Back
Andreas Weissenbacher
CEO / Owner, BWT Holding GmbH (Best Water Technology)

BWT Chef Weissenbacher - Er macht die Formel 1 pink!

🎥 Nov 01, 2020 📺 LT1 OÖ ⏱ 45m
Er sollte eigentlich Postbeamter werden, wie es der Post Andi aus Hallein zu einem der größten Wasseraufbereiter der Welt ...
Watch on YouTube

About Andreas Weissenbacher

Andreas Weissenbacher, CEO and owner of BWT (Best Water Technology), discussed the company's rebranding from Benckiser Wassertechnik to Best Water Technology, stating that the "B" stands for the goal of making things "a little bit better" than others. He emphasized that regardless of water's origin, it should be treated to meet or exceed drinking water standards. Weissenbacher also recounted being advised by a fellow entrepreneur to invest in motorsport, an idea he initially resisted. He later adopted a pink branding strategy for the company, which he said originated during a flight and was intended to differentiate the firm. He noted that while friends initially opposed the pink color scheme, they later embraced it.

Source: AI-verified profile updated from Andreas Weissenbacher's recent appearances. Browse all interviews →

Transcript (26 segments)
H
Host0:16
I have them at the Palais in Asten to introduce our host and master of the house, Peter Doppler. We know the product Kornspitz, we know backaldrin worldwide. Thank you for allowing us to be here.
Very gladly. It goes, one might say, about water and bread. We also have the water carrier back there. From Mondsee, I would say, one of the largest water treatment device manufacturers worldwide. The chairman and founder of BWT, Andreas Weissenbacher. Thank you for coming and I look forward to the conversation.
This is a house of history. This sculpture is 2000 to 200 BC. We will begin with the story. Mr. Doppler, it all began in Hofkirchen.
P
Peter Doppler1:16
Actually much earlier, during the war with my parents. My mother was German, both met in Czechoslovakia during the war, married there, then the collapse, we fled to my grandmother near Würzburg, then to Upper Austria, and by chance we passed Hofkirchen. I never spoke about it, but after 1000 kilometers of flight they were quite tired. There was an abandoned bakery. We stayed. He was a great baker, we had a very good bakery, also produced gingerbread. But we had to give up the bakery due to health reasons; my father got heart problems from the hot oven. Through a small detour we ended up in this branch. A very small company. By pure chance, we built it up from nothing. In 1964 my father became very ill again.
We are stubborn people from the Innviertel. He was terminally ill, resigned, and then former employees kept calling asking what he was up to. My father said, 'If you do something, we'll do it too.' But he couldn't do anything, he was half dead. After months, he went to a professor. One day we thought we could really do it ourselves. The problem was we had no money, but also no debts. We took a mortgage on our two-family house in Vienna. With 100,000 schillings and former employees, we founded the company. Everything used, cobbled together. We started in Vienna. I was the first and only employee. I learned baking quickly. I would go home, shower, and go back to work. I was a tough young guy, no problem. We started with nine people: father, mother, son, and six field staff.
And it developed well. Now we have over 1000 employees. Actually, basically a bakery. Then baking mixes came along in the early 1950s. My son also studied and became a master baker. We are a baker family. We saw that a lot is possible in baking. After the war, bakeries had only one type – black bread, white bread, a few pastries. We saw that much more could be done, so we developed the branch. Then came the Kornspitz.
H
Host4:46
How did you come up with the Kornspitz? And later we'll talk about water.
P
Peter Doppler4:52
Water is essential for every baker, especially for fine pastries. But I'll let Mr. Weissenbacher talk about water. I'd like to add that the color pink has become acceptable again. We'll talk about Formula 1 later.
H
Host5:10
How did Mr. Weissenbacher come to water?
A
Andreas Weissenbacher5:16
It started in Germany. The story began in Hallein. I grew up near the Hintersee, a small place near the lake. It's the smallest municipality in Flachgau by population, but large in area. I grew up there and still live there. It was great fun. My mother wanted me to get a position at the main post office. My father had a small company with a few employees, doing Schlägerungen (logging) as an alternative to the state forests. My father suffered two serious injuries during the war. My mother even submitted an application for me at the post office. But I had a mathematics professor who contacted Benckiser. I went to Benckiser despite earning the least. Two months later I was accepted at the post office and the state forests, but I chose Benckiser. I started working there and after 14 days was in Ludwigshafen. Benckiser was known