The future has a history

Inspiration for modern dining

What a joy! 80 years of Gastroimpuls. Well, let’s just say, Hunkeler. I’d known the company since I was a small child, even though it wasn’t until much later that I got to work on inspiring projects with the Hunkelers. As a little boy, I didn’t realize who the Hunkelers were. Still, I diligently polished cutlery, which then “slid”—more or less gently—into the legendary hulu cutlery holders that Bruno Hunkeler designed in 1967. It made quite a clatter, so I was banished to the kitchen, to my father, relatively quickly. I liked it better there because it was louder than in front of the guests, where I was only allowed to speak quietly and certainly wasn’t allowed to run. The sound of the cutlery clattering into the cutlery containers then accompanied me through many more kitchens.

You could say I have a background in dishwashing, and to be honest, I still enjoy polishing dishes today—but in a much more relaxed way, with some good music playing in the background. So, without all the “fuss.” As a former hotel worker, I’m still fascinated by the stories and developments in the industry—especially those involving guests—and I can very well imagine what it means to not only witness but also help shape consistency, quality, and constant change over eight decades in this industry. Heartfelt congratulations on this magnificent anniversary.

Over the past 80 years, the types of service have changed, but the needs of both guests and professionals are also evolving. The classic “service au guéridon” is rarely seen anymore, even though it is currently enjoying a revival. What’s in demand are faster, yet not necessarily less sophisticated, cozy comfort food concepts. Instead of cloth napkins, one increasingly encounters (since 2011) the strikingly similar Dinnertex non-woven napkins from Gastroimpuls. This top seller also demonstrates that, now more than ever, it is crucial for a forward-thinking supplier not only to stay on top of trends but also to take the initiative. To win over customers with in-house innovations—as well as with sustainable or modular lines of tableware, cutlery, or glassware—means, first and foremost, understanding the industry. It means knowing its processes and staying close to the action. Close to the guest, close to the host. Yes, and to the female guest and the female host as well. I hope you understand me correctly. And I hope that trusting closeness, impeccable service, and a friendly, informal approach on equal terms will remain highly in vogue not just now, but for the next 80 years as well.

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