More self-confidence in pricing
Why is gastronomy in the red at many Flair establishments despite the reduction in VAT? Are the hoteliers and restaurateurs too reluctant to raise prices and to demand the necessary money from the guests for the excellent quality of the products offered? The reduction in VAT to 7%, which the federal government has now decided to do for a year, does not really help. Some guests even come up with the idea of ​​asking cheaper prices due to the reduction. The guests demand quality but it also has to be paid for, even with the VAT reduction!

New hygiene standards are an additional burden
The question is, how are restaurants that were already unprofitable before the crisis to survive when they are only allowed to occupy a maximum of half of their tables and have much more complex processes due to the requirements? The numerous hygiene requirements and process changes due to Corona mean that the business is even more labor-intensive than before. This must also be reflected in the prices. Otherwise the restaurants can no longer continue. The goal is to offer a well-balanced price-performance ratio and to have a self-confident attitude behind it.[/vc_column_text][qode_simple_quote text_title_tag=“h2″ author_title_tag=“h5″ simple_quote_text=“Quality has to have its fair price.“ quote_symbol_color=“rgba(255,255,255,0.99)“ simple_quote_author=“Sophie v. Seydlitz“ background_color=“#75b81d“][vc_column_text]Sophie von Seydlitz, Head of Marketing and Sales at Flair Hotels on the subject of why gastronomy is in the red despite the reduction in VAT: “Something in the guest’s awareness of regional cuisine and food prices urgently needs to be changed. Also in terms of the increased costs due to the pandemic. Animal welfare, longer rearing, short transport routes, the renouncement of medication and fertilizers and much more cost more money than conventional animal husbandry and the classic cultivation of vegetables and fruit.

Because you don’t go to the carpenter and ask why you can’t get the shelf at the Ikea price. That is why we encourage our Flair hoteliers to ask for the price they have to have for the dishes and not to go below it just because the operation in the neighboring town is cheaper.

But how do operators find the right price?
What quality can I sell at what price in my restaurant? How do I adapt the price level dynamically in a clever way? Willi Nusser from Illmensee, long-time Flair hotelier and now owner and company founder of EagleControl, has developed a program with the branch-specific software eagleControl. This program offers efficient solutions for numerous problems in the hotel and catering industry. It is already used enthusiastically by many Flair colleagues.

Willi Nusser: “I know from my own experience that the main problem of taking care of everything intensely is the lack of time. I see the development as particularly problematic in that the prices in the catering business are not a regular reaction to their own rising costs. As a result, the margins are getting smaller, which many entrepreneurs often fail to recognize in time due to the cross-subsidization of the accommodation business. Against this background, I and my team have developed an industry-specific controlling software called eagleControl. This helps save time with this and many other challenges.

Responding to the problem in an entrepreneurial manner
But how can operators put an end to the minus in gastronomy despite the reduction in VAT? With eagleControl, the hotelier or entrepreneur can call up and analyze their figures digitally and promptly at any time, regardless of where, in order to react and optimize. With an online instruction he is quickly on the topic and always up to date. Willi Nusser advises creating the prerequisites for transparent bookkeeping in financial accounting in order to perceive different developments in the hotel and catering profit centers. Each company has to find an individual pricing policy in which its own cost structure plays a role, especially in the current difficult times.

With a special calculation tool from eagleControl, the operating result of the catering trade is shown as a mirror image based on the food and drinks sold and, among other things, presented in a portfolio analysis: Which dishes are big sellers, sleepers or losers? You can easily simulate prices with the program and see the resulting contribution margin and profit directly. The tool is based on the one hand on the recipes and sales quantities of the various foods and drinks. On the other hand, on the real, historical calculation and cost factors of your own company. This also includes the real shrinkage of goods, which is always missing in a calculation based purely on a recipe.

