Upper Austria’s companies are so diverse

Horst Dilly is no stranger to the big stage. Just last week, the hotelier hosted Austria’s national soccer team in Windischgarsten – and raved about Ralf Rangnick’s team: “Extremely focused, a real unit – and as guests absolutely easy to care for, courteous and personable.”

The 56-year-old Dilly is the fourth generation to run the family business, which was founded in 1906 as a small village inn. Like dozens of other companies, the hotelier applied to Pegasus this year. This is the 30th time that OÖ Nachrichten and its partners, Raiffeisenlandesbank, the State of Upper Austria, the Chamber of Commerce, the Federation of Industry and KPMG, have awarded this prize.

This year’s edition has the motto “New ways”. Applications can be submitted in five categories: Beacons, Innovation Emperors, Success Stories, Hopes for the Future and Entrepreneur/Manager of the Year. You cannot apply for the Pegasus for Lifetime Achievement. There is a top-class jury chaired by retired university professor Friedrich Schneider. Applications are still possible online at nachrichten.at/pegasus2023 until April 7th. The business editors of the OÖN and experts from the Raiffeisenlandesbank make a pre-selection. The list of nominees will be published on April 29th.

Roots back to the 17th century

Dilly competes in the Pegasus in the Beacons and Success Stories categories. The Kurhaus der Barmherzige Brüder in Schärding also sees itself as a success story. 99 people are employed, the average annual utilization is around 90 percent. The roots of the Kurhaus go back to the 17th century.

The two companies HalloSophia from Linz and E-Conomix from Wels, which specialize in digitization, are much younger and compete in the future hopes and success stories section. HalloSophia offers a digital consulting platform and connects experts in marketing, IT, finance, accounting, research and management with companies. E-Conomix is ​​one of the largest online trading service providers in the country.

Everything revolves around enjoyment at Gerald and Carolin Schimpl’s herb inn in Hirschbach in the Mühlviertel. In addition to the tavern, the two also run the “Ruck Zuck” brand, under which they cook tavern cuisine in jars for use at home. The target group are families, singles and seniors, but also other restaurateurs.