Never again bad food

But someone is really enjoying the culinary theme for conference and event customers: "What we offer in our Landhaus Liebefeld, outside the city center of Bern, are honest products where the customer still knows, or knows again, what he is eating. Of course, not some loveless ham croissant, but for example an escabeche of glacier char from the Lombach near Interlaken."

Healthy, fresh or perhaps completely vegan?

This is how Tom Christen, the general manager in Liebefeld, sells himself and continues to enthuse: "Our offerings not only taste good, but are also healthily made and contain important vitamins. And vegans are also welcome and we cater to their needs personally."Ms. Villinger recognizes the trends in the seminar sector that on the one hand there is always a good mix of business and leisure, i.e. a balance between concentration and relaxation. And on the other hand, nature is being incorporated into corporate events. Be it with forest bathing, yoga or hiking meetings. And so she also adapts the culinary area to this constellation: "We offer authentic food that really suits us and our region and rounds off the events well".

"Success has three letters: Do"

The success seems to prove the "romantics" right. In Flims, no fewer than 35 people work in the summer, as well as around 70 temporary staff. The Hotel Landhaus Liebefeld already organizes more than 100 seminars a year, and in Brunegg, too, events are organized almost daily with between 5 and 10 employees. All industries are guests; according to Ernst Müller from economy, finance, chemistry or the automotive industry.

Guests have become more health conscious

But all hosts are aware that meetings and events budgets, and with them F&B budgets, have come under pressure. And that many customers are not only more investment-conscious, but also more health-conscious in their purchasing. Ernst Müller says: "It is important that the health of our seminar participants is optimally protected as a central asset, respectively supplemented with appropriate food." And his namesake from Chur adds: "When it comes to drinks, it's important to make sure that there really is a wide range of non-alcoholic beverages. So not just mineral water and orange juice. Seasonal smoothies, a vegetable soup in an espresso tub, or a raw food 'market stall' as a break snack are popular, for example. "The "Swiss Romantics" agree that a carrot is not only cheaper than a ham croissant, but also much healthier.http://www.landhaus-liebefeld.chhttp://www.hotel3sternen.chhttp://www.stern-chur.chhttp://www.schweizerhof-flims.ch