Interview with Marcus Gansloser - Question time: Atollspeed - Partnership for high-speed cooking - Wiesheu
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F O R F R I E N D S A N D E M P L O Y E E S O F T H E W I E S H E U G R O U P
Question time:
Interview with
Marcus Gansloser
In Focus:
Atollspeed –
Partnership for
high-speed cooking
I S S U E 1 / 1 8 W W W. W I E S H E U. D E
Visits, seminars,
2 communications activities
Editorial
Dear Customers, Partners and Friends of WIESHEU,
Dear Employees,
As we reported at length in the past issues of the WIESHEU News, the most important event for
WIESHEU in the second half of 2017 and the first half of 2018 was our relocation from Affalterbach to
Grossbottwar. However, a second event which is no less worthy of mention also took place: the tenth
anniversary of our Polish subsidiary "WIESHEU Polska Sp. z o.o."
This was reason enough to combine national and international conferences, which in the past were
separate, into a common marketing conference and to choose Warsaw as a venue this year. Under the
heading "WIESHEU worldwide", we have compiled a few more key figures relating to WIESHEU Polska.
The focus in this issue is on Atollspeed, the hybrid oven, which allows lightning-fast preparation of
snacks and which supplements the WIESHEU oven range so well that a shared sales platform was
founded, and this will now also feature at our trade fairs. In order to give you a more accurate insight
into this topic, we have devoted the technical part of this issue exclusively to Atollspeed – obviously in
relation to the snack sector, which is becoming increasingly important for the baking industry, as Head
of Product Management Julia Rümmele explains in her article.
With Marcus Gansloser, WIESHEU has now repositioned itself. In the interview, he describes not only
how he came to WIESHEU, but also what are the goals he has set for himself and for the company.
In our second plant in Wolfen, developments are also progressing, as Uwe Burger explains, and
in the departmental interview Lutz Adam answers questions about the internal sales department in
Grossbottwar. And finally: the Ludwigsburg district newspaper also noted that you can also pursue a
career with WIESHEU – and they were kind enough to provide us with a report about their visit to us, with
a portrait of our Master Filippo Brighina.
We wish you pleasant reading!
Johannes Rave
Editor in Chief, WIESHEU News
WIESHEU at the
Sales Meeting
in Warsaw
Visits, seminars,
Contents 1/2018 Preface
communications activities 3
NEWS We have arrived
Editorial.............................................. 2
Preface.............................................. 3 After the main challenge in 2017 was
iba preview........................................ 3 relocation, which was completed at
Question time: Interview the beginning of this year, the first
with Marcus Gansloser...................... 4 half of 2018 was characterised by
consolidation. Following meticulous
IN FOCUS detailed work, the new punching
More enjoyment with Atollspeed – centre in Wolfen as well as our
a promising partnership.................... 6 base manufacturing and assembly
The H Series by Atollspeed............... 8 facilities and the logistics divisions in
Recipe tip: Hamburgers.................... 9 Grossbottwar are now fully functional
and productive.
WORLDWIDE + TRADE FAIRS This feat was only possible with a
Internorga ....................................... 10 workforce that backs the company one
Europain.......................................... 11 hundred per cent. I should like to thank
Omick seminar, JaboJrout.............. 12 our staff on behalf of the management. However, a big thank you also goes
Hotelex............................................ 13 to our customers, who have repeatedly shown the necessary patience in
10 years WIESHEU Polska, this complex phase and have remained loyal to us. I am sure that we have
ExpoSweet, SPAR International now arrived and can also deliver the performance that our strong growth
Congress......................................... 14 requires. This has also been apparent in the last few weeks, and we were
Bakkersvak, Pieces pro, able to demonstrate this impressively to a large part of the population of
REGAL industry meeting................. 15 Grossbottwar at the end of June in the course of our summer party and open
day. Here too, we feel that we have arrived.
ABOUT US However, we would not be WIESHEU if we simply rested on our laurels.
Internal sales department................ 16 The re-certifications for ISO 14001 and 50001 are due in August, for the
first time for the whole Grossbottwar location. Here we will face up to our
TECHNOLOGY + PRODUCTION responsibility in the areas of environmental and energy management.
New punching centre in Wolfen...... 18 In September, we will demonstrate our innovative strength at the iba. In
Further training: Successful addition to the increasingly integrated system world and digitisation, more
from intern to boss........................... 20 surprises are in store.
CSM as guests at WIESHEU........... 22
Seminars and training courses........ 23 Alexander Herz
Managing Director (COO)
STAFF
New colleagues
introduce themselves...................... 26
IN-HOUSE
WIESHEU summer party and
open day......................................... 27
iba 2018 - Something to look forward to
Trainee fair in Ludwigsburg,
video portraits of trainees................ 28
As the leading trade fair worldwide for bakery,
Trainee Company 2018, Girls' Day. 29
confectionery and snacks, this year's iba in Munich
Skiing trip......................................... 30
is also looming large on the horizon.
Legal notices................................... 32
WIESHEU will once more use the fair to demonstrate
its innovative potential with the automatic TrayMotion
loading system and the fully automatic ProClean365
oven cleaning system. The Wnet oven networking
system will also demonstrate how centrally controlled
in-store baking can open up new opportunities in
branch network systems. And another highlight at the
iba will make the future of in-store baking tangible for
As in 2015, you – let us surprise you! In addition, of course, we
WIESHEU will also be there for you with the entire range of ovens
application and, in the presentations by our application engineers,
engineers will will show you attractive baking demonstrations with
appear again in the new recipes as well as practical tips and tricks.
forum at the iba You are most welcome! We look forward to meeting
2018. you at the WIESHEU stand at the iba in Munich.
4 Question time: Marcus Gansloser
Marcus Gansloser, Managing Director of
WIESHEU, in an interview with WIESHEU News
Mr Gansloser, you have been the CEO of WIESHEU You joined WIESHEU when it was going through
since 1/1/2018. Previously, you were in various a rather difficult phase, namely the move from
positions in the WMF Group… Affalterbach to Grossbottwar. It’s a huge challenge to
Marcus Gansloser: Yes. During those years I move ongoing production with a healthy order book.
specialised in the professional coffee machine How did that go?
business, so still in the B2B capital goods market. I was not originally involved in the relocation
Of course, I did not deal exclusively with bakers, but planning and processes. The project came to
with the catering industry, a closely related industry, me in the middle of last year. It was a mammoth
on the whole. However, I was able to use my first achievement on the part of all my colleagues and
year at WIESHEU to get to know our company and the employees to implement this move. The healthy
our customers. order book also created additional tension during
this phase.
