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Philipp Kübler takes over the management of the entire company, which is now managed by the family in the fifth generation.

Jochen Kübler, one of the sons from Traude and Richard Kübler, starts his education as a butcher.

The “wholesale for anybody” opened with success in a temporary post-war building with freezer cabinets next to the production site.

The married couple Kübler takes over the company and changes the name for the last time to Metzgerei Kübler.

In the second half of the year a second branch was opened in the Schickhardtstraße 31 in Stuttgart due to a well running business.

After a long-time reconstruction the sales in the Rotebühlstraße can be restarted.

Entry into the production of vegan food. As one of the few manufacturers of vegan sausage and meat substitutes, we have succeeded in producing and distributing them on a pure vegetable basis without the use of chemical additives.

The first Kübler regio-market is opened at the production site in Frankenhardt also under the name Richard’s Kübler. Fresh foods such as dairy products, fruits and vegetables as well as fresh meat and sausages are also offered here in the style of a market hall from Thursday to Saturday.

After positive business developments and a further increasing demand from customers, the Metzgerei Kübler takes over production facilities in Frankenhardt near Crailsheim, including employees, and expands its know-how and capacities in ham and Raw sausage production. In addition, extensive renovation work is underway at the main plant in Waiblingen

The successful factory store is expanded with the meat manufactory that includes a specially fabricated dry age room in which particular meat pieces are aged with a traditional maturing method. The meat manufacturer also has specialities from all over the world, for example from the USA, Argentina or Australia. Here you will find goods from master c

Big reconstruction at the ancestral seat in Stuttgart near the Feuersee which contains a bistro, a beer garden and bigger salesrooms

In the building of the production site starts the first branch outside the town of Stuttgart with our factory store. The idea was to sell freshly produced goods directly at the production sale for a fair price like in the “wholesale for everybody”.

Despite the transfer of the portioning and the production of meat to Waiblingen the space in the Rotebühlstraße wasn’t enough. It is for this reason a new production site is built a hundred metres away from the FFZ.

Jochen Kübler takes over the sole management of the company from his father. The “Frischfleischzentrum” (fresh meat centre), short FFZ, is purchased in Waiblingen to cover the grown demand for particular and special meat cuts. Daily delivered halfs of pork and beefs are portioned for butcher’s shops, key accounts and for own needs.

The still existing and special restaurant “Topfgucker” is opened at the side of the master department.

Jochen Kübler starts to work in his parents’ company after he finishes his education as master butcher.

The front and the rear building in the Rotebühlstraße are destroyed during an air strike in World War II As a result, Karl Burger retracted from the company, which led to the renaming into butcher’s shop Paul Sommer.

Johann Burgers son Karl and his son-in-law Paul Sommer, the husband of Gertrude Burger, take over the butcher’s shop

Establishment of the butcher’s shop Johann Burger in the Rotebühlstraße in Stuttgart by Johann Burger