Kitchen crisis in Swabia: Innkeeper warns of the death of the catering trade!

Kitchen crisis in Swabia: Innkeeper warns of the death of the catering trade!

In Trossingen, the owner of the Künstler B restaurant, Stefan Halder, is increasingly concerned about the state of the catering industry and the development of Swabian cuisine. In a recent interview, Halder expresses concerns about the noticeable decline in regional food culture, attributing this to an increasing number of takeaways, which he believes reflects a declining standard in society. “That’s tragic,” says Halder, who offers a daily breakfast buffet that is popular with both hotel and external guests, and organizes a snack buffet with typically hearty Swabian food in the Hohner Villa on Mondays and Tuesdays.

Since opening in 2007 on Cluser Straße, the artwork B has expanded from initially three rooms with six beds to over 40 rooms and 120 beds. Halder, who employs 20 permanent employees to ensure high-quality catering, sees the reasons for the changes not only in competition from fast food, but also in declining work morale and the unwillingness of many chefs to work on weekends and holidays. Many people now prefer to work in company canteens.

Regional specialties and training opportunities

To the delight of its guests, the artwork B features traditional Swabian specialties on the menu. A baker makes spaetzle and pancakes herself, while the Maultaschen come from the Trossinger Nudelhaus and the Traub butcher's shop. Halder also has an international team, which also includes half a dozen trainees from Morocco. A young Azerbaijani will also soon begin his training in Artwork B. The team speaks good German and is committed to maintaining the standard of gastronomy.

Swabian cuisine is not only known for its hearty dishes such as Maultaschen, Spätzle and onion roast, but it is also an important part of the regional identity. Swabia itself, a region in southern Germany, is characterized by traditions, thrift and craftsmanship. The high quality of life and the economic importance of the automotive industry, with companies such as Daimler and Porsche, are also distinctive features of this diverse region.

Gastronomy in transition

Halder regrets the decline in restaurants in Trossingen and remembers that there were once several restaurants on the main street. “The city has changed,” he says and suggests converting the Hohner area into a Maschke Square in order to attract more restaurateurs and thus promote the city’s culinary diversity. These initiatives could help keep the tradition of Swabian cuisine alive in the region and offer guests an authentic experience.

The challenge in the catering industry is great, but Halder believes in the strengths of the region. With the weekly wine evenings in the Hohner Villa, which are well attended, and a menu that offers 30 changing wines by the glass, the artwork B relies on the combination of tradition and innovation.

The change in gastronomy and the efforts to preserve regional culture are of great importance for life in Trossingen and Swabia. It remains to be seen how the trends will develop and whether the region's culinary heritage will be saved and passed on.