In our series “Nachgefragt” we would like to introduce you our customers give you insights into their company.

We begin with the “Genusshandwerkern” from Düsseldorf.

The com­pa­ny coope­ra­tes clo­se­ly with regio­nal pro­du­cers and atta­ches value “to the tra­di­ti­on (…), craft­s­manship, love of the pro­duct and a lot of expe­ri­ence”. Only the hig­hest qua­li­ty food is offe­red, which is care­ful­ly selec­ted and fair. Foun­der Hans-Georg Pest­ka is “enjoy­ing with appreciation”.

Questions to founder and Managing Director Hans-Georg Pestka:

  • Mr. Pest­ka, the “Genuss­hand­wer­ker” was foun­ded befo­re the topic e‑food was on everyone’s minds. When did you start sel­ling selec­ted foods over the Inter­net and why?
  • My first expe­ri­en­ces with the Inter­net as a plat­form were made at the turn of the mill­en­ni­um. The­re­fo­re, it was natu­ral for me to crea­te the link bet­ween sup­ply and demand — the clas­si­cal task of a tra­der. Through this way, the “Genuss­hand­wer­ker” star­ted in 2007.
  • Why did you choo­se the Inter­net as the main dis­tri­bu­ti­on channel?
  • On the one hand, it allows us to equal­ly reach all cus­to­mers regard­less of their loca­ti­on. On the other hand, we can chan­ge our assort­ment every day and thus can be as attrac­ti­ve as a wee­kly mar­ket. In addi­ti­on, we can be more indi­vi­du­al­ly ori­en­ted in the com­mu­ni­ca­ti­on with the customers.
  • Often dis­ad­van­ta­ges of the online tra­de inclu­de the mis­sing ser­vice, the lack of envi­ron­men­tal awa­reness and a long deli­very pro­cess. Your impres­si­ve cus­to­mer reviews draw a com­ple­te­ly dif­fe­rent pic­tu­re. How does “Genuss­hand­wer­ker” mana­ge to cir­cum­vent the dis­ad­van­ta­ges of the ship­ping con­cept so perfectly?
  • What our cus­to­mers appre­cia­te is the same you would also appre­cia­te in a sta­tio­na­ry busi­ness. The point is whe­ther one is wil­ling to be the­re for the cus­to­mer real­ly do so. May­be also a litt­le bit, whe­ther it comes from the head or — like us — with a lar­ge por­ti­on of heart and plea­su­re at what we do.
  • In Decem­ber 2016, a gre­at arti­cle appeared about you in “brand­eins”, an oppor­tu­ni­ty that not many com­pa­nies recei­ve. What makes you par­ti­cu­lar­ly competitive?
  • I always rather speak of “col­leagues” rather than of com­pe­ti­ti­on. Each of us is try­ing to find their way. “Genuss­hand­wer­ker” has dif­fe­rent mea­nings — bes­i­des the enter­pri­se, it is all the pro­du­cers who pro­du­ce the­se out­stan­ding food as well as our cus­to­mers, through who­se hands crea­te spe­cial meals from the sup­plied coo­king ingre­dients. Food is cul­tu­re for me and so we “cura­te” our ran­ge of goods, as well as back­ground know­ledge and opi­ni­ons, which are part of a lively exchan­ge at the table.
  • Your pri­va­te life­style is the same as con­cept of Genuss­hand­wer­ker is well por­tray­ed in your per­so­nal­ly gui­ded blog. Do you, as an entre­pre­neur, also have a respon­si­bi­li­ty to influ­ence social and eco­lo­gi­cal drawbacks?
  • I see mys­elf as a man with the respon­si­bi­li­ty, no mat­ter what job or role I am doing right now. To bring this tog­e­ther is a gre­at bles­sing and I would hope that more peop­le reco­gni­ze this pos­si­bi­li­ty and open it up for them­sel­ves. As a com­pa­ny, we have not only ancho­red this point of view in our values, but also made it very trans­pa­rent with a public wel­fa­re balan­ce. This is becau­se the eco­no­my is the­re for peop­le and not vice versa.
  • In a blog post, you cri­ti­ci­ze the phra­se, “We do not know what we eat, but whe­re the right place is — it’s the right place to go.” Some peop­le do not eat with con­vic­tion. Pro­vo­ca­tively asked: Is bio just a tem­pora­ry trend?
  • Trends in them­sel­ves are the first of all indi­ca­tors for chan­ge and allow the “try out” of the new, thus a kind of tri­al and error pro­cess. My cri­ti­cism is less con­cer­ned with “bio” than with the peop­le. Nut­ri­tio­nal styles are com­ple­te­ly adap­ted without any reflec­tion, becau­se the peer group is just doing so or it’s just a tem­pora­ry trend. In princip­le, I wel­co­me every kind of dis­cus­sion on nut­ri­ti­on and give each indi­vi­du­al his per­so­nal fit.
  • They are often said to be the “litt­le things”. What would you like to recom­mend to other peop­le, to do good for the envi­ron­ment with litt­le effort? What do you par­ti­cu­lar­ly care about?
  • We live in times when many peop­le feel power­less and turn to the big food chains. Sin­ce we eat several times a day, we deci­de each day not only about our satie­ty, but also about the way in which food is pro­du­ced, pro­ces­sed, tra­ded and coo­ked. This has a gre­at social rele­van­ce and in the­se small decisi­ons lies a big­ger power. A joy and hap­pi­ness hap­pens when you can make this “Genuss” decisi­on by choo­sing good simp­le food.

The team from Land­pack says thanks for the conversation!