Vegetarian food is trend y in Germany – 85% of restaurants offer meals without meat regularly

Meals without meat are trendy. In Germany, nearly 84% of all restaurants offer vegetarian food regularly. Only 1.9% offer kosher food and only 0.5% offer halal conformal meals. 16% of the German restaurants don’t offer special cooking types. For vegetarian meals, quality and regional sourcing of F&B is most important.

(Source: CHD Expert German, Study in Fall 2009, 216 interviewed hotels and restaurants)

Hope on more guest bookings in 2010 – German first class and luxury hotels reported heavy turnover losses in the last fiscal year

The fiscal year 2009 ended for the majority of the 220 luxury hotels in Germany in a negative way. 50 percent reported for some considerable decline in turnover. About a quarter of the five star rated hotels (26%) reached sales level of 2008 and only a quarter (24%) could (slightly) increase earnings. In the segment of first class hotels (approx. 2,660) the situation is more gratrifying:  a fair 26 percent reported sales declines in the past year. Almost half (46%) stabilized the result of 2008-level and another quarter were overjoyed about an increase.

(Source: Annual hotel & restaurant economical report ‘Gastrodynamik 2009’, CHD Expert Germany)

German hotel chefs invest more than 9.5 bn Euro in new hotel projects, modernizations and extensions (Photo: Platzl Hotel Munich)

New constructions, modernizations and extensions – In Germany, 452 hotel projects with more than 70,000 guest rooms are running. Most of them (335 projects) are new hotels. The total investment is over 9.5 bn Euro. An average invest per hotel construction is 25.4 mn Euro. Most of the hotel projects are located in the southern region of Bavaria and Baden-Wuerttemberg. More than a half of the hotel projects are luxury classed (five star rated).

(Source: CHD Expert report ‘Hotel Upgrade 2010’)

Tavern Index: Germany is the largest Away-from-Home Market, but only with one tavern per 559 inhabitants. (Photo: Dehoga/Cordula Giese)

Germany is the largest Away-from-Home Market, however. But in terms of taverns, Germany isn’t as strong as Switzerland. The so-called Tavern Index in Germany is one restaurant (or bar or café) per 509 inhabitants. In Austria only 401 inhabitants per tavern are counted - and in Switzerland only 365 inhabitants per tavern. Of source, Germany is the leading market with the total numbers of taverns (147,062) and seven times larger as the tavern markets in Austria and Switzerland. The hotel industry in Germany is even seven times larger than in Switzerland and twice as big as Austria.

(Source: FACET – Foodservice Annual Count and Expenditures Tracking Country Profile Germany)

The annual turnover of German hotels is 16.59 bn Euros.

The totaled 38,890 companies of the German hotel industry stand for an annual turnover of 16.59 bn Euros in 2008 (+0.5% to 2007), The planned VAT reduce from 19% to 7% for overnight stays amounts a tax cutting of approximately 1 bn Euros. F&B services will be charged by 19% VAT furthermore. In German hotels, the annual turnover with food and beverages is 6.11 bn Euro in 2008 (-0,05% to 2007). The turnover of restaurant and bars (47.28 bn Euros) will be charged with the full VAT (19%) furthermore, too.

(Source: CHD Expert Germany – Destatis)

German restaurants and hotels restrict price discounts (Photo: Dehoga/Alois Müller)

No price war in German restaurants and hotels – specials offers are limited in the hospitality industry. Only 14% give price discounts (of 25% and more) for selected F&B offers. Nearly 19% hope on a sales boost by food vouchers or ‘2 for 1’ offers. 27% of the restaurant and hotel directors focus on limited in time offers (e.g. –10% price-off). 36% allow discounts for corporate guests and more than 42% are determined to reduce prices for groups.

(Source: Expert Germany – Hotel & Restaurant Survey September 2009)

White wine from Germany just trendy (Photo: © Kzenon - Fotolia.com)

In Germany, wine from own territories is very trendy. White wine from the famous Rheingau or Rheinhessen regions are the most served sorts. 55% of the wine offers in German restaurants are from homegrown grapes. Over 66% of the restaurant chefs name white wine from Germany as the most wanted sorts. In comparison, only 4% of the chefs mention red wine from Germany as important business. Germany is not only a beer drinking nation, however. The turnover with wine in the majority of Germany restaurants (over 50%) rose in 2008 once again.

(Source: Study of CHD Expert Germany – ‘Wine – success factor for restaurants- 2009’)

Most exciting luxury hotel project of Germany: Spectacular opening of the Kameha Grand in Bonn is Nov 15.

