Face of the Island: Frank Schmidt, Head of the Natural Harbor

Mr. Schmidt, as the managing director of the Krummin Natural Harbor, you have an enviably beautiful workplace. The view of the Krumminer Wiek is breathtaking. Do you still take in this beauty in your day-to-day life?

Actually, every now and then I have to force myself to pause and really take it in. I was in Berlin for a day recently, and afterward I had a clear view again. Guests are constantly mentioning it to me. I try to see things from the guest’s perspective as often as possible anyway.

What does a typical workday look like for you during the season?

First thing in the morning, I take a walk around the harbor to make sure everything’s in order. Then I head to the office. At noon, I handle marina duties, which is where my sailing knowledge comes in handy. At 12:45 p.m., the bridge in Wolgast opens. About an hour and a half later, things get really busy here. That’s when up to ten boats arrive at once. Boats large and small, experienced skippers and inexperienced sailors with their chartered boats—they’re all heading for the same dock at the same time. It’s quite a juggling act; I often take the helm myself without hesitation. Diplomacy and tact are frequently required. For example, when I have to ask sailors to move their boat again because their small boat is blocking a large berth. During peak season, it’s a real puzzle until everything finally falls into place. In the evening, I wait for the afternoon bridge opening. Once everyone has found their berth, I help out my colleagues in the restaurant. I pitch in wherever I’m needed. It’s our principle anyway that we all support one another. In the evening, I still have to do the cash register reconciliation. Well, and around midnight, I’m finally home.

What’s there to do during the off-season? What do you do in the winter?

We take care of our in-house guests. The floating houses and the vacation apartments in the manor house are also occupied in the winter. Otherwise, it’s office work, back-office tasks, and financial statements—in other words, the typical duties of a managing director. We plan events or discuss the menu. In the winter, we work off the overtime we’ve accumulated during the season. Eighty percent of our team is employed year-round. Under normal circumstances, I attend trade shows in the winter. The ITB and boot Düsseldorf are very important for networking. Construction work is also carried out at the harbor. The docking facilities are made of wood and need to be maintained. In recent years, we’ve built new restrooms and a new terrace. This year, we want to create a new breakfast room to replace the tent. Before the season starts again, I always go on a sailing trip in the Mediterranean. Nobody knows me in the harbors there, and I can get a head start on summer. It’s pure relaxation.

On the one hand, the natural harbor is a very unspoiled and authentic place. On the other hand, with its stylish floating houses and high-quality restroom facilities, it offers a great deal of quality, comfort, and first-class design. What kind of clientele are you hoping to attract with this offering?

We warmly invite anyone who feels at home here. These are vacationers who appreciate peace and quiet, down-to-earth charm, and unspoiled nature. In any case, we don’t want any pretentiousness at Naturhafen Krummin. The pricing structure attracts a clientele that values a high level of quality. This clearly resonates with them, as we rarely have price-related discussions.

Naturhafen Krummin is certified as a 4-star marina. What criteria did Naturhafen Krummin meet to earn the international Blue Star Marina seal of approval?

The criteria for certification are multifaceted. Simply offering berths isn’t enough. Much like with hotels, it’s all about quality and service. For example, the infrastructure, operating hours, the harbor master’s availability, and the level of service are all evaluated. It’s a great honor that our efforts are being recognized. The only thing missing for a fifth star was a helipad!

On the harbor terrace, guests from the floating houses, sailors, islanders, and vacationers all meet at the restaurant. It’s an interesting mix that provides plenty to talk about, isn’t it?

The harbor has indeed become a truly lovely gathering place. It was clear from the start that we also wanted to cater to land-based tourism. Now sailors, hotel guests, and vacationers—who come by bike from all over the island—sit here together over a beer and chat. Locals—the residents of Krummin—join them, too. It’s a colorful, eclectic little group.

Before you and your business partner took over the Krummin Natural Harbor in 2011, you ran a successful IT company together. What appealed to you about this new venture, and what was the harbor like when you first took it over?

I was in my mid-forties at the time and already had 25 years of professional experience as an independent entrepreneur. I spent most of my time in the office, constantly driving from one appointment to the next. Gradually, I began to wonder whether I wanted to keep doing the same thing for another 25 years. For me, enjoying my work is the most important thing. Our company focused on tourism. We supported our clients in the tourism industry with IT solutions for marketing and sales. So I knew I had a solid grasp of the theory. Now I wanted to put my knowledge into practice. I’m a sailor and understand the needs of guests. I’ve been a successful entrepreneur for years. So why not run a marina? When the natural harbor came up for sale, I seized the opportunity without hesitation.

Of course, I knew the harbor from a sailor’s perspective. I could see the potential that existed here. Back then, the harbor was quite run-down; for 20 years, it had merely been managed. It lacked the willingness to invest, the presence, and the passion of an owner.

With your concept, you’re trying to strike a balance between authenticity and tourism. What role do the region and its local producers play in this? And where is this specifically visible to guests?

Striking a balance between tourism and authenticity is a tightrope walk. The most important things are authentic products—the coast, nature. Fabricated products designed to entertain guests are everywhere. We definitely didn’t want that kind of cheap tourist commercialism. That’s why we partner with providers whose offerings take guests directly into the region’s natural surroundings. At the natural harbor, vacationers can enjoy leisure and water sports activities such as guided canoe tours, sailing lessons, or sailing trips on the historic Zeesenboat. To that end, we’ve published the new “Usedom pur” flyer, which brings these offerings together. We also consistently prioritize the region when it comes to dining: we source most of our food from local producers. We get our fish from local fishermen, our cheese from Züssow, our game from Neeberg, our tea from Lassan, our ice cream from Kemnitz, our beer from Stralsund, and we have our cookies baked by a baker in Zinnowitz. Long-standing partnerships with local suppliers and craft businesses run like a common thread through our company. We have deep roots here.

Naturhafen Krummin has continued to evolve steadily in recent years. What plans do you have in the pipeline for the coming years?

After ten years at Naturhafen Krummin, our goal is to continue staying current. We’re constantly working on refining our concept. This isn’t about construction projects, but rather about regional focus and improving quality. In the kitchen, for example, we’re always on the lookout for new ideas and new regional products. Our chef will use the winter to try out new things. Recently, she experimented with a salmon praline—it tasted great.

Many people have rediscovered water sports thanks to the pandemic. For some, this might be a passing fad, but many will stick with it. We’ll be watching to see how our guest demographic changes in the future. I expect that, in addition to older, seasoned recreational boaters, we’ll be hosting younger, inexperienced water sports enthusiasts more often. We want to be fully prepared to meet these diverse needs.

Do you have a favorite spot on the island?

Yes, definitely Krummin.

Thank you very much for the interview!