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Column
- Emerging from the wine crisis: new strength with clarity, character and strategy
- What does the younger generation think about wine?
- Wine under attack: lobby groups argue in favour of an alcohol ban. We argue in favour of enjoyment!
- Christmas, a time of excessive food waste
- Unpacking Wine. A guide by The Porto Protocol Foundation
- Forests store even more CO2
- Great joy about my yoga teacher certificate
- Natural beach as far as the eye can see
- The wine industry is facing major new challenges.
- Die Wirtshaus-töchter (The inn daughters) in a cheerful apricot dumpling competition
- Honey bees versus wild bees. A real conflict?
- 100 years of biodynamics. Masterclass @ VieVinum: 27 May at 9 a.m.
- Wine on Top. VieVinum side event on Sunday, 26 May
- About »Innehalten« (To pause). A favourite book
- Why we call for bird counting every year
- Climate change-induced snow reduction affects soil nutrients
- Call for disorder! In support of our animals for the winter.
- Salmon farming. A critical look into the fishing nets.
- Facts, figures and data on the dairy industry
- Die Wirtshaustöchter (The Inn Daughters) at the Drosendorf lido in the Waldviertel region of Austria
- Budding in our vineyards
- Private gardens as an important contribution to biodiversity
- Vitiforestry. Agroforestry for the viticulture.
- Bird feeding. What to bear in mind.
- The Human Rights – to read up
- The benefits of animals in the vineyard
- Forest: elixir of life and remedy
- Diversity of Raspberry Varieties & a fine raspberry ice cream recipe
- Good sun protection, bad sun protection
- About our indirect water consumption through consumer goods
- Interview for the Circle of Wine Writers
- Biodiversity in the vineyards
- Sommelier Spotlight: Beatrice Bessi
- Our vintner recommendation for the VieVinum
- The relevance of the climate targets for viticulture
- » Gute Sachen «« – Marlis' new indulgence boutique
- Gardening and also houseplants are good for the soul
- Sommelier Spotlight: Katja Scharnagl
- Best in class: Elaborated CO2 calculator for agriculture in UK
- Sommelier Spotlight: Simon Zimmermann
- Soil life even in winter. Because the soil never sleeps!
- Sommelier spotlight: Andrea Morris
- A delightful and unburdened feast!
- Sommelier spotlight: Christopher Sealy, Alo Food Group Toronto
- Study on online wine tastings
- Rewilding Europe – imitators wanted!
- Sommelier spotlight: Linda Milagros Violago from Canlis in Seattle
- The five principles of soil health
- Pros and cons of harvesting grapes by machine
- On the CO2 emissions of water in plastic bottles
- Simply a recommendation: pure Yoga at Pureyoga in Vienna
- The flap of a butterfly's wing
- Fisherman's Fritze fishes fresh fish ...* For how much longer?
- Why eating according to the seasons also makes us happy
- Biodynamic Winegrowing in One Sentence – an Attempt
- On the misunderstanding of "organic versus sustainable viticulture"
- Undervalued nettel
- Linkedin is not Facebook is not Instagram
- Bird watching makes you joyful
- Look back ahead
- Plea for the half-bottle
- Back pain & Co
- What characterises a good website
- The fundamentals of positioning
- Employee retention in tourism through sustainability
- Time of maturation & about freedom in viticulture
- The value of soil
- A Porto Protocol Climate Talk
- (Organic) Wine consumption in the Corona crisis
- In drei Schritten zum perfekten Auftritt
- Eating Meat? Of course, but…
- A Perfect Day
- Mastering online-meetings well
- Times of crisis – what you can do now
- Well through the crisis – with graduate psychologist Michaela Stark
- Biodiversity – what each & every individual garden owner can contribute
- Luxury & sustainability – a contradiction in terms?
- Yes to Braunau! – a project of planetYES
- PURE LUXURY – WINE FROM SUSTAINABLE CULTIVATION
- The value chain of a bottle of supermarket wine
-
Column
-
PRESS
- In the service of good press
- The Reckendorfer winery gets off to a completely new start
- Gut Hardegg bittet wieder zum Big Farmland Bird Count
- The Porto Protocol Foundation presents: Unpacking Wine Guide
- Ebner-Ebenauers launch new vintage Zero Dosages
- Weinversteigerung zugunsten des Integrationshauses 2024
- Weingut Esterházy: repositioning complete!