Gastronomy needs significant price adjustments promptly
Sophie von Seydlitz, Marketing and Sales Manager at Flair: “If there is no price adjustment in the catering industry in the near future, numerous companies will have to close their restaurants. The eagleControl tool helps our Flair hoteliers competently with cost estimates and supports decisions. Such as increasing the costs for selected food and drinks moderately but adequately. Our members regularly have the opportunity to take part in training courses offered by the program. The effectiveness, the time savings and the financial advantage of eagleControl are enormous and many Flair members are already convinced and use the program. „[/vc_column_text][vc_empty_space][vc_column_text css=“.vc_custom_1589880224679{padding-top: 5% !important;padding-right: 5% !important;padding-bottom: 5% !important;padding-left: 5% !important;background-color: #75b31d !important;}“]

Do you run a hotel and ask yourself exactly the same questions as we do? Here you will find further interesting information for operators from the hotel and catering industry.

Sophie von Seydlitz
Tückelhäuser Str. 20
97199 Ochsenfurt
Fon +49  9331 9839 13
Email : svs[at]flairhotels.com
Internet : www.flairhotels.com[/vc_column_text][/vc_column][vc_column width=“1/2″][vc_column_text]Press contact:

PR Office, communication for the hotel and tourism industry
Bettina Häger-Teichmann
Strangweg 40
32805 Horn-Bad Meinberg
Fon +49 5234 2990
bettina.teichmann[at]pr-office.info
www.pr-office.info[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=““ row_type=“row“ use_row_as_full_screen_section=“no“ type=“full_width“ angled_section=“no“ text_align=“left“ background_image_as_pattern=“without_pattern“][vc_column][vc_column_text]Here you will always find all the latest news about the Corona Pandemic from our offices. Always stay informed and keep up to date: www.flairhotels.com/Hier finden Sie immer alle aktuellen Neuigkeiten zum Thema Corona Pandemie aus unseren Häusern. Bleiben Sie stets informiert und halten Sie sich auf dem Laufenden:Hier finden Sie immer alle aktuellen Neuigkeiten zum Thema Corona Pandemie aus unseren Häusern. Bleiben Sie stets informiert und halten Sie sich auf dem Laufenden: www.flairhotels.com/corona-pandemie[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=““ row_type=“row“ use_row_as_full_screen_section=“no“ type=“full_width“ angled_section=“no“ text_align=“left“ background_image_as_pattern=“without_pattern“][vc_column][/vc_column][/vc_row]

Der Beitrag Gastro in the red despite VAT cut? erschien zuerst auf Flair Hotels.

Ochsenfurt, February 2021 – Entrepreneurs are confronted with completely new questions in view of the Corona crisis. On the one hand: how long will my capital last for the fixed costs if the company is closed for longer? But also: How high are my fixed costs that I can claim in funding applications? And, above all, currently: is a pick-up transaction worthwhile? It is important to create planning security through business transparency.[/vc_column_text][vc_column_text]For these reasons, too, the former hotelier Willi Nusser, who was a member of Flair Hotels for 37 years before the hotel was sold, developed an industry-specific program with the eagleControl software that provides comprehensible answers to these and numerous other questions at the push of a button.

Sophie von Seydlitz, Head of Sales and Marketing at Flair Hotels eV, is enthusiastic: “Due to the cooperation and use of the eagleControl systems, we offer our members a very attractive opportunity to coordinate and plan their business and statistical data not only competently, but also competently also quick to overlook. Because by using eagleControl, many Flair hoteliers have created business transparency in their businesses that provides planning security, especially in times of crisis. „[/vc_column_text][qode_simple_quote text_title_tag=“h4″ author_title_tag=“h2″ simple_quote_text=“Planning security in times of crisis through business transparency“ simple_quote_author=“Sophie von Seydlitz“ background_color=“#75b81d“ quote_symbol_color=“#ffffff“][vc_column_text] Planning security through transparency in the Corona year

Some Flair hoteliers have already used eagleControl’s free offer of comprehensive liquidity planning. The interactions between lost sales, cost reduction, repayment suspension and government support can be mapped in the controlling software with little effort. This makes capital bottlenecks visible over time. And with these well-founded calculations, the entrepreneurs could confidently z. B. go into bank talks.

