Restaurants without reservations: Is the walk-in trend the solution?

Restaurants without reservations: Is the walk-in trend the solution?

In Germany, the restaurant visiting culture has changed fundamentally. Spontaneous restaurant visits have become less common, while reservations are often a necessity. In large cities in particular, guests have difficulty getting a table at short notice. The increasing demand meets a gastronomy that is characterized by smartphones and social media. Restaurants react to this development with new concepts in order to alleviate the growing reservation pressure.

A remarkable countermovement to the traditional reservation practices are the so-called walk-ins. These rely on walk -in customers and allow guests to come by without prior booking. Gastronom Sören Zuppke opens a new era of spontaneity with his “Pluto” restaurant in Berlin. Completely without reservations or defined time windows, he would like to create a relaxed atmosphere in which guests feel like they are welcome. The “Pinci” in Berlin-Mitte also took on this walk-in concept and acts as a day bar that does not create a place for pre-registrations.

The challenges of gastronomy

The German Hotel and Restaurant Association (DEHOGA) describes the "No Booking" trend as rather marginal in the German-speaking world. Nevertheless, more and more restaurateurs have reacted to the needs of guests who are looking for faster and uncomplicated experience. In particular, the Big Squadra Group in Munich, Berlin and Hamburg integrated limited walk-in tables into their concept. These restaurants see the link of reservations and walk-ins a way to achieve more guests.

A central problem, however, remains the phenomenon of the NO shows and short-term cancellations, which can lead to considerable economic losses. Lawyer Jürgen Benad emphasizes that the increasing number of short -term cancellations poses new challenges. The handling of cancellation fees is particularly delicate, which can often result in revenge reviews on platforms. Gastronomers must therefore show a sensitive tact, especially towards their regular guests.

the look into the future

The gastronomy faces continuous change, which is further promoted by trends such as the integration of AI and digital solutions. A current survey by Lightspeed shows that 57% of the respondents want personal recommendations from the service staff. In order to meet this requirement, restaurants rely on personalized address and advanced technologies. AI is also used for reservations or the design of menus.

In addition, research shows that 39% of Germans want more information about animal husbandry on menus. Sustainability is recognized as a basic need, with 50% of those surveyed who believe that it should not be a luxury. Digital solutions, such as QR codes, help to reduce paper consumption and increase efficiency in gastronomy.

In summary, the future of gastronomy is exciting and challenging at the same time. With creative approaches and the use of new technologies, restaurateurs can not only better do justice to the wishes of their guests, but also successfully operate in the long term.

For further information, see Radio Euskirchen , Lightspeed .