{"id":6728,"date":"2026-08-08T19:53:59","date_gmt":"2026-08-08T17:53:59","guid":{"rendered":"https:\/\/whystory.pl\/en\/?p=6728"},"modified":"2026-08-08T19:54:00","modified_gmt":"2026-08-08T17:54:00","slug":"relationships-are-paramount","status":"publish","type":"post","link":"https:\/\/whystory.pl\/en\/relationships-are-paramount\/","title":{"rendered":"Relationships are Paramount"},"content":{"rendered":"\n

Sylwia Majnusz is an exceptionally committed restaurateur and hotelier, full of energy and warmth, with a\u00a0tremendous passion for her work and traveling around the world. For 15 years, she has managed the MiniBrowar Majer restaurant at the family-owned Silvia Gold Hotel in Gliwice. For her business and social work, she has been awarded the\u00a0titles of Charismatic Woman<\/em> and\u00a0Leader\u00a0by\u00a0Vocation<\/em><\/strong><\/h3>\n\n\n\n

Coming from a family with a 35-year tradition in the hotel industry significantly shaped her career path. Even as a child, Sylwia Majnusz often stayed at the hotel run by her parents, exploring this world and learning its principles. As a young girl, she helped in the bar and at the front desk. Her father, Ernest Majnusz, raised her and her brother, Krzysztof, so they learned everything from the ground up and always felt part of the family business. The first hotel was built 35 years ago in So\u015bnicowice, but was sold some time ago. A hotel in Zabrze was built 25 years ago. It has now been converted into a nursing home, managed by her brother Krzysztof.<\/p>\n\n\n\n

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A restaurant must have a friendly atmosphere. It\u2019s a place where guests come to relax and have a good time. And you can feel that good atmosphere here, says Sylwia Majnusz.<\/em><\/figcaption><\/figure>\n\n\n\n
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The Silvia Gold Hotel in Gliwice was founded 15 years ago. Its excellent location in the city center, next to City Hall, 50 comfortable rooms accommodating 100 people, and a fully equipped conference center are its main advantages. Similarly, its high level of service, professional staff, and excellent management are also significant advantages. Additionally, the Majer Minibrewery and Silvia Restaurant are its greatest assets.<\/p>\n\n\n\n

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Currently, the siblings manage the family business. However, their father still helps with key decisions. Their cooperation and expertise are intertwined. When asked if working with family is good, Sylwia replies: \u201eIt\u2019s nice to do things together as a family. It\u2019s not always easy, but having close, kind people around you, people you can rely on and trust is invaluable. The support of loved ones provides a great sense of security.\u201d<\/p>\n\n\n\n

Minibrewery Majer<\/strong><\/h3>\n\n\n\n

Its management is handled by her brother Krzysztof, and the brewer is Micha\u0142 Grosman. The name Majer beer itself comes from a combination of letters from their father\u2019s first and last name, Ernest Majnusz. The name proved to be a hit, caught on, and remains to this day.
The craft beer brewed in the minibrewery is made according to the first beer standard. Only four ingredients are added: water, malt, yeast, and hops. The natural production process, without artificial acceleration, ensures the beer\u2019s excellent flavor. It is neither filtered nor pasteurized. It is bottled and sold on-site at the brewery, but is also ordered by other restaurants.
Additionally, businesses can order the beer with personalized labels, for example, for various events.<\/p>\n\n\n\n

The quality and reputation of the beer is demonstrated by the fact that the Guido mine is a major customer, for whom Minibrewery Majer produces a beer bearing the same name \u2013 Guido.<\/p>\n\n\n\n

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MiniBrowar Majer Restaurant<\/strong><\/h3>\n\n\n\n

