Brigitte Sauser has been working at the Solbadhotel Sigriswil since 2007 - she started as a temp and is now Head of Housekeeping. An inspiring path, characterized by passion for the hotel industry, team spirit and a special working environment.

Behind the scenes with Adis Osmanovic: The all-rounder at the Belvédère Strandhotel in Spiez

A visionary and entrepreneur who loved and promoted the region.

Part of the Greenteam for over two decades: A day with Doris Bättig at the Grizzlybär Adventure Land.

In today's dynamic business world, it is a special opportunity to gain an in-depth insight into the everyday life of a manager. This made it all the more exciting for us to accompany Nathalie Hauenstein, Member of the Executive Board and Managing Director of Hauenstein Hotels, for a day and take a look behind the scenes of her varied work.

Taweesak Ammann, also known as Taki, completed his chef apprenticeship at the Solbadhotel Sigriswil and now works at reception.

From reception to high above the clouds and back again: find out more about Sina and her journey in the hotel industry.

Larissa Jordan began her apprenticeship as an EFZ hotel specialist at the Deltapark Vitalresort in 2019. Four and a half years later, she is deputy head of housekeeping at the same hotel. We met her for a chat ...

The hotel and catering industry is one of the most diverse sectors in which diversity is a top priority. Diversity also plays an important role for Hauenstein Hotels. For us, it is not just a buzzword, but an essential success factor. It is important to us that diversity in all its facets can and should be allowed to flourish. Get to know some of our employees and their stories.

The Grizzly Pub, the only place to go out in the Forst-Längenbühl area, has reopened its doors thanks to the commitment of some of the village residents

Going on vacation or enjoying a leisure activity: What many of us take for granted often remains a pipe dream for children, young people and adults with disabilities. With a special Christmas campaign, the Hauenstein Hotels, in collaboration with the Denk an mich foundation, are making it possible for small and large wishes of people with disabilities to come true.

David Romanato is a general manager deeply passionate about the hotel and catering industry. He values humanity, openness, honesty, and trust. Discover more about him and his responsibilities in this fascinating interview.

Denis Moritz had the dream of becoming a farmer and is now head chef at the Grizzly Bear Adventure Land. How did it come about and what does a chef actually like to eat? An exciting interview in which you can learn more about him.

Not to be outdone by the diversity. Learn more about the working day with Roger, employee maintenance at Deltapark Vitalresort.

We accompanied Janneth, housekeeping employee at the Solbadhotel, at her work. Varied and versatile - a day behind the scenes.

Irregular working hours also have their advantages. You can combine your private and professional life in an optimal way. Learn more about the daily routine as a service employee at Restaurant Burehuus in Thun.

Starting out as a receptionist, Jasmin has now been promoted to Deputy Chef de Réception. She explains in an interview what the chances of promotion in the hotel industry are like.

What does a Chef de Service/Deputy General Manager do in her everyday life? Take a look behind the scenes with us. Today with Fabienne from the Grizzly Bear Adventure Land.

Casserolier and casserolière is a widely underestimated job. Without someone to keep things clean and tidy in the background, the chaos in many a kitchen would be perfect. Take a look behind the scenes with us. Today with Vincent from Restaurant Burehuus.

Monique manages the floristry department at Deltapark Vitalresort. Find out how creative this profession really is and what is special about working as a florist in a hotel in the article.

Interview with Loris Beutter - aspiring hotel communications specialist. Learn more about where he works and the challenges of the hotel industry.

Did you know that CASA Immobilien from Thun will soon celebrate its 50th anniversary and is now managed by the third generation of the family? Find out more about the traditional company from the Lake Thun region.

"Did you know that in 1886 the Swiss Julius Maggi invented a seasoning sauce that is still famous today? At the same time, Albrecht Wägli laid the foundation stone of today's Peter Soltermann AG in the Obere Hauptgasse in Thun."

The world of work is changing, the classic career has had its day. Today, new forms of work are in demand with more opportunities for participation, flexibility and flat hierarchies. "New Work" is a megatrend that companies will hardly be able to escape in the future.

Wenger Fenster AG is a family business with 120 motivated employees and is one of the most important and efficient window construction companies in Switzerland. The company has been in existence since 1932 and will be celebrating its 90th anniversary next year.

For more than 10 years now, Chris Rosser has been actively shaping the Lake Thun region with various projects. Find out more about his new offers for the Thun region in the interview.

In this article, Roman Kasinski from the Bernese web agency Namo has compiled four practical tips and tricks for budding web designers.

Shortly after graduating, Fabian Pauli founded akkurat bauatelier GmbH in 2016. Learn more about the young entrepreneur in Thun in the interview.

Nathalie Hauenstein will hand over the function as General Manager of Hauenstein Hotels to David Romanato on 1 June 2021 after five years.

In early November 2020, Peter Hauenstein handed over the operational management of his group of companies. Find out about the background story and the new management in charge.

We offer a wide range of career opportunities within our hotel group. It is important to us to promote talented employees and to work out a career plan together. Read one of many great success stories within the Hauenstein Hotels here.

The art of capturing light, triggering emotions, and creating a visual world with recognition value.