Traditional Gut Hesterberg in Pankow closes after 20 years!

Traditional Gut Hesterberg in Pankow closes after 20 years!

In Berlin, more and more traditional restaurants and butchers are closing their doors, which indicates a changing market and growing economic pressure. Finally, the “Gut Hesterberg” restaurant in the Pankow town hall center had to close its doors. After more than 20 years in gastronomy, the restaurant was known for its traditional German cuisine, including goulash, meat sausage and fry with cabbage and potatoes. The closure took place on February 26, and Karoline Hesterberg, the company boss, commented on the difficult decisions that led to this step. The main reason for the closure is the high economic pressure on the butcher trade in Germany, which is repeatedly emphasized by many affected people. Berlin Live reports that Hesterberg perceives this development as part of the "dying of the craft businesses".

The restaurant will now concentrate on the sale of meat products and plan to strengthen its agriculture and production in neuruppin. The closure of an established and popular restaurant like "Gut Hesterberg" is symptomatic of a larger crisis that is currently going through the butcher trade in Germany. According to the yearbook 2024 of the German Fleischer Association, there are still over 10,000 master companies, which almost corresponds to halving since 2002. Deutschlandfunk documented that relatively many butchers can be found in Bavaria, while Mecklenburg-Western Pomerania only has 15 per 100,000 inhabitants.

decline in the butcher's company

The reasons for the decline are diverse and include changed eating habits as well as a growing market for vegetarian and vegan alternatives. In addition, there is the tense budget budgets of consumers. Interestingly, the number of trainees in the butcher's trade also declined: in 2023 only about 2,300 young people decided on training, which represents a decline of almost five percent compared to the previous year. This is an alarming trend, since in 2000 over 9,500 trainees wanted to learn the butcher trade. Statista continues that the shortage of skilled workers does not only affect the butcher; A total of around 250,000 specialists are missing in the craft.

The concern about extinction of traditional butchers is expressed by various experts, but there are also success stories. Some companies rely on new concepts, such as the introduction of meat machines and delivery services. Jörg Dittrich, President of the Central Association of German Crafts, calls for more social recognition for craftsmanship and state support for training. The average meat consumption in Germany is currently 51.6 kilograms per year, a decline that is also due to the critical view of industrial meat production. Consumers are increasingly emphasizing sustainability - many are willing to pay more for regionally produced meat.

The way forward

Some butchers diversify their offer by not only selling meat, but also offering party service and catering. Opening times are also often adapted to take into account the changed consumption habits. Some companies are looking for contact with their customers to create individual shopping experiences. Jörg Dittrich underlines the need to promote craftsmanship and to raise awareness of its meaning.

The closure of "Gut Hesterberg" is another sign in a larger trend that affects the butcher trade in Germany. The development remains to be seen, since companies must be in a continuous process of adaptation and innovation in order to be able to exist in a changing market.