Success needs
EXPERTISE.

Joe Wasner

Down-to-earth, sociable but also curious and adventurous - that was Hans Joe Wasner. The story of Hans Joe Wasner could be described in a nutshell: In the thirties he dared to make the leap to America. With only one dollar in his pocket, he started out like they do in the films: as a dishwasher in New York. But a short time later, the Bavarian master butcher became manager of a Chicago slaughterhouse.
Joe, as he was called by his American friends, was inspired by the "casualness" of American cuisine. Then back in Germany, he founded the traditional Wasner butcher's shop.
Years later - today with over 50 branches and 500 employees - Wasner's grandson Hannes Weber wants to continue the story in honour of his grandfather. Traditional butchery combined with a casual, American style of food and a first-class shop design - this is the new concept that was recently implemented as a pilot project in the Stadtgalerie Passau. For Hannes Weber, the visibility of the merchandise is an essential success factor. That's why he opted for the AICHINGER Gourmet counter section. In addition, the newly developed "Platte 64" was used, with which warm dishes can be presented in an exclusive manner and at the same time kept at a perfect constant temperature to the nearest degree. However, changing to other systems (GN containers) is still possible and thus guarantees maximum flexibility in daily handling. Thanks to the low recess depth, the area of use in the counter substructure is considerably increased and completely new possibilities are created in the design of the hot counter.