"B.PRO is my baby"

I'd actually already worked for B.PRO via a sales partner – back then still called Blanco Professional – for seven years, so had already had some contact with the firm. I first visited the main facility in Oberderdingen some 31 years ago. Not many others have lasted this long! (laughs)

Yes, absolutely. I originally worked as a certified baker and confectioner, later also completing training to become a chef. After this, I spent some time working in the gastronomy sector, including 16 months in the US. But in the kitchen, you often work more for yourself. The working hours are obviously also unusual, and as a single chef you already bear a lot of responsibility, including both praise and criticism. At some point, however, I realised that I could see myself doing something else.

After completing my time in the US, I came across an advert by chance in the specialist catering trade and thought to myself: I know what I'm doing when it comes to food preparation and service. I applied blindly, was granted the opportunity and only then realised this would become a whole new learning experience for me. I already had the technical expertise, but initially had no clue about selling. That was tough!

There are currently four of us in total. Myself, then Alexandra Brunner as the linchpin in the back office, who is celebrating her 20th anniversary this year, Mr. Giovanni Cosentino in the Western Switzerland and Ticino sales region and Andreas Schweinfest for the German-speaking Switzerland sales region. This means we are close to the market for German-speaking, as well as French-speaking and Italian-speaking Switzerland.

Our office is located in Steinhausen, a municipality in the canton of Zug. Although Lake Zug is not right on the doorstep, you could certainly walk there during your lunch break. All Swiss subsidiaries of B&F Holding are located under one roof, totalling around 35 people.

I still find it both exciting and gruelling to this day. The gruelling part is that there are always problems that have to be worked around and solutions that are not simply on the table. But that's exactly what keeps things so vibrant.

The exciting thing: We constantly encounter new topics, young people and fresh perspectives. And when an initial contact ultimately turns into an order because you've really understood the customer, that's always a satisfying feeling.

I see a very strong understanding of service on both sides. Expectations are high, sometimes even higher than elsewhere. That's why it's often said: If you can make it with a product in Switzerland, you can actually make it anywhere.

Yes, absolutely, and that's understandable. If I spend a lot of money on a product and then have a problem, I want this problem to be solved.

In Germany, the service centre would probably be the first point of contact. In Switzerland, on the other hand, it's important for the person responsible to take care of it themselves if something goes wrong. I actually developed my motto from this: The praise belongs to my employees, the problems belong to the boss. I believe that this is another reason why we're perceived as very reliable.

Not really. But one thing I can most definitely say is: Many customers in Switzerland are looking for something very specific. Accordingly, we have to do a great deal of explaining and go into lots of detail about the products. Although this is certainly challenging, it often results in a good, sustainable solution in the end.

Automation is a big topic for us, also in the commercial catering sector. The interest is definitely there, but I think it will still take some time. The Swiss market is small, with fewer projects and smaller volumes. Many things are simply more manageable than in Germany. We also have a staff shortage, but in many cases companies still need to feel the pain before anything major will happen.

Because for many, the initial thought is: Something is coming to take away my work. But that's not true. It's not about replacing someone, but rather about using the right tools so that repetitive work in particular can be better absorbed and more resources are freed up for important duties. However, it will likely still take quite some time before this is recognised everywhere.

At the moment, this is clearly the food serving area, especially with regard to the BASIC LINE. A lot revolves around implementation of all-day care and school catering. In many places in French-speaking Switzerland, progress has already been made. In German-speaking Switzerland, on the other hand, we're still in the middle of the process. This is precisely why the BASIC LINE is currently a very important topic for us here.

This is really a health issue for me. As long as I'm well, I'll keep working. A long-drawn-out withdrawal is not really my thing. I'm more like this: I don't really want to get involved, but then I end up getting involved anyway. I just can't help it. Many people tell me that I shouldn't get so upset at my age. But then I like to say: "Don't discuss it, get on with it!"

Because the matter is important to me. B.PRO is my baby, I've put a lot of my heart and soul into it. As long as I can still make a difference and pass on knowledge, I haven't yet reached the end.

Spending more time with the family, travelling, working in the garden. Some hobbies, such as motorcycling or golf, have faded somewhat into the background over the years. It would great if could focus on these again.