"Cheese needs history" - David
Vincze and his passion for delicacies
Since 2019, David Vincze has been the owner of Kündig Feinkost AG - a traditional company that was founded in Rorschach in 1923 and has also been located on Webergasse in the old town of St.Gallen since 2004.
A question of selection
The range at Kündig Feinkost is impressive: over 500 types of cheese and 3,000 delicacies from all over the world are on the shelves, including products from the company's own brand "Affinage Kündig - since 1923", which places particular emphasis on craftsmanship and authenticity. The company employs a total of around 20 people at its various locations on Webergasse, in Neudorf and in Rorschach. Vincze himself is always on the lookout for new products. "Every product has its own story," he says proudly. Close contact with suppliers is particularly important to him here. Gastronomes and top chefs from Michelin-starred restaurants also appreciate the great variety. Around 40% of turnover is generated through the restaurant trade.
Jams, cheese and, of course, cheese fondues can be found at Kündig.
Delicatessen as an experience
Another trademark of Kündig Feinkost is the so-called "Kündig experience". The concept comprises various offers - in addition to the fondue backpack, the picnic package and the catering service, it also includes gift baskets, which are becoming increasingly popular. "We used to sell around 30 to 50 hampers a year. Today it's almost 2,500". And as there is regularly a queue outside the store on Saturdays, Vinzce has already come up with another experience. To cope with the rush, he is planning a cheese vending machine that will make it easier for fondue fans to shop outside of opening hours.
Who is behind Kündig Feinkost?
For the qualified food engineer, the store is much more than just a place to work. "The city center is losing more and more of its small, special stores. I didn't want to just accept that," explains Vincze, who grew up in Rotmonten and found his way back to St.Gallen after gaining experience abroad in Australia and Canada. His mission: to combine tradition with innovation and offer high-quality food that not only impresses with its taste, but also with its origin.
David Vincze has also worked internationally for large food companies.
After studying at ETH Zurich and many years at Chocolat Frey, during which he traveled around the world, he decided to return to Switzerland. This was followed by the position of CEO of the Appenzeller Käse variety organization before he took over Kündig Feinkost in 2019. In addition to his work, spending time with his family is also very important to Vincze. He devotes every Tuesday to his two-year-old daughter. Even Vincze's suppliers know: "Daddy's day is sacred."
A look into the future
Kündig Feinkost's customer base has evolved in recent years. Vincze has observed that younger people are becoming increasingly aware of high-quality and sustainable food. The trend of men increasingly acting as hosts is another change that Vincze is pleased to see.
"I want our customers not only to shop, but also to immerse themselves in the world of our products."
David Vincze, owner of Kündig Feinkost AG
The idea of linking stories with food is particularly close to his heart. This includes his idea of making greater use of Gallus as a symbol of St.Gallen and delicatessen. "Gallus as St.Gallen's Superman - why not?" he says with a grin. He is thinking of "Gallus, the cheese lover" as a brand that could make St.Gallen known beyond Switzerland, similar to Appenzeller cheese. Gallus should not only be featured on the packaging of the "Kündig Affinage" private label, but also on social media. Vincze is not yet revealing what exactly is planned, but "Superman Gallus" is soon to become even more prominent.
Our series "Stories from St.Gallen's trade and industry".
In the "Stories from the business world" series, we regularly present a business from the city of St.Gallen. We follow the relay principle, whereby the business portrayed always recommends the next business. David Vincze would like to see Urs Lichtensteiger from Genussbäckerei Lichtensteiger featured next.
