Company presentation jlz
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1 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 with you. Upon request, we are pleased to offer you further, project-specific competences and services. Please visit or see the next pages for a detailed description of our competences as well as 12 selected reference and sample projects. jürg landert. gastronomie.
2 Network & profile of Jürg Landert Network & partners Within 20 years we have carefully built up a differentiated network of specialists, partners, suppliers and freelancers, in order to be capable of working efficiently even on large and complex projects with extraordinary tasks. Combined knowhow leads to more success! Professional background - self-employed gastronomy consultant and conceptual designer since years of experience in managing operations (including planning and openings) as well as in national and international executive management positions - 10 years of educational and professional development in the hospitality and tourism industry, including travelling and extended stays abroad Education - Swiss Hotel Management School Lucerne SHL with a Diploma in Hotel & Restaurant Management HF - kitchen and restaurant apprenticeships 1
3 Competences & services 1/2 Analyses A profound analysis of the status quo, which is as keen as a razor, creates clarity and helps prepare for further steps Coaching With judicious and accurate coaching during and if necessary also after the termination of your project, we support you and your team comprehensively and holistically in your everyday life Concepts A stringent concept gives your project a clear profile and ensures a common understanding of it. Furthermore, the concept communicates the intentions towards third parties. Tenders With a tender for your catering mandate or by marketing your gastronomic real estate we will find the ideal partner(s) for you Consulting Due to many years of experience and with broad and in-depth knowledge, we can offer professional advice and develop useful solutions for any gastronomic or gastronomy related topic 2
4 Competences & services 2/2 Analyses - site inspections - field analyses - actual state analyses - trend analyses - analyses of area requirements - feasibility studies - profitability calculations Coaching - audits - quality management TQM - mystery shopping - team coaching - project support - project organisation - supervisions Concepts - visions - strategies - master plans - concept ideas - conceptual drafts - sub-concepts - business plans Tenders - tenders for contract catering - tenders for tenants - tenders for techn. kitchen planners - tenders for interior design - real estate marketing - evaluations & judgements - contract negotiations Consulting - strategic advice - specialist advice - advisory consulting for builders - second opinions - expert reports - recommendations - site developments 3
5 Disciplines & points of intersection food & beverages human resources sales & marketing reorientation & subsequent regulation needs & trends hospitality services architects & specialist planners real estate & leasing how to be the no. 1 planning & building set & achieve objectives 4
6 About us t h i n k i n going the extra mile flexible & open to strike a new path g out of the box set projects in motion independent & neutral: no board memberships or shares with clear- & foresight well linked-up precise educated by wellknown institutes & always updated on the current state of knowledge prompt & brisk 5
7 Contact us without any obligation...! We like to listen carefully and offer a matching solution! Do you want to stand out of the crowd? jürg landert. gastronomie. : Renggerstrasse 60 CH-8038 Zurich Phone Mobile jl@jlz.ch / 6
8 Selected reference & sample projects Please find following a selection of reference & sample projects from various areas of competences: analyses, concepts, consulting, tenders / real estate marketing and coaching 7
9 Swiss Re gastronomy, Zurich/Adliswil Swiss Re Management AG Swiss Re Management AG - Actual state analysis - Trend analysis - Focus groups - Master plan - Concept development - Capacity calculations - Layout versions - Room program - Profitability calculation - Advisory consulting for builder - Strategic advice - Evaluation & judgement of technical kitchen planners & architect team Strategic and operational concept development for the community food service on the campus Mythenquai (Klubhaus, interim solution, Mythenschloss), including the two locations in Adliswil. Strategic consulting, advisory consulting for builder, support during the conceptual, preliminary and construction project phase. Various additional detail projects
10 Gastronomy in the new district, Zurich Zürcher Freilager AG Zürcher Freilager AG - Master plan - Feasibility study - Analysis of area requirements - Layout versions - Operating procedures & logistics - Profit & loss projections - Rent calculations - Interface definition - Advisory consulting for builder Analysis and acknowledgment of the existing rough planning of the new district gastronomy in Freilager Zurich in Albisrieden. Answer specific questions regarding the feasibility of various versions. Development of several layout versions as well as profit and loss projections in close collaboration with the architects and the builder
