Simply relax - The new seminar lifestyle
Reward for the effort
Jérôme Waldbauer, Director of the Hotel Banana City in Winterthur, is convinced that "the run-of-the-mill offer is dead". The classic seminar, which starts at nine and ends at five, no longer meets the standard.seminars are often exhausting and involve long discussions, so participants want to be rewarded for their efforts at the end. "Today, people are looking for a special experience, which is why special and varied offers are in demand," says Waldbauer. "Well-being, a magical experience or extraordinary moments must be created and bring that certain something to the seminar to make it a positive and unforgettable experience. "This starts with breakfast and ends after the seminar with appropriate supporting programs. The spice is in the details. "Quality, exclusivity, flexibility and personalization are the needs of today's guests and must be taken into account in the offers," adds Waldbauer.
Use the change of scenery
This demand is linked to the attitude towards work: "Almost every guest today is looking for a good work-life balance," says Martin Schmid, Head of Marketing at Campus Sursee. Work wants to be lived and is no longer just a means to an end, and it is also advisable to take advantage of the change of scenery. "Seminars and team events have the advantage of getting to know your colleagues in a completely different environment and perhaps also in a more private setting. This creates closeness and trust," says Schmid.
Everything from one source
But this is nothing new. Locations have been offering such services for a long time and are aware of their guests' needs. However, they also know that they don't have the time to rummage through the entire range. "Seminar organizers usually don't have the time to find, combine and then book different activities. They also lack the necessary knowledge of the region, which is why it is very important for us as a location to bundle this expertise and offer customers such pampering packages directly, all from a single source," reports Esther von Ziegler, co-owner and CEO of Azinova Group AG. The Riverside also believes that it is important to accommodate its guests and put together the right offers with know-how.
Not a package, but a lifestyle
The team even goes one step further and calls it lifestyle. As mentioned at the beginning, it is the work-life balance that guests attach great importance to and this is what the Riverside wants to offer. "Pampering packages are even better if the guest perceives it not as a package, but as a "lifestyle" of the hotel. When they realize that they are warmly welcomed from their first visit to check-out," says Michael Karrer, Marketing & Sales Manager of the Riverside, explaining his philosophy. To achieve this, Karrer relies on personal contact. "We know that individualization is playing an increasingly important role, which is why we maintain personal contact in order to get to know our guests' individual lifestyles and adapt to them". Examples on pages 18 + 19.
Riverside, Zweidlen-Glattfelden
The Riverside does not want to offer packages, but lifestyle. Starting with the location. The team is convinced that the river Glatt, on the edge of the forest, away from the hustle and bustle, is the best place to relax.
Fitness Island, Wil SG
The most varied offer is provided by "Fitness Island", which specializes exclusively in pampering offers. The "island" fulfills wishes in both the active and relaxing areas - from massages to intensive workouts such as TRX. In the seminar segment, the team has focused in particular on group activities.
Hotel Banana City, Winterthur
The motto of the Hotel Banana City is "celebrate". The team offers active group experiences as a counterbalance to the top-heavy seminar. The pasta course is popular, where groups can get to know each other in an informal setting and make their own pasta: the cavatelli, tagliatelle or penne can then be taken home. Those who prefer to be cooked for can watch one of the live cooking events, where two to three dishes are prepared directly at the table.

