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Schnitzel madness: Tim Mälzer explains why 24 euros is too little!
Tim Mälzer discusses the restaurant prices, especially for schnitzel and currywurst, and explains the cost structure in his restaurant.
Schnitzel madness: Tim Mälzer explains why 24 euros is too little!
The discussion about pricing policy in Germany's catering industry is more topical than ever. The focus is on the schnitzel, which, according to reports from t online is offered in Tim Mälzer’s Hamburg restaurant “Bullerei” for 24 euros. This price is causing increased debate, especially after the recent consumer experience of a Sylt holidaymaker who tried a 25 euro schnitzel in a restaurant on Sylt. The pricing leaves many with questions.
Tim Mälzer, known for his elaborate cuisine and direct statements, points out that no one in the catering industry is able to offer a decent meal for less than 10 euros. In an interview, he explains that the cost of the schnitzel, which at first glance seems expensive, actually provides a deep insight into the costs of the industry. “It’s not a business at all, it’s nonsense,” said Mälzer about the low profit margins that his calculations suggest.
The costs in detail
The following costs apply for a schnitzel in the “Bullerei”:
- Personal: 7,20 Euro
- Fleisch (Kalbsoberschale, 150 Gramm): 4,50 Euro
- Weitere Zutaten (Butterschmalz, Panade, Beilagen): 7,20 Euro
- Versteckte Kosten (z.B. Gema-Gebühren, Abwasserkosten): 2,40 Euro
Overall, the costs add up to 21.20 euros per portion, which means a profit of just 2.40 euros. Mälzer reports that behind the prices there are also high investments that have to be recouped in the long term.
The RND highlights that in the current market situation, the catering industry is not only confronted with increased food prices, which rose by almost 15 percent last year, but also with increased personnel costs due to the minimum wage. Compared to general inflation of around 15 percent, statistics show that prices in the catering industry have increased by an average of 30 percent since 2020, partly due to ongoing costs.
Diversity of opinions on social media
The reactions to the discussion are mixed. While many consumers praise the high-quality food, there are also critical voices about the prices. Nelson Müller is also facing heavy criticism over his 34 euro currywurst menu with champagne on Norderney. In the Travel book notes that increasing price inquiries are causing diners to avoid restaurants or reduce their visits - a vicious cycle that is further straining the industry.
Another voice comes from Sepp Schellhorn, an Austrian restaurateur, who points out in the “Kronen-Zeitung” that an adequate schnitzel must cost at least 28 euros in order to make a profit. With three people working to prepare a schnitzel, he sees the pricing as justified. “A restaurant is a commercial enterprise, not a charity,” Mälzer expresses his position emphatically.
In this dynamic price discussion, the catering industry and consumers are required to maintain a constant dialogue. It remains to be seen how market conditions will develop and what impact this will have on the list of prices in restaurants.