“Gault & Millau” Chef of Spitzenrestaurants “Geiz und Gier” for

The German chef of the restaurant leaders “Gault & Millau” offers the German gastronomy an overview of the work in the restaurants “Geiz and Gier” vor. Die Gäste würden, for everything in the Spitzensegment, straight “abgezockt”said Jochen Rädeker of the “Süddeutschen Zeitung” (Freitag). The German Restaurant Führer “Gault & Millau” has passed away Preisentwicklung in tausend deutschen Spitzenrestaurants since Corona analysis. Das Ergebnis bezeichnete „Gault & Millau“-Herausgeber Rädeker als „ernüchternd“.

While the allgemeine Verbraucherpreisindex since 2021 um 19 Prozent gestiegen you, let that Gehobenen Restaurants in the open Zeitraum ihre Preise um durchschnittlich 53 Prozent erhöhtzwei Dutzend Restaurants have a price of 100 Prozent angehoben. Rädeker spoke von “Excellent service combined with great service”. Solche Fälle seien nicht nur ärgerlich for those Guests, especially for „who fell Köche, who good work“. Von to top Menu prices go a false “signal effect” out.

Rädeker is the Associate Professor for Communication and Corporate Identity at the University of Konstanz and, as the new Herausgeber of the German “Gault & Millau”, one of the most important German restaurant reviews was published that day. (epd)