And what ended up bringing you to us?
I really enjoyed my time at the WMF Group – but at Personally, it has helped me to experience such
some point, the time came when I wanted to take on an exceptional situation alongside these many
an entirely new challenge. I like this sector and the colleagues – because you get to know and
industry, but the appeal of the new task at WIESHEU appreciate each other. Many employees who had
was too great to resist. The challenge of developing to tackle the move in addition to their day-to-day
new business areas, the cooperation with Kolb, business have achieved a great deal!
WIESHEU’s strong positioning and the interesting
products all appealed to me and ultimately made up The snack sector is becoming more and more
my mind. important
I am forty years old. I can well imagine that ovens
will determine my everyday life for the next twenty So what’s with the recent cooperation with the
years. And when I’m sixty, we’ll see. company Atollspeed? We know that Atollspeed
has speed ovens, which our customers also use.
How was it for you, coming from a much larger We are currently presenting these in this issue of
company to a much smaller SME that is quite WIESHEU News in the IN FOCUS section. What is
conservative, but which also sees itself as a market the reasoning behind this cooperation?
leader? Atollspeed is a brand that specialises in speed
It's true, WMF has over 5,000 employees. However, ovens. It is young and has developed quickly.
the coffee machine division is much smaller. I came In recent years, the snack business and even
from WMF UK, a sales and service company with out-of-house consumption have gained traction.
about 80 employees, so the culture shock was not Atollspeed is a device that heats food quickly
that great. and easily to a high quality. What’s often wanted
For one thing, I did not get the impression that for “system catering-like” businesses, such as
WIESHEU is a conservative company, but rather a gas stations, small snack shops and kiosks, is
down-to-earth one. something fast, high-quality, yet easy to prepare.
Furthermore, what particularly impressed me was, The growth of this market segment and the right
firstly, how openly I was received, and secondly, device with impressive features finally led to this
that many employees are very loyal to our company cooperation. Atollspeed can expand the WIESHEU
– I liked that! If you talk to the employees in our product range in the context of this cooperation and,
company, no matter where they work, you will feel conversely, WIESHEU offers a growing sales and
that company loyalty – that’s worth a thousand service structure – it’s a win-win situation for both
words! companies.
5
The management board is made up of Marcus Gansloser (CEO, centre) and Alexander Herz (COO, left).
As CFO, Harald Schrode (right) is responsible for the areas of Finance/Controlling.
We are rooted in the “in-store baking” segment, As market leader, we compete very fiercely with the
i.e. attracting attention at points of sale – the place other market players.
where the products are actually sold. Since baked It is therefore essential that we should work
goods are baked fresh in our in-store baking ovens, intensively in every division so we can offer our
with their pleasant fragrance driving consumption, customers and potential new customers the
the Atollspeed also comes into play. For many of perfect all-in package. By that I mean high-quality,
our customers, the snack business is becoming innovative and reliable products and services,
increasingly important. including very good support.
Our customers use our products and solutions
Increase in value for the customer because they also want and need to be successful
on the baking market.
This must also affect craft bakers, as they usually All WIESHEU employees are asked to play their
have little space and this could generate additional part in fulfilling our WIESHEU performance promise.
sales for them, couldn’t it? In order to be able to tackle this with as much
Absolutely. The core focus at Atollspeed is “creating emphasis as possible, we have also set a new
value for the customer” – efficiently and with a high course in the management.
degree of reliability.
I can promise that I will be very strongly involved
Last question: What are your long-term goals with in this and will provide all our employees with
and for WIESHEU? comprehensive support.
It is very important to me that we should develop our
company successfully, true to the motto “in every
good company, there is an even better company”.
So it is important that we continuously improve and
develop our internal communication and cooperation
between all WIESHEU employees.
6 In Focus: More enjoyment with Atollspeed
accessory or – for technophile new-generation
hobby chefs (which unfortunately I am not) – the
home of Thermo- or Vitamix.
On the other hand, my standards for the famous
"Mahlzeit", which in German has even become a
greeting, are growing. Something hot would be nice,
but it should be easy on the stomach, there should
be a little choice and variety, but not too expensive.
And above all it has to be quick, as the next meeting
starts at 1 pm and the presentation still needs the
finishing touches!
A glance at the queue in the kebab shop or at the
classic counter with baguette sandwiches (delicious,
but not every day), rolls with meat loaf1 (I don't like
WIESHEU and Atollspeed them) and schnitzel sandwiches (undecided) can be
rather disappointing.
– confessions of an office
Parallel to this, from the point of WIESHEU, there is
worker the question of how we can link this trend towards
Julia Rümmele out-of-home eating with our core message of "in-
Head of Product Management store baking" and how we can offer our customers
the right tools and support them to meet this
Lunch at 12 o'clock on the dot, with the whole demand, to increase their turnover and maybe even
family at the dinner table, Monday to Sunday. With satisfy one's own nutritional needs a little.
salad, soup and gravy. Who can remember that?
That is how things used to be at my grandmother's. With the new cooperation between WIESHEU and
Exceptions were rare. Atollspeed we can offer the solution – both for my
I think that things are a bit different today. I do not very personal challenges and for the challenges
work in the town where I live, I'm always late, have that our customers are facing: increasing demands 1
a Swabian
a lunch break of a maximum of 60 minutes and despite resource constraints. How does that go speciality
the kitchen at home is usually only a decorative together?
