1980 - The customer's taste counts

The customer's taste counts

Carrying out dozens of grilling courses and meat lectures, the customer's taste counts and also his judgment. More and more became “Stedy“ successful and invited to present and taste his spice and marinade mixtures 1:1. Of course, not everyone is enthusiastic, there are always critical voices... nevertheless, "Stedy“The RS name of Peter Stettler remained true to his vision and continued to optimize and tinker…

The focus was on 2 products: on the one hand, the fine vegetable bouillon without fat but with a lot of flavor and marinades, which are made without artificial ingredients and can be stored without refrigeration. In order to cope with the increasing production volume, a disused slaughterhouse in Bussnang was rented and the first larger productions took place there.