Thomas Heimberger from the Flair Hotel Weinstube Lochner also used the new controlling program and reports: „My tax advisor is also enthusiastic about the clear and clear list.“

Over the past few months, hoteliers have been able to compare their actual numbers with their plans. In the rolling forecast, it became increasingly clear over the course of the year where the business would end up at the end of the year. It was therefore important under the given circumstances to immediately integrate the changed conditions into the planning through new specifications and regulations.[/vc_column_text][qode_simple_quote text_title_tag=“h4″ author_title_tag=“h2″ simple_quote_text=“My tax advisor is enthusiastic about the clarity“ simple_quote_author=“Thomas Heimberger“ background_color=“#75b81d“ quote_symbol_color=“#ffffff“][vc_column_text] Exchange of experiences between the Flair hoteliers

Willi Nusser: „Particularly valuable at Flair Hotels is the personal exchange on a well-founded, comparable database in eagleControl.“ In regular Flair workshops, which are currently mostly digital, operational key figures are openly exchanged and compared with benchmark values. In constructive discussions, the entrepreneurs enrich each other with tips, experiences and a collegial understanding. The possibility of being able to classify one’s own key figures with the help of average values from similar colleagues provides orientation and security and makes Flair Hotels a unique cooperation, because business management is lived here.[/vc_column_text][qode_simple_quote text_title_tag=“h4″ author_title_tag=“h2″ simple_quote_text=“Maintaining liquidity is currently essential“ simple_quote_author=“Willi Nusser“ background_color=“#75b81d“ quote_symbol_color=“#ffffff“][vc_column_text]Key figures and design of the pricing policy

Which key figures are important these days?

Willi Nusser advises: “Maintaining liquidity is of course essential at the moment. In the operational business, especially in the catering trade, costs and sales are often not in a good relationship, which in full hotels is often disguised by a profitable accommodation area. The lockdown should be used to fundamentally rethink familiar structures in order to emerge stronger from the crisis. The uncertain overall situation calls for a rethinking of the pricing and the calculation factors in order not to get under the wheels. In the catering industry in particular, our industry must now pull together and raise the price level together with confidence. “

Intelligent and dynamic processes for the distribution of costs between the different company areas such as hotel and catering enable flexible full cost accounting. In this way, minimum prices for overnight stays or profitable calculation factors for food and drinks can be determined on the basis of the company’s own data.

The knowledge gained with eagleControl calls on hoteliers to make decisions in order to make their own company more economical in all areas. Every company has to find an individual pricing policy in which its own cost structure plays a very important role and with which one will continue to do well in the future.[/vc_column_text][vc_empty_space][vc_column_text]Press contact:

PR Office, communication for the hotel and tourism industry

Bettina Häger-Teichmann, Strangweg 40, 32805 Horn-Bad Meinberg, Tel .: +49 (0) 5234-2990

bettina.teichmann@pr-office.info, www.pr-office.info[/vc_column_text][vc_column_text]Kontakt

Flair Hotels e.V., Sophie von Seydlitz

Tückelhäuser Straße 10, 97199 Ochsenfurt

Tel. direkt: +49 (0)9331-9839-13, Tel. Zentral: +49 (0)9335-9839-0

svs@flairhotels.com, www.flairhotels.com[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=““ row_type=“row“ use_row_as_full_screen_section=“no“ type=“full_width“ angled_section=“no“ text_align=“left“ background_image_as_pattern=“without_pattern“][vc_column][/vc_column][/vc_row][vc_row css_animation=““ row_type=“row“ use_row_as_full_screen_section=“no“ type=“full_width“ angled_section=“no“ text_align=“left“ background_image_as_pattern=“without_pattern“][vc_column][/vc_column][/vc_row]

Der Beitrag The Flair Hoteliers achieve planning security with transparency erschien zuerst auf Flair Hotels.