for products like Calgon, Cargo, Meister Propper, today's Finish. They had a water division that was unprofitable in Austria. I started as a business economist. After 1.5 years I took over exports, which went well. I exported to various countries and had great success. In 1.5 years I turned 9 million schillings into 123 million. Then they told me, 'You have too much free time, take over the Monza fittings plant in Lenz.' They gave me two days to decide. At 22, how often do you get offered a managing director position? We rebuilt it. In 10 months we turned a loss of 3.6 million into a profit of 3.3 million. That plant still belongs to us today. Then after 5 years I was on the Benckiser board for European water companies. I also managed the mass business in Austria because it wasn't profitable enough. Then in 1988, a crisis hit our industry because a BGA official made a strange statement to the media. The water treatment industry suddenly faced a crisis. The head of water treatment worldwide in Germany made mistakes, introduced a product too quickly, causing losses. Peter Harf, the CEO, decided to sell the company. I worked with Morgan Stanley to make the sale possible. In October 1989, during planning meetings, I was told I could buy the company if I had the money. My first boss, an economist, suggested it. He gave me his hand and said if I got the money, I could have it. So nine months later, on June 30, 1990, we started a management buyout. My father read about it in the newspaper and didn't speak to me for 1.5 years. He passed away in the meantime. But after 1.5 years, he told my mother he had looked at the Monza plant and said maybe the kid wasn't so stupid. Today, BWT has hundreds of millions in sales, globally. The story is about water, but formally pure water that comes from the tap, but it's not a given. We started with water treatment for apartment buildings, hotels, hospitals, and municipalities. It's about treating water to drinking water standards or even higher. BWT's strategy, influenced by me, is to be a bit better than others. The B stands for 'better', W for the whole water cycle from source to drinking water, and T for technology. We combine economy and ecology for the best possible at each time.
H
Host11:48
But the Kornspitz story is important too. When did the Kornspitz come about?
P
Peter Doppler11:50
It was relatively simple. In the 1980s, dietary fiber became a nutrition topic. Dietary fibers are indigestible plant parts; they turned out to be very good for digestion. Bread and baked goods are already rich in fiber. So we thought we could add even more fiber and make a small pastry. Originally we planned a bread, which we also made, called it [something], and presented it at the Austrian bakery exhibition. Then we needed a small pastry to round it off. The small one we didn't expect to be such a hit. We tinkered for half a year. Our chief baker in Vienna, Reuters, made it. Once I was passing through Vienna and went to our bakery; they said the little bread was ready. I broke it off and bit into it. I said, 'This is the best thing I've ever eaten.' I went to my parents' farmhouse and said we need a name. My mother said, 'It looks like a pointed thing.' And from 'pointed' came 'Kornspitz'. So we registered the name. At the exhibition, we had a basket with all our pastries, including the dark one. Every baker who came – 1100 bakers – said they would make it. Only one exception. And it's called Kornspitz not only in Austria but also in Russia. The most beautiful experience of my professional life was when our managing director and I arrived at Moscow Airport, went to a supermarket where they bake themselves, and a customer said 'Kornspitz' in Russian. 2000 kilometers from home, a consumer asking for the product by name. That really touched me.
H
Host16:02
But the name is not written the same everywhere, right?
P
Peter Doppler16:03
Yes, in the Portuguese-speaking world, people can't pronounce four consonants in a row, so we called it 'Cockpits' and it tastes the same. In China, we did a broad survey of what they know about Austria – they said 'Edelweiss'. So we named it 'Edle Sechs' (Noble Six), and the color pink was also a decision. Everyone was debating pink. That was the right decision. It caused a stir. I remember when the pink Formula 1 car was introduced; we were at the presentation in Mondsee. Ernst Hausleitner was there too. That created a big sensation. The pink Formula 1 car had never existed before. Marketing at the highest level.
A
Andreas Weissenbacher19:14
It's a great eyecatcher. I'll tell you how it came about: At a trade fair in Paris, an international customer said, 'You must have a lot of money to have two booths here.' I was surprised and went to the other hall, where a partner, Florian Pech, had a booth. I realized we were doing our marketing wrong. A high percentage of my investments went to another company. So I said 'enough', took control of marketing. Two days later I got on a plane. People said they'd do anything for me, but never pink. Two years later, that same person was walking around proudly with a pink tie. Today pink is elegant. It started with pink in the plane – I knew I had to differentiate. Pink stands for positive sympathy and attention. We also associated it with magnesium minerals. So pink became our color. Now we hope many others join us. Maybe Mr. Doppler will also make something pink someday.