11 Old Spinning Mill in GreenCity, Zurich Losinger Marazzi AG Losinger Marazzi AG Development of a concept for the attractive district gastronomy in the Old Spinning Mill for the district GreenCity in Zurich. Close collaboration with the architects and the builder. Develop profit and loss projections, identify potential operators and hold initial talks - Feasibility study - Concept development - Analysis of area requirements - Layout versions - Operating procedures & logistics - Profit & loss projections - Rent calculations - Advisory consulting for builder
12 Globus at Bellevue, Zurich Magazine zum Globus AG : Magazine zum Globus AG - Second opinion - Specialist advice - Concept idea - Conceptual draft - Concept for catering & event catering - Operating procedures & logistics - Room program - Maintain the big picture Conceptual design and planning of the gastronomic section for Globus am Bellevue, incl. event catering. Outline a room program and define standard operating procedures and logistical processes in collaboration with the entire Globus project team
13 Haute member club, Zurich Haute SA/Gamma Catering AG Haute SA/Gamma Catering AG Development of a gastronomic concept for the member club Haute in Zurich and intense project support, planning and execution of the pre-opening process. Hold a mandate as Board Delegate from the opening onwards, for five years - Strategic advice - organisation - Concept development - Profitability calculation - Profit & loss projections - Contract negotiations - Maintain the big picture - Tenant consultancy - Board mandate & Board Delegate ( )
14 State-of-the-art staff catering - Avaloq Evolution AG Avaloq Evolution AG - Vision - Concept ideas - Guest potential analysis - Capacity calculations - Analysis of area requirements - Room program - Layout versions - Expert jury for an interior architectural competition Phrase a vision for the future community food service on the new Avaloq Campus. Develop concept ideas and calculate the necessary capacities. Design layout versions and set up a detailed room program front- and back-of-house as a basis and target for the interior architectural competition. Judge the competition entries
15 Staff catering Credit Suisse, Switzerland Credit Suisse AG Credit Suisse AG - Specialist advice - support - Trend analysis - Operator models & contract models - Tender for contract catering - Evaluation & judgement - Contract negotiations - Audit master plan & audit tools - Quality management TQM - Mystery shopping Specialist advice for and support of the tender for all 26 staff catering restaurants nationwide of Credit Suisse AG. Conduct mystery shopping in alignment with the quality management. Set up an audit master plan and develop audit tools
16 Tenders for catering mandate TECHNOPARK Immobilien AG TECHNOPARK Immobilien AG - support - Second opinion - Specialist advice - Tenders for contract catering - Operator models & contract models - Evaluation & judgement - Contract negotiations - Contract generation Analysis of and second opinion on the actual state of reconstruction planning. Specialist advice and conduct of tenders for contract catering during the renovation phase and an agreed contract term thereafter (two separate tenders). Lead the contract negotiations and generate the catering contract (all-in)
17 Grand Hotel National, Lucerne Grand Hotel National AG Grand Hotel National AG - Strategic advice - Coaching - Second opinion - Site development - Concept development - Layout versions - Profit & loss projections - Tenders for tenants - Evaluation & judgement - Contract negotiations - Contract generation - Mystery shopping Long-term advisory mandate and coaching regarding the hotel catering for the Grand Hotel National AG in its role as property owner, real estate manager and landlord. Set up and support tenders to find adequate tenants for various gastronomic rental spaces, constantly in consideration of the gastronomic alignment and the big picture
18 Mountain gastronomy, Brand Bergbahnen Brandnertal Gastro. GmbH Bergbahnen Brandnertal Gastronomie GmbH Conceptual design for the new Restaurant Burtschasattel, the renovation of the existing Restaurant Hubertus and the optimisation of the Restaurant Einhorn in line with the master plan Erlebnis am Berg (mountain experience) for the ski resort Brandnertal in Vorarlberg. Detailed profit and loss projections taking various influencing factors into account - Master plan - Site development - Analysis of requirements - Concept ideas - Concept development - Layout versions - Profit & loss projections
19 Conceptual draft of campus catering, Bern/Biel Berne University o.a.sc. Berne University of Applied Sciences BFH - Trend analysis - Analysis of requirements - Conceptual draft - Catering concept - Operator models & contract models - Analysis or area requirements - Operating procedures & logistics - Interface definition - Profitability calculation - Advisory consulting for builder Development of a conceptual draft for the community food service on the new campus of the Berne University of Applied Sciences (BFH) in Bienne. Specialist advice on the user requirements as a basis for the architectural competition and the briefing of specialist planners as well as for a future tender for contract catering
20 Guideline for boulevard gastronomy, Zurich Tiefbauamt Stadt Zürich Tiefbauamt Stadt Zürich - Specialist advice - Coaching - Mediation - Focus groups - Coordination with authorities - Coordination with various stakeholders - support - Maintain the big picture organisation, support and communication, incl. research and benchmarking for the revision and redesign of the 4 th edition of the guideline for boulevard gastronomy in Zurich. Close collaboration and coordination with various authorities. support for the supplementary sheet for weather protection of smokers
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