Hospitality of tomorrow
innovate. future.
As a gastronomic business, it is more important than ever to stand out from the crowd through innovation, but...
... what is innovation?
Innovation is the process of creating and introducing new ideas, products, services, or processes that represent significant improvements or advancements. It plays a central role in the economy and society, as it enables the resolution of existing problems in new ways and the creation of value.
As Co-CEO and Managing Director of Hospitality & Operations at Impact Hub Zurich, I was part of one of the largest innovation networks in the world. I gained valuable insights into how innovation works, why it is important, what tools can help it find its way into companies, and above all, how innovation can be made tangible in the hospitality industry.
Gain an overview of my creative work and my skills when it comes to innovation and business development:
How do I innovate?
1. by business success
costs – revenue – profitability
Many KPIs enable us to measure the economic success of a hospitality-company. It is important to always have all parameters under control and to have the ability to give instructions and develop appropriate measures. The two most important cost factors in the catering industry are the cost of goods and wages.
I have significant successes in the areas of Cost reduction.
How did I do it?
Starting with tough conditions negotiations with suppliers, introducing a new purchasing system at a purchasing cooperative, converting the storage areas, adjusting the product range, monitoring the purchasing process and purchasing controlling right up to invoice control, I managed to reduce annual costs by 15%!
This was a massive success that I am very proud of.
A big challenge in this project was introducing the new process to the employees. By continuously involving the employees in the process change, I managed to find broad acceptance in the company. This determined the success of the project.
2. by research
sustainability
food systems
new trends
customer needs
enlightenment
Big terms.
Together with strong partners such as Esther Kern - the founder of the “Roots to leave” movement or Marcel Oesterreich - Executive Chef at Impact Hub Zurich. I have managed to develop projects, programs and events in order to better understand people's needs, develop new products and make these innovations accessible and tangible to a wider audience.
Always with the aim of progress and profits.
branded living
co-living
megatrends
hospitality
What connects these terms?
As part of my business studies, I dealt very intensively with the topics of branded living and co-living and examined their significance for hospitality in more detail. The result was my master's thesis.
In this process I learned a lot about global megatrends and scientific approaches to the seasonal hotel industry in the D-A-CH Alps.
Abstract
3. by creating new
By actively looking for new trends, traveling, living inspired and loving diversity, I manage to develop new things:
I process my impressions creatively and get inspired to solve problems or create new products, services and processes. Always with the mindset of putting people at the center.
It makes me very proud that I can appeal to so many people with my creative gastronomy concepts. In 2015, the St. Adelhof concept won the best of Swiss Gastro Award. As the most innovative gastronomy concept in Switzerland!
innovative products
innovative packaging
new trends
St.Adelhof was one of the first food concept stores in Switzerland to offer cold-brewed coffee, frozen yogurt or black burgers. We were ahead of the curve and people loved it.
The salads were sold in sustainable, reusable jars and the sandwiches were simply delicious!
The packaging is just as important as the contents! From the beginning, I paid strict attention to a corporate identity in order to grow my products into a brand.
Additional revenue through innovation.
How does that work?
Instead of a boring menu card, I decided to publish a gazette with a circulation of 25,000 copies per month.
Not only did I use this medium as a pricing card and PR tool, but I sold editorially designed articles. For example, to our suppliers and service providers who have benefited greatly from our reach.
Design concept?
No problem for me!
From the design concept of the entire retail area to the ergonomics of the workstations and the design of the exclusively crafted, solid concrete furniture, I managed every aspect personally. I focused not only on aesthetics but also ensured that the design was in harmony with functionality and ergonomics, making sense overall. Design follows function!
"My clients and employees loved it!"
Sandwiches?
No - its a system!
By developing new recipes, perfectly matching ingredients and developing equipment and tools, I was able to develop not only innovative products, but also innovative and productive processes.
From purchasing to production to presentation and sales - everything goes hand in hand and ensures maximum efficiency - For the customer, pure enjoyment remains.
...pssst: The secret to my productivity was a device I developed myself. It helped make the sandwiches in half the time. I would be happy to tell you in a conversation how exactly it worked!
4. by human centricity
How do I support people in reaching their full potential?
I have developed a performance tool in an innovative way that makes a lasting contribution to the company's success.
As part of my master's degree in business administration and while I worked as CEO for impact hub zurich, I dealt intensively with the topics of "Managing Managers" and "Managing the board". The result is an innovative new tracking process that aims to promote employee satisfaction and loyalty while increasing productivity.
The project was successful for two reasons:
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The employees were integrated into the development process and helped develop the tool. Acceptance of the tracking tool was already pre-programmed.
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It added value: Productivity and quality as well as employee satisfaction have increased significantly.
