The restaurant business is still not easy. And the first restaurants decided to charge customers up to fifty euros for breaking the rules, thus introducing a system of penalties for customers. The reasons for these tough measures in the gastronomy are certainly clear to many industry representatives.
Since the Corona pandemic, the catering industry has struggled to survive in many places. The current economic situation is not making things any easier for restaurants. In addition, another phenomenon is gaining momentum: despite the reserved table, many guests either do not come at all, or cancel the order late.
It is not only annoying, but also causes financial damage to restaurants. In connection with this practice, restaurateurs in Düsseldorf have decided to act against disrespectful behavior by customers. Anyone who makes a reservation and doesn’t show up is called “No Show” in the restaurant business.
“No Show” will be fined
Some restaurants in Düsseldorf are considering introducing a kind of “No-Show-Gebühr” as a way to offset costs. The problem seems to be getting worse, as a DEHOGA study found that out of 270 restaurateurs surveyed in North Rhine-Westphalia in December 2022, 93.1% had to deal with “No Shows”.
Patrick Rothkopf, President of DEHOGA North Rhine-Westphalia, explained that guest no-shows not only mean a financial loss in terms of turnover, but also “lead to cost problems because staff planning and the purchase of products no longer corresponded”.
Measures against “mobsters”
Many restaurants in Germany have already introduced prepayment for reservations or even a credit card deposit. This is to avoid cases where reserved tables are canceled despite booking due to unavailability of guests.
Those who do not show up when they have reserved a table are liable to a fine of fifty euros if the restaurant decides to apply such a penalty. “It’s a good educational measure,” say the owners of several restaurants. Restaurateurs all over Germany are struggling with this problem. Admittedly, it is not yet known whether other restaurants will join the innovations.