Promising partnership 7 The suppliers of fresh, high-quality bread straight from the oven are our customers themselves. And this is also the very basis for additional business! A hearty slice of farmhouse bread with hot scrambled eggs and crispy bacon, or a fibre-rich wholemeal baguette with crispy vegetables topped with melted mozzarella – WIESHEU convection ovens or deck ovens provide the basis. The refinements can be prepared outside the peak hours and then fully finished and portioned in a few seconds in the Atollspeed – more or less "order to eat". The cost of the products remains manageable and I – as a potential target customer – am willing to invest more for a hot, fast and creative lunch snack than for the alternative cheese roll. Since there are practically no limits to this creativity, the conceptual advice from Atollspeed and the joint development of an individual snack concept play a particularly important role. In the combination of new and classic WIESHEU products, we offer our customers access to a comprehensive baking and snack system which simplifies processes. It creates scope and time for new business models and can be modularly adapted to the specific requirements of the store. It also offers each and every one of us completely new opportunities to fill in short breaks nutritiously.
8 In Focus: Atollspeed H Series
Can be used everywhere ■ Browning and crust formation are guaranteed
by adjustable impact heat
With the combination of impingement and ■ Perfect baking and roasting results
microwave technology used in the Atollspeed hybrid
■ Reaches operating temperature fast
oven, the snack business can be revolutionised
quickly and easily. The new Atollspeed AS 300H is ■ Low maintenance and service costs
easy to handle thanks to its intuitive touch control, ■ Energy-efficient heating combined with high-
and can be used everywhere thanks to its 230 volt performance microwave
connection. ■ Intuitive touch control centrally located above
The narrower version – which saves precious floor the baking compartment
space – as well as the newly available "BlackLine"
■ Flexible use thanks to small footprint and
round off the overall picture and blend the
position of the air filter
Atollspeed perfectly into any store design.
■ Can be placed directly against the rear wall.
The Atollspeed is a hybrid oven which combines A distance of 10 cm is required at the sides
hot air, impact heat and microwave in one device. ■ The Atollspeed 300H requires a mains
It shortens baking, roasting and cooking times voltage of 230V
more than ten-fold. The new H series has a smaller ■ Also available in BlackLine design
footprint and the same baking capacity, and is even ■ 2 different sizes
faster. Simply fill your shop counter with a variety of
■ Baking programs can be transferred by USB
snack offerings.
Model Atollspeed AS 300H Atollspeed AS 400H
Outside dimensions (W x D x H) 445 x 687 x 570 mm 583 x 730 x 592 mm
Baking compartment (W x D x H) 317 x 311 mm 450 x 350 mm
Voltage 220 - 230 V / 50 Hz 380 - 400 V / 50 Hz
Total output 3.3 kW 4.9 kW
Fuse 16 A 20 A
Fuse type Category C or D Category D or K
Output 3300 watts 3300 watts
Microwave output 1600 watts 1200 watts
Weight 65 kg 88 kg
Magnetron 1 2
Design ■ ■ ■ ■
Recipe: The classic snack 9
… as the ideal cooperation
between WIESHEU and Atollspeed
Hamburger
Roll recipe
1000 g Wheat flour, Type 550
500 g Wheat flour, Type 405
120 g Baking margarine
60 g Roll baking agent
50 g Sugar
30 g Salt
45 g Yeast
600 ml Water
250 ml Milk
Knead the dough well
Leave to rest for 10 min
Cut off 80 g pieces and form them so they are round
60 min cooking time
Before baking, sprinkle with flour / cornmeal
and cut
Oven settings
Ebo 240°C top heat / 225°C bottom heat
Baking time 13 min with steam
At the Internorga, Olaf Mieth showed how the Dibas 175°C / 13 min with steam
ideal combination of WIESHEU baking know-how and
Atollspeed speed-cooking can be efficiently used for
How to make the burger
delicious burgers.
Spread 30 g of barbecue sauce on the bottom side of the roll
Spread 30 g of hamburger sauce on the top side of the roll
Place 50 g grilled vegetables (aubergines, courgettes, sun-dried
tomatoes…) on the bottom side
Place a 150 g pat of burger meat on the bottom part
Heat up the burger in the Atollspeed
After heating, add 30 g of iceberg lettuce
10 Internorga review
German première with Atollspeed The disappointment that the first prize finally went
to another company was not too great. After all, the
The Internorga is an international trade fair for Internorga is a fair for the catering business, which
the catering and hotel business in Hamburg understandably serves its own target group first,
and focuses on these two sectors, as well as on whereas WIESHEU as a specialised manufacturer of
bakeries and pastry shops. It takes place in the in-store ovens serves the bakery industry.
Hamburg Exhibition Centre every March. Around
1,300 exhibitors from home and abroad present Now, however, WIESHEU is in fact involved in the
their products on approximately 100,000 m² of catering sector – through its cooperation with the
exhibition space in eleven exhibition halls and company Atollspeed. Atollspeed's hybrid oven
on the open grounds. About 93,000 potential combination of impingement and microwave
customers visited the 92nd Internorga from 9 to technology shortens the baking, roasting and
13 March 2018. cooking times of snacks dramatically. With the ever-
growing importance of the snack sector for bakers, it
Since 2011, the "Internorga Future Award" has been is obvious that this area should also be represented.
presented for products, services or strategies that
promote future compatibility and sustainability. For the first time in Germany, WIESHEU and
It is awarded by an independent jury in three Atollspeed appeared together on one stand.
categories. The product management and marketing WIESHEU with the mandatory range of ovens,
departments from WIESHEU competed in the Atollspeed with an appetising range of snacks at
category "Technology and equipment". And indeed, the counter and with a team that demonstrated to
as one of three companies – with over 90 applicants interested visitors the many different possibilities
– WIESHEU was nominated for the Future Awards of the Atollspeed devices, just as the application
with the ProClean365 automatic oven cleaning engineers from WIESHEU have traditionally been
system! doing with baked goods in WIESHEU ovens.Europain 11
Smaller fair, but successful:
WIESHEU at the Europain
52,000 visitors from the baking industry had four
CEO Marcus Gansloser sums it up: "The Internorga days to inspect the products of 50 exhibitors.
is not the main fair for the bakery industry. Together
with our cooperation partner Atollspeed, however, However: this year, the Europain was smaller than in
we see an even greater rapprochement with the the past. Only one hall was occupied, and strikingly
catering sector. This allows us to open up new few dough piece producers were present. The
perspectives for WIESHEU customers in their exhibition seems to be increasingly tailored to craft
snack concept." bakers. In any case, WIESHEU had an attractive
stand, with 54 m² the ideal size for this exhibition.
