jürg landert. gastronomie. konzepte. consulting ltd. Company

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 www.jlz.ch for a detailed description of our competences as well as 20 selected reference
projects.
jürg landert
gastronomie.
konzepte.
consulting ltd.
www.jlz.ch
Professional career Jürg Landert
Professional background
-  freelance gastronomic consultant and conceptual designer since 2000
-  10 years experience in managing operations, including planning and pre-openings, 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
Tasks & services
Gastronomic
concepts &
business plans
Tender processes
& business
proposals
- 
- 
- 
- 
- 
- 
vision statements
master plans
concept ideas
conceptual drafts
detailed concepts
business plans
-  execution of tender
processes
-  review & evaluation of
tender proposals
-  contract negotiations
-  business proposals
-  profit & loss projections
-  rent calculation
Gastronomic
consulting &
coaching
Additional
gastronomic
services
- 
- 
- 
- 
- 
- 
specialist advice
on-the-spot consultancy
strategic advisory
coaching
second opinions
workshops
licences/authorities
study tours
trend scouting
interim constructional
solutions
-  large-scale & special
events
- 
- 
- 
- 
Competencies, disciplines & point of intersection
food & beverages
human resources
reorientation &
subsequent regulation
sales &
marketing
needs &
trends
services
hospitality
architects &
specialist
planers
real estate
& leasing
how to be
planing
& building
set &
achieve
objectives
the no. 1
About us...
flexible & open
to strike
a new
path
we go the extra mile
set projects
in motion
well
linked-up
we think
out of the with
box clear- &
foresight
independent & neutral:
no board memberships or shares
generation &
gender mix
precise
educated by wellknown institutes &
always updated on
the current state of
knowledge
prompt &
brisk
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 60
8038 Zürich
T. 044 480 29 29
www.jlz.ch
jl@jlz.ch
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
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
Gastronomy in the FIFA World Football Museum, Zurich – FIFA Museum AG
Profile
Project
Customer/Contracting body:
FIFA Museum AG
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)
Time frame:
Jun 2014 – Feb 2015
Links:
Museum website: in the pipeline
General website: www.fifa.com
Key words:
Achievements and challenges
-
-
Strategic consulting
-
-
Operational concept/
-
business plan
-
Positioning of the outlets
-
Profit & loss projections
-
-
Area requirements foh/boh
-
Project administration
-
Operational planning
-
-
-
Concept ideas
Interior design pitch
Second Opinion
Discipline:
Museum/destination catering
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; Hans-Peter Misteli
Impressions
Gastronomy Roche, Basel/Kaiseraugst – F. Hoffmann-La Roche AG
Profile
Project
Customer/Contracting body:
F. Hoffmann-La Roche AG
Development of a business concept and a diversified F&B concept for
TAVERO AG (100% subsidiary of Roche, responsible for the on-site
employee catering in Basel and Kaiseraugst)
Time frame:
Mai 2011 – Apr 2012
Link:
www.roche.ch
Key words:
-
Master plan
-
Concept ideas
-
Conceptual draft
-
Food & beverage concept
-
Quality management/
Achievements and challenges
-
Total Quality Management (TQM)
-
Coordination of interests
between stakeholders
-
Benchmark/study tour
-
Mystery shopping
-
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 sub-sections:
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
Discipline:
Contract catering
F. Hoffmann-La Roche AG; Doris Klein, Paul Herzog
TAVERO AG; Leo Schaffhauser, Felix Achermann
Impressions
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:
www.brandnertal-gastronomie.at
www.brandnertal.at
Key words:
-
Master plan
-
Site development
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Market analysis
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Concept idea
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Display options
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Layout drawings
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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
Globus at Bellevue, Zurich – Magazine zum Globus AG
Profile
Project
Customer/Contracting body:
Magazine zum Globus AG
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
Time frame:
Mar 2002 – May 2003
Link:
www.globus.ch
Achievements and challenges
-
Second opinion
-
-
Expert’s advice
-
-
Concept ideas/development
-
Conceptual draft
-
Processes and logistics
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Room layout
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Brand alignment
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Catering planning and execution
Key words:
-
Partners
-
Discipline:
Retail & Gastronomy
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
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
Superblock, Winterthur (2011) and all other Swiss sites (2013/2014) – AXA Versicherungen AG
Profile
Project
Customer/Contracting body:
AXA Versicherungen AG
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”
Time frame:
May 2011 – Dec 2011
Mar 2013 – May 2014
Links:
www.axa.ch
www.superblock.ch
Achievements and challenges
-
Key words:
-
-
Site development
-
-
Business model definition
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Tender process
-
Interface definition
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Administrative lead
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Evaluation/Assessment
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Contract draft
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Contract negotiation
-
Maintaining the “big picture”
-
Partners
-
Discipline:
Contract catering
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
AXA Versicherungen AG; Philipp Reif, Simon Vontobel, Stephanie
Bärtschi
Planbar AG; Jürg Stahel
Impressions
Grand Hotel National, Lucerne - Grand Hotel National AG
Profile
Project
Customer/Contracting Body:
Grand Hotel National AG
Long-term advisory mandate regarding the catering sector for the
Grand Hotel National AG in its role as property owner, real estate
manager and landlord
Time frame:
Since June 2008
Link:
www.grandhotel-national.com
Key words:
-
Second Opinion
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Strategic advice
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Coaching
-
Room layouts
-
Profit & loss projections
-
Contract draft
-
-
-
Site development
Concept development
Tender process/tenant search
Contract negotiations
Discipline:
Hotel catering
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, recommendation and contract negotiations
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 (until 2015), Jialu National (from 2015)
Mystery Shopping
Coaching und tenant support, troubleshooting
Preparation of the tender documentation
Tender process management incl. evaluation of received proposals, interviews, recommendation and contract negotiations
Partners
-
Grand Hotel National AG; Umberto E. Erculiani, President of the
Board; Nicole Winkler, General Manager
Impressions
Gastronomic landscape at Novartis Campus, Basel – Novartis Pharma AG
Profile
Project
Customer/Contracting body:
Novartis Pharma AG
TQM concept development for the Novartis campus in Basel based on
customer satisfaction surveys and regular mystery shopping visits
in the relevant restaurants
Time frame:
Jun 2010 – Nov 2010
Link:
www.novartis.com
Key words:
Achievements and challenges
-
-
Micro and macro analysis
-
Second opinion
-
Focus group
-
Workshop
-
TQM (Total Quality Management)
-
-
Customer satisfaction survey
-
-
Mystery shopping
-
-
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 on-campus 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
Discipline:
Contract catering
Novartis Pharma AG, Public Services; Philippe Ingold, Regina
Vogelsanger, Nicolas Kopp
Impressions
Inflight food & beverage concept ideas - SWISS economy & business class
Profile
Customer/Contracting body:
SWISS International Airlines, Ltd.
Time frame:
Jul 2012
Link:
www.swiss.com
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
-
Key words:
-
Trend scouting
-
Lateral thinking
-
Concept ideas
-
SWOTs
-
Marketing ideas
-
Communication
-
Logistics/procedures/handling
-
Savings
-
Partner
-
Discipline:
Airline catering
Development of new, holistic catering ideas and concepts as a
decision-making 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 cost-saving
measures
SWISS International Air Lines, Ltd.; Sarah Klatt-Walsh, Daniel
Staub
Impressions