Review Swiss hospitality industry 1995
The evaluation of past figures and the forecast of future developments is an important part of our daily work. Today we look over 20 years back on published analyzes and forecast developments in 1996.
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In 1996 KATAG published a detailed study on the “Swiss large consumer market”. The widely acclaimed study contained the following chapters:
- Hospitality in Europe
- Swiss large consumer market
- Tourism in Switzerland 1970-1995
- Hospitality industry 1995
- Key figures for the restaurant / hotel industry
- Personnel situation in the hospitality industry
- Specialized hospitality journals
- Price / consumption / purchase
The following is written about the Swiss hospitality industry in 1995:
“With the introduction of VAT and the stronger getting Swiss franc, in 1995 the Swiss hospitality industry struggled with sales problems. Compared to 1994, an 8% decline in sales had to be recorded in the first VAT year. Only the large chain operations, retail catering and community catering were able to keep their sales just under. The traditional restaurants recorded the greatest loss in sales. ...
Retail catering is setting new standards with the increased range of salad-, vegetable-, meat- and dessert- buffets. A meal is no longer sold here, but rather the guest pays for the dishes he has selected by weight. In some cases, retail gastronomy no longer calculates according to meals sold, but rather according to kilos sold.
The market for community catering chains appears to be saturated. 750 establishments are run by the 7 large chains [SV-Service, DSR, Eurest, Culinarium, Restorama, ZFV-Unternehmungen, Creativ Gastro Management]. Due to the competition, for example, the SV-Service and the Restorama have taken over companies in Germany.
A trend that began in 1995: Less meat is being eaten in communal catering. Under the motto: Meat moves to the edge of the plate. ... New forms of gastronomy are increasingly intervening in the traditional market, such as pizza couriers and experience temples (e.g. AlpenRock House). "
Between 1990 and 1995, sales prices in the hospitality industry rose due to the introduction of VAT and rising personnel costs. As a result, in many restaurants the frequencies remained the same, but the turnover per guest fell. As a reaction to this development and in order to increase the frequency, more inexpensive dishes were offered and, in particular, the price of lunch menus was reduced. KATAG states: “The Swiss consumer behaviour is subject to major changes. Lunch and dinner are declining, snacks and small meals are becoming increasingly important. The guest in the restaurant consumes considerably more minerals than 12 years ago and far fewer liqueurs / spirits. "
We are currently working on a KATAG chronicle for our website. The company history of KATAG, which goes back more than 60 years, is closely linked to developments in tourism, the hotel industry and gastronomy. For our customers we analyse past figures, make forecasts of future trends, provide relief with clear statements and support with expertise. Every few years we publish our latest industry findings in the form of a key figure brochure.
