Baden-Württemberg: Gigantic reduction in bureaucracy for restaurants!

Baden-Württemberg: Gigantic reduction in bureaucracy for restaurants!

Something is happening in the hospitality industry in Baden-Württemberg! With the planned reform of the restaurant law, the green-black state government wants to noticeably reduce the bureaucratic effort for opening pubs, cafés and restaurants. This reports SWR. The new regulations stipulate that future gastronomy founders only have to report their plans to the responsible authorities - there is no need for formal approval. This means a real relief for many young entrepreneurs who have already lost a lot of nerves and time due to the complicated bureaucracy.

The relief is part of a comprehensive initiative by the state government to reduce bureaucracy, which has also become necessary in view of the economic difficulties in the catering industry in the state. Rising costs for food, personnel and energy pose major challenges for many companies. A current survey shows that the catering industry is under great pressure due to the loss of income and increased expenses. In 2023, over 3,200 catering establishments will have already closed - the need is particularly great in rural areas.

Bureaucratic madness put to the test

The industry, especially small and medium-sized companies, suffers particularly from the countless bureaucratic requirements. According to that Dehoga Federal Association Catering operators currently spend more than 14 hours per week on administrative tasks. This is in stark contrast to what would be necessary for smooth business operations. Regulations such as allergen labeling or the documentation of working hours not only cost time, but also money: according to estimates, the bureaucratic costs for medium-sized companies in the catering industry amount to between 12,000 and 60,000 euros annually.

The dissatisfaction in the industry is noticeable. Many entrepreneurs accept the purpose of regulations, but often feel overwhelmed by the complexity and requirements. An example: In order to comply with regulations, innkeepers have to document refrigerator temperatures on a daily basis, even though modern digital systems have long been available. This shows how far it misses practice and in many cases leads to unnecessary burdens.

The answer to the flood of bureaucracy

Another aspect of the reform is the “one in, one out” principle, which has already been introduced by the federal government. The aim is that for every new regulation an old regulation is abolished. However, the number of regulations for small and medium-sized companies remains high, according to the DIHK not sufficiently relieved. There are clear demands from Dehoga here: there must be a reduction in compliance costs in problematic areas and better flexibility in working hours. Suggestions like “One in, two out” could help here.

The reform of the restaurant law is expected to potentially appeal to thousands of founders who feel encouraged to start in the restaurant industry by reducing bureaucratic hurdles. It is definitely a positive step in the right direction, because gastronomy is not only an important branch of the economy, but also a part of the quality of life for citizens.