The next Internorga will open its doors from 15 to 19 With Dominik Scharf and Claude Hammer,
March 2019. application engineering has always had something
to offer! The technical highlight on our stand was the
TrayMotion system.
The majority of the visitors were craft bakers, and
interested parties from the food retail trade also
came. Despite the reduction in the size of the
trade fair and the shortening of the duration to four
days, the WIESHEU stand was always surrounded
by customers, including international clients, for
example from North African countries as well as from
Brazil and Serbia.
The Europain was again successful for WIESHEU
France, and we are sure that we should also be
present in future – not only because all of our
competitors were also represented, despite iba, but
also because WIESHEU France should be visible in
all areas: in the food retail trade, chain stores and
craft bakers.12 Worldwide
All-day baking seminar with Omick
The Omick bakery college for specialist teachers
in Shanghai has several locations throughout
China and is thus the largest in the country. Not
only bakers are trained there, but also cooks,
pastry cooks, bartenders and baristas.
25 trade participants attended the seminars Thanks to the ingredients brought from Germany
of Dominik Scharf and Olaf Mieth. Among the (as can be seen on the photos), all of the products
specialities produced were German sourdough were of high quality. "It is still very difficult to obtain
bread, Italian white bread, ciabatta, soft pretzels, good-quality flour in China. And to acquire leaven is
French baguettes with pre-dough and Swabian almost impossible!" explains Dominik Scharf.
braided yeast bun.
French specialities for Bratislava
JaboJrout (pronounced shaboshroot with a soft
"sh") runs a restaurant with a bakery in the Avion
shopping centre in Bratislava. An important focus
is on French specialities which are made with an
Ebo 86 by WIESHEU, among others.
Whether bread, baguettes or French pastries, the
beaming faces prove that the quality is right and
that the French way of life also has its place in
Bratislava.Trade fairs 13
WIESHEU at the Hotelex, Shanghai
The Hotelex Shanghai has been organised for In Hall E1 WIESHEU and Atollspeed took advantage
26 years now. With its experience, it is now of a joint stand with the main focus on the
one of the leading Asian trade fairs in the field application and show area. The presentation and
of catering, food retailing, hotels, catering application of WIESHEU ovens and Atollspeed took
technology, and it also affects our industry. centre stage.
WIESHEU also at the BakeryChina14 Worldwide
The annual Sales Meeting was held in Warsaw to mark the anniversary, and also offered an opportunity to celebrate the occasion.
10 years of WIESHEU Polska!
"WIESHEU Polska" was founded in Warsaw on 23 April 2008. Our
Polish Managing Director, Przemysław Zapotoczny, who moved into
the first office in Warsaw with the first three staff members in June
2008, has been with us from the beginning until today.
At that time they shared a room of a total of 16 square metres! Of the
first staff members, Ryszard Babski in Sales and Mariusz Gotowski
as Service Manager are still working for the company today. In March
2011 the office space was expanded significantly and a showroom was
integrated, because in the meantime our Polish subsidiary employs
a staff of 19, including its own service engineers who, together with
external service partners, look after a considerable number of WIESHEU
ovens installed in Poland.
Poland is thus one of the largest and most important export markets for
WIESHEU GmbH.
By the large number of installed ovens, it is easy to see how successful
our Polish subsidiary is on its market – whether in the food retail trade,
filling stations or bakeries, WIESHEU ovens are omnipresent in Poland.
We congratulate our Polish colleagues on their anniversary, thank them
for their outstanding work and enormous success in the last ten years
At the ExpoSweet in Warsaw, WIESHEU Polska once more underlined and wish Przemyslaw Zapotoczny's team all the very best!
our claim to be the leading specialist partner for in-store baking.
WIESHEU at the SPAR International
Congress in Bangalore
This year, our long-term partner SPAR
International presented its new baking concept
at the 63rd SPAR International Congress in
Bangalore (India). The presentation of freshness,
in particular in the department of baked goods,
is still gaining strategic importance in the global
food retail trade.
On all days of the Congress in Bangalore, the over
250 Congress participants were able to enjoy top-
quality, fresh baked goods from the WIESHEU oven
and to experience the new baking concept live.
In particular, the innovative Dibas blue with its
retractable door – and thus minimum space require
ments – was a magnet for all Congress visitors.
We would like to take this opportunity to thank
Image rights: SPAR International B.V.
everyone involved for their extraordinary
commitment and SPAR International for the trusting
cooperation.Trade fairs 15
Bakkersvak in Gorinchem, Netherlands
This year, the Bakkersvak bakery trade fair
took place in Gorinchem for the first time. The
spacious exhibition grounds offer more space
for the exhibitors and greater comfort for the
visitors.
We presented all of our new products on our
Pieces pro, Chateau of Modave, Belgium
exhibition stand. In addition, our long-term partner
Beko presented numerous WIESHEU baking stations
On 5 and 6 March an exhibition was organised by
on its stand.
our Belgian partners Pieces pro.
The WIESHEU team of Verhaegen, Boon, Scharf
The impressive exhibition venue, the Belgian
and Frey was very pleased about the great interest
Chateau of Modave, attracted many customers
shown by the many visitors.
on both days.
Accordingly, all exhibition stands were well
attended. Our Sales Manager for Belgium, Vincent
Boon, had much to do and was in his element.
At several exhibition stands there were delicious
samples fresh from the WIESHEU oven.
REGAL Industry Meeting in Vienna,
Austria
Again in 2018, the Regal industry meeting
also proved to be an interesting combination
of an exhibition of industrial innovations with
interesting lectures.
Our Sales Manager Michael Kipperer and Joachim
Frey were happy to present to the numerous
visitors the WIESHEU highlights TrayMotion and
ProClean365.
"The quality of the visitors was very high and we are
looking forward to next year!" said Joachim Frey in
his résumé.16 About us: Internal sales department
Lutz Adam, Head of Internal Sales
Department at WIESHEU, in an interview
with WIESHEU News
What can the reader understand by internal sales
department?
