1980 - the taste of the customer counts

The taste of the customer counts

Conducting dozens of grill courses and meat lectures, the taste of the customer counts and also his verdict. More and more "Stedy" became successful and invited to imagine his spice and marinads mixtures 1: 1. Of course, not all excited, critical voices always exist ... Nevertheless, "Stedy" the RS name of Peter Stettler remained faithful to his vision and optimized and tapped further ...

2 products were in the center: On the one hand the fine vegetable bouillone without fat and for that with really much taste and marinades, which are unexplained without artificial ingredients. In order to meet the increasing production volume, an outgoing slaughterhouse was rented in Bussnang and the first larger productions were held there.

In winter super cold and in summer superheiss ... certainly not the most beautiful work prescriptions but servicing the purpose and the goal.