Döner prices are rising: less enjoyment in the Kernen kebab house!

Döner prices are rising: less enjoyment in the Kernen kebab house!

In the small but fine “Kernens Pizza & Kebaphaus” in Kernen, the signs point to change. Aziz Karapolat, who runs the restaurant with a lot of love, has decided to stay in business for at least another ten years. Recently, the terrace areas around the restaurant were stylishly re-paved, which not only brightens up the ambience but also attracts guests. But the catering industry is not spared from the current crisis; Many companies, including Aziz, are struggling with challenges. From 2026 he will have to raise the prices for kebabs - a step that is unavoidable for many restaurateurs, as rnd.de reports.

What is the price development for kebabs in Germany? According to a comprehensive analysis based on over 25,000 Google reviews, the price of kebab has risen continuously in recent years. Analysts have found that prices for main courses in restaurants have increased by more than 26 percent since the start of the Ukraine war in 2022. This trend is also reflected in other restaurants, where inflation has calmed down somewhat in recent months, but a price increase of up to 5 percent was still recorded in the first half of 2023.

Rising costs and price adjustments

For Aziz and many of his colleagues, there are clear reasons for the price increases: personnel costs have risen by over a third in the last three and a half years, while the prices for electricity, gas and other fuels have increased by almost 28 percent. The withdrawal of the sales tax reduction for restaurant meals has also put a strain on the price structure. According to medium.com, the price development for kebab remains characterized by regional differences, with the survey in Kernen being part of a larger trend that reflects measurable changes in the catering industry.

The surveys by the German Hotel and Restaurant Association (Dehoga) also show that guests are increasingly switching to system caterers or foregoing starters and desserts. Azis reports similar observations: “People are price sensitive,” he says, recognizing the need to offer value for money to maintain customer loyalty. Around 44 percent of companies plan to optimize their offers in order to offer guests reduced prices.

A look into the future

After all these challenges, it remains to be seen how the catering industry will develop in the coming year. “We plan to bring a breath of fresh air to our menu,” says Aziz, who is slightly optimistic about the coming years. It remains to be hoped that the targeted sales tax reduction of 7 percent from January 2024 will have a positive impact on the catering industry. Despite all the odds, his passion for good food and personal service is unmistakable in his restaurant.

The catering industry will continue to face numerous challenges, but hope for improvement remains. The love of cuisine and the commitment of restaurateurs like Aziz are the cornerstones of survival in these turbulent times.