jürg landert. gastronomie. konzepte. consulting ltd.

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1 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 for a detailed description of our competences as well as 20 selected reference projects. jürg landert gastronomie. konzepte. consulting ltd.

2 Professional career Jürg Landert Professional background - freelance gastronomic consultant and conceptual designer since 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

3 Tasks & services Gastronomic concepts & business plans - vision statements - master plans - concept ideas - conceptual drafts - detailed concepts - business plans Gastronomic consulting & coaching - specialist advice - on-the-spot consultancy - strategic advisory - coaching - second opinions - workshops Tender processes & business proposals - execution of tender processes - review & evaluation of tender proposals - contract negotiations - business proposals - profit & loss projections - rent calculation Additional gastronomic services - licences/authorities - study tours - trend scouting - interim constructional solutions - large-scale & special events

4 Competencies, disciplines & point of intersection food & beverages human resources sales & marketing reorientation & subsequent regulation needs & trends hospitality services architects & specialist planers real estate & leasing how to be the no. 1 planing & building set & achieve objectives

5 About us... we go the extra mile flexible & open to strike a new path well linked-up independent & neutral: no board memberships or shares set projects in motion we think out of the box with clear- & foresight generation & gender mix precise educated by wellknown institutes & always updated on the current state of knowledge prompt & brisk

6 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 Zürich T jl@jlz.ch

7 Selected reference projects Area of expertise: Gastronomic concepts & business plans - Gastronomic consulting & coaching Swiss Re Gastronomy, Zurich/Adliswil - Analyses, master plan, concept development, capacity calculation, layouts, 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

8 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 Kaufleuten Restaurants, Zurich - Strategic repositioning, executive search, evaluation of acquiring parties, due diligence & sale Swiss International Airlines, Zurich - Trend scouting, conceptual draft and marketing ideas

Swiss Re Gastronomy, Zürich/Adliswil Swiss Re Management AG Profil Auftraggeber: Swiss Re Management AG Projektzeitraum: Jul 2015 Apr 2016 (resp. Folgeaufträge bis heute) Link: www.swissre.

Analysen - Migrationsszenarien - Kapazitätsberechnungen - Konzeptideen - Grobkonzept - Flächenbedarf FoH/BoH - Layouts - Wirtschaftlichkeit - Gastroplaner-Pitch - Second Opinion Disziplin:

9 Swiss Re Gastronomy, Zürich/Adliswil Swiss Re Management AG Profil Auftraggeber: Swiss Re Management AG Projektzeitraum: Jul 2015 Apr 2016 (resp. Folgeaufträge bis heute) Link: Bullets: - Masterplan - Strategische Beratung - Div. Analysen - Migrationsszenarien - Kapazitätsberechnungen - Konzeptideen - Grobkonzept - Flächenbedarf FoH/BoH - Layouts - Wirtschaftlichkeit - Gastroplaner-Pitch - Second Opinion Disziplin: Gemeinschaftsverpflegung Projekt Gesamtkonzipierung der Gastronomie auf dem Campus Mythenquai (Klubhaus) unter Einbezug der zwei Gastronomie-Standorte in Adliswil. Strategische Beratung, Unterstützung und Begleitung während der Konzeptphase inkl. diverse Folgeaufträge darüber hinaus Inhalte und Herausforderungen - Durchführen einer IST-, Bedürfnis- und Trendanalyse über alle Standorte in Zürich und Adliswil - Durchführen eines Benchmark-Vergleichs und einer Study Tour - Entwickeln eines gastronomischen Masterplans für die Swiss Re Gastronomie Darstellen von Migrationsszenarien für die Auflösung der Bürogebäude in Adliswil und Erstellen von Kapazitätsberechnungen über Etappen zur Sicherstellung der gastronomischen Leistungen - Erarbeiten von Konzeptideen und Ausarbeiten eines Grobkonzepts für die neue Gastronomie im Klubhaus inkl. Wirtschaftlichkeitsberechnungen - Plausibilisierung des Flächenbedarfs der Gastronomie im Klubhaus und Darstellen von möglichen und sinnvollen Layouts mit Food Island Konzept - Durchführung der Ausschreibung für das Gastroplaner-Mandat - Strategische Beratung, Unterstützung und Begleitung während der Konzeptphase inkl. diversen Folgeaufträgen darüber hinaus Projektpartner - Swiss Re Management AG; Johanna Altenberger - Promafox AG; Reto Fuchs Impressionen

Benchmark/study tour - Mystery shopping Discipline: Contract catering Project Development of a business concept and a diversified F&B concept for TAVERO AG (100% subsidiary of Roche, responsible for

10 Gastronomy Roche, Basel/Kaiseraugst F. Hoffmann-La Roche AG Profile Customer/Contracting body: F. Hoffmann-La Roche AG Time frame: Mai 2011 Apr 2012 Link: Key words: - Master plan - Concept ideas - Conceptual draft - Food & beverage concept - Quality management/ Total Quality Management (TQM) - Coordination of interests between stakeholders - Benchmark/study tour - Mystery shopping Discipline: Contract catering Project 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) Achievements and challenges - 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 - F. Hoffmann-La Roche AG; Doris Klein, Paul Herzog - TAVERO AG; Leo Schaffhauser, Felix Achermann Impressions

