DM:No other city in Germany or Europe has such a diverse culinary offering as Berlin. What do you think are the reasons for this?
Gerrit Buchhorn: Berlin is an open, diverse and cosmopolitan city that attracts people from all over the world – and this is reflected in its culinary offerings. There are not only traditional German and Berlin dishes, but also influences from all continents, creating a unique gastronomic landscape. Berlin is known for its restaurateurs trying out new ideas and implementing bold concepts. This openness and willingness to experiment makes the city a hotspot for culinary diversity.
DM:Unlike other big cities, we don’t have a ‘closing time’, so restaurants are also open 24/7. Do you think that’s still up to date?
Gerrit Buchhorn: The opportunity to enjoy gastronomic offerings around the clock is one of Berlin’s unique selling points and fits with the lifestyle of an international metropolis. Berlin is a city that never sleeps, and this flexibility benefits both Berliners and the numerous tourists. It promotes economic dynamism and makes the city attractive for night owls and those working late. Although the classic gastronomy tends not to be open at night. During the pandemic, opening hours have also changed in many places.
DM:Berlin has always been considered a trendsetter. Does that also apply to the culinary sector?
Gerrit Buchhorn: Yes, Berlin has established itself as a genuine trendsetter in the culinary field. Whether street food, sustainable gastronomy, vegan and vegetarian concepts or experimental fine dining experiences – many of these trends have their starting point here. Berlin attracts creatives from all over the world who have the courage to break new culinary ground. This innovative and unconventional scene certainly inspires and influences other cities in Germany and Europe.
DM:The lack of skilled workers is being complained about in all areas. What is the situation in the gastronomy and hotel industry?
Gerrit Buchhorn: The lack of skilled workers affects the gastronomy and hotel industry just as it does other sectors. We see bottlenecks in the areas of chefs, service staff and other key positions that are essential for smooth operations. The causes are very diverse. DEHOGA is actively committed to achieving a long-term improvement.
DM:How can young people be inspired to work in the hospitality sector?
Gerrit Buchhorn: The hospitality industry offers exciting career opportunities, creativity and international experiences. The industry actively promotes the advantages of the professions, emphasising the diversity of the activities and the chance to work directly with people and create positive experiences. In addition, with ‘TOP-Ausbildung’ we are committed to high-quality training and modern training content to make the professions even more attractive. Events for young talent and internships offer young people the opportunity to gain insights and develop an interest in a career in gastronomy. As an association, we support trainees with a comprehensive range of seminars.
DM:Are there concepts for promoting and supporting the service sector in the longer term, for example by reducing VAT?
Gerrit Buchhorn: Yes, DEHOGA has long been advocating a permanent reduction in VAT on food in the hospitality industry. Such a measure would ease the economic burden on businesses, make it easier to invest and create opportunities to improve employee salaries. Particularly after the challenges of recent years, this would be an important step towards strengthening the industry and making it more attractive in the long term.
DM:Mr Buchhorn, thank you for this interview.
INTERVIEW Tanja Schmidt
Further information at www.topausbildung.de and www.seminare.dehoga-berlin.de
KONTAKT / CONTACT:
Hotel- und Gastronomieverband
Berlin e. V. (DEHOGA Berlin)
Gerrit Buchhorn | Hauptgeschäftsführer
Keithstraße 6, 10787 Berlin
Tel.: +49 30 318048-12 / www.dehoga-berlin.de