Dying pubs?

These restaurateurs have the recipe for success

Roland Soyka opened a second Stuwer location at Schottentor.(Bild: Martin A. Jöchl)

Too high prices, say the guests. Too few customers, say the landlords. It's not easy to be successful as a restaurateur today. The competition is fierce, the circumstances difficult. But these restaurants show that it is still possible.

The hospitality industry has had a hard time, and not just since the pandemic. Nevertheless, there are success stories to tell.