Bed and breakfast owners
Robert Wezwick and Margit Eder-Wezwick are the owners of Ash Street Inn, a bed and breakfast in Manchester. Rob also works as the chef, while Margit handles the innkeeping.
Explain your job and what it entails.
As the chef, Robert is responsible for keeping the kitchen stocked for the cooked-to-order breakfasts, which are prepared from scratch. Being a real bed and breakfast, we take the breakfast part as seriously as the bed part. Margit keeps the inn running — everything from cleaning to decorating — and she’s the one greeting guests and making sure everything is in order.
How long have you had this job?
We bought the Ash Street Inn over seven years ago as a running operation. Robert has been cooking professionally for more than 20 years.
What led you to this career field and your current job?
Margit grew up in Germany, where her family owned and operated a Gasthaus — guest house — but decided to go to university instead to study natural sciences. She came to New England to do her post-doctoral research at Boston University and ended up staying. Rob has a technical background and went to culinary school in Dallas, Texas, when the tech bubble burst in the early 2000s and started a second career. We always thought about owning a bed and breakfast and finally found the one meant for us when we saw the Ash Street Inn.
What kind of education or training did you need?
A formal education isn’t needed, but hospitality and customer service experience is certainly a plus. If you’re also serving cooked-to-order breakfast and baked snacks, either a love of cooking or a culinary background is required.
What is your typical at-work uniform or attire?
During breakfast, Rob wears chef attire, and Margit dresses business casual.
How has your job changed over the course of the pandemic?
We were always cleaning our rooms and the inn very thoroughly. This led to an easy transition once Covid hit with more stringent cleaning and disinfecting requirements. During the pandemic, we also participated online in a lot of workshops and seminars to keep up with the latest information and suggestions for how to handle the new travel situation.
What do you wish you’d known at the beginning of your career?
You need to be prepared for anything and be ready to reinvent yourself if needed.
What do you wish other people knew about your job?
It is wonderful to meet all the interesting folks from around the world and to learn their own stories. However, there is more to being an innkeeper than the entertaining part; you have to be a chef, a housekeeper, a handyman, a concierge, a marketing person, a business manager and the occasional shoulder to cry on.
What was the first job you ever had?
Rob’s first job was a paper route, then his family deli in Queens, New York. Margit’s, of course, was being a waitress in the family-owned Gasthaus.
What’s the best piece of work-related advice you’ve ever received?
Run a business the way you would like to see it run. For us, that means setting the inn up the way we like to travel.
Five favorites
Favorite book: Margit loves anything from Michael Crichton. Rob loves The Stand by Stephen King.
Favorite movie: Robert loves Monty Python and the Holy Grail. Margit loves anything Star Trek.
Favorite music: Billy Joel, Bob Dylan and, more locally, Paul Nelson.
Favorite food: Margit won’t ever say no to sushi. Rob loves Southwestern cooking and eating.
Favorite thing about NH: We love the fact that it has so many different things to do and how Manchester is so centrally located.
Featured photo: Robert Wezwick and Margit Eder-Wezwick. Courtesy photo.