- Das Waldbier 2024 ganz im Zeichen des Schluchtwaldes
- Embrizzo: novel food companion from Weingut Graf Hardegg. Alcohol-free & dry!
- New ‘kein & low’ trade with exclusively non-alcoholic food accompaniments.
- Hans Tschida is Sweet Winemaker of the Year for the 10th time
- Rethinking Burgenland
- Review of the VieVinum highlight ‘Wine on Top’
- This was ‘100 years of biodynamics’ at the VieVinum 2024
- Gut Hardegg bittet zur Vogelzählung 2024
- Weingut Moric: historical top ratings
- Ebner-Ebenauer‘s new Zero Dosage L'Autrichienne
- Weingut Graf Hardegg: bester Sekt Österreichs & Weinviertel DAC
- Gut Hardeggs Vogelhäuschen preisgekrönt
- Weinversteigerung zugunsten des Integrationshauses 2023
- Das Waldbier 2023 im Zeichen des Ausseer Mischwalds
- Ten years of the Austrian Ecolabel for the organised enjoyment
- Hans Tschida Sweet Winemaker of the Year for the 9th time
- Sommerfrische im Waldviertel
- Wine bottles: Reusable instead of recycled
- EisPassage - österliches Pop-up in Salzburg
- Goldenes Ehrenzeichen Niederösterreichs für Maximilian Hardegg
- Four new members for respekt-BIODYN
- Online-Vogelschulung von Gut Hardegg
- Große Vogelzählung 2023 | Gut Hardegg
- Fred Loimer's Great Sparkling Wine Successes 2022
- "V" Brut Nature. Hardegg's new great sparkling wine.
- Der neue Friedenspreis »ANDREUS PEACE AWARD«
- Weinversteigerung zugunsten des Integrationshauses 2022
- Das Waldbier 2022 »Edition Wachauer Auwald«
- RESPIC: Weinviertler Handwerk aus Röschitz
- Tschida again and again!
- Hinks neue Quiches
- Am Start: Onlineshop für Gute Sachen
- This was "A Message in a Biodynamic Bottle"
- 1000 Kochbücher und genussvolle Plaudereien
- Everything New in the Himmelreich (Kingdom of Heaven)!
- Demeter & respekt-BIODYN at the VieVinum wine fair
- Groszer Wein new on the start
- Spontane Mehl-Spendenaktion durch Weinviertler Güter
- Gut Hardegg bittet zur Vogelzählung 2022
- respekt-BIODYN continues to grow
- Trotz hoher Biodiversität Kappung der Agrar-Förderungen für Gut Hardegg
- Anton Bauers Weintaufe & Spendenaufruf
- Hinks »Alles Kalb«-Leberpasteten
- Weinversteigerung zugunsten Integrationshaus 2021
- Gold shower for Hans Tschida at the AWC Vienna 2021
- Das Waldbier 2021 »Edition Tiroler Bergwald«
- Fred Loimer's new Grosse Reserve
- Waldbier-Ernte 2021
- Gut Hardegg: Die Rückkehr der Turteltaube
- Hinks Corned Collection
- Hans Tschida is IWC Sweet Winemaker of the Year
- Foradori becomes a respekt member
- Together! Demeter & respekt-BIODYN
- Ferrari Natural Gelato entgegen Pressebericht nicht von Schließung betroffen
- Weingut Anton Bauer With Top Ranking in the Wine Enthusiast
- Gut Hardegg bittet zur Vogelzählung
- respekt-BIODYN is growing
- Weingut Moric Topbewertungen in den USA
- Am Start: Rosa & Blau Food
- Weinversteigerung 2020 zugunsten Integrationshaus
- Sattlerhof among the "Top 100 Wineries"
- Das neue Corned Beef von Hink
- Das Waldbier Edition Eiche 2020 ist da!
- Artur Toifl über-nimmt Weingut Thiery-Weber
- Neuorientierung | Agentur Sylvia Petz
- Ebner-Ebenauer | Pressebilder/Press photos
- sylvia petz | Pressebilder/press photos
- NEWSLETTER
- CONTACT
- HOME
- AGENCY
- SERVICES
- CLIENTS
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COLUMN
-
Column
- Emerging from the wine crisis: new strength with clarity, character and strategy
- What does the younger generation think about wine?
