Trafo Baden - Added value number 4: Better KongrEssen in Baden
ADVERTISEMENT The success or failure of an event is not only determined by the location, the program offered or the moderation. The food and drinks served are an immensely important memory factor. Here, too, Trafo Baden is able to score points time and again with its high-quality culinary offerings, delighting event organizers and customers alike.
Drinks and food are an important memory factor of an event.Whether it's a gala, congress, seminar, workshop or exhibition, the Trafo is now known as a congress and business center far beyond the cantonal borders. The kitchen brigade around Heinz Schärer has also contributed to this excellent reputation. Together with his team, the 51-year-old delights guests daily with delicate creations and surprising compositions. It is well known that the culinary offering is increasingly a factor in whether customers and their guests consider the event a success - or not.For a good four and a half years, Heinz Schärer has been shaping the culinary handwriting at Trafo Baden. Following engagements at the Grand Hotel in Stockholm or the "Blaue Ente" in Zurich, his "art of enjoyment" is also ensuring that Trafo Baden continues to soar. As is the case for the entire congress and business center, personal contact is paramount. Schärer tailors his creations to the individual needs of his customers. That's why there are many "repeat offenders" at the Trafo, i.e. companies that keep coming back because the quality of the service is just right all round.The crew in the in-house event kitchen now not only spoils all internal events with flying dinners, stand-up lunches or gala menus, the team is increasingly moving out to external events and delighting the guests on site.More info on trafobaden.ch/gastronomy
