The coming generation

The faces of the coming generation in the field of tourism. Evelyn Falser, President of the Eppan Tourism Association (standing), with (l. to r.) Manuel Ebner, Sophie Dellago, Peter Linger and Daniel Hintner.

Numerous businesses in Eppan are undergoing a generational shift. The important thing is to have the courage to try new ways – without troubling loyal guests. One has to preserve one's legacy while at the same time attracting younger vacationers. This requires balancing very divergent values – a difficult but rewarding task.

There is a rumbling coming from deep within the historical walls – and sometimes from the hotel front desks and restaurant kitchens. When different generations are forced to work together, this can lead to friction – but also to a productive exchange of knowledge and ideas. In the following, members of the younger generation working in Eppan's tourism sector will have their say: Anna Nikolussi-Leck (23) from the Hotel Stroblhof, Sophie Dellago (23) from the Hotel Schloss Korb, Daniel Hintner (33) from the Zur Rose Restaurant, Martina Cologna Pramstrahler (31) from the Sparer Lake Hotel, Peter Linger (33) from the Hotel Linger, and Manuel Ebner (35) from the Rungghof Estate. I AM MY FATHER'S SON – IF THE GUESTS WANT TO VIEW IT THAT WAY.

Daniel Hintner, Restaurant Zur Rose, son of award-winning chef Herbert Hintner

WE'VE WITNESSED A MAJOR SHIFT IN OUR CLIENTELE, BUT I THINK THAT IT'S BEEN A GOOD ONE.

STATUS QUO

150 years of tourism in Eppan: What's the status quo?

Peter Linger: Tourism is top priority in Eppan. We have high quality in the three-star segment, too. We've got some excellent restaurants. It's not only a paradise for hikers, but for gourmets, too. We are still far from reaching our full potential.

Daniel Hintner: We have a superb geographic location on a small high-altitude plain, with several lakes. The climate is interesting, and the tourist offerings first class. Tourism has developed well, along with viticulture. Both with respect to wine and dining, consumption is higher than ever. As a whole, we cover the entire culinary spectrum.

Anna Nikolussi-Leck: We are in a lucky situation – thanks to the great location, the lakes, and the ease of reaching us.

Eppan has a box-seat in South Tyrol: Does it run by itself?

Sophie Dellago: The Upper Adige with its rich history gives us a great initial position. But the Corona Crisis has shown that we have to adopt new marketing and sales methods. Our loyal customers are our greatest treasure – but they are approaching a certain age. Young people look elsewhere for vacation resorts.

Martina Cologna Pramstrahler: The South Tyrolean Wine Route is very attractive, but our biggest plus is our unique location right on Lake Monticolo. Peter Linger: To a certain extent, we've relied too long on our unique location. E.g., Girlan is the oldest wine village of South Tyrol. We have to showcase that. And we have to invigorate the slow season.

Martina Cologna Pramstrahler: Just 20 years ago, you were an oddball if you were a vegetarian. You had to order the traditional meals and always omit the meaty dishes. But today, every hotel offers vegetarian alternatives and even vegan dishes. For example, we can also serve a cappuccino with oat milk.

Peter Linger: Customers have a long list of individual wishes; we try to fill as many as possible. But the important thing is remaining authentic. It's possible to guide the guest. Our wine menu highlights South Tyrolean vintages and a few Italian wines. We are proud of our regionality and make no secret of that.

Daniel Hintner: We don't try to resist our guests' wishes. I enjoy cooking vegetarian and vegan dishes. It's a challenge to omit and substitute certain ingredients but still create a masterpiece. But some things are extraordinarily difficult – for example when it comes to complex allergies.

GENERATIONS

You operate in a multi-generational business: How is that working out?

Anna Nikolussi-Leck: I moved into the hotel – since then, everything has been running smoothly. We sit down together and talk things out whenever there are important decisions to be made. After all, we are going to take charge of things someday.

Peter Linger: After nine years in Munich, I came back in 2019. So we all had to sit down and discuss things together. After 40 years in a business, it is time to review some practices and processes to improve efficiency and profitability. My parents consented to that even though they didn't approve of everything. But our success proved that I was right.

Daniel Hintner: It's working out well, but it took time. If we detect a discrepancy – for example in the equipment – we look for a solution. It's a bigger problem when there are opposing opinions. We can debate forever without reaching a solution. Our strategy is to try it out and see what works.

What about the urge to try something new after a major renovation?

Manuel Ebner: Yes, we do remodel and renovate – but with restraint. You can't just tear down living history. The goal is to utilize the existent structure to the farthest extent.