- Wine under attack: lobby groups argue in favour of an alcohol ban. We argue in favour of enjoyment!
- Christmas, a time of excessive food waste
- Unpacking Wine. A guide by The Porto Protocol Foundation
- Forests store even more CO2
- Great joy about my yoga teacher certificate
- Natural beach as far as the eye can see
- The wine industry is facing major new challenges.
- Die Wirtshaus-töchter (The inn daughters) in a cheerful apricot dumpling competition
- Honey bees versus wild bees. A real conflict?
- 100 years of biodynamics. Masterclass @ VieVinum: 27 May at 9 a.m.
- Wine on Top. VieVinum side event on Sunday, 26 May
- About »Innehalten« (To pause). A favourite book
- Why we call for bird counting every year
- Climate change-induced snow reduction affects soil nutrients
- Call for disorder! In support of our animals for the winter.
- Salmon farming. A critical look into the fishing nets.
- Facts, figures and data on the dairy industry
- Die Wirtshaustöchter (The Inn Daughters) at the Drosendorf lido in the Waldviertel region of Austria
- Budding in our vineyards
- Private gardens as an important contribution to biodiversity
- Vitiforestry. Agroforestry for the viticulture.
- Bird feeding. What to bear in mind.
- The Human Rights – to read up
- The benefits of animals in the vineyard
- Forest: elixir of life and remedy
- Diversity of Raspberry Varieties & a fine raspberry ice cream recipe
- Good sun protection, bad sun protection
- About our indirect water consumption through consumer goods
- Interview for the Circle of Wine Writers
- Biodiversity in the vineyards
- Sommelier Spotlight: Beatrice Bessi
- Our vintner recommendation for the VieVinum
- The relevance of the climate targets for viticulture
- » Gute Sachen «« – Marlis' new indulgence boutique
- Gardening and also houseplants are good for the soul
- Sommelier Spotlight: Katja Scharnagl
- Best in class: Elaborated CO2 calculator for agriculture in UK
- Sommelier Spotlight: Simon Zimmermann
- Soil life even in winter. Because the soil never sleeps!
- Sommelier spotlight: Andrea Morris
- A delightful and unburdened feast!
- Sommelier spotlight: Christopher Sealy, Alo Food Group Toronto
- Study on online wine tastings
- Rewilding Europe – imitators wanted!
- Sommelier spotlight: Linda Milagros Violago from Canlis in Seattle
- The five principles of soil health
- Pros and cons of harvesting grapes by machine
- On the CO2 emissions of water in plastic bottles
- Simply a recommendation: pure Yoga at Pureyoga in Vienna
- The flap of a butterfly's wing
- Fisherman's Fritze fishes fresh fish ...* For how much longer?
- Why eating according to the seasons also makes us happy
- Biodynamic Winegrowing in One Sentence – an Attempt
- On the misunderstanding of "organic versus sustainable viticulture"
- Undervalued nettel
- Linkedin is not Facebook is not Instagram
- Bird watching makes you joyful
- Look back ahead
- Plea for the half-bottle
- Back pain & Co
- What characterises a good website
- The fundamentals of positioning
- Employee retention in tourism through sustainability
- Time of maturation & about freedom in viticulture
- The value of soil
- A Porto Protocol Climate Talk
- (Organic) Wine consumption in the Corona crisis
- In drei Schritten zum perfekten Auftritt
- Eating Meat? Of course, but…
- A Perfect Day
- Mastering online-meetings well
- Times of crisis – what you can do now
- Well through the crisis – with graduate psychologist Michaela Stark
- Biodiversity – what each & every individual garden owner can contribute
- Luxury & sustainability – a contradiction in terms?
- Yes to Braunau! – a project of planetYES
- PURE LUXURY – WINE FROM SUSTAINABLE CULTIVATION
- The value chain of a bottle of supermarket wine
-
Column
-
PRESS
- In the service of good press
- The Reckendorfer winery gets off to a completely new start
- Gut Hardegg bittet wieder zum Big Farmland Bird Count
- The Porto Protocol Foundation presents: Unpacking Wine Guide
- Ebner-Ebenauers launch new vintage Zero Dosages
- Weinversteigerung zugunsten des Integrationshauses 2024
- Weingut Esterházy: repositioning complete!
- Das Waldbier 2024 ganz im Zeichen des Schluchtwaldes
- Embrizzo: novel food companion from Weingut Graf Hardegg. Alcohol-free & dry!
