F & B
PARKHUUS
PARK HYATT ZURICH Zurich , Switzerland
EXECUTIVE CHEF : Frank Widmer CUISINE : Seasonal Swiss SIGNATURE DISH : Salmon , farmed in Lostallo in Switzerland ’ s Grisons canton , oven-roasted on applewood with mashed potatoes , nut butter , sugar peas , nasturtium and apple . AVERAGE CHECK : US $ 107 ( dinner ) OPENED : 2004
Local market positioning : The kitchen ’ s philosophy is centered around sustainable products and their origins in forest , field , and rivers or lake . We serve meals with a story to tell and to enjoy . Guests experience a feeling of nature and Swiss authenticity . Sustainability , respect and regionality are the key pillars of our daily work . Our open kitchen is still unique in Zurich .
What ’ s been tweaked since opening : We change the menu every six weeks for dinner and every three weeks for lunch .
Most successful promotion : Masters of Food & Wine , a series of enriching culinary and beverage experiences hosted at Park Hyatt locations worldwide . Guests engage in one-of-a-kind , interactive experiences featuring interesting food and beverage offerings that are hosted by skilled Park Hyatt chefs , mixologists and sommeliers .
Biggest operational challenges : Our biggest challenge is the shift in the mentality of our workforce and their request of more of a work-life balance , for example , working with Generations Y and Z . So we offer duty rosters well in advance , as well as personal mentors-coaches , and extensive training and development opportunities . As well , our biggest challenges are business performance and expense forecasting , and we use zero-based manning and train the senior team members on how to manage those costs .
Source of inspiration : Our regional products and our small provider companies inspire our chefs to create unique meals with an emphasis on taste . It is important is to have a great team . Success is only guaranteed if there is teamwork , which is motivated through spirit and initiative to achieve a unique concept . We also find inspiration through childhood memories : Our chefs create menus that used to be cooked by their mothers and interpret them in a new version that is more modern and sophisticated .
Where casual luxury is going : There will be a shift toward experiences that can be personalized with food and drinks that embody product transparency , sourceability and environmental responsibility , with relaxed dress codes and a focus on comfort . Food and drink presentation will need to be appealing to the eye as well as offering excellent authentic taste .
Advice for hoteliers : Hoteliers need to become less generic in concepts and operation , as well as become more team member-focused .
28 hotelsmag . com September 2019