If you are currently following the reports on the situation in gastronomy, you can think that all the hosts are sitting deep down in a vale of tears and crying to themselves. Not enough staff, let alone professionally trained ones, wage and operating costs are too high, and then the guests stay away because they are – rightly – afraid of the next gas and electricity bills. But how is it then that many bars in Munich are jam-packed every evening?
Haderner Augustiner: The full splendor of the inn – Munich