Lutz Adam: The internal sales department is the
interface between the WIESHEU field and internal
organisations.
How is the internal sales department organised, and What are currently the biggest challenges in the
how many persons are currently working there? internal sales department?
Lutz Adam: The internal sales department includes Lutz Adam: The order situation has been very,
the commercial part of sales and is divided into very good for a long time now, at both national and
the areas national, international and reconditioned international level. As a result, this leads to unusually
equipment (trade fair, test, lending and commission long delivery times for our customers, particularly in
ovens). There are currently four employees in the the Dibas and Euromat product segments, and, of
national area, six employees in the international course, these cannot be accepted by all customers
area and one employee in the field of reconditioned because, for example, the orders were placed on
equipment. account of store openings or renovation work. The
biggest challenge for us here in the internal sales
What tasks are performed in the internal sales department is therefore to ensure that, in spite
department? of the very good order situation in our factories
Lutz Adam: The tasks involved include order in Grossbottwar and Wolfen, the baking stations
processing from A to Z: customer orders are including accessories are produced in time and are
recorded, forwarded to production, accompanied delivered punctually to our customers throughout the
as far as shipping and then invoiced. In the world.
internal sales department, capacities are
planned, quotations and credit notes are drawn How are the tasks divided up in the internal sales
up, installation dates are passed on to service department?
stations, technical documentation, brochures and Lutz Adam: The staff and their responsibilities are
instruction manuals sent, customers are offered distributed as follows. Running the department is
advice on the telephone, master data are collected my task, as head of the internal sales department
and maintained, complaints are processed, freight (national and international).
forwarders are organised and shipping documents Beate Katzer is responsible for back-office work,
are drawn up. and at the same time she is deputy head of the
internal sales department. The rest of the internal
How does the process function, from receipt of an sales department is mainly divided up according to
order to delivery? regions.
Lutz Adam: The received order is checked to see
if all the information is correct and complete, and Nadine Rauch is responsible for the regions of
capacity in production is checked. Baden-Württemberg, the Rhineland Palatinate,
If everything is in order, the sales order is recorded Hesse and Saarland.
and a production order is created. The ovens are Nur Walz is responsible for the areas South Bavaria,
produced, tested, commissioned, packed, and Berlin, Brandenburg, Saxony, Saxony-Anhalt and
handed over to the forwarding agent. Thuringia.
Kathrin Wörner is responsible for the areas of
Bavaria North, Thuringia, Bremen, Lower Saxony,
Hamburg, Schleswig-Holstein, Mecklenburg-
Western Pomerania and North Rhine-Westphalia.17
Marzena Pogorzelska is responsible for the areas Orders for accessories can in some cases also be
of Slovenia, Croatia, Serbia/Montenegro, Poland, taken by phone. Our field team uses uniform order
Romania, Bulgaria, the Czech Republic, Slovakia forms.
and Hungary.
Kathrin Fiebig is responsible for the areas of Greece, What key figures are available in the internal sales
Lithuania, Estonia, Latvia, Ukraine, Russia, Italy and department?
Turkey. Lutz Adam: Key figures are incredibly important
Laura Höfer is responsible for the areas of UK/ and meanwhile indispensable, and help us in the
Ireland, North America, Asia, Australia, the Middle analysis of processes. With the help of key figures
East / United Arab Emirates and Africa. we can see at a glance where there are deficits
Anne Scheike is responsible for the areas of Austria, and which processes must be further developed. At
Switzerland and the Netherlands. the press of a button, we currently have key figures
Catrin Hohenschwert is responsible for the areas of for delivery reliability, partial deliveries, invoice
Belgium and Luxembourg. corrections, average delivery time from receipt of
Finally, Manuela Bäuerle is responsible for the order to the agreed date of delivery to the customer.
reconditioned equipment (national and international).
What are the next targets you are aiming for in the
How can we reach the internal sales department by internal sales department?
telephone, from when to when? Lutz Adam: Speed, transparency and efficiency.
Lutz Adam: We are there for our customers These are the key words which we will have to deal
throughout the day Mondays to Thursdays from with in the foreseeable future to match the overall
7:30 am to 5:00 pm and on Fridays from 7:30 am development of the company.
to 4:00 pm. In my view, for example, the handling of
interdisciplinary processes still needs to be
How do the orders reach your department? improved, and we still see a lot of potential there.
Lutz Adam: We usually receive the orders directly However, we also have very pragmatic goals,
from our customers and dealers on their own order such as the improvement of processes in office
forms in writing by email or fax. If "vital" things are organisation.
missing, such as which side the door hinges are to
be mounted, we call the customer to clarify matters. Thank you very much for the interview.
From left to right: Lutz Adam, Catrin Hohenschwert, Laura Höfer, Nadine Rauch, Anne Scheike, Nur Walz, Marzena Pogorzelska,
Kathrin Fiebig, Kathrin Wörner, Manuela Bäuerle, Beate Katzer.18 New punching and logistics centre
Good reason to celebrate in Wolfen!
WIESHEU celebrated in Wolfen. The reason In the meantime not only all blanks come from
for this was the opening of a modern, high- Wolfen, but also all small parts which can
performance punching and logistics centre. be handled as bulk goods. These parts are
It is used for the large-scale storage of sheet manufactured in Wolfen ready for installation, that
metal parts and the restocking of fully punched is, bent and further processed. It is planned to
blanks, which can be returned from the punching duplicate the present installation within two years,
machine to the fully automatic warehouse. All and the warehouse as well. The old punching
this is done without human intervention – which machine, which is still in service, will then be
means that the system can also work through the replaced – and WIESHEU will have one of the most
weekend without technical supervision. modern punching and logistics centres in the whole
of Europe for an SME.
