Hermine Bareiss appointed her son to assist her after 20 years. He had spent years training and travelling, seeing much of the world. And he brought a fresh wind to Mitteltal. After taking over the hotel management, he planned the largest conversion in the hotel's history: the building was expanded by three floors in 1969, the à la carte restaurant Rôtisserie St. Hubertus (with its open chimney) was created, as well as two conference rooms, a bowling alley, a new kitchen and the Panorama Terrace. The following years showed that Hermann Bareiss was a hotelier with body and soul. The parties celebrated at the hotel are legendary. And he continued to drive the hotel's expansion forward.