Quality is the supreme principle of WIBERG products. They meet high quality standards and respectful handling of raw materials is a matter of course during production. This makes the products convincing in many kitchens around the globe.
WIBERG has adopted the motto "More taste. More enjoyment. WIBERG's motto "More taste. More enjoyment." is not just a slogan - the fact that this principle is also put into practice is reflected in the company's own staff restaurant and flagship at the Salzburg site. Even the interior, which is bright, friendly and in contemporary style, reflects the high value placed on company catering.
On average, the six-strong kitchen team prepares around 150-200 high-quality meals every day, depending on whether visitors are also guests in the building, for example when seminars are taking place. As far as the world of herbs and spices, vinegars and oils is concerned, the team around chef Martin Scharfetter can draw from the full WIBERG range. For all other ingredients, attention is paid to organic quality and regionality - vegetables and meat are sourced from the surrounding area. Every day, the menu includes a soup, various salads and two main courses - one of which is vegetarian, sometimes vegan - as well as fruit.
The cuisine is characterised by varied fare, offering Austrian classics as well as modern dishes, from savoury to sweet. Among colleagues, the in-house lunch is known as a daily highlight. In the morning, the menu can be selected from the employee menu. The opportunity to have a healthy, freshly cooked, wholesome lunch at a top price in the company restaurant and to go into the afternoon revitalised is well and gladly accepted.
"My motto is to get the best out of everything, no matter where you cook - whether in a gourmet restaurant or a staff restaurant."
When most employees take a break, the kitchen team really gets down to business - within a good hour, all the meals go over the counter. True to the motto "it's easy on the eye", attention is paid not only to the excellent taste and quality of the food but also to the presentation and attractive layout of the plates.
Every move has to be perfect, it has to be quick. The apprentices are especially in demand - they are fully-fledged employees in the company kitchen, can contribute, show performance and are given the opportunity to do as much as possible themselves in order to learn. It is important to chef Martin Scharfetter to teach the young cooks as much as possible and to give them something to carry on with them. A pleasant working atmosphere and good atmosphere in the team must not be overlooked.
The chef's motto: "Get the best out of everything, no matter where you're cooking - whether in a gourmet restaurant or in a staff restaurant". Working in the company kitchen is hardly any different from other restaurants, apart from the regular working hours, of course.