- New ‘kein & low’ trade with exclusively non-alcoholic food accompaniments.
- Hans Tschida is Sweet Winemaker of the Year for the 10th time
- Rethinking Burgenland
- Review of the VieVinum highlight ‘Wine on Top’
- This was ‘100 years of biodynamics’ at the VieVinum 2024
- Gut Hardegg bittet zur Vogelzählung 2024
- Weingut Moric: historical top ratings
- Ebner-Ebenauer‘s new Zero Dosage L'Autrichienne
- Weingut Graf Hardegg: bester Sekt Österreichs & Weinviertel DAC
- Gut Hardeggs Vogelhäuschen preisgekrönt
- Weinversteigerung zugunsten des Integrationshauses 2023
- Das Waldbier 2023 im Zeichen des Ausseer Mischwalds
- Ten years of the Austrian Ecolabel for the organised enjoyment
- Hans Tschida Sweet Winemaker of the Year for the 9th time
- Sommerfrische im Waldviertel
- Wine bottles: Reusable instead of recycled
- EisPassage - österliches Pop-up in Salzburg
- Goldenes Ehrenzeichen Niederösterreichs für Maximilian Hardegg
- Four new members for respekt-BIODYN
- Online-Vogelschulung von Gut Hardegg
- Große Vogelzählung 2023 | Gut Hardegg
- Fred Loimer's Great Sparkling Wine Successes 2022
- "V" Brut Nature. Hardegg's new great sparkling wine.
- Der neue Friedenspreis »ANDREUS PEACE AWARD«
- Weinversteigerung zugunsten des Integrationshauses 2022
- Das Waldbier 2022 »Edition Wachauer Auwald«
- RESPIC: Weinviertler Handwerk aus Röschitz
- Tschida again and again!
- Hinks neue Quiches
- Am Start: Onlineshop für Gute Sachen
- This was "A Message in a Biodynamic Bottle"
- 1000 Kochbücher und genussvolle Plaudereien
- Everything New in the Himmelreich (Kingdom of Heaven)!
- Demeter & respekt-BIODYN at the VieVinum wine fair
- Groszer Wein new on the start
- Spontane Mehl-Spendenaktion durch Weinviertler Güter
- Gut Hardegg bittet zur Vogelzählung 2022
- respekt-BIODYN continues to grow
- Trotz hoher Biodiversität Kappung der Agrar-Förderungen für Gut Hardegg
- Anton Bauers Weintaufe & Spendenaufruf
- Hinks »Alles Kalb«-Leberpasteten
- Weinversteigerung zugunsten Integrationshaus 2021
- Gold shower for Hans Tschida at the AWC Vienna 2021
- Das Waldbier 2021 »Edition Tiroler Bergwald«
- Fred Loimer's new Grosse Reserve
- Waldbier-Ernte 2021
- Gut Hardegg: Die Rückkehr der Turteltaube
- Hinks Corned Collection
- Hans Tschida is IWC Sweet Winemaker of the Year
- Foradori becomes a respekt member
- Together! Demeter & respekt-BIODYN
- Ferrari Natural Gelato entgegen Pressebericht nicht von Schließung betroffen
- Weingut Anton Bauer With Top Ranking in the Wine Enthusiast
- Gut Hardegg bittet zur Vogelzählung
- respekt-BIODYN is growing
- Weingut Moric Topbewertungen in den USA
- Am Start: Rosa & Blau Food
- Weinversteigerung 2020 zugunsten Integrationshaus
- Sattlerhof among the "Top 100 Wineries"
- Das neue Corned Beef von Hink
- Das Waldbier Edition Eiche 2020 ist da!
- Artur Toifl über-nimmt Weingut Thiery-Weber
- Neuorientierung | Agentur Sylvia Petz
- Ebner-Ebenauer | Pressebilder/Press photos
- sylvia petz | Pressebilder/press photos
- NEWSLETTER
- CONTACT
hink
Hink lebensmittelmanufaktur in Wien
Peter Spak steht dem Floridsdorfer Lebensmittelproduzenten vor. Feinste Pasteten, Corned Beef, Fischkonserven und allerlei Leckerbissen werden dort handwerklich aus regionalen Grundprodukten produziert. Jedes Projekt ist gespickt mitfeinen Gaben. Umso größer ist die Freude am Tun.
