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Iris Schmied | Has Done it Again

03. February 2011

Alpenstueck – first the restaurant, then a bakery – the „Schmied-Empire“ is branching out...What's next?

I'm adding an Alpenstueck-factory – but only to complement the already existing restaurant and bakery. We're going to prepare all of our dumplings and pastries there. This was the next necessary step because the demand has been increasing so rapidly. We are also going to hire an additional patissier who will be creating cakes and mouth-watering desserts for the bakery.If all goes well, we'll open up the factory for direct sales on weekends.

How do you maintain the high standards you've set for yourself?

I could never work any other way. I was raised very strictly and I'm a libra. e.

How do you go about finding the right team?

That's a secret! No I'm just kidding – longstanding experience and the contacts I gathered during that time are both important assets.

What do you expect from each member of the team? Where do you draw the line?

I follow a clear set of principles: Motivation, cleanliness, a love for the products, respect. I don't tolerate dishonesty.

Name some of your sources of inspiration for the conception of your shops.

The ever-changing city, my guests' specific demands, my personal field of experience – although my stores' concepts are very sustainable.

After Alpenstueck received a Bib Gourmand, you received great praise from the baker's guild and were honored for your pretzel rolls in the Tagesspiegel newspaper – has your fame attracted the crowds?

Partially, yes. But it's hard to judge because we've always had a large range of customers.

How do you motivate yourself?

I'm just happy to develop and carry out my concepts.

You hardly rely on PR.

Word-of-mouth recommendations are the best forms of PR.

Ideally, what does your future hold in store?

Meine Läden noch ein paar Jahre erfolgreich führen zu können und dabei gesund bleiben.

Alpenstueck, Gartenstrasse 9, Berlin-Mitte

Tel. 217 516 46, www.alpenstueck.de