About 25 members met on Friday, 5 March 2010 at the Hotel Four Points By Sheraton in Sihlcity in Zürich for this year's General Assembly with, once again, an interesting, informative fringe program. The meeting started with a lecture from FCSI board member Daniel Louis Meili with the theme "The Restaurant Of The Future". Afterwards by bus to the service area MY STOP in Knonaueramt. But more about this later.
Shortly after 4 PM Beat Läubli opened the 11th General Assembly. The year 2009 was defined by hard work on national and international levels to grant FCSI Switzerland its deserved regard. Within the worldwide FCSI-Network, FCSI Switzerland will for now be an independent sector with substantial influence. Conclusive discussion of fees to the FCSI EAME and FCSI WW, as well as confirmation by the FCSI EAME, to support FCSI Switzerland with a substantial contribution for communication. On a national level a repeated focus is the creation of interesting platforms for our members. Happily the fiscal year 2009 closed with a positive result. Despite many activities , equity has grown substantially over the past years. Beat Läubli efficiently and successfully led through the protocol of the 11th General Assembly at the end of which the President and Hansedi