[SpotOn Series] Sustainability and Success With Florian Pfahler, Founder of Hannah’s Bretzel

Top Business Leaders Show

Florian Pfahler is the Founder of Hannah's Bretzel, an innovative sandwich chain in Chicago known for its organic pretzel bread and commitment to sustainable practices. Originally from Stuttgart, Germany, Florian moved to the US in 1992 with a background in marketing and advertising. His passion for healthful, flavorful food and the absence of traditional German pretzels in Chicago led him to start his restaurant in 2005. Florian emphasizes the importance of ingredient purity, taste, and eco-conscious operations. He leads his business with a strong focus on team culture and the well-being of his staff, which he believes is key to their success.

In this episode…

The restaurant industry is constantly evolving, with new trends and challenges shaping the landscape for both established and emerging businesses. How can restaurant owners adapt to changing consumer preferences and market conditions while maintaining a successful and sustainable operation?

According to Florian Pfahler, who launched Hannah's Bretzel in 2005, adapting to changing consumer preferences and market conditions requires a multifaceted approach. He emphasizes the importance of embracing technology by shifting from walk-in traffic to online ordering and delivery platforms to meet evolving customer habits. Prioritizing sustainability is another key factor, with Florian implementing eco-friendly practices such as using biodegradable packaging, composting, and powering operations with renewable energy. Lastly, Florian stresses the importance of building a strong team by cultivating a positive work culture with benefits like unlimited vacation to increase employee loyalty and productivity.

On this episode of the Top Business Leaders Show, Rise25's Chad Franzen chats with Florian Pfahler, Founder of Hannah’s Bretzel, about his journey in founding Hannah's Bretzel, a Chicago-based restaurant chain. Florian shares insights on adapting to industry changes, maintaining sustainability practices, and creating a positive work culture. He discusses the impact of the pandemic on the restaurant industry, the importance of quality ingredients, and his plans for future expansion.