Our entire industry is in motion: While we have already purchased two companies this year, some other competitors seem to develop differently. Already two "multi-nationals" may soon fall again into their formerly separate parts. Another, however, our "favorite competitor" reports falling sales figures in the last quarterly report. From our perspective: no surprise.
Right now I have more or less five concrete offers on the table for acquisition opportunities. Some of the companies have become too small for the market, have problems with the banks, or no longer fit well into the vendors' channel strategy. That would be a nice opportunity to increase our growth even further, were it not for the unpleasant question about the corporate assessment of potential candidates.
I often do not know if I should laugh or cry. Here is a selection of misguided assumptions from company owners ... I declare that I have heard all these phrases in at least five languages:
- "My company makes 15% margin in distribution, and will always remain so. No, there is no trend towards declining margins. In my country XXX it is quite unlike anywhere else."
- "It does not matter what the company is worth! The purchase price must be high enough so that I can comfortably retire!"
- The escalation: If there is more than one owner, then the purchase price must also be higher, because they all want to retire comfortably.
- "No, I cannot give any guarantees for amounts outstanding or the stock value, of course. Assume that everything is 100% recoverable."
- "Actually, the company would have earned much more, but I'm paid such a high salary." (because of course the company does not need Management anymore after the acquisition)
- "We only make losses, because we want to save on taxes."
Not even our American competitors fall for something like this. :)
In most cases once a vendor makes the decision to terminate the contract with the distributor, the company's value suddenly drops to zero or below.
My dear people, we live in 2012. There was a financial crisis, and acquisitions always have to be cash-positive. This is possible, and can also be good for both sides. But without a more realistic view of things, it does not work. As you know, one can not bake equity.
Anyway, I will tirelessly continue to negotiate (I am, after all, paid to do so), and go and find a creative solution. But in case of doubt, we prefer to grow "organically" rather than pay a lot of money for others to retire on.
Why is good service so important again?
I'm writing to you today from China. Here I have learnt once again why good service is so important....
I'm writing to you today from China. Here I have learnt once again why good service is so important. If you want a customer to pay more than elsewhere, then you have to make the difference! You have to know what they like and anticipate their wishes.
Here in Shenzhen is the Grand Hyatt Hotel – I was here at least six times a year before Corona – and even stored some luggage in Shenzhen, so that I only had to fly with hand luggage. Liquids and such ... that was difficult on the plane.
It’s been over three years since I was last here, and I arrived to be greeted by an armada of hotel staff. My beloved Coke Zero was waiting for me in the car outside the airport. My luggage, which I hadn’t expected to see again, had been stored for three years and completely cleaned for my new stay. Everything was hanging in the wardrobe and the bathroom was neat and tidy. My razor was charged and my chargers stood on the desk. Of course, the fridge was full of Coke Zero and the white wine I had last drunk three years ago. Even the room service knew what I liked to eat.
That’s what hospitality really is. And we have to do the same at Jarltech. Always write down what our customers want and like. And when I go out to dine with a customer, I need to know whether they are vegan or if they don’t like pork, for example. Some customers want to be called and courted on a weekly basis, whereas others find this rather annoying. Some still prefer paper catalogues, others believe it’s environmental pollution. And all the better if a customer returns after three years, and I still have it all written down somewhere. Jarltech may not be a hotel, but we are a service provider that has to differentiate itself The difference is always in the details.
The world's smallest chef gives a guest performance in Usingen
It's finally back on: Our 3D projection dinner show »Le Petit Chef« will be back in our restaurant »Uwe and Uli« (www.uwe-uli.de) from the 11th of October...
It's finally back on: Our 3D projection dinner show »Le Petit Chef« will be back in our restaurant »Uwe and Uli« (www.uwe-uli.de) from the 11th of October 2023 to the 30th of April 2024. Personally, I always have fun enjoying delicious food with a bit of a show. Come by sometime – it's also great for Christmas parties with up to 20 people. And if you're a customer of ours, why not have your sales contact invite you next time you visit Jarltech? 😊
Have fun with the little chef!
Use our know-how power for yourself – free of charge!
We have the largest showroom in the AIDC industry in Europe, plus plenty of training rooms and an event location....
We have the largest showroom in the AIDC industry in Europe, plus plenty of training rooms and an event location. If you like, we will be happy to train your new employees or your customers’ employees here. You will find an overview and a virtual tour of the showroom on our website. We built these facilities for you – but apparently this is not sufficiently known yet. We can work together to make your staff better, or we can make our facilities available to you, and you can organise your own training for your staff or customers. Just as you wish. We are also happy to take care of airport or train station transfers. Just get in touch with your sales representative and we will do something for you!
Pure delight
I am proud of my team! This time I don’t mean the team from Jarltech, but the team from our restaurant »Uwe & Uli – Zuhause bei uns«....
I am proud of my team! This time I don’t mean the team from Jarltech, but the team from our restaurant »Uwe & Uli – Zuhause bei uns«. The gastronomic guide »Frankfurt geht aus« from the Journal Frankfurt and the Genussakademie awarded us first place in the category »Rhein-Main – feine Küche (exquisite cuisine)«. The joke is that we were not even mentioned there before, but achieved first place right from the start, which really doesn’t happen very often. A two-page article was published about us, a pure hymn of praise. For the kitchen, the service, the atmosphere. We awaited the awards ceremony like toddlers, and now we finally hold it in our hands. Years of work, sweat and tears have paid off – finally, the recognition we always strived for. A warm shower on the soul. I am very proud and equally overjoyed to have made this project possible. Initially a necessity, then later a hobby – I am there every day. I am delighted about every comment, and also about the fact that the team constantly works towards providing an even better experience for the guests. Thank you, thank you, thank you – it needed to be said. Feel free to drop by: www.uwe-uli.de