Home Food Service Concept to Watch: Switzerland

Concept to Watch: Switzerland

By  
SHARE

Above the Clouds in Zurich

above the roofs of Zurich’s booming Escher Wyss district, restaurateurs and consultants Peter Herzog und Jürg Landert opened ‘Clouds’ on the 34th and 35th floors of the majestic Prime Tower – Switzerland’s highest building- in December 2011. Covering 1,400 sq m of floor space, the operation has three main prongs: a casual fine-dining restaurant with 80 seats and 16 points, a bistro-bar (80 seats) and a lounge (70 seats). Additionally, there are several private dining and conference rooms suitable for up to 40 or 80 guests. The restaurant has tiered seating levels so the panoramic view is visible from all seats. The menu offers attractive Mediterranean cuisine characterised by freshness, quality and seasonality. If possible and reasonable, the products come from the region. The dishes in the bistro-bar are varied, uncomplicated and changed in accordance with the time of day – breakfast in the mornings, a variety of set meals at lunchtime, pastries and cake in the afternoon and bistro dishes in the evening against the background of Zurich’s twinkling lights. The Lounge offers a selection of fresh antipasti and tapas. With over 1,000 guests a day, the two entrepreneurs expect to ring up sales of around CHF13 m in the first business year. www.clouds.ch, www.primetower.ch
Fast-food from a Star Chef
Swiss 2-star chef Eduard launched his ‘ – fast-food naturally’ brand three years ago. Today, he can boast six outlets in Basel, Bern and Zurich where freshly made wraps are the hit. Also on the menu are sandwiches, soups, salads, curries, mueslis, fruit juices and smoothies. is banking on a growing demand for fast and healthy food. For health-conscious customers, the six operations offer an average of sixty seats in a friendly atmosphere – wallpaper with decorative motifs, colourful lamps and cushions, flooring and seating made of light wood. The take-away side generates around 40 percent of business. Guests spend an average of CHF13 to 15. Moreover, they can also have a clear conscience with regard to calories and the origins of their food. Take-away containers, drinking straws and cutlery are also sustainable – everything is made of vegetable raw materials and, therefore, fully compostable. Naturally, the electricity is also ‘green’. The seventh branch in Pratteln near Basel has been designed as a shop-in-shop outlet and is located in a Pfister furnishing store. It, too, is owner run. Franchisees are being sought for Germany and Austria. www..ch
Culinary Flights of Fancy
The new ‘upperdeck’ restaurant in the at Zurich Airport sets new standards in terms of design and ambience. The joint project by operator Autogrill and Zurich Airport uniquely combines the fascination of flying with the culinary arts. Entered via a gangway, the open-plan restaurant has seating for 230 and a bar-lounge area covering 366 sq m of floor space. The interior design by star architect Bert Haller draws its inspiration from the wing profile of an aircraft. A 20 m multi-vision wall literally gives guests the chance to take off to fascinating destinations worldwide while watching specially produced films showing air-traffic operations at Zurich Airport. The ‘upperdeck’ also sets new accents in culinary respects with dishes from all over the world. The focal point of the show kitchen is the grill where selected dishes are freshly prepared. From gilthead sea bream and king prawns to juicy Angus steak, everything is cooked ‘à la minute’ in front of guests. The bar and lounge offer dips and snacks, as well as a wide choice of cocktails and international drinks – the place for a relaxed stopover. www.autogrill.com, www.flughafen-zurich.ch