Hotel development in Germany is not coming to an end. The number of new luxury hotels rise by 20% within the next four years. 42 new five star hotels will be opened. In the category of the first class hotels the number will increase by 6% (176 new four star hotels). In the category of comfort hotels the number of houses will climb by 1% (87 new three star hotels). The number of all hotels in Germany (all categories) will increase by 2.6% (353 new hotels).

(Source: FIND – Foodservice Industry National Database)

Germany’s catering companies stand for 3.12 bn served meals with a market volume of 14.67 Euro annual turnover. With about 80,270 caterers, Germany is leading among the West European countries. In France the catering market has a volume of 13.09 bn Euro, in Great Britain 11.49 bn Euro. In Germany, 23% of all catering firms are business caterer (business & industry), 26% serve patients in hospitals and homes for the elderly and 11% stand for f&n supply of students and schoolchildren. The number of catering firms decreased by 1%.

(Data from 2007 / Source: FACET – Foodservice Annual Count and Expenditures Tracking Country Profile Germany)

Hotel Adlon Kempinski Berlin/Germany: Trend setting for European luxury hotels

Germany is leading in Europe – in terms of hotel industry, too. With 44,812 lodging companies, Germany is on rang 1 of the Europe ranking by far of UK ranked on place 2 with 37,852 guest houses and Italy on place 3 with 36,776 accomodations. France however is on rang 4 with “only” 27,914 lodging companies. Regarding the number of new hotel projects (only first-class and luxury hotel projects), Germany is on rang 1 (214 projects with 43,378 guest rooms) followed by UK (127 projects/22,899 rooms) and Spain (46/10,076). In Italy are 41 hotel projects (7.070 rooms) under development and in France only 29 projects (5,444 rooms).

(Source: FACET – Foodservice Annual Count and Expenditures Tracking: tophotelprojects.com – International Hotel Construction Project Database)

Tourism in South East Europe is booming. The holiday destinations Romania, Bulgaria and Turkey see an increasing number of first class and luxury hotels – 35 new projects are under construction. In Turkey the number of new top hotels will rise by 19 (3,500 rooms). Today, about 3,570 hotels (all categories) exist in Turkey. In Bulgaria will six new top hotels (1,260 rooms) be opened in the next years. At this time, approx. 3,300 hotels are under operation. In Romania are ten new hotels (2,010 rooms) under construction. Currently 1,484 hotel companies are running.

(Source: FACET – Foodservice Annual Count and Expenditures Tracking: tophotelprojects.com – International Hotel Construction Project Database)

For gourmets and tourists, Italia is remaining destination no. 1 in Europe. The Italian hotel industry is leading with 8.0 bn Euro annual turnover of Food & Beverages. On rang 2 is France (7.3 bn Euro) and on rang 3 Germany (6.8 bn Euro). The british hotels rank on place 4 with 6.3 bn Euro annual F&B turnover. The spanish hotels are on rang 5 (3.8 bn Euro).

(Source: FACET – Foodservice Annual Count and Expenditures Tracking)

The restaurant market in the German-speaking markets is prospering. The turnover of all restaurants, bars and cafes in Germany, Austria and Switzerland rose in the last year by average 0.6% (Germany) or 2.5% (Austria/Switzerland). In 2008 the turnover of German serviced gastronomy has been approximately 18.3 billion Euro, in Austria 3.5 bn Euro and in Switzerland 4.2 bn Euro.

(Source: FACET – Foodservice Annual Count and Expenditures Tracking)

The volume of business catering in Germany, France and UK is still increasing. In Germany has been meals served worth of 4.47 bn Euro in the last year (compound annual growth rate/CAGR: +0.71%). In France the volume of business catering was 3.31 bn Euro (+1.89%) and in the United Kingdom it has been 3.72 bn Euro (+3.24%). For this year a stagnation or light decrease of business catering is to be expected in Western Europe.

(Source: FACET – Foodservice Annual Count and Expenditures Tracking)

The global turnover in the most important Away-from-home Markets is 1,588 bn Euro. Nearly one third combines the USA. The U.S. spend per capita for meals served is 1,287 Euro per year. The stake of the Western European countries on the World Away-from-home market is nearly 19%. The average spend per capita is 815 Euro.

