Sooner or later, anybody who eats schnitzel and roast pork in a restaurant may have a greater likelihood of getting recent meat from Austrian cattle, pigs and turkeys on their plate. Any more, restaurateurs from Austria and Germany can order recent meat from the family-run Kröswang firm (till 12 midday) and have a supply assure for the subsequent day.
Behind this can be a refined, totally digitalized logistics system and long-standing partnerships with meat producers resembling Wech (poultry), Marcher Fleischwerke (each Carinthia), Großfurtner (Utzenaich/Higher Austria), Schirnhofer and Sonnberg.
On Wednesday, plenty of individuals – they represented round one billion euros in annual meat gross sales – sat with Manfred Kröswang on the Klaushof in Grieskirchen to formally current “the business’s most fashionable recent central warehouse with 500 gadgets that we will ship simply in time all 12 months spherical.” Firm boss Manfred Kröswang mentioned.
Incentive for gastronomy
“24/7 deliveries freed from cost are an actual benefit, you might have to have the ability to do this,” mentioned Karl Feichtinger, Managing Director of Wech Geflügel GmbH. “That is a vital piece of the puzzle for the availability chain,” mentioned Norbert Marcher, Managing Director of Marcher Fleischwerke, which processes 140,000 cattle and a million pigs yearly.
With quick logistics, the danger for restaurateurs decreases. With recent meat delivered the subsequent day, this closely weather-dependent business can plan extra confidently. The businesses hope that this may encourage extra restaurateurs to purchase native meat.
The development goes on this path: Kröswang constantly elevated gross sales of “Klaushof recent meat” from Austria to 29.6 million euros. The whole gross sales of the meals wholesaler with greater than 600 workers climbed by 50 million euros to 372 million euros in 2023. Within the final monetary 12 months alone, the corporate invested greater than 30 million euros, 20 million of which within the central warehouse in Germany (Pfaffenhofen) and in 69 recent meals vans.
No origin label but
The “sore level” remains to be the shortage of necessary labeling of origin in gastronomy, criticized Josef Moosbrugger, President of the Austrian Chamber of Agriculture, who praised the Grieskirchen firm’s regionality offensive. “Somebody merely needed to take it into their very own arms and assist the ‘freshness and high quality and regionality’ worth chain break by way of.”
German massive kitchens additionally purchase a number of high quality meat from Kröswang and subsequently promote a menu round one euro extra. “This additionally works for just a few thousand menus a day and is economical.”
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Ulrike Rubasch
Economics editor
Ulrike Rubasch
