Schnitzel hype in Dachau: pleasure or price shock for gourmets?

Schnitzel hype in Dachau: pleasure or price shock for gourmets?

A veal schnitzel from an inn near Dachau is currently causing a sensation in the online world. On June 7th, a contribution was posted in the Reddit Community "Schnitzel crimes" about the exquisite Schnitzel, which received around 170 upvotes within just 17 hours. The users were completely enthusiastic about the presentation and quality of the court, which was described as perfectly fried and baked in clarified butter. It was served classically with fries on a dark plate, which made the whole thing even more appealing. The price for the "Wiener Schnitzel" is 24.90 euros, which was considered quite appropriate by the majority of the commentators, as the tz reported.

However, another point on the bill made for discounts among the users: half a baked base cost a proud 18.90 euros. This pricing was perceived by many as somewhat exaggerated, which led to heated discussions in the comments. While some users defended the price and emphasized the high quality of the court, others clearly spoke out against pricing policy. The topic of gastro prices is not new and is always hotly debated in the industry, which the Merkur

The general price pressure in the catering trade

A look beyond the Dachau Schnitzel debate shows that gastronomy in Germany is generally under immense pressure. Company costs increase, and VAT is also increased, which forces many restaurateurs to adapt their prices. The satisfaction value of the guests has increased slightly to 84.8 out of 100 points, but more and more guests report problems with regard to the price-performance ratio. This was recently evident in an analysis of over 600,000 online reviews that indicate the challenges of the service. Around 17 percent of the negative feedback criticize too high prices in the same quality, such as the Magazin summarizes.

In this context, the discussion about the schnitzel prices in Dachau is only a small part of a much bigger problem. The gastronomy lives from the quality of its dishes, but as long as the restaurateurs also have to put on the increased costs to prices, the debate about fair price and real quality will continue.