Christmas Parties in Vienna: Venues Well Booked, Yet Fear of Losses

Advent begins, and with it, the season of Christmas parties. These are very important for Viennese gastronomy, as a recent survey among restaurateurs shows: Two-thirds confirm that the celebrations in the venues are of great economic importance. More than a third of the businesses are already booked to more than 80 percent. Accordingly, many restaurateurs are looking optimistically towards the pre-Christmas season.

Viennese Venues Well Booked for Christmas Parties

"Christmas parties from small and medium-sized companies, or even from individual departments of large companies, are traditionally an important revenue driver for Viennese gastronomy in the pre-Christmas season. Conversely, it is also important for the companies themselves to reward employees for their achievements over the year. Therefore, they are booked even in economically challenging times, as we are currently experiencing," says Thomas Peschta, chairman of the gastronomy division in the Vienna Chamber of Commerce. And the reservations for event spaces in Viennese gastronomy confirm this: "The booking situation is already very good. So, anyone who wants to hold their Christmas party in Viennese gastronomy this year should contact their desired venue soon," says Peschta.

Chamber of Commerce: Clear Rules Needed for Cancellations

However, he also talks about the downside of bookings and table reservations: "Our businesses are increasingly struggling against the lack of cancellation culture among guests. More and more often, reservations are canceled only on the same day or simply not honored. These tables can no longer be given to other guests and thus bring no revenue. In many cases, if canceled in time, the tables could have been allocated elsewhere."

Additionally, many businesses themselves often have not defined cancellation conditions. Peschta: "According to the survey, only a third have defined rules for cancellations. And without these rules, restaurateurs are left with the costs." He therefore appeals to both guests and entrepreneurs themselves to ensure clear rules here: "Simply to create fairness. Restaurateurs are happy to rely on accommodating solutions, but they need to be informed in time for that."

(Red)

This article has been automatically translated, read the original article here.