A visit to Bernhard Zepf
The roots of the Erbprinz lie in gastronomy - guests from near and far have appreciated the warm hospitality of the hotel since 1788. What began as a stagecoach station is now the ‘place to be’ for guests who want to enjoy the northern Black Forest and the Alb Valley with all their senses.
Mr Zepf, we're sitting here at the regulars' table in the Weinstube Sibylla. Your favourite place?
For me, the Erbprinz is something like a complete work of art. Every place here is my favourite.
How does your day start at the Erbprinz?
With an extensive tour of the Erbprinz: ‘Management by walking around’. I inspect all the rooms where events take place, the kitchen, washrooms and restaurants as well as all the public areas.
You grew up in your parents' business, Forsthaus Auerhahn in Baiersbronn. When did you realise that you would also go into the catering industry?
Since I could walk and since I knew where to find Coke, Fanta and Spezi in the fridge!
Mr Zepf, we're sitting here at the regulars' table in the Weinstube Sibylla. Your favourite place?
For me, the Erbprinz is something like a complete work of art. Every place here is my favourite.
How does your day start at the Erbprinz?
With an extensive tour of the Erbprinz: ‘Management by walking around’. I inspect all the rooms where events take place, the kitchen, washrooms and restaurants as well as all the public areas.
You grew up in your parents' business, Forsthaus Auerhahn in Baiersbronn. When did you realise that you would also go into the catering industry?
Since I could walk and since I knew where to find Coke, Fanta and Spezi in the fridge!
You trained as a chef at the Hotel Bareiss, followed by spells in Paris and Germany, among other places. How did it come about that you took over the Hotel-Restaurant Erbprinz?
I looked at every business between Frankfurt and Freiburg that was for lease or for sale. I then took over the Erbprinz in 1999 because it was financially viable, could be expanded and I could realise my dream here.
Did you have a vision of how you wanted to develop the Erbprinz back then?
I had a very clear vision. This has now been realised. Now the 2050 vision is still in the pipeline.
You trained as a chef at the Hotel Bareiss, followed by spells in Paris and Germany, among other places. How did it come about that you took over the Hotel-Restaurant Erbprinz?
I looked at every business between Frankfurt and Freiburg that was for lease or for sale. I then took over the Erbprinz in 1999 because it was financially viable, could be expanded and I could realise my dream here.
Did you have a vision of how you wanted to develop the Erbprinz back then?
I had a very clear vision. This has now been realised. Now the 2050 vision is still in the pipeline.
This year marks the 25th year of Erbprinz under your management. What have been the biggest milestones - and challenges - during this time?
Milestones in the last 25 years were certainly the new buildings in 2004 and 2010 with 35 and 40 rooms, the new spa and additional conference rooms.
The crises of the last 25 years, such as 9/11, the financial crisis in 2008, corona and, of course, the major sauna fire in 2021, were challenging. Then there was the Ukraine crisis with the rise in prices, especially in the energy sector, and inflation.
Sauna fire - I would like to ask a few questions here. What exactly happened?
A fire broke out in the sauna in September 2021. That was a shock for all of us. The spa was completely destroyed. For my wife, who has managed the Erbprinz SPA for many years and put her heart and soul into it, it was particularly bad. So we were all the more delighted to be able to open the new Erbprinz Beauty SPA at the beginning of January 2023 after just over a year of construction.
Is it very emotional at the Erbprinz?
The entire Erbprinz is a volcano of emotion. Without heart, this company wouldn't work.
In an interview, you said that ‘you have to keep reinventing yourself and adapt the traditional to the times. That's the only way to be fit for the future.’ What does that mean in concrete terms?
Our repositioning ‘Pleasure and Culture’ is a process that we started in 2021 and that has to be lived every day - and is being lived! We are adapting our management culture to the needs of Gen Z. It's a little different to 25 years ago, when I took over the Erbprinz.
What's still to come is the Vision 2050 with the planning for a new building and the expansion of the Erbprinz by 30 - 40 residences.
Where do you find inspiration for your ideas?
When eating, drinking, travelling, driving - and during my afternoon nap.
What motivates you - and how do you motivate your employees?
I am motivated by the desire and joy of life. If I am motivated, there is no chance for my employees to remain unmotivated.
How would you describe Erbprinz as an employer?
We are one big family that takes care of all our employees' needs, even - and above all - beyond the daily workload.
Back to the anniversary year. What can guests at the Erbprinz look forward to in the coming months?
We still have some great anniversary events ahead of us, such as the big ‘Zepf & Friends’ kitchen party, where the stars are star chefs who have been influenced and in some cases trained by us. This event will take place on 22 September.
There are also many great moments of enjoyment and culture on the programme and, of course, a brilliant Christmas and end-of-year programme.
YOUR HOSTS AT THE HOTEL-RESTAURANT ERBPRINZ
You can reach Bernhard Zepf and Jaqueline Frank-Zepf at www.erbprinz.de or by e-mail at info@erbprinz.de.
Thank you very much for the lovely interview!
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