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Wieselburger beer island in danger

In Press conference of the Vienna FPÖ was pointed out that one could disappear from the local tradition of the Prater. Accordingly, strongly criticized the plans to redesign the Freedom of the City Council exercised Vienna Wurstelprater Toni Mahdal. The traditional pub "Wieselburger Beer Island" should by a 13-meter-high parking garage with about 15,000 square meters of floor space be torn down for about 300 parking spaces. In the "air castle" parking on a large scale are planned. For this purpose a soft part of hockey equipment. One of the more attractive
Wurstelprater urwienerischen while maintaining his character was needed, but foundered on the failure of the Government, says the Freedom Party. The project of the designer Emanuel Mongon are currently not accessible. The main entrances are still dismal. There were a magistrate internal preliminary draft land use plan. Accordingly, up to 35 meter high buildings and Wegüberdachungen intervene in the Prater.

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Changing consumer preferences make English pubs

British pub owners and licensees to give a survey of Publican magazine indicates that the responsiveness to changing client requirements is their biggest problem. 42 percent indicate this, followed by 33 percent who see the ban on smoking as the biggest challenge. (The poll is the time of this publication or -. To see more current results please click here )

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beer praise in the wine blog

In 'drink tank ", the blog of the German wine journalist Mario Scheuermann I found a praise the Lower Austrian inn kitchen and Egger beer, especially in the otherwise so be incredibly low price and, if the advertising emphasized the fact purity law compliance discussed. Last Friday, the 29th July wrote, Scheuermann colleague from the summer in Krems: "We were sitting in the shady garden surrounded by oleander to a cold, hoppy-spicy beer drinking from the local brewery Egger and homemade Arkazienblütensaft." The proposed restaurant is in the way of Nibelungenhof Traismauer. And the beer? This comes from the same brewery that is sold for the cheapest supermarket chain Spar's own brand "Pittinger (not to be confused with that of Villach bought and locked Piestinger brewery) by 39 cents per can. Cheap chief Gerhard Drexel praises Egger / Pittinger quality with regard to the claims of Egger - the new "Pittinger beer contains 4.2% alcohol content brewed, after the purity law of 1516, ie only the best raw materials such as water, hops and malt are processed - and said: The recipe is adapted to the Austrian and Central European beer drinkers "

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Many economists, but little profit

. A larger premises in a good location, a young economist with innovative ideas and a garden - this is according to a recent study, the recipe for a successful restaurant business, " writes today Standard citing the Vienna Economic
. In June 2005, questionnaires were sent to 6,500 member companies, more than ten per cent came complete and return.
Overall, the catering industry is a positive development to certify the number of farms increased from 8257 in 2000 to currently 8866, representing an increase of 7.3 percent. The employment numbers are - increased - contrary to trends in other industries: In 2000, in Vienna's restaurants (including coffee houses) 25 536 employees counted in the previous year there were 28 526. Currently 29 585 people are employed in this industry. A comparison: the entire Vienna tourism and leisure industry is one of 56 439 employees at present, the share of power in catering and cafe operations employees therefore remarkable 52.4 percent. Extremely positive also the number of apprentices developed 656 (2000) and 727 (2004) to currently 833 apprentices.
derive increasing revenue or profits, but would be wrong, says an insider to the standard, because the number of part-time employees that contribute little to the turnover had risen rapidly in recent years. In his estimation, the situation of the Viennese restaurant "modest, but not hopeless." The greater number of firms exacerbates the competition, new cost-intensive leisure activities (mobile phone, Internet) and higher prices caused the customer to consume less money.
After the exact revenues or profits not asked in the study. "Minutes of profits . Do not like to talk, "says study author and restaurateur Stefan M. Gergely The 664 respondents, only whether their sales developed positively or negatively have therefore the following success factors.

• premises with more than 80 people have an above average sales growth , even better, there are companies with more than 120 people
• establishments in the city center or close to transport perform better than those outside of the belt. - In the field of railway arches for example, has a lively scene, developed by the many new Local benefit within the outer belt.
• who is distinguished by a good concept, Despite limited space we can operate successfully - because he has occupied a niche.
• As the success of "secret" simply proved once again the beer garden. In addition, younger companies
• have an advantage - in every way: Companies that do not exist for more than ten years and whose heads are younger than 40 points, compared with long-established farmers.

is hard: The competition never sleeps and the food industry is pushing low-priced menus in the food service area. As professional and well thought-out concepts are decisive factor for success, the Chamber of Commerce offers free and subsidized counseling for business and market analysis, Contact via Wolfgang Dorner .