Shock headlines: Gelsenkirchen pub reduces prices and celebrates anniversary!

Shock headlines: Gelsenkirchen pub reduces prices and celebrates anniversary!

Gastronomy in Germany has noticeably changed since Corona pandemic. Many restaurants and pubs fought against the consequences of Lockdowns and then had to cope with fewer guests and increased prices. In the Gelsenkirchen district of Buer, this challenge is now tackled by Kader Gül, the operator of the popular cult pub "Dorfkrug". From April 2025 he is planning a price reduction and return to old prices.

Kader Gül, whose pub celebrates her tenth anniversary, has decided to reintroduce the menu from 2015. The decision follows price increases, which are due to the Ukraine War, inflation and the energy crisis. According to Gül, it is important to be able to deal with the current situation and to be able to encourage guests to come to bars more often.

measures against price increases

In order to counteract the changed market conditions, the “Dorfkrug” now offers popular dishes at discounted prices. The highlights include the pork knuckle, which regularly costs 20.90 euros, but is now offered for only 14.90 euros. The Jägerschnitzel, including side salad, can be enjoyed for 12.90 euros. These price reductions are valid in April 2025, subject to demand that have already been sorted out, such as Kalbsleber and Steak, could also be included in the offer.

It is worth noting that exceptions on home games of FC Schalke 04 and special events apply to the regular menu. Gül hopes not only to make your own pub more attractive, but also to set a sign against the general tendency that gastronomies have to suffer from the pressure of price increases.

price increases in the industry

The problem of price increases is not limited to Gelsenkirchen. In Hesse, restaurants and hotels feel similar trends that are reinforced by the Ukraine War and the aftermath of the Corona crisis. According to the DEHOGA Hessen industry association, 90 percent of companies report rising costs for food, electricity, heating and fuel. This development leads to an acute need for employees and their appropriate payment, at the same time over 62 percent of those surveyed report on growing personnel costs as the greatest challenge.

In a recent survey, 35 percent of hoteliers and restaurateurs stated that they had increased their prices by 5-10 percent, while 32 percent even had to increase 10-15 percent. Around 20 percent of companies have increased their prizes by more than 15 or even 20 percent. Those responsible in the gastronomy are therefore faced with the great challenge of covering additional editions without losing their customers.

The situation illustrates how important clear communication about price acceptance and reliable quality for gastronomy are. So it remains to be seen how the industry will adapt to these challenges in the long term and to what extent restaurant owners such as Kader Gül can be successful with their innovations.