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Whoever wants to become a store manager does not have to begin as a dishwasher. Staying the course is the most important thing, to make yourself indispensable, in order to then, during foreseeable changeovers, suddenly take over the store at the right moment. If no suitable changeovers are in sight, one can help the matter along.
Everything else happens by itself, because everyone has some sort of taste.
A store manager who, for instance, can look back upon crucial erotic experiences in Paris, will naturally rather specialize in the products of Belgian canning factories and French vintner cooperatives that have an exotic enough effect on Austrian consumers. A second store manger, whose heart is more turned towards the Far East (including all the way to New York), will, on the other hand, concentrate mainly on overseas products and will offer papayas from Greenland and cloves from Holland, which, since Phillipine Welser at the latest, are regarded as essential for every dish from gingerbread to Christmas carp. Consequently, he will also purchase monovular apples from New Zealand, as well as self-identical pears from Argentina. A third store manager, who may have long suffered because he was denied taking on his forefathers’ cultural inheritance for political reasons, will, in turn, possibly discover a surprisingly new approach to folksiness and keep local products on stock (whereby the Austrian sense of homeland first begins at the timberline, but stretches all the way to the Swiss Alps). He will bring wild thyme, which grows on every wayside in Central Europe, onto the market as Styrian lemon thyme, so as to – in close cooperation with the St. Gallen dairy cooperative – ultimately re-define the real Swiss cheese as well.
There are no limits to the colorful diversity.
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