jürg landert. gastronomie. konzepte. consulting ltd.

Transcription

1 jürg landert. gastronomie. konzepte. consulting ltd. Company presentation Delivering a broad range of gastronomic advisory services for more than 15 years. We specialise in concept developments, business plans, consulting & coaching, tender processes & business proposals, as well as a variety of additional services upon request. Please visit for a detailed description of our competences as well as 20 selected reference projects. jürg landert gastronomie. konzepte. consulting ltd.

2 Professional career Jürg Landert Professional background freelance gastronomic consultant and conceptual designer since years experience in managing operations, including planning and preopenings, as well as national and international executive management positions 10 years of professional development in the hospitality and tourism industry, including tours around the world and extended stays abroad Education Swiss Hotel Management School Lucerne SHL; Diploma in Hotel & Restaurant Management HF/SHL 5* Hotel Atlantis Sheraton, Zurich; Restaurant apprenticeship Restaurant Mövenpick Dreikönighaus, Zurich; Kitchen apprenticeship

3 Tasks & services Gastronomic concepts & business plans vision statements master plans concept ideas conceptual drafts detailed concepts business plans Gastronomic consulting & coaching specialist advice onthespot consultancy strategic advisory coaching second opinions workshops Tender processes & business proposals execution of tender processes review & evaluation of tender proposals contract negotiations business proposals profit & loss projections rent calculation Additional gastronomic services licences/authorities study tours trend scouting interim constructional solutions largescale & special events

4 Competencies, disciplines & point of intersection food & beverages human resources sales & marketing reorientation & subsequent regulation needs & trends hospitality services architects & specialist planers real estate & leasing how to be the no. 1 planing & building set & achieve objectives

5 About us... we go the extra mile flexible & open to strike a new path well linkedup independent & neutral: no board memberships or shares set projects in motion we think out of the box with clear & foresight generation & gender mix precise educated by wellknown institutes & always updated on the current state of knowledge prompt & brisk

6 Contact us without obligation...! We like to listen carefully and offer a matching solution! Do you want to stand out of the crowd? jürg landert. gastronomie. konzepte. consulting ltd. : Renggerstrasse Zürich T jl@jlz.ch

7 Selected reference projects Area of expertise: Gastronomic concepts & business plans Gastronomic consulting & coaching Gastronomy in the FIFA World Football Museum, Zurich Concept development, operational planning, consulting Roche employee catering, Basel/Kaiseraugst Vision, gastronomic concept 2015 incl. quality management TQM Mountain gastronomy, Brand/Vorarlberg Master plan, conceptual draft and business plan Globus at Bellevue, Zurich Concept idea and consulting

8 Selected reference projects Area of expertise: Tender processes & business proposals Additional gastronomic services AXA Winterthur, Winterthur & throughout Switzerland Tender process for employee catering Grand Hotel National, Lucerne Tenant search, various studies, specialist advice & coaching Gastronomic landscape at Novartis Campus, Basel Mystery Shopping & quality management TQM Swiss International Airlines, Zurich Trend scouting, conceptual draft and marketing ideas

9 Gastronomy in the FIFA World Football Museum, Zurich FIFA Museum AG Profile Customer/Contracting body: FIFA Museum AG Time frame: Jun 2014 Feb 2015 Links: Museum website: in the pipeline General website: Key words: Strategic consulting Concept ideas Operational concept/ business plan Positioning of the outlets Profit & loss projections Area requirements foh/boh Interior design pitch Project administration Operational planning Second Opinion Project Design of a holistic, gastronomic concept. Advice and support during the conceptual and planning phase. Planning of the operations management structure and organisation (insourcing vs. outsourcing) Achievements and challenges Design of concept ideas per outlet in regard to food and beverages, services and room quality/atmosphere Development of an operational concept/business plan for the entire gastronomy, incl. profit & loss projections in scenarios/variations Plausibility check of the area requirements incl. all operational procedures (back and front of house) Reorganisation of the kitchen procedures and facilities Tender process for the interior design mandate Counselling of FIFA Museum AG in regards to insourcing/outsourcing of the gastronomy Direct approach of potential operators Strategic consulting and support during the conceptual and planning phase Partners FIFA Museum AG; Christina Collenberg, Martin Schlatter SAM Architekten und Partner AG; Christoph Schneider HRS Renovation AG; Roland Baron P.5; Roger Bächtold hp misteli; HansPeter Misteli Impressions Discipline: Museum/destination catering

