Many of his colleagues have given up in the past few years. Baker, Jürgen Fink defies the Trend. “Baking with love and time” is the Motto of its operation in the Hessian town of Steinau, on the road with three branches and multiple market. For 276 years, the family business in the middle ages, the town, the current chief took him to the mid-1990s from his father. Fink tried the old craft to teach. “We do not use any additives and do everything yourself.”

After learning experiences, and an economic downturn, the Trend show for years upward. “We have built our clientele over the years,” says the 50-Year-old. In the meantime, he buys the grain directly from the farmers of the Region. By avoiding the middleman, the end product is hardly more expensive than conventional bakeries – despite the slightly higher purchase price of the grain, which he buys mostly in organic quality.

But the competition does not sleep: “If there’s a great bakery with one of their nicely-designed stores next door opens, I could make the problems,” says Fink. The discount stores with cheap baked goods to make him Worry. In principle, the conditions from his point of view, for small craft businesses are unfair. Manual work was compared with machine work, for tax purposes, significantly worse: “I’ve cost my work a substantial wage, a machine I could write off for tax purposes 100 per cent,” argues Fink.

Handwerskmetzgerei butcher shops are dying out? This has new

opened Actually butchers from the die and remain forever closed. What can you do about it? A butcher’s shop open. The thought, at least Hendrik Haase and master butcher Jörg Förstera. With an overwhelming success.

By Denise Snieguole Wachter Baker and the butcher, and have

abandoned Many bakers, but also a butcher abandoned in the course of time. Within ten years, about 30 percent of the companies in Germany have disappeared under the stroke in each case. Around 15 337 bakeries in the craft were in 2008, nationwide role listed, it was the end of 2018, 10 926. The number of meat processing enterprises was reduced from 18 to 320 on 12 897.

especially young the two largest branches of the German Food and crafts charge. “The family business takes over, who wants this really,” says Herbert Dohrmann, spokesman for the Association of the professional associations of Food and crafts. Earlier the farms were partly out of a sense of duty, partly for lack of Alternatives within the family.

“Who is of his work and a new business wants to start, it has, however, heavier than before,” explained Dohrmann, who is also the President of the German butchers Association. “The hurdles, be it bureaucratic or financial, are not just low.” Of direct competition from supermarkets and the discounters cannot be many artisanal bakers and butchers, in the meantime, by “you have set up in the upscale Segment”.

catering The Problem with the No-Shows: Why do Restaurants charge money, when the tables remain empty Of Denise Snieguole Wachter Meat apprentices

competition is a lack of firms, nevertheless, for example, trainees and professionals. “In the meantime, all companies are looking for the economy – not only in craft but also institutions and organizations, desperately seeking skilled workers or apprentices,” says Dohrmann. According to data of the Federal Institute for vocational education and training 906 of teaching remained in the past year, in bakeries vacant. The meat 894 trainees were missing operated.

loads due to red tape come from Dohrmann’s point of view. “Statutory regulations are tailored to large companies, be applied to family businesses with ten employees, such as, for example, the new act on Packaging.” In addition, large companies have benefited more from the facilitation, as in the case of the EEG levy. According to the German Renewable energies act the cost for the Expansion of green electricity via a levy to be funded. The law, however, granted discounts for companies that consume a lot of electricity, for example, steel mills.

According to the assessment Dohrmann, the Trend is to fewer, but larger Farms to continue. 1970 had Employed an average butcher of 5.9, were it in 2018, an average of 11.7 employees. “Business is not good, the businesses could continue to grow,” says the Association’s President. “The Problem of the lack of qualified personnel and young professionals, from which a new Generation of shareholders would have to.”

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