“Be crispy, fresh and blunding”, can be read on the napkins that are served in the Resch & Frisch headquarters for coffee, looting and cakes. In Gunskirchen (Upper Austria), the family business has invested around 100 million euros since 2017, depending on the mass and at the same time in the classroom. The premium line developed last year has been expanded.
A wheat mixed bread with rye-sauertig called Pepi and therefore a tribute to the deceased senior boss Josef Resch B at this product, Resch & Frisch in the fall 2024 the new premium line, which must be expanded this year. “Only because you are a big baker is not everything from the machine – we have always used a lot of craftsmanship and that will be the case in the future,” says Georg Resch.
The 38-year-old leads the family business in the fourth generation, which currently employs 1,300 employees and is dependent on three sales channels: on the one hand, a direct sale is regularly delivered with 135,000 households, on the other hand, 14,700 customers in the catering in the catering in Austria, Germany and South Tyrol are delivered with with Pastries and South Tyrol with Co. You also have 22 own branches in the Higher Austria and Salzburg.
What is striking: although many bakers strongly push the retail trade, the Resch & Frisch does not do. Three percent of sales are generated in the trade in food stores, which is represented with selected products. “We want to deliver a small, fine line and not be dependent on it,” Resch explains.
And furthermore: “You don’t have to dance at every wedding and you do not offer a toasting role at four cents. We don’t want to play with and we will be in the future.” The entrepreneur emphasizes: “We are and remain quality and premium providers and we are there.”
Source: Krone
I’m Ben Stock, a journalist and author at Today Times Live. I specialize in economic news and have been working in the news industry for over five years. My experience spans from local journalism to international business reporting. In my career I’ve had the opportunity to interview some of the world’s leading economists and financial experts, giving me an insight into global trends that is unique among journalists.