10 Gastronomy Roche, Basel/Kaiseraugst F. HoffmannLa Roche AG Profile Customer/Contracting body: F. HoffmannLa Roche AG Time frame: Mai 2011 Apr 2012 Link: Key words: Master plan Concept ideas Conceptual draft Food & beverage concept Quality management/ Total Quality Management (TQM) Coordination of interests between stakeholders Benchmark/study tour Mystery shopping Discipline: Contract catering Project Development of a business concept and a diversified F&B concept for TAVERO AG (100% subsidiary of Roche, responsible for the onsite employee catering in Basel and Kaiseraugst) Achievements and challenges Analysis of societal and gastronomic trends with focus on contract catering and relevance for Roche Identification and evaluation of the changes in needs and requirements of Roche and their employees in regards to a new and innovative F&B concept Mystery shopping in relevant/existing employee restaurants/ canteens Development of a uniform, contemporary and high quality catering concept with the following subsections: Location analysis Food & beverage ideas/concepts Food & beverage supply matrix Layout versions/proposals Marketing optimisation proposal HR optimisation proposal etc. Input and support throughout the development of holistic quality management processes (TQM) Partner F. HoffmannLa Roche AG; Doris Klein, Paul Herzog TAVERO AG; Leo Schaffhauser, Felix Achermann Impressions

11 Mountain gastronomy, Brand Bergbahnen Brandnertal Gastronomie GmbH Profile Project Customer/Contracting body: Bergbahnen Brandnertal Gastronomie GmbH Conceptual design for the new Restaurant Burtschasattel ; renovation of the existing Restaurant Hubertus and optimisation of the Restaurant Einhorn in line with the master plan Erlebnis am Berg (mountain experience) for the ski resort Brandnertal in Vorarlberg Time frame: Feb May 2012 Links: Key words: Master plan Site development Market analysis Concept idea Display options Layout drawings Profit & loss projections Achievements and challenges Appraisal and analysis of the existing gastronomic selection in the region Market analysis (demand/supply) to identify clients needs Focus groups to gain innovative insight Development of the master plan Erlebnis am Berg for the overall gastronomic landscape and more specifically for the Bergbahnen Brandnertal Gastronomie GmbH outlets: New development of Restaurant Burtschasattel Renovation of Restaurant Hubertus Optimisation of Restaurant Einhorn Development of restaurant concepts: Food & beverage selection Service design and service standards Quality of stay and interior design Development of different layout options with matching layout analyses (including schematic layout drawings) Profit & loss projections for the three restaurants taking into account seasonal fluctuations, cost structure, staff planning, investment volume and depreciation, etc. Partner Discipline: Gastronomic destination Bergbahnen Brandnertal Gastronomie GmbH; Eugen Nigsch Impressions

12 Globus at Bellevue, Zurich Magazine zum Globus AG Profile Customer/Contracting body: Magazine zum Globus AG Time frame: Mar 2002 May 2003 Link: Key words: Second opinion Expert s advice Concept ideas/development Conceptual draft Processes and logistics Room layout Brand alignment Catering planning and execution Project Conceptual design and planning of the gastronomic selection for Globus am Bellevue. Delineation of the space layout and definition of the standard operating procedures and logistical processes in partnership with the Globus project team Achievements and challenges Development of innovative F&B concepts Conceptual layout drafts and room layout models Support and coaching for the architectural team Development of standard operating procedures designed to welcome and serve 2000 customers daily Optimisation of the vertical and horizontal integration (access & logistics) Layout design for kitchen, bar and take away stations Catering the opening event for 1000 VIP guests Partners Magazine zum Globus AG; Jürg Welti, Ullrich Wolf Brunner Eisenhut Gisi Architekten; Eugen Eisenhut, Roger Brunner Perolini Baumanagement AG; Markus Oderbolz PromaFox AG; Klaus Mosimann Impressions Discipline: Retail & Gastronomy

