According to President Casimir Platzer, the Gastrosuisse survey of over 3,000 of around 20,000 member companies shows it clearly: Many restaurants fear a loss of income if they have to ask their guests for a certificate. "56.7 percent of the companies surveyed fear that the introduction of the obligation to obtain certificates will lead to a drop in sales of at least 30 percent, despite the lifting of the capacity restrictions," he says.
What do you think of a possible obligation to have a certificate in restaurants?
I welcome compulsory certification in restaurants.
I welcome compulsory certification in restaurants.
%
I reject compulsory certification in restaurants.
I reject compulsory certification in restaurants.
%
Thank you for your participation.
The results have been rounded and do not necessarily add up to 100%.
It doesn't have to be, counters Jan-Egbert Sturm from the KOF business cycle research center at ETH Zurich. Sturm argues: If the situation got worse again, the guests would avoid restaurants of their own accord – for fear of infection. "It might even help and create trust if everyone knows that in a restaurant all customers have shown the same type of certificates, and this has reduced the likelihood of infection," he argues. This could give some impetus to demand again.
The principle of voluntariness
In a few cases, perhaps, replies Gastrosuisse President Platzer. However, he does not want to completely block himself from the certificate. He said to Radio SRF today: "Depending on the location and clientele of a company, the obligation to have a certificate can make sense." In cities maybe, but not so much in the country.
It is important that landlords and innkeepers should be able to decide for themselves whether they want to have a certificate and not take any further protective measures or capacity restrictions. Other catering entrepreneurs, on the other hand, would decide for themselves that a certificate requirement would have a negative impact, that the drop in sales would be too great and that they would therefore accept certain restrictions. Constraints such as distances between tables – or air gauges.
Regardless of the certificate discussion, the situation in the catering trade is still tense, despite hardship benefits, Covid loans, short-time work. The latest Gastrosuisse survey shows that in the summer months, restaurants only achieved around 70 percent of the sales they had before the crisis. KOF Director Sturm confirms: "The hospitality industry is actually the area that suffers the most from the pandemic in Switzerland." Relative to other industries, it would be bad for her.
Lots of uncertainties
This is also indicated by figures from the federal government: in a comparison of the industry, gastronomy claims by far the most hardship benefits. However, the last survey by Sturm's economic research institute KOF saw some light on the horizon: it painted a much brighter picture as of mid-year, with sales almost at the pre-crisis level. KOF director Sturm: "We see improvements in this industry."
But you have to be careful because the summer wasn't as good as you had hoped and you don't know how the autumn will develop. But one thing can be said: "Domestic tourism has proven to be a saving angel, so to speak." But many companies still have bigger problems to contend with.
02:11
From the archive: Only with a Covid certificate in the pub?
From the news of August 24th, 2021.
play
The bad summer weather has also put pressure on sales, says Gastrosuisse President Platzer – but official requirements such as capacity restrictions are even more so, as his member survey shows. Based on this, the gastro lobby is already positioning itself: If the state imposes further restrictions, it must compensate the industry additionally.
What do you think of a possible certification requirement? Tell us in the comments.