(Source: FACET – Foodservice Annual Count and Expenditures Tracking / CHD market report “Away-from-Home Market Germany 2008” – to order in Foodservice Webshop www.foodservice-shop.com)

The business with meals at work in Germany is expanding. In 2007 has been more than 994 million meals served in the approx. 18,400 canteens (business & industry, health, welfare). The worth of all meals is over 4.4 billion Euro. Die most wanted meals at work are: sausages in curry sauce with french fries, spaghetti bolognaise, Original Nuremburg frying sausages with mashed potatoes, bami goring noodles, beef roles with boiled potatoes, pizza Italian style, coal fish fillet with parsley potatoes, schnitzel with mushroom sauce and fried potatoes and chicken ragout with rice.

(Source: FACET – Foodservice Annual Count and Expenditures Tracking / CHD market report “Away-from-Home Market Germany 2008” – to order in Foodservice Webshop www.foodservice-shop.com)

In Germany there are 221,132 operating companies in the section of commercial foodservice - 82% in gastronomy, 18% in hospitality. The strongest segments in gastronomy are: full-service restaurants (approx. 61,000), bars and pubs (approx. 34,200), taverns (approx. 31,200), snack stands (approx. 21,100) and cafes (approx. 18,500). The main segments of hospitality are full service hotels (tourist/standard/comfort/first class/luxury, approx. 13,400), inns (approx. 8,400) and bed-and-breakfast hotels (approx. 7,600).

Source: CHD Expert Germany

The Top 3 Away-from-Home markets of Europe are Germany, Great Britain and France. In Germany the number of meals served in 2007 sums up to 9.2 bn average annual change rate since 2000: +2.4%. In Great Britain in the last year 8.9 bn meals have been served (+3.7%) and in France 6.8 bn (+2.3%). The three biggest Foodservice markets combined are larger than the next seven Away-from-Home markets in Europe.

Quelle: CHD Expert / FACET – Foodservice Annual Count and Expenditures Tracking

Moscow is still the most expensive city. A cup of coffee costs nearly seven Euro, 50 percent more than on Paris. The lowest average price for a cup of coffee is 1.40 Euro in Buenos Aires.

Cost of Living – Price for a cup of coffee (service fee included)

Moscow    €6.92
Paris        €4.60
Athens        €4.50
Beijing        €4.26
Berlin        €3.50
Tokyo        €3.42
Munich        €3.20
Prague        €3.11
Brussels    €3.10
Dublin        €3.00
London        €2.93
Hamburg    €2.80
Amsterdam    €2.75
Frankfurt    €2.75
Zagreb        €2.75
Vancouver    €2.64
New York    €2.55
Syndey        €2.47
Warsaw    €2.51
Rome        €2.50
Madrid        €2.30
Dusseldorf    €2.20
Leipzig        €2.05
Johannesburg    €1.60
Buenos Aires    €1.40

Source: Mercer – Worldwide Cost of Living Survey 2008

Time is money: Only 33 percent of the working population in France have lunch in full service restaurants. Over 60 percent of the employees and worker prefer prepared meals in advance and the daily foodservice in canteen and cafeterias. The typical ‘lunch breakers’ in France are between 25 and 44 years old and are employees in the middle management. Only a quarter of them could get at home for lunch break. 75 percent have to chose between several budget lunch occasions: 34 percent of the French working class have their prepared meals in advance – in minimum once a week. 15 percent of them have ‘meals on wheels’ daily. 28 percent of the companies staff visit a canteen or cafeteria once a week (16% of them daily).

Source: CHD Expert France, study “Panorama de la restauration: La pause déjeuner” 2008

Net income of public restaurant chains was down sharply in the first quarter compared to year-before figures, leading to weaker margins. Net income declined by a weighted 28.1% among 70 companies reporting their financials (excluding McDonald’s). Even with McDonald’s enormous size and strong global results, weighted net income figures for all 71 companies including McDonald’s were down 5.5%. Bottom-line earnings were down 10.7% at LSRs (excluding McDonald’s) and a dramatic 50.8% at FSRs, compared to the same quarter of 2007.

Source: Technomic

The UK has the highest average check per guest in Europe, with spending per capita in the a-la-carte restaurant at 29.97 Euro. The average check in France is 21.30 Euro, followed by Spain at 18.10 Euro and Germany at 14.53 Euro. This information is based on a new survey conducted and presented by CHD Expert Group.

The luxury hotel industry is strong expanding. 55% of all top hotel projects worldwide will be luxury hotels. About 500,000 new hotel rooms are planned globally – most of them in Europe: 32% of all projects will be opened in the old continent, 26% in East Asia and 22% in North America.

Source: tophotelprojects.com / CHD Expert Germany

Thilo Lambracht
+49 (0)4263 301-112