This part of production is thus firmly anchored in
Wolfen, which also means that no more punched With the new installation
parts are produced in Grossbottwar. Instead there by TRUMPF, Plant
are now two punching machines in Wolfen. With Manager Uwe Burger has
these, WIESHEU can process three to four thousand taken a big step into the
tonnes per year in Wolfen. future for Wolfen.The Wolfen location 19 For Wolfen, the new installation will initially mean job From left to right: Harald Schaaf and Utz Schorn (TRUMPF), security. This will open up good opportunities for Markus Rau (WIESHEU), Armin Schenk (Mayor of Wolfen), the colleagues there. WIESHEU has also invested in Thomas Wünsch (Undersecretary of the Ministry of Economic further training. Some of the employees have been Affairs in Saxony-Anhalt) and Uwe Burger (WIESHEU) trained in the handling of the machines so that they can not only operate them but also program them. If that is not a reason to celebrate! The celebration was attended by the representatives of TRUMPF, the Mayor of Wolfen-Bitterfeld, the deputy of the Minister for Economic Affairs in Saxony-Anhalt as well as representatives of the press and television. "We received enormous praise from all the representatives," says Uwe Burger, "for what we do with our 85-man operation in the peripheral zone of Saxony-Anhalt. And for the fact that we also plan to create more jobs and increase the number of trainee positions. In particular, we were praised for investing not only in machines but also in the people of the region. The machines only work when the people standing in front of them are well-trained and motivated." Uwe Burger adds: "A final point, one that I particularly like: the employees in Wolfen are proud to be WIESHEU employees, they put their heart and soul into the job!"
20 From intern to boss
Employment Agency promotes further Grossbottwar in-store baking oven producer, the
training in companies – little use made of trainee worked so well that he was employed as a
programme so far helper in the production department.
by Wolf-Dieter Retzbach
Potential of the helper recognised:
Working in the company during the day, He was able and willing to do more
attending evening classes from 5 pm to 8 pm and
then studying at home until 10 pm before going Brighina continued to make a good impression in
back to work at 6 o'clock the next morning – the the company: "He was really motivated, saw the
three years in which Filippo Brighina trains to be "big picture", completed tasks that went beyond his
an industrial specialist in the metal sector are no area of responsibility," says training mentor Andreas
picnic. The hard time in which he only rarely sees Sigle.
his family ends in spring 2014 when he passes Those responsible at WIESHEU recognised
his examination. One month later, Brighina is Brighina's potential: he was able to do more, and
promoted to shift supervisor at WIESHEU, the he wanted to do more. They asked him whether he
Grossbottwar producer of in-store baking ovens, would like to do an apprenticeship in the company.
and in 2017 he becomes Assembly Manager. As an apprentice, however, the pay would have
been too low for Brighina – it would have been signi
This is the provisional end point of a development ficantly lower than the pay he earned as a helper.
that was made possible not only by WIESHEU, He did the apprenticeship anyway, but he was
but also by the German Employment Agency. still paid his previous salary as a helper, for the
They supported Brighina's further training with the Employment Agency financed 50 per cent through
programme "WeGebAU" (see info box) and thus the "WeGebAU" programme, and the company paid
prepared the way for the promotion of the WIESHEU the other half.
employee. If the offer by the Agency is accepted, the training
Brighina, a trained chef, had come to WIESHEU period is reduced by one year. Brighina thus
in November 2004 as a trainee – after jobs in entered the second year of training, and had to
the catering sector and in industry and, most learn up the material from the first year. This was a
recently, after almost a year of job hunting. At the challenge, for him and for the company: "CatchingFrom the Production department 21
up on one year's material is not easy," says Sigle.
"Not everyone is suited to this offer," emphasises
WIESHEU HR Manager Andreas Christmann. You
have to learn how to study again, and you have
to invest time. There are plenty of people who are
"too lazy to progress beyond their helper status."
Years after finishing school, doing homework and
preparing for exams "should not be underestimated,"
says Simone Lenz, Employer Service Team Leader
at the Employment Agency in Ludwigsburg. It is
important to know a possible candidate for further
training: "Personality and motivation are the main
criteria," says Sigle.
For businesses, the Agency project is a "super
opportunity to position oneself competitively," says
Lenz, for the employees concerned do not have to
be acquired and tied to the company, "they are there
already." The target group consists mainly of people
aged between 25 and 40, but older people are also
supported.
Brighina can look back with satisfaction on his
career, from trainee to assembly manager: "I have
the feeling that I did everything right and that I have
achieved something."
Author Wolf-Dieter Retzbach, Training Mentor Andreas Sigle and
HR Manager Andreas Christmann at the press conference for the
article in the Ludwigsburg district newspaper.
Can afford to smile: Filippo Brighina spared no effort, and with
his training gave his future a completely new perspective.
Agency supports companies
"WeGebAU" ("Training for poorly qualified and
employed older persons in companies") is the
name of the programme with which the Federal
Employment Agency supports companies.
These companies receive a grant from the
Agency if they want to further train employees
of their own whose qualifications do not yet
(or no longer) meet the needs of the company.
Thanks to this grant, both the employment
relationship as well as the amount of pay
remain unchanged. For more information,
please contact the Employment Agency.
We should like to thank the Ludwigsburg district
newspaper and the author Wolf-Dieter Retzbach.22 CSM as guests at WIESHEU
CSM consultant excursion 2018
CSM Bakery Solutions with its headquarters in The second team dealt with the question: What
Atlanta, USA, is a leading international company changes will there be in production and in the sales
in the bakery industry. room in future?
With around 8500 employees, CSM supports The third team discussed the questions: How will the
bakeries and business partners in more than range of products for sale change? Will we still have
100 countries. the 1 kg loaf of bread?
And the fourth team considered the topic: What will
It produces a range of high-quality baking the range of baked goods in the food retail trade
ingredients, finished products and services – for look like in future?
retail and food service markets as well as for craft
and industrial bakeries. On the second day there was a guided tour
On 6 and 7 June 2018, a technical excursion took of the company. The participants from CMT
them to WIESHEU in Grossbottwar so that, with all were impressed by the high level of in-house
specialist consultants and application engineers manufacturing. After the actual tour, there was still
present, they could get to know WIESHEU and its time for Production Manager Uwe Burger to answer
ovens better. various questions.
First, each of the companies introduced themselves, The conclusion and for many the entertaining
and Olaf Mieth and Carsten Wagler gave practical highlight of the event was Jürgen Rieber's lecture
demonstrations of the various oven models. with the title "The Art of the Just Decision".
