Bitter bankruptcy of a well-known restaurant operator

Whether salmon tartare or venison carpaccio, game stew with tagliatelle, lake trout with roasted potatoes or T-bone steak with herb butter, this restaurant has many top dishes on its menu.

We are talking about the well-known restaurateur Wolfgang Senft operator of the “Blattschuss” restaurant in Mageregg Castle in Klagenfurt. According to AKV, Creditreform and KSV1870, insolvency proceedings have been opened against his assets. Currently, only six members of staff are employed.

Mageregg Castle belongs to the Carinthian hunters’ association, which explains the restaurant’s name “Blattschuss”. The restaurant is open from Wednesday to Sunday from 11:30 a.m. to midnight.

The background

“The debtor has leased the catering business in Mageregg Castle/Klagenfurt from the Carinthian Hunters’ Association since January 1, 2022 and operates it under the name “Blattschuss”,” it continues. In the past, he also ran the restaurant at the Moosburg golf course, which he gave up in 2023.”

The causes of insolvency

“Due to the contractual obligation to operate in connection with the lease agreement, the debtor had to employ a large number of employees without being able to achieve the expected sales. Furthermore, water damage resulted in unforeseen repair work,” said the AKV. “The decision to run a restaurant in Moosburg also turned out to be a bad decision. Little by little, more and more losses were incurred.”

Debts and assets

The liabilities are valued at 154,000 euros, of which 79,600 euros are due to the tax office, 21,800 euros to the ÖGK and 28,200 euros to the SVS, 16,500 euros to suppliers and 6,700 euros to the Klagenfurt municipal authority. The assets are valued at 30,400 euros, of which 15,400 euros are bank balances.

The future

“Due to restructuring measures already taken, such as closing the business in Moosburg, reducing staff numbers and changing the catering concept, the debtor plans to continue operations and offer creditors a restructuring plan,” it continues.

By Editor

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