HINK GMBH
Otto-Beyschlag-Gasse 3, 1210 Wien
Tel. +43 1 205 11 01, E-Mail: office@hink.wien
www.hink.wien
Wien, am 21. Oktober 2021
Alles Kalb!
Wirklich alles Kalb!
In den Kalbsleberpasteten der Wiener Lebensmittelmanufaktur Hink ist wirklich drin, was draufsteht. Anders als bei herkömmlichen Produkten mit nur geringem Anteil an Kalbsleber und mehrheitlich Fleisch und Leber vom Hausschwein stammt bei Hinks Pasteten alles von heimischen Kalb aus artgerechter Haltung.weiterlesen
Alles Kalb!
Wirklich alles Kalb!In den Kalbsleberpasteten der Wiener Lebensmittelmanufaktur Hink ist wirklich drin, was draufsteht. Anders als bei herkömmlichen Produkten mit nur geringem Anteil an Kalbsleber und mehrheitlich Fleisch und Leber vom Hausschwein stammt bei Hinks Pasteten alles von heimischen Kalb aus artgerechter Haltung.weiterlesen
Wien, am 7. Juli 2021
Die Corned Collection
Gepökeltes Schulterstück von Hirsch und Wildschwein
Die Wiener Lebensmittelmanufaktur Hink bringt nach ihrem exklusiven Corned Beef nun auch Corned Deer und Corned Boar auf den Markt. Das »Corned Triple« ist im exklusiven Lebensmittelhandel und über den Hink-Onlineshop erhältlich. weiterlesen
Die Corned Collection
Gepökeltes Schulterstück von Hirsch und WildschweinDie Wiener Lebensmittelmanufaktur Hink bringt nach ihrem exklusiven Corned Beef nun auch Corned Deer und Corned Boar auf den Markt. Das »Corned Triple« ist im exklusiven Lebensmittelhandel und über den Hink-Onlineshop erhältlich. weiterlesen
Wien, am 29. September 2021
Das neue Corned Beef
Gepökeltes Tafelstück vom jungen Stier
Die Wiener Lebensmittelmanufaktur Hink besinnt sich eines traditionsreichen Jausenfleisches und bringt ein exklusives Corned Beef aus 100 % oberösterreichischem Rindfleisch auf den Markt.weiterlesen
Das neue Corned Beef
Gepökeltes Tafelstück vom jungen StierDie Wiener Lebensmittelmanufaktur Hink besinnt sich eines traditionsreichen Jausenfleisches und bringt ein exklusives Corned Beef aus 100 % oberösterreichischem Rindfleisch auf den Markt.weiterlesen
What our clients say
I would like to thank you very much for the joint workshop. Not only was it top-notch in terms of content, but the professional presentation in a relaxed atmosphere is something I will remember for a long time! For me it was the beginning of a very positive cooperation.
Tom Wohlfarter | Seidl's Inn
Thank you for a very very successful event!
Anton Bauer | Weingut Anton Bauer
Thank you, dear Sylvia Petz, to you and Stephanie Artner for your always constructive and positive energy. It is a pleasure to work with you.
Veronika Lindner | Lindner Group & Weingut Groszer Wein
We are grateful and happy for a clearer focus, good tools and a large portion of motivation!
Ulla Schneeweis & Fabian Wittmann | Duo for Slow Design
I would like to thank you again for the excellent cooperation! The media echo was really fantastic!
Artur Toifl | Weingut Thiery-Weber
Very clear and totally to the point! I'm thrilled! Thanks a lot!
Hans-Christian Kirchmeier | G9 Recovery Partners
I thank YOU again for the as always nice and competent support with our 'Waldbier' forest beer presentation!
Pia Buchner | Austrian Federal Forests
Your lecture was very well held, informative, crisp and entertaining. High compliment! I also admire your attentiveness to the topic, which is very emotional and is a really big deal for everyone involved.
Heidi Schröck | Weingut Heidi Schröck
YES! we too can choose and, WE HAVE CHOSEN RIGHTLY! Thank you for the perfectly organized enjoyment, before, during and after respekt-Johanni!
Fred Loimer | Weingut Loimer
We have met two incredibly dedicated consultants who know the wine industry perfectly and are able to respond to your personal needs. They are also communication geniuses! They have exceeded our expectations!