This was followed by discussions of relevant
questions, which were dealt with in workgroups. Jürgen Rieber concludes:
The first team had the topic: What incentives can we Our guests were a highly motivated, disciplined,
provide in the baking industry in order to win back inquisitive and very sympathetic group. This meant
more trainees? an improvement in knowledge but also pleasure for
all those involved.
The various presentations by our speakers were followed with great concentrationSeminars and training courses 23
Engineer training Service engineers from Viena
Euro-Service Holland
Service engineers from Horequip Holland
Grimminger
Pictures of the snack seminar
Bakery,
at IGV Bergholz on 6 March
Darmstadt
2018 with Olaf Mieth and
28 future master bakers and
confectioners.
Dia from Spain24 Visits, seminars, training courses
Mr Nebeling from Dornseifer with his wife and Glockenbrot
Nicola Schnorbus (right)
Klaus Böck from the Wünsche Bakery with Jürgen Rieber (left)
Engineer training La Bovida engineer training with Guy Klein
Bizerba Italia
Kitchen Supplies Mexico25
Service engineers from Bizerba France Service engineers from the SDS Group Romania
Engineers from the Dreissig Bakery Service partner Hermelin
Snack workshop for vocational school teachers, Freiburg
Pieces pro Belgium Engineers from coffee & drink and Pitec26 New colleagues
Zhan Wang
What is your
field of activity at WIESHEU?
Volker Lang
I am employed in product management and
business development. In addition to the classic
What is your field of activity at WIESHEU?
tasks in product management I also look after
At WIESHEU I have assumed the role of Head of
communication and coordination with our co-
International Service in the After Sales Service
operation partners Kolb China and Atollspeed
department at the Grossbottwar location. My tasks
Austria.
are the management and control of the international
operational service business as well as the What did you study?
structuring, negotiation and purchase of services in I studied International Business at the Cooperative
the after-sales sector. State University in Villingen-Schwenningen.
What did you study? What did you do in your previous professional life?
I studied to become a toolmaker, and then After my studies I worked in several companies in
graduated in mechanical engineering in Stuttgart, in international sales and key account management.
the special field of production engineering. I was also responsible for the entire commercial
What work did you do before you joined us, and for sector of the Chinese subsidiaries.
whom? What are you looking forward to in particular?
In 1993, I started in Hausgeräte GmbH in the field of I am particularly looking forward to the diversity of
technical support. There, I managed various teams my area of responsibility and also collaboration with
and groups in the product groups of refrigeration great colleagues in an international environment.
and cooking. I was also responsible for technical Tell us a few details about your person.
service product training courses in Europe, as well I was born and raised in China, and have been
as various project management functions. living in Germany for 17 years. I am married and
Before switching to WIESHEU I was head of have one child.
technical services at Whirlpool EMEA, responsible
for field service and quality and, before that,
I managed the training and documentation
department of Whirlpool Europe.
What are you looking forward to in particular?
To the change from the consumer goods to the
capital goods industry, as well as to the further
development of the Service Business Unit at
WIESHEU.
What is your personal goal?
To get to know the technical subjects quickly, and
to develop new ideas and approaches. I also want
to further develop the services for our customers
and at the same time assure the profitability of the
service organisation. I would also like to become an
integral part of the entire WIESHEU team as soon as
possible.
Tell us a few details about your person.
We live in Weissach im Tal and I have two
daughters.in-house
INFORMATION FOR EMPLOYEES
Summer party and open day at WIESHEU
in Grossbottwar
On 30 June 2018, WIESHEU held its traditional
summer party in Grossbottwar, this time combined
with an open day. The latter was an obvious
st
choice, since WIESHEU has only just settled in
Fo o d Fe a Grossbottwar.
The goal-scoring contest, the football speed radar,
the bouncy castle and face painting for the children
made sure that everyone enjoyed themselves. The
1300 guests were well taken care of, with culinary
delights such as hot red sausages, bangers and
steaks, with chips and crisps, slices of pizza with
salad, not to mention crêpes and frozen yoghurt.
Top priorities for the visitors were not only the
guided tours of the company, followed by live
baking demonstrations with Jürgen Rieber, our
application engineer, but also the trainee information
stand.
Andreas Christmann, HR Manager at WIESHEU:
"Our marketing team has organised an event in
which there was something for everyone. Let me
say a big thank you to my colleagues! Both of
these events, the summer party and the open day,
were very well received! The interest in the guided
tours of the company was so great that we had
to subdivide the groups once more. We should
also like to thank our trainers and trainees, who
advertised our apprenticeships with an information
stand. I am sure that some young people from
Grossbottwar will apply to us in the years to come."
I S S U E 1 / 1 8 W W W. W I E S H E U. D E28 Training topics
WIESHEU trainees at the BAM 2018 Our trainees in the
in the Ludwigsburg Forum limelight
The Vocational Training Fair 2018 took place in The professional
the Ludwigsburg Forum from 9 to 10 March. presentation of training
As one of this year's sponsors, we attracted the occupations is becoming
visitors to our 18 m² stand with the aroma of more and more important
fresh popcorn. for companies in the
competition for interested
Innovatively and with a new concept, our trainers school leavers.
Andreas Sigle, Melanie Blessing, Yaser Eyup,
Pascal Hermann, Joachim Osswald, Rebecca Video portraits are currently a
Harsch and trainees Lisa Baumgart, Hui Lei, new approach, which we took
Bastian Hofmann, Nick Braunstetter, Marcel Urban, for the first time in the run-up
Georgios Morfidis, Justin Eisenmann, as well as our to the Vocational Training Fair
DHBW students Kerstin Bauer, Natalie Mammel and BAM 2018 in the Ludwigsburg
Tin Tomić actively supported the WIESHEU stand. Forum.
The trainees themselves present their training
A new feature this year is video clips in which our occupation in the film, thus passing on an authentic,
trainees present their jobs. Interested parties were sympathetic impression to their peers. But it is also
able to use a tablet computer to scan the QR code important that the "ambassadors" of the company
for the job in question from the roll-up or flyer, and should come across well. Thanks to our enthusiastic
see the corresponding clip directly. trainees and an expert partner for the video
There was also a headset with our WIESHEU logo recordings, everything worked out well and we are
as a present. Our buzzer case attracted even more keen to see the response.
attention. This emitted a clear beep if you managed
to time 5 seconds without looking.
