BAREISS PUTS TRUST IN HOBART
When you enter the Bareiss Hotel, you can't help but notice that every single employee is unconditionally friendly. Each one of the 300 employees is truly welcoming – from the director to the gardener. Even in the dishwashing kitchen, people laugh and work with joy. One of the reasons for that is the technology with automation: HOBART's dishwashers get most of the job done.
A hotel unlike any other
The success story of the Bareiss Hotel in Baiersbronn began over 70 years ago. Once the modest Kurhotel Mitteltal, opened by the widow and single mother Hermine Bareiss in 1951, to today's 5* superior hotel with several restaurants – the story is remarkable. Especially proud is the team of "Bareiss" Restaurant, which has been awarded with three Michelin stars for 17 consecutive years.
„Never say no to a guest“
Despite all changes and expansions over the past 70 plus years, one thing has always remained the same: the staff does everything for the guests. Founder Hermine Bareiss, a born hostess herself, coined the motto „Never say no to a guest”, which has not lost its importance in the house to this day. It is run by the Bareiss family in the third generation, by Hannes Bareiss and his wife Britta. The resort has been a member of the international hotel co-operation Relais & Châteaux Hotel for 40 years is a popular holiday destination for connoisseurs, hikers and families of three generations.
Vivid service mentality
The fact that the Bareiss Hotel is now one of the best hotels in Germany is largely due to Herrmann Bareiss, who took over the management from his mother in 1973 and led it to the top in Germany within just a few years. He knows that maintaining successful in gastronomy and the hotel industry is a team effort. And without good, happy employees the concept doesn't work. “Our Bareissians (= Bareiss employees) should feel just as comfortable as our guests,” says Bareiss.
Continuity and appreciation
Every guest immediately notices how comfortable the Bareissians feel at their workplace. There is very little fluctuation here - those who start at Bareiss often stay for decades. Britta Bareiss, now managing director and wife of Hannes Bareiss, completed her vocational training in-house herself. Many of the current employees were already on board back then. One of them is the catering director Dieter Kalweit, who has worked at the Bareiss for over 30 years and has gained invaluable knowledge about the structures, processes, employees, and guests. This knowledge is valued here, and it pays off.
For Hermann Bareiss there's only one dishwashing brand: HOBART
The entire team works hard to ensure that Bareiss guests have a perfect experience. That's why the stewarding team takes over the tasks in the dishwashing kitchen, which is equipped with the latest HOBART technology.
Great importance is also placed on automation here. All this means that the service staff can spend as much time as possible with the guest. “The Bareiss Hotel has been working with the HOBART company since the beginning. For Hermann Bareiss there is only one dishwashing technology manufacturer, and that is HOBART,” says Dieter Kalweit.
Thanks to the partnership with the Offenburg company, the Bareiss is always one of the companies that receive new technologies and innovations first, among other things to test them and help with further optimization.
Cutlery cleaning reorganized: 90% time saved
There is currently a new undercounter dishwasher in the main kitchen of the Bareiss, which washes and dries the cutlery of the two restaurants Dorfstuben and Kaminstube as well as the two hotel guest restaurants. The 3-star restaurant “Bareiss” - with only 30 seats - uses two of its own HOBART undercounter dishwashers - one for dishes and cutlery, a second one exclusively for glasses.
In the main dishwashing kitchen, the Cutlery Premium feature saves the stewarding team the polishing of the approximately 3,500 pieces of cutlery that are used here every day. In the past, these cutlery items were polished by the service staff when setting the table. Thanks to the new machine, 90 percent of this work has been eliminated, which is a great relief. “After all, the main task of the service staff is to serve the guests and not to polish cutlery,” emphasizes Kalweit.
HOBART technology for large volumes
The crockery from the restaurants as well as pots and utensils are cleaned in the main kitchen with a HOBART conveyor dishwasher FTNi. There are ten people at work who know the processes and are skilled at using the dishwashing technology. One of them is Joaquim R. The Portuguese has been working at Bareiss for over 15 years and uses the new undercounter machine with cutlery premium function every day now. He is very satisfied with the results but says with a wink: “With the large amount of cutlery we wash here every day, the machine is too small – we actually need two of them.”
With this valuable customer feedback, the HOBART engineers will work on further innovations. And the Bareiss will once again be one of the first companies to try out the next new technologies. Joaquim R. is looking forward to it.
