No. 19 - 10 Jahres Ausgabe, Lech & Zürs

Kulinarik & Genuss
“From dough to
topping – everything
is handmade.”
L.L. You are restaurant owners with body and soul.
What characteristics does one need to offer the guests an
experience? And what customs have vanished over time?
A.S. There is one thing you must never forget: the guest is
at the focus. Being kind, friendly, attentive are all virtues
that really are enough when it comes to offering the guest
an experience. And, of course, that goes for our staff, too.
If we treated them badly our guests wouldn’t feel comfortable
either. Many things have remained the same and many
have changed. The guests have become more discerning,
for one thing.
L.S. We really are facing the issue of a staff crisis right
now. Things are not looking good for the restaurant and
hotel industry, especially if you believe the predictions
for the coming years. Everywhere people are looking for
trained staff. And it’s the good staff that turns a guest’s stay
into a highlight. The industry definitely needs to become
more competitive in the coming years.
“It’s those little
things you don’t see
from the outside that
really make a big
difference.”
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