11 Mountain gastronomy, Brand Bergbahnen Brandnertal Gastronomie GmbH Profile Customer/Contracting body: Bergbahnen Brandnertal Gastronomie GmbH Time frame: Feb May 2012 Links: Key words: - Master plan - Site development - Market analysis - Concept idea - Display options - Layout drawings - Profit & loss projections Discipline: Gastronomic destination Project 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 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 - Bergbahnen Brandnertal Gastronomie GmbH; Eugen Nigsch Impressions

Conceptual design and planning of the gastronomic selection for Globus am Bellevue.

12 Globus at Bellevue, Zurich Magazine zum Globus AG Profile Customer/Contracting body: Magazine zum Globus AG Time frame: Mar 2002 May 2003 Link: Key words: - Second opinion - Expert s advice - Concept ideas/development - Conceptual draft - Processes and logistics - Room layout - Brand alignment - Catering planning and execution Project 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 Achievements and challenges - 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 Partners - 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 Discipline: Retail & Gastronomy

ch Key words: - Site development - Business model definition - Tender process - Interface definition - Administrative lead - Evaluation/Assessment - Contract draft - Contract negotiation -

13 Superblock, Winterthur (2011) and all other Swiss sites (2013/2014) AXA Versicherungen AG Profile Customer/Contracting body: AXA Versicherungen AG Time frame: May 2011 Dec 2011 Mar 2013 May 2014 Links: Key words: - Site development - Business model definition - Tender process - Interface definition - Administrative lead - Evaluation/Assessment - Contract draft - Contract negotiation - Maintaining the big picture Project 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 Achievements and challenges - 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 Partners - AXA Versicherungen AG; Philipp Reif, Simon Vontobel, Stephanie Bärtschi - Planbar AG; Jürg Stahel Impressions Discipline: Contract catering

Contract negotiations Discipline: Hotel catering Project Long-term advisory mandate regarding the catering sector for the Grand Hotel National AG in its role as property owner, real estate manager

14 Grand Hotel National, Lucerne - Grand Hotel National AG Profile Customer/Contracting Body: Grand Hotel National AG Time frame: Since June 2008 Link: Key words: - Second Opinion - Site development - Strategic advice - Coaching - Concept development - Room layouts - Profit & loss projections - Tender process/tenant search - Contract draft - Contract negotiations Discipline: Hotel catering Project 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 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 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

Contract negotiation - Sale/legal Discipline: Gastronomy, events and club Project Support and advice regarding the strategic repositioning of the Kaufleuten and the search for a new Head of

15 Restructuring/sale of Kaufleuten, Zurich Kaufleuten Restaurants AG Profile Customer/Contracting body: Kaufleuten Restaurants AG Time frame: Apr 2013 May 2014 Link: Key words: - Future vision - Strategic consulting - Analysis of requirements - Search for CEO & Management - Interviews - Project administration - Evaluation of acquiring parties - Due diligence - Contract negotiation - Sale/legal Discipline: Gastronomy, events and club Project Support and advice regarding the strategic repositioning of the Kaufleuten and the search for a new Head of Kaufleuten as well as a new Head of Gastronomy Conduct a due diligence process and lead/accompany the sales negotiations Achievements and challenges - Support with the definition of a sustainable vision for a new management structure of the Kaufleuten - Formulate a new company mission statement (mission, vision and values) and create a contemporary organisation chart - Executive search for the positions of Head of Kaufleuten and Head of Gastronomy including the evaluation of candidates - Moderate interviews, conduct a detailed cross-comparison and give recommendations to the Kaufleuten - Organisation of the evaluation process to sell the company shares - Conduct a due diligence process for both stock companies Kaufleuten Restaurants AG and Kaufleuten Gastro AG with three acquiring parties - Moderation of the sales negotiations for the shares of the controlling shareholders in close collaboration with lawyers Partners - Kaufleuten Restaurants AG; Fredi Müller, Hanswalter Huggler, Bruno Emele - Berther Moeri Neuber Schindler Rechtsanwälte; Dr. Alex Schindler - sprachbox; Lea von Brückner, Daniel Wagner Impressions

concepts designed to serve as guidelines and inspiration for future inflight catering on European economy & business class flights.

16 Inflight food & beverage concept ideas - SWISS economy & business class Profile Customer/Contracting body: SWISS International Airlines, Ltd. Time frame: Jul 2012 Link: Key words: - Trend scouting - Lateral thinking - Concept ideas - SWOTs - Marketing ideas - Communication - Logistics/procedures/handling - Savings 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 - 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 Partner - SWISS International Air Lines, Ltd.; Sarah Klatt-Walsh, Daniel Staub Impressions Discipline: Airline catering

Company presentation jlz

Company presentation jlz With 20 years of experience in gastronomy consulting and concept developing, we support you in all gastronomic and gastronomy related topics and develop ideal solutions together