13 Superblock, Winterthur (2011) and all other Swiss sites (2013/2014) AXA Versicherungen AG Profile Customer/Contracting body: AXA Versicherungen AG Time frame: May 2011 Dec 2011 Mar 2013 May 2014 Links: Key words: Site development Business model definition Tender process Interface definition Administrative lead Evaluation/Assessment Contract draft Contract negotiation Maintaining the big picture Project Advisory and execution of the tender process for employee catering at the new AXA site Superblock in Winterthur as well as support during the tender process Gastronomy 2015, AXA catering mandate Switzerland, excluding Superblock Achievements and challenges Identification of requirements for a contemporary and sustainable culinary offer for AXA Winterthur and its employees Evaluation of different business models and their financial consequences Definition of the required interfaces between the gastronomic operator and the contracting body Creation of coherent tender documents Main contact for all parties (procurement and bidding parties) throughout the tender process Maintaining the big picture and ensuring project objectives are met across all levels Support of the contracting body in evaluating and assessing proposals Preparation of draft contract and support during contract negotiations Partners AXA Versicherungen AG; Philipp Reif, Simon Vontobel, Stephanie Bärtschi Planbar AG; Jürg Stahel Impressions Discipline: Contract catering

14 Grand Hotel National, Lucerne Grand Hotel National AG Profile Customer/Contracting Body: Grand Hotel National AG Time frame: Since June 2008 Link: Key words: Second Opinion Site development Strategic advice Coaching Concept development Room layouts Profit & loss projections Tender process/tenant search Contract draft Contract negotiations Discipline: Hotel catering Project Longterm advisory mandate regarding the catering sector for the Grand Hotel National AG in its role as property owner, real estate manager and landlord Achievements and challenges Restaurant National & National Bar Development of room layout versions with corresponding feasibility studies Preparation of the tender documentation Tender process management incl. evaluation of received proposals, interviews, contract negotiations and recommendation Restaurant 1871 Analysis of the site and the gastronomic market Development of feasible concept versions incl. recommendations concerning the optimisation of room layouts, logistics and procedures Communication between landlord, tenant, authorities etc. Contract development and support/coaching during the contract negotiations Café César Mystery Shopping Identification of concept ideas for a revival Suggestions regarding tenant search and tender process Restaurant Thai Lotus Mystery Shopping Coaching und tenant support, troubleshooting Partners Grand Hotel National AG; Umberto E. Erculiani, Nicole Winkler H. Haeberli Architektur; Hanspeter Haeberli MTec; Reto Messmer Impressions

15 Gastronomic landscape at Novartis Campus, Basel Novartis Pharma AG Profile Customer/Contracting body: Novartis Pharma AG Time frame: Jun 2010 Nov 2010 Link: Key words: Micro and macro analysis Second opinion Focus group Workshop TQM (Total Quality Management) Customer satisfaction survey Mystery shopping Discipline: Contract catering Project TQM concept development for the Novartis campus in Basel based on customer satisfaction surveys and regular mystery shopping visits in the relevant restaurants Achievements and challenges Identification of Novartis and its employees requirements in regards to the gastronomic offer on campus Development of a set of measurement tools to monitor quality management Elaboration of the developed set of tools to guarantee a comparability of data regarding the needs and requirements of different target groups (Novartis employees, Novartis management, restaurant operators, etc.) Impartial evaluation of the relevant oncampus restaurants by means of mystery shopping visits Identification of immediate measures for restaurant operators and Novartis Focus group with Novartis employees and development of a coherent customer satisfaction survey Maintaining the big picture and ensuring project objectives are met Advisor to the contracting body throughout the entire process Partner Novartis Pharma AG, Public Services; Philippe Ingold, Regina Vogelsanger, Nicolas Kopp Impressions

16 Inflight food & beverage concept ideas SWISS economy & business class Profile Customer/Contracting body: SWISS International Airlines, Ltd. Time frame: Jul 2012 Link: Key words: Trend scouting Lateral thinking Concept ideas SWOTs Marketing ideas Communication Logistics/procedures/handling Savings Project Development of new and creative F&B concepts designed to serve as guidelines and inspiration for future inflight catering on European economy & business class flights. Highlighting cost optimisation for goods, logistics and onboard distribution Achievements and challenges Development of new, holistic catering ideas and concepts as a decisionmaking basis for the future inflight catering strategy thinking out of the trolley Identification of contemporary F&B solutions adaptable to the confined spaces and strict logistical guidelines within in the airline industry Definition of appropriate packaging and suitable tableware Proposal of possible marketing and communication ideas Evaluation of quantitative and qualitative assessment criteria Appraisal of presented concepts Identification of potential efficiency and costsaving measures Partner SWISS International Air Lines, Ltd.; Sarah KlattWalsh, Daniel Staub Impressions Discipline: Airline catering