The leading local catering wholesaler was able to grow and win new customers in the second year of Corona. In 2022 new concepts will be launched.
Despite the ongoing difficulties caused by the pandemic, Transgourmet was able to increase its (net) sales to 492 million euros in 2021. This corresponds to an increase in turnover of 7.7 percent or in absolute figures of 36 million euros compared to the previous year. Although it is still 20.1 percent behind 2019, the drop in sales was significantly reduced in 2021 despite further pandemic-related restrictions and gastronomy closing days.
Expanded market share
“We are pleased that we were able to grow again under these extremely challenging circumstances,” said the two managing directors Thomas Panholzer and Manfred Hayböck. The market share was also expanded and now stands at 25.9 percent. Special thanks go to the employees: “Despite short-time work, you have achieved incredible things and made a significant contribution to achieving this gratifying conclusion,” said the managing directors. “We stood by our customers at all times and mastered this crisis as partners.”
View and new location
Transgourmet is “cautiously optimistic” for the current year, but is looking to the near future: the pre-crisis level should be reached again as early as 2023. The opening of the 14th location in early summer 2022 in Zell am See in the municipality of Maishofen also contributes to this. “All in all, there will be Austria-wide coverage with Transgourmet stores in the medium term,” says Thomas Panholzer – in other words, further stores are already being planned. The focus is on sustainability, the constant further development of services for the catering industry, solutions “in the fight against the shortage of skilled workers” and the continuation of addressing the self-employed and tradespeople.
Gastronomy closed almost half of the year
2021 proved to be a difficult year again: the main target group, gastronomy and hotels, with which Transgourmet generates 85 percent of its sales, had to remain closed for almost half of the year. The fact that a considerable turnover of EUR 492 million was nevertheless generated is due to the “summer like it used to be”, which was very positive for the local gastronomy scene – and thus also for Transgourmet. However, the lockdown in the fourth quarter and the resulting loss of the high-sales period before Christmas again had a negative impact on earnings. The availability of goods was also a challenge – the supply chains were and are still restricted over long distances.
New customers and own organic brand
Even in this challenging year, Transgourmet managed to win new customers in system catering as well as major customers. If you look at the results in detail, you can see that the organic and sustainability product ranges in particular have grown – by 16 percent. The introduction of its own organic brand called Transgourmet Natura, which was “tailored” to the needs of bulk buyers, also contributed to the success here. “In the last two years, Austria has positioned itself as a top tourism destination with a high-quality offer – this is exactly where we can score immensely with our sustainable range, which is constantly growing,” says Panholzer.
In 2022, sustainability will be further promoted
Transgourmet wants to push sustainability in all areas for the future – “which has already begun,” says Panholzer: This year, the market leader in catering wholesale will devote even more attention to the topics of sustainable product ranges, resource efficiency and climate protection. It started at the beginning of the year with the introduction of a vegan/vegetarian concept brand that is intended to support professional chefs in the implementation of meat-reduced cuisine. Transgourmet also assumes active responsibility in the booming delivery sector: massive investments are being made in the expansion of e-trucks in order to be able to deliver in a more environmentally friendly way in the future. The new location in Zell am See also focuses on the topic of sustainability: the new pick-up and delivery location, which is being built at a cost of 30 million euros, will open in early summer. The smallest possible area was sealed, the roof was equipped with a photovoltaic system and only green electricity from hydropower was used.
According to its own statements, Transgourmet has been operating in a completely climate-neutral manner since 2020 and optimizations have been made in all areas for years according to the motto “avoid instead of compensate”. In addition, sustainable products are marketed particularly intensively.
“Order food for professionals”
As a further successful concept, Transgourmet would also like to help its gastronomy customers in the future with “intelligent and high-quality convenience”: Under the name “Smart Cuisine”, Austrian classics are prepared by a top chef, which are only regenerated in the company’s own facilities have to – sort of “order food for professionals”. The chef is thus outsourced and the desired number of menus or components is ordered as required. “This is a useful contribution to countering the rampant shortage of skilled workers in the kitchen and still being able to offer guests the high-quality and artisan preparation they want,” Panholzer is convinced of the potential of the line, which will be rolled out over the course of the year. Smart cuisine dishes cover the entire menu, are only freshly prepared after the order is placed and, thanks to sophisticated logistics, are delivered on the desired day. (ts)