The magazine Salz & Pfeffer is not only the only independent Swiss specialist magazine for gastronomy, the hotel industry and the supplier industry, it also enjoys cult status. Since 1989, the industry and its stakeholders have been closely involved in the development of new kitchens, the detection of maladministration and the development of revolutionary cooking techniques. The editorial department researches all articles in a strictly journalistic manner. In interviews and background reports, important personalities of the restaurant trade are heard. As an official publication organizer of the Swiss Association for Hospital, Home, and Community Catering, Salz & Pfeffer also places a special focus on community hospitality.