivery trend
Another point that is shaking up the restaurant industry is the increasing trend towards food deliveries. People are increasingly ordering their food home, which is particularly difficult for restaurants in Torgau and Oschatz. The owner of the Ricard Torgau, Hans-Jürgen Bardel, emphasizes the economic pressure on the catering industry, while Cheema Dante, operator of the Dantes in Torgau, mourns the high dependency on tourism. According to Dante, the region simply needs more support from the city.
Despite the adverse circumstances, there can also be positive news. Tina Messerschmidt, boss of the Altes Elbehof in Torgau, talks about stable guest numbers and a well-performing à la carte business. “We do offer a limited delivery service, but I don’t notice any competition from large delivery services,” says Messerschmidt optimistically.
Economic pressure and the desire for stability
The operators of the Torgau and Oschatz scenes agree: stability in prices and general conditions is absolutely necessary in order to escape the vicious circle of falling income and rising costs. It remains to be seen how the situation will develop and whether the region will soon be able to turn the tide towards more tourism and thus stable guests. One thing is certain: the culinary richness of this region deserves to be in the spotlight, and chefs are working hard to offer their guests a slice of it.