The restaurant has been operating continuously for 15 years. It employs a\u00a0dozen or so people.
Because of the brewery and its own beer brand, the restaurant\u2019s menu is designed to be consistent with them. Therefore, it\u2019s mostly Silesian cuisine.
\u2013 I\u00a0resisted the idea of \u200ba\u00a0Silesian roulade for a\u00a0long time \u2013 Sylwia says with a\u00a0smile. She was afraid it wouldn\u2019t fit in an elegant restaurant. However, introducing it was a\u00a0brilliant move. The dish is very popular, especially among foreign guests who want to experience traditional local Silesian dishes.
\u2013 The menu includes Silesian roulade, red cabbage, and Silesian dumplings, always with a\u00a0hole in the top, as is tradition \u2013 she adds.
The restaurant also serves Silesian \u017curek (sour rye soup), pork knuckle, ribs, and steak tartare.
\u2013 We\u2019ve been making the ribs using the same recipe for years; we haven\u2019t changed a\u00a0thing because they\u2019re so good \u2013 the restaurateur notes proudly. In addition to a\u00a0la carte dishes, the restaurant organizes all kinds of special events, such as birthdays, baptisms, communions, wedding dinners, and the like. It can accommodate up to 300 people at a\u00a0time.
Catering is also available, including providing the necessary equipment, decorations, and more. The range of services is very wide.
This year, after a\u00a0two-year hiatus, the Octoberfest festival is scheduled to resume.
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A great location in the city center, 50 comfortable rooms and a fully equipped conference center are the main advantages of the Silvia Gold Hotel in Gliwice<\/em><\/figcaption><\/figure><\/div>\n\n\n
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Learning, interpersonal relationships, and love<\/strong><\/h3>\n\n\n\n

Sylwia Majnusz enjoys self-development, so she constantly develops her skills. She has completed her studies and several postgraduate courses related to the hotel industry.
\u2013 However, it was work in a\u00a0hotel that taught me the most important skills. Initially, I\u00a0preferred to be hidden, even as a\u00a0dishwasher \u2013 admits the restaurant owner. Thrown into the deep end 15 years ago after opening a\u00a0hotel in Gliwice, she had to rise to the challenge and see that she excels. She gained confidence and, over time, became a\u00a0leader. \u2013 I\u00a0now feel like both a\u00a0boss and a\u00a0member of the team. Relationships with people are the most important thing to me \u2013 she admits. \u2013 There has to be a\u00a0friendly atmosphere in the restaurant. That\u2019s A\u00a0place where guests come to relax and have a\u00a0good time. And you can feel that good atmosphere. That\u2019s why guests keep coming back, and I\u2019m proud of this place I\u2019ve created; I\u00a0love it.<\/p>\n\n\n

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And she\u2019s most proud of the fact that people want to work with her. She emphasizes that she\u2019s lucky to have colleagues she can trust. \u2013 We\u2019re creating something wonderful together. I\u2019m in love. Not only with my personal life, but also with what I\u00a0do, \u2013 she says cheerfully. \u2013 I\u00a0think I\u2019m at a\u00a0place and moment in my life where I\u00a0wouldn\u2019t want too many changes; things are good. My health and time spent with my loved ones are important to me, especially my daughter and partner. <\/p>\n\n\n\n

Malwina To\u0142wi\u0144ska-Mi\u015b
Beata Seku\u0142a<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Sylwia Majnusz is an exceptionally committed restaurateur and hotelier, full of energy and warmth, with a\u00a0tremendous passion for her work and traveling around the world. For 15 years, she has managed the MiniBrowar Majer restaurant at the family-owned Silvia Gold Hotel in Gliwice. For her business and social work, she has been awarded the\u00a0titles of […]<\/p>\n","protected":false},"author":1,"featured_media":6736,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1116],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/whystory.pl\/en\/wp-json\/wp\/v2\/posts\/6728"}],"collection":[{"href":"https:\/\/whystory.pl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/whystory.pl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/whystory.pl\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/whystory.pl\/en\/wp-json\/wp\/v2\/comments?post=6728"}],"version-history":[{"count":4,"href":"https:\/\/whystory.pl\/en\/wp-json\/wp\/v2\/posts\/6728\/revisions"}],"predecessor-version":[{"id":6740,"href":"https:\/\/whystory.pl\/en\/wp-json\/wp\/v2\/posts\/6728\/revisions\/6740"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/whystory.pl\/en\/wp-json\/wp\/v2\/media\/6736"}],"wp:attachment":[{"href":"https:\/\/whystory.pl\/en\/wp-json\/wp\/v2\/media?parent=6728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/whystory.pl\/en\/wp-json\/wp\/v2\/categories?post=6728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/whystory.pl\/en\/wp-json\/wp\/v2\/tags?post=6728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}