Meetings with pleasure
The Zunfthaus zur Schmiden in Zurich's Niederdorf district has been welcoming seminars and corporate events of all kinds since the 1980s. So they know how to look after "groups" properly and also have the right offers.The Trotte itself offers space for 300 people; however, it cannot be heated. Instead, there is the ballroom, which was newly built two years ago, and the restaurant [...]
The Zunfthaus zur Schmiden in Zurich's Niederdorf district has been welcoming seminars and corporate events of all kinds since the 1980s. So they know how to look after "groups" properly and also have the right offers.
The Trotte itself offers space for 300 people, but cannot be heated. Instead, there is the ballroom, which was newly built two years ago, and the 1584 restaurant, which contains the Blauburgunderland library and a collection of cookbooks by celebrity chef André Jaeger, who has 19 GaultMillau points and cooks at the Fischerzunft Schaffhausen. There is also a wine wall where you can choose from 60 wines from the Schaffhausen Pinot Noir region. Mäni Frei manages the offer as Chairman of the Board and reports on the increasing success in the mice sector: "From April until the end of the year, we take around two bookings a week; our menus with regional products and the wine tasting are very popular." However, competition between restaurants and catering venues is tough and you have to win over every single customer with your offer. "That's what we did at an event for Amag Winterthur, for example. The entire Trotte was set up with themed market stalls where employees could help themselves to whatever they wanted. Such guests then come back later on an individual basis and round off our success."A beautiful storySo quality is important, because just "eating and drinking a lot" is not what employers want. If "days with pleasure" are to be held, then something special is called for, something unique in the truest sense of the word, something regional perhaps and also something healthy. Always linked to a nice story; to remember. Caterers who work according to these guidelines will always be successful.Delightful HospitalityTschiertschen in Graubünden can also look back on many years of hospitality. The first vacation guests came to the spa town in the summer of 1892, even before the road link to Chur existed. In 1897, Christian Hold from Arosa opened the small Hotel Alpina in a beautiful panoramic location.
The host couple Gehring are also deliberately targeting the corporate world, as the journey is short, the offer is manageable and the quality concept is high. "We invite guests to our Sky Lounge for aperitifs and we can serve up to 60 guests in the gourmet restaurant La Belle Epoque. And cigar and whisky lovers can meet up later in the Smokers Lounge." A special feature is that companies can rent the Alpina with its 27 rooms and suites exclusively. Michael Gehring on his culinary offering: "Our Asia on the alps menus are very popular. We mix and match traditional Swiss cuisine with Asian specialties. Incidentally, the concept was nominated for the prestigious "Best of Swiss Gastro" award."Enjoyment in the Villa SunneschyAnd on the way home from Chur to Zurich, you can visit another house steeped in history in the lakeside community of Stäfa. This is Villa Sunneschy, built in 1906 and restored to its former glory 16 years ago after extensive restoration and renovation work. Katja Baur is responsible for corporate events and explains her offer as follows: "We offer six individually designed and named rooms for a maximum of around 70 guests: 'Lord's Room', for example, or 'Lordship's Bedroom'. We organize around 80 seminars, Christmas dinners or anniversaries every year. Competition with other providers has not become tougher, but companies are more demanding and at the same time have smaller budgets, so individual and flexible advice is required in order to still receive corporate bookings." This is also helped by exquisite menus, which also make the event planners themselves "gluschtig" during preparation. Villa Sunneschy is thinking, for example, of pumpkin risotto with fresh porcini mushrooms, kale and quinoa parmesan bites. Or a red Thai curry with chicken, Asian vegetables and basmati rice, or how about a wild boar fillet with cranberry jus, accompanied by homemade spaetzle, red cabbage, Brussels sprouts and chestnuts?
The Trotte itself offers space for 300 people, but cannot be heated. Instead, there is the ballroom, which was newly built two years ago, and the 1584 restaurant, which contains the Blauburgunderland library and a collection of cookbooks by celebrity chef André Jaeger, who has 19 GaultMillau points and cooks at the Fischerzunft Schaffhausen. There is also a wine wall where you can choose from 60 wines from the Schaffhausen Pinot Noir region. Mäni Frei manages the offer as Chairman of the Board and reports on the increasing success in the mice sector: "From April until the end of the year, we take around two bookings a week; our menus with regional products and the wine tasting are very popular." However, competition between restaurants and catering venues is tough and you have to win over every single customer with your offer. "That's what we did at an event for Amag Winterthur, for example. The entire Trotte was set up with themed market stalls where employees could help themselves to whatever they wanted. Such guests then come back later on an individual basis and round off our success."A beautiful storySo quality is important, because just "eating and drinking a lot" is not what employers want. If "days with pleasure" are to be held, then something special is called for, something unique in the truest sense of the word, something regional perhaps and also something healthy. Always linked to a nice story; to remember. Caterers who work according to these guidelines will always be successful.Delightful HospitalityTschiertschen in Graubünden can also look back on many years of hospitality. The first vacation guests came to the spa town in the summer of 1892, even before the road link to Chur existed. In 1897, Christian Hold from Arosa opened the small Hotel Alpina in a beautiful panoramic location.
The host couple Gehring are also deliberately targeting the corporate world, as the journey is short, the offer is manageable and the quality concept is high. "We invite guests to our Sky Lounge for aperitifs and we can serve up to 60 guests in the gourmet restaurant La Belle Epoque. And cigar and whisky lovers can meet up later in the Smokers Lounge." A special feature is that companies can rent the Alpina with its 27 rooms and suites exclusively. Michael Gehring on his culinary offering: "Our Asia on the alps menus are very popular. We mix and match traditional Swiss cuisine with Asian specialties. Incidentally, the concept was nominated for the prestigious "Best of Swiss Gastro" award."Enjoyment in the Villa SunneschyAnd on the way home from Chur to Zurich, you can visit another house steeped in history in the lakeside community of Stäfa. This is Villa Sunneschy, built in 1906 and restored to its former glory 16 years ago after extensive restoration and renovation work. Katja Baur is responsible for corporate events and explains her offer as follows: "We offer six individually designed and named rooms for a maximum of around 70 guests: 'Lord's Room', for example, or 'Lordship's Bedroom'. We organize around 80 seminars, Christmas dinners or anniversaries every year. Competition with other providers has not become tougher, but companies are more demanding and at the same time have smaller budgets, so individual and flexible advice is required in order to still receive corporate bookings." This is also helped by exquisite menus, which also make the event planners themselves "gluschtig" during preparation. Villa Sunneschy is thinking, for example, of pumpkin risotto with fresh porcini mushrooms, kale and quinoa parmesan bites. Or a red Thai curry with chicken, Asian vegetables and basmati rice, or how about a wild boar fillet with cranberry jus, accompanied by homemade spaetzle, red cabbage, Brussels sprouts and chestnuts?