Peter Linger: I'm not striving for a giant complex. We want to "right-size" ourselves and we therefore focus on suites and apartments. The customer of today expects a certain standard and (inconspicuous) luxury.

Sophie Dellago: Operations with a new design have market appeal. We've got to keep pace. In the case of historical buildings, that means a complete re-make, with attention to details. We have achieved a timeless flair. That's our main selling point – but we have to remain true to this principle.

WE HAVE TO ADDRESS EPPAN'S NEW POTENTIAL CUSTOMERS. THERE IS STILL A LOT OF ROOM FOR IMPROVEMENT.

Sophie Dellago, Hotel Schloss Korb

Anna Nikolussi-Leck: We intend to remain a family-run business with a personal relationship to individual customers. We aren't going to expand. Our building is what it is – the historical structures don't allow for much modification. But we will try our best to enhance our quality.

The competitors aren't asleep at the switch: How are relations with your competitors?

Martina Cologna Pramstrahler: We are all pulling together. Nevertheless, everyone is free to pursue their individual goals.

Peter Linger: I admire a lot of them – but I don't envy any of them. We are all in the same team and have to cooperate if we want to be successful. Daniel Hintner: The center of Eppan has made enormous progress with respect to dining. That is very motivating. It's our good fortune that we have our own style. Take it or leave it!

What is it like, following in someone's footsteps?

Sophie Dellago: My father is definitely "old school." His motto is: "No pain, no gain!" But he gives me a lot of slack, and that imbues me with the confidence I need. Young and old together: The perfect mix! Manuel Ebner: I'm proud to make my own footsteps. To go my own way.

Daniel Hintner: I am my father's son – if the guests want to view it that way. The advantage is that I can focus on the operative side because my father does a lot of strategic work in the background. It would be a mistake for me to suddenly adopt a different culinary style. But he and I aren't all that far apart in our thinking. I'd say that about 50% of the dishes carry my signature.

When is it time for one generation to make room for the next?

Martina Cologna Pramstrahler: You need a good mixture of older and younger people. For my part, I'm glad that there's someone I can turn to for good advice. At present, we all learn from each other. There is a certain shift that can be observed, but the hand-off is as smooth as silk.

Anna Nikolussi -Leck: I hope that our parents will remain here for a long time to come. We of the younger generation can gradually assume more and more responsibilities. But our guests, too, appreciate the fact that our parents are still part of the deal.

Peter Linger: Now, in the Digital Age, a certain division of labor arises spontaneously. It's obvious that old hands aren't quite comfortable with digital technologies. That's where we younger folk come in. THE BUSINESS BENEFITS FROM THE GENERATIONAL SHIFT. SO DO THE COMMUNITY AND THE PROVINCE.

Manuel Ebner, Ansitz Rungghof

What impact has the generational shift had?

Peter Linger: For me and my guests, the generational shift is a new experience. We are all in the same boat. Loyal customers from past years like things to stay the same. But I have remained true to my principles. We've witnessed a major shift in our clientele, but I think that it's been a good one.

Sophie Dellago: It provides for a fresh wind. Young people speak a different language. That results in a shift in style, and you welcome aboard new employees. The overall structure is timeless, but our guests can discover new accents.

Daniel Hintner: The slogan "Never change a winning team" can be boring.

Manuel Ebner: The business benefits from the generational shift. So do the community and the province. People are creatures of habit. They like it when things

stay the same. But that can quickly lead to a case of tunnel vision. Even I am prone to that. When that happens, you've got to pause for a moment and rethink things. marketing. When I upload photos and video clips, my father has to ask what I'm doing. In the past, face-to-face interactions were more important. Word of mouth was the predominant channel. But today, we have to address new potential customers. There is still a lot of room for improvement.

Generation Z is sometimes accused of being lazy or distracted. How would you describe your work ethic?

Manuel Ebner: In my circle of friends and generally among my contemporaries, people are looking to the future. You've got to get into gear if you want to achieve something and not end up in a dead end in 60 years.

Peter Linger: We are benefiting from the head start our predecessors gained for us. We have great starting conditions. Work is important, but the proper life balance is important, too.

Anna Nikolussi-Leck: People nowadays attach a lot of importance to leisure time. Our team is relatively young, and we make an effort to get everything done in time to enjoy some of the weekend. We enjoy our work, but we also enjoy our leisure time.