Carolin & Erik Riffel | Weingut Riffel
Authentic – clear – persistent – careful, but unvarnished honest – of course professionally competent. BUT the big difference is their social competence.
Marion Ebner-Ebenauer | Weingut Ebner-Ebenauer
The day we spent together gave us an extreme boost of motivation and the very next day we started to implement things. The clear focus on our USP makes it possible!
Melanie & Johannes Trapl | Weingut Trapl
Much passion, lifeblood and energy is in every single bottle of our wine. It would simply be an unbelievable pity if nobody knew about it. That's why we like to work with you and with success to let people know about our activities here in Kitzeck.
Stefan & Bernhard Schauer | Weingut Schauer
It is not always easy to recognise one's own strengths and weaknesses. A neutral and open view from outside is often the best orientation aid. So the workshop was really a surprising enrichment for us with some 'aha-moments' from which we could take a lot of positive things with us.
Kathi Bauer | Weingut Bauer-Pöltl
You ask the right questions and do not let up when answers are supposedly difficult. With your help we have found a clear communication basis and our USP. You work with respect and appreciation at eye level with your customers. For us, you are experts in your field who know what they are doing!
Maggy & Joannes Müller | Weingut Müller
I would like to thank you very much for the joint workshop. Not only was it top-notch in terms of content, but the professional presentation in a relaxed atmosphere is something I will remember for a long time! For me it was the beginning of a very positive cooperation.
Tom Wohlfarter | Seidl's Inn
Thank you for a very very successful event!
Anton Bauer | Weingut Anton Bauer
Thank you, dear Sylvia Petz, to you and Stephanie Artner for your always constructive and positive energy. It is a pleasure to work with you.
Veronika Lindner | Lindner Group & Weingut Groszer Wein
We are grateful and happy for a clearer focus, good tools and a large portion of motivation!
Ulla Schneeweis & Fabian Wittmann | Duo for Slow Design
I would like to thank you again for the excellent cooperation! The media echo was really fantastic!
Artur Toifl | Weingut Thiery-Weber
Very clear and totally to the point! I'm thrilled! Thanks a lot!
Hans-Christian Kirchmeier | G9 Recovery Partners
I thank YOU again for the as always nice and competent support with our 'Waldbier' forest beer presentation!
Pia Buchner | Austrian Federal Forests
Your lecture was very well held, informative, crisp and entertaining. High compliment! I also admire your attentiveness to the topic, which is very emotional and is a really big deal for everyone involved.
Heidi Schröck | Weingut Heidi Schröck
YES! we too can choose and, WE HAVE CHOSEN RIGHTLY! Thank you for the perfectly organized enjoyment, before, during and after respekt-Johanni!
Fred Loimer | Weingut Loimer
We have met two incredibly dedicated consultants who know the wine industry perfectly and are able to respond to your personal needs. They are also communication geniuses! They have exceeded our expectations!
Carolin & Erik Riffel | Weingut Riffel
Authentic – clear – persistent – careful, but unvarnished honest – of course professionally competent. BUT the big difference is their social competence.
Marion Ebner-Ebenauer | Weingut Ebner-Ebenauer
The day we spent together gave us an extreme boost of motivation and the very next day we started to implement things. The clear focus on our USP makes it possible!
Melanie & Johannes Trapl | Weingut Trapl
Much passion, lifeblood and energy is in every single bottle of our wine. It would simply be an unbelievable pity if nobody knew about it. That's why we like to work with you and with success to let people know about our activities here in Kitzeck.
Stefan & Bernhard Schauer | Weingut Schauer
It is not always easy to recognise one's own strengths and weaknesses. A neutral and open view from outside is often the best orientation aid. So the workshop was really a surprising enrichment for us with some 'aha-moments' from which we could take a lot of positive things with us.
Kathi Bauer | Weingut Bauer-Pöltl
You ask the right questions and do not let up when answers are supposedly difficult. With your help we have found a clear communication basis and our USP. You work with respect and appreciation at eye level with your customers. For us, you are experts in your field who know what they are doing!
Maggy & Joannes Müller | Weingut Müller
I would like to thank you very much for the joint workshop. Not only was it top-notch in terms of content, but the professional presentation in a relaxed atmosphere is something I will remember for a long time! For me it was the beginning of a very positive cooperation.
Tom Wohlfarter | Seidl's Inn