Gastgewerbe

Gastgewerbe is a term used in German-speaking countries to describe the service industry segment that provides meals, beverages and lodging to customers for commercial purposes. It encompasses gastronomy (restaurants, cafés, bars), accommodation (hotels, inns, guesthouses, boarding houses) and related services such as event catering and contract catering for institutions.

The sector is service-intensive and labor-intensive, with a high degree of direct customer interaction. It plays a significant role in local economies, employment and tourism, and it often reflects regional culture and culinary traditions. Markets are influenced by seasonality, holidays, business travel and major events, which affect demand and staffing.

Regulatory frameworks cover licensing and health and safety rules, food hygiene (such as HACCP principles), waste management, allergen labeling and, where applicable, alcohol licensing. Compliance, food safety, quality assurance and labor standards are important for operation and consumer trust. Many businesses pursue certifications or memberships to signal reliability and quality.

Business structures range from small family-run establishments to large chains. Models include full-service and fast-service restaurants, cafés, bars, hotels, guesthouses and various forms of catering for companies, schools, hospitals and events. Digital tools—online reservations, delivery platforms, point-of-sale systems and mobile payments—are increasingly integrated into daily operations.

Current trends shaping the Gastgewerbe include sustainability and local sourcing, reduction of food waste, and a focus on seasonality and menu diversity. Workforce development and apprenticeships, as well as adapting to demographic change and shifts in consumer preferences, are key challenges and opportunities for the sector.