Gastronomy: caught between quality and price.

In practically every branch of the gastronomy industry, pressure from rising costs has grown remarkably. At all-day schools for example, a federal average of 2.83 Euro per child per lunch is allotted. This shameful figure forces food providers to seek out the cheapest industrial commodities available. Pricing pressure in mass catering services further drives the inflationary spiral downward.
Restaurants, too, are affected by rising costs. In particular, minimum wage, new working hour regulations and their obligatory documentation make any necessary supplementary work extremely difficult. A shift change during a wedding? Who’s supposed to pay for that?
To a broad extent however, it is the purchasing budget that truly determines what goes in the shopping cart. If luxury products were once the exclusive purview of the catering industry, guests can now find them in retail, and thus feel entitled to evaluate the price of a meal, even if they understand very little about the series of factors that enter the overall pricing. Even if the customer indicates his willingness to spend more for higher quality products, he has learned to look out for “special offers” and opt for the most inexpensive choice. With few exceptions, the reigning “cheap is cool” mentality makes it difficult for the catering industry to set decent pricing.
How should the industry approach this problem? What strategies will help to avoid price traps? And what role do retail marketers and manufacturers play within this context? How do they position themselves? For the opening of CHEF-SACHE, talk show host, gourmand and Grand Seigneur Ralf Bos will bring his entertaining approach to this topic alongside an inspired panel of guests.