H
Host22:42
Sports are important for both of you. You support many athletes. How did you get into sports?
P
Peter Doppler23:50
First thought: athletes are attractive people and can be brand ambassadors. Second: when you meet them personally, they are great young people. Most athletes, except footballers, earn almost nothing. They need support, endure many sacrifices, form character. Society has an obligation to help them.
A
Andreas Weissenbacher25:54
I had a friend, a very successful Austrian entrepreneur, who told me, 'Andreas, you need to invest in motorsport.' I said forget it. But he persisted, over a bottle of wine, maybe two. I finally gave in: 'Okay, but the car has to be pink.' We shook hands after midnight. I learned a lot from him. In the second year, I realized I had to do it properly. We learned quickly, led the championship for a while, made mistakes but understood what to do. Formula 1 is very Austrian – Niki Lauda, God rest his soul, said he wouldn't even do that to his children. But it got people talking. We started with Force India, achieved good results, twice best of the rest, finished fourth. There were financial challenges. Now we have a new owner, a Canadian who made his fortune with Tommy Hilfiger and Michael Kors, and wants to build a team for his son. We just signed a world champion. Maybe we'll get Sebastian Vettel in pink too.
H
Host29:24
The water carrier you have here – from Egypt, 2000 BC – it shows the importance of water. Thank you for that story. Let's return to the present. This is a difficult time, especially for export-oriented companies. But you both see the positive or opportunities. At the beginning you started an initiative for bakers in the pandemic.
P
Peter Doppler31:40
It was self-evident. Our customers are bakers. When they lost 60-70% of business overnight, we couldn't just do nothing. We started an initiative 'Gemeinsam backen wir das' (Together we bake it) within two days. We got our athletes to film themselves at home. We put it on air. We also had a campaign where customers could submit a photo of themselves with a baked good, and each day we gave away 100 euros. It was very well received by customers and consumers. For me, it's natural to do something for our customers.
A
Andreas Weissenbacher33:36
We are an export-oriented company hard hit. But we have many years of experience preparing the company for a crisis. We always thought about how the company could survive three months longer in a severe economic crisis. We implemented many things. But the pandemic exceeded all imagination. I am used to quickly understanding, analyzing, and then accepting things and taking action. We have 36 larger plants and many small ones. Some had sales drops of -96%, while the pool business grew +40%. Our diversification helps. In sum, we got through it reasonably well. Corona opened our eyes to safety, hygiene, and health. We developed a cosmetic hand disinfectant that sells very well.
H
Host36:00
Before we talk about visions, tell us the story about the ancient baking book. It's very emotional.
P
Peter Doppler36:24
I found out through a tip that an antiquarian in New York had the second-oldest baking book in the world. He bought it at an auction. I was very interested. In September 2001, I was going to a baking fair in Las Vegas and made a detour to New York. I visited him; he lived 100 meters from the World Trade Center. On Sunday evening, September 9, we made the deal. I said I'd fly to Las Vegas and return on September 11. On the 10th, the fair was fine. On the morning of September 11, we were already at the fair when an announcement said everyone must leave the hall due to an incident. Outside, the police said the fair was cancelled. Then it became clear it was a terrorist attack. It felt like the end of the world. All airports closed, military everywhere. We watched the towers collapse on TV. I immediately called the antiquarian, but got no connection. I thought he and the book were gone. But I stayed positive. On Thursday midday, I reached him. He was alive and evacuated. He said, 'Don't worry about your book. I took two books with me when I fled – the baking book and another. I have 15,000 books, but I took those two.' I then paid him at a book fair in Florence. So the book is here, with an extraordinary story.
H
Host40:35
Thank you for this conversation. I heard you eat a Kornspitz every day. Is that true?
P
Peter Doppler40:40
That's more of a myth, but it's true. My employees confirmed it.
H
Host40:54
Thank you both. Come visit the Palais in Asten; there are many stories to experience.