Daniel Hintner: In high-class restaurants, quick fixes and compromises OUR BIGGEST PLUS IS OUR can't be tolerated. And the path I take now will be decisive for my future sucUNIQUE LOCATION RIGHT cess. The longer one waits, the more ON LAKE MONTICOLO. difficult it will get. The quality of my leisure time is also a factor. I'm not talking about immersing myself in Martina Cologna Pramstrahler, Seehotel Sparer the digital world.

What do your parents have to offer in the way of strengths?

Sophie Dellago: Their vast experience. Their understanding of human nature. Interpersonal exchanges. Attention to details – and sometimes just trusting their hunches. Peter Linger: Most certainly: Their great self-discipline. Commonsense – because a lot of the things you learn in school can't be practically implemented in real life. Their life experience is certainly a major asset. Daniel Hintner: My father does a lot of work in the media, and doesn't barricade himself in the kitchen. I'm not the world's greatest public relations worker, nor do I have the time to do all that. But eventually, I'll have to.

What can younger teammates do better than the older ones?

Peter Linger: Maybe we have more of a longrange view of things. I was abroad for quite a while and gained a lot of experience. I've learned that one shouldn't take one's own personal preferences or local customs as a basis.

Anna Nikolussi-Leck: When it comes to technology, we started earlier and are more skilled. It is vital to maintain a presence in all the portals. You've got to constantly update your website. One may have tended to let that slide in the past, but nowadays, that is unthinkable.

Martina Cologna Pramstrahler: Of course we are more savvy when it comes to computers. My mother used a typewriter – that was a workable solution. Not every innovation is automatically superior.

Sophie Dellago: We can navigate the online world with greater skill. We understand digital

QUO VADIS?

Eppan as a year-round vacation destination – feasible?

Martina Cologna Pramstrahler: We are striving to expand the tourist season here. The long-range goal is to evolve into a year-round vacation destination. I am convinced that the area around the Monticolo Lakes is an attractive vacation spot the whole year around. Additionally, that means reliable employment throughout the year for our workers.

Sophie Dellago: We need the rest-break between seasons. We already tried this for the winter, and quickly discovered our limitations. It's a question of profitability – especially in view of established structures. On the other hand, I could imagine opening our doors for a whole month around the end of the year. I'm still dreaming of offering "Christmas in the Castle."

Peter Linger: It depends upon the individual business. Certain businesses might be able to pull it off if they have special offers enabling them to compensate for slower months. I personally am not in favor of year-round operations. But I do think that we should expand it from April to late-November. That requires so much time and energy that a pause between the seasons would be welcome.

Tourism in Eppan: Quo vadis?

Peter Linger: We should aim for a higher level of quality. At the start, this will be hard – but ultimately, quality is always the champion. And we need a balance between luxury and simplicity. My slogan is: Simplicity is the new luxury.

Sophie Dellago: I call for more sustainability – but in the sense of the preservation of historical buildings. We can't make everything "green." It's impossible to make a castle CO2-neutral. We have to maintain legacy businesses and convince young people of the appeal of the tourism sector.

Manuel Ebner: The peacefulness, natural beauty, and culinary offerings of our area are our hallmarks. That can bear only a certain volume of traffic. We don't want to convert the entire province of South Tyrol in one sprawling tourist resort.

OUR GUESTS, TOO, APPRECIATE THE FACT THAT OUR PARENTS ARE STILL PART OF THE DEAL.

Anna Nicolussi-Leck, Hotel Stroblhof

A village whose life's blood is wine

For generations, the workers at this winery in the wine village of St. Pauls have cultivated grapes and produced excellent wines. With a new presentation, new line, and under new management, they have now positioned themselves to appeal to coming generations, too.

200 hardworking members, 180 hectares of superb wine-growing land, more than a hundred years of experience, and a winery combining all those positive traits. In 2019, the St. Pauls Winery reviewed its vision and values and formulated the following mission statement: "We share the joy of life – always have and always will." Th e close connection between the vintners with their product and their intimate relation to wine culture are what make this possible.

Th e new start is visible for all to see: Th e redesign of the winery has now been completed and the assortment of wines has been restructured and revised in the best possible sense of the word. Th e introduction of the new "Alte Reben" line and of the LONA premium Merlot, these excellent vineyards are now attracting even more attention.

Kellerei St. Pauls Schloss-Warth-Weg 21 St. Pauls | Eppan Phone +39 0471 180 77 00 info@stpauls.wine info@stpauls.wine www.stpauls.wine

Business hours of the wine bar Monday-Friday: 9 a.m.–12:30 p.m.; 3-7 p.m. Saturday: 9 a.m.–12:30 p.m.