Increase in overnight stays and employer attractiveness, a significant increase in positive guest reviews and awards and a strong social media presence: Patrick Fritz, Feel Good Manager at Hotel Samerhof, draws a positive balance after three years.
Patrick Fritz smiles when he thinks back to the beginnings of his role as Feel Good Manager at the four-star superior Hotel Samerhof and talks about a “scribbled idea” and the search for the “egg-laying wool-milk sow”. For three years now, the young man from Villach has been doing the job that was created especially for him – with the aim of inspiring guests, retaining employees, relieving the burden on the managing director and being sustainable in the long term.
Patrick Fritz came to Tröpolach at the foot of Nassfeld without any previous hotel management experience, but with an inexhaustible thirst for action. Samerhof Managing Director Christian Wassertheurer recognized the potential of the motivated career changer and gave Fritz the chance to prove himself in the newly created role of Feel Good Manager. The two agreed to work together for three years, accompanied by regular meetings and clearly defined targets. Adjustments and fine-tuning throughout the entire period ensured that the maximum was always achieved. The Samerhof can now draw an extremely positive balance.
According to Wassertheurer, the hotel's success is primarily due to the commitment of a passionate team that works with professionalism and dedication for the well-being of the guests every day. “Our aim is to offer our guests a place to relax and enjoy themselves, and we can only achieve this thanks to our great employees”, emphasizes the hotelier. Patrick Fritz, Carinthia's first Feel Good Manager, plays a key role in providing innovative impetus. With his fresh approaches and constant further development, he made a decisive contribution to optimizing the guest experience and operating structures.
The numerous awards – including two HolidayCheck Awards and two TUI International Hotel Awards – underline the high standard that the team has achieved together. Problems in hotel operations are identified and resolved at an early stage, guest requests are implemented promptly and guest satisfaction is measured continuously. At the same time, Fritz acts as an important point of contact for employees, passing on their concerns to the managing director and contributing to the development of sustainable solutions.
The role of the Feel Good Manager goes far beyond traditional tasks. Patrick Fritz has launched numerous initiatives that have sustainably strengthened both guest satisfaction and employee loyalty. As a result, the Hotel Samerhof has been certified as a state-approved family-friendly employer and bears both the Austrian and European eco-labels – a clear sign of its commitment to sustainable business practices. Over 100 weekly program items enrich the offer for guests, from creative leisure activities to innovative PR measures. The strengthening of the social media presence and the recruitment of new qualified employees are also among the successes that Patrick Fritz has achieved together with the team.
The close cooperation between management and team has proven to be a key success factor. In addition to increasing the number of overnight stays, hotelier Christian Wassertheurer focuses on guest satisfaction and profitability. “Our vision is based on sustainable growth and high added value. This can only be achieved with a motivated and well-structured team”, he explains. The multiple HolidayCheck Awards confirm the path we have taken and have not only turned guests into loyal regulars, but have also retained employees in the long term.
With a clear strategy and exciting projects, the Samerhof is now looking to the future with optimism. “We want to remain a leading business for both guests and employees”, says Wassertheurer. Patrick Fritz will continue to play a central role: “He embodies the values of our hotel and contributes significantly to our success with his work. It is a pleasure to accompany him on this path.” Fritz has already signed a further three-year contract to continue the successful collaboration.
The fact that gastronomy and agriculture go hand in hand is certainly nothing new. But Klemens Gold has created something that is not commonplace in Austria in Pechgraben in Großraming: he has opened a tea garden. How local agriculture is opening up new opportunities for gastronomy.
With “Tunisian vegan”, Malek M’hiri takes us on a colorful and aromatic journey through Tunisian cuisine – without any animal products. This book is more than just a collection of recipes: it tells the story of tradition, family and the unique flavors of Tunisia.
The 60 recipes show how diverse and creative Tunisian cuisine is, even in its plant-based form. Classics such as brightly colored shakshuka, spicy dumplings or steaming couscous become an experience through Malek’s vegan interpretations. The playful approach to ingredients and spices is particularly charming – there is less weighing up and more combining and seasoning. It is precisely this freedom that makes you want to discover the cuisine according to your own preferences.
The variety of recipes ranges from sweet Sunday breakfasts with millet pudding to hearty street food creations such as brik. Harissa, garlic and Tunisian olive oil play a central role and give the dishes their typical intensity. Malek not only conveys the recipes themselves, but also the knowledge of spices, ingredients and traditional methods of preparation.
The book’s personal touch is particularly impressive: the recipes are based on Malek’s family history and combine Jewish, Amazigh and Tunisian influences. This cultural depth makes each dish a piece of lived history that can be relived in the kitchen at home.
Info:
Löwenzahn Verlag
ISBN 978-3-7066-2990-4
160 pages
Increase in overnight stays and employer attractiveness, a significant increase in positive guest reviews and awards and a strong social media presence: Patrick Fritz, Feel Good Manager at Hotel Samerhof, draws a positive balance after three years.