Overview

• Dozens of coastal restaurants and bakeries in Schleswig-Holstein and Mecklenburg-Vorpommern cut service times this July, introducing midday closures, earlier kitchen shutdowns and extra rest days.
• A Sylt bakery opened a cashier-less self-service outlet in Westerland after its Deezbüll and Klanxbüll branches faced temporary shutdowns due to missing staff.
• The Föhr restaurant Saimons, which had limited winter service to three days a week and evenings only, restored six-day midday operations three weeks ago.
• Official data show a 0.9 percent drop in hospitality staff in Mecklenburg-Vorpommern over the past year, deepening labor pressures during the peak season.
• Industry leaders report guests now favor later breakfasts and often skip traditional lunch, prompting venues to realign meal offerings and opening hours.