Altendorfer has had enough: “Herberstein” in the old town is looking for a new tenant

“It’s never been as extreme as it is now.” Restaurateur Thomas Altendorfer is referring to the tense personnel situation, which, in addition to cost pressure, has now led him to take a drastic step. The 57-year-old is parting ways with the “Herberstein”, which he runs together with his wife Petra and which only last year rebuilt and renovated with a lot of financial effort. It’s just no fun anymore, is his sobering comment on the situation in the catering industry.

The “master of 27 companies and around 430 employees” is therefore pulling the ripcord after 20 years at “Herberstein”. This measure is part of a cleanup process, but has no financial reasons. “I’m just putting something together,” Altendorfer put it casually in the OÖN interview.

“Less is more”

As already reported, he is saying goodbye to the “Kinski” restaurant in Lambach as a tenant together with Michael Stadlbauer at the end of the year. The multi-restaurateur is also planning to terminate the rental agreement for the restaurant in the Manglburg event center in Grieskirchen. “Maybe I just did too much,” he is also self-critical. He is at an age where you no longer have to work around the clock, seven days a week. “Less is more in this case.” You have to let go of certain things. “Even if it’s nice, there’s something else in life too.”

A new tenant is now being sought for the 750 square meter “Herberstein” restaurant in the middle of Linz’s old town. There are already interested parties, says Altendorfer. “This is a great location.” The “Herberstein” will remain open until further notice; the property belongs to the city of Linz. The net rent is 5210.77 euros, Next Immobilien GmbH is offering the “unique restaurant”.

There are simply no qualified staff to be found anymore and that is getting on your nerves. He doesn’t want to badmouth the catering industry, but he thinks it’s inappropriate to assume that the situation will turn in a different direction in the foreseeable future.

The search for personnel will remain difficult because he knows from job interviews that there are well-trained chefs, but they no longer want to work in the evenings or on weekends. Altendorfer explained how precarious the situation in the catering industry is with the example of the young person who applied for an apprenticeship but only wanted to work 20 hours. “It can’t happen,” says the restaurateur, somewhat sobered.

“Less go away”

In addition, there is cost pressure from rising prices on many levels and the fact that people are no longer going out as much as before the corona pandemic.

This development led to a change in the direction of the “Herberstein” last year, which was one of the top addresses in Linz as a trendy bar for years and was then converted into a restaurant. Altendorfer spent around 250,000 euros on this last year. He would like to get something back from this investment. This will also play a role when looking for a new tenant.

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