Thus we always had a stand full of visitors. On the
first day we even had to summon extra staff to cope
with the rush.
We should like to say a big thank you to the
organisers and helping hands at the fair, who made
sure that even setting up the stand went smoothly.
We hope for the same commitment on the part of
our trainees and trainers at the next successful
vocational training fair.
Successful qualification
Steffen Brecht and Nadine Rauch have
successfully completed their commercial
training. Congratulations!29
Trainee Company 2018 Things really got going the next day. One group
went with the industrial trainees to the workshop
From 2 to 5 April 2018, the Matern Feuerbacher and began assembling the lantern, allowing them to
secondary school visited us and took part in our demonstrate their technical skills. At the same time,
first "Trainee Company" project. The objective of the commercial trainees explained the commercial
the project was to process a real order together processes in a company to the other group. There
with the pupils. they dealt with order processing, production
In these three days they learned a lot about planning, warehousing and shipping. The two
the complex processes in the individual groups had lunch together and then exchanged
departments. At the same time they were able to their tasks.
make their own lantern with an LED candle and The packaging of the lanterns and the preparation
take it home at the end. of the delivery notes were done together on the last
day, which at the same time was the conclusion of
On the first day, our trainees discussed the day's the project. After the project was completed, the
schedule and the "Trainee Company" project with WIESHEU GmbH trainees presented the possible
the guests. Then together they did some baking with trainee and study programmes in the company,
our ovens and played a game to get to know each followed by a question and answer session and a
other. In the afternoon the pupils were also given a feedback discussion.
guided tour of the company. All in all, the "Trainee Company" project was a
complete success.
Girls' Day
On 26th April "Girls' Day" took place for the first
time in our new home in Grossbottwar. But what
is "Girls' Day" actually?
On this day, girls can get acquainted with
vocational fields which they only rarely take
into consideration in their search for a training
occupation. That is why WIESHEU opened its
production plant to five interested girls aged
between 12 and 16 years, so that they could
make a stainless steel lantern with an LED
real-wax candle. To do this, they carried out
the following tasks: folding, bending, bolting,
riveting, gluing and welding.
At the end of the day, the "Girls" were able to
take their lanterns home with them and set them
up in their preferred place.30 Glorious weather at the skiing weekend
Above: Ute on the trail
Left: "More pleasure" on the Hochzeiger was not promising too
much in this beautiful weather
Lots of fun and good snow conditions Thanks to WIESHEU GmbH, the trip was
accompanied by culinary treats and cold drinks. We
Thanks to our head skiing trip organiser Detlef, reached our destination in Imst, the "Auderer" hotel,
we were able to enjoy another WIESHEU skiing without any significant delays. After we had put our
trip. This took place from 12 to 14 January 2018. things in our rooms, we spent the rest of the evening
at the bar or in the "Time" disco in anticipation of the
As the weather report had predicted in the last few next day.
days before the trip, a "glorious skiing weekend with
good snow conditions", rarely seen and often only As the first sunrays indicated on the Saturday
heard from handed-down stories, was to take place morning, the weather report had been absolutely
that weekend for the WIESHEU group – families and right. After a lavish breakfast buffet and hot coffee
friends. we set off for the "Hochzeiger" ski area in Jerzens.
With this knowledge and in some cases under In the light of the sun, alpine skiing enthusiasts,
envious glances, our bus driver Peter set off hikers and tobogganists got their money's worth.
punctually at 4:30 pm for the first skiing trip from The most important item over the entire weekend
Grossbottwar. was sun cream. The pleasure with the glorious
weather ended at the agreed point in time in
the "Hennenstall", where we met to go down the
mountain together.
In the winter hike from Imst to Hoch-Imst on Saturday, our hikers
enjoyed fantastic viewsWIESHEU skiing trip 31
On that day, the non-skiers went for a hike and After the day spent on alpine and cross-country skis,
combined this with a visit to the "Alpine Coaster" in we had to move the ritual of starting the descent
Imst, where they were able to satisfy their need for with hot sausages and mulled wine to a motorway
speed. service station.
After the urge for speed, the highlight of the day was However, this did not detract from the experience,
a visit to the local sauna in a health oasis to slow and we enjoyed this short break as much as the
down again. After arriving at the hotel and after a whole skiing weekend.
short regeneration phase, we enjoyed a 3-course
meal in the hotel restaurant. We then spent the rest All that remains for us now is the most important
of the evening relaxing in the fireplace room and at thing: to thank those that organised and made
the hotel bar. possible this skiing weekend with the glorious
weather.
Rested and refreshed after breakfast, we stacked
the luggage and all the participants in our bus.
After the tables were folded away and the seats
put in an upright position, we set out together for
the Grubigstein ski area in Lermoos. Strategically,
this was already on the way home, and this saved
us some time on the return journey after the day
skiing. We spent a great sunny day in the ski area
with a view of Germany's highest mountain peak, the
Zugspitze.
Above: The Zugspitze Massif showed itself in the best possible light
Below, from left to right: Base station in Hoch-Imst · Evening
meeting at the hotel bar · The cross-country skiers on the Sunday in
front of the ZugspitzeLegal notices Publisher WIESHEU GmbH Schleifwiesenstr. 27 71723 Grossbottwar Germany T. +49 7148 1629-0 F. +49 7148 1629-111 info@wiesheu.de www.wiesheu.de Editor in Chief Johannes Rave Editorial staff Lutz Adam, Ingrid Aflenzer, Felix Bacher Melanie Blessing, Helmut Pietsch, Madeleine Franz, Judith Reichert, Julia Rümmele Print run 2500 copies Chlorine-free bleached paper. Release date August 2018 The WIESHEU Group WIESHEU Wolfen GmbH Kekuléstr. 1 06766 Bitterfeld-Wolfen, Germany WIESHEU Polska SP.z.o.o. ul. Polczynska 116 01-304 Warszawa, Poland WIESHEU France SAS 15 rue de la Haye 67300 Schiltigheim, France W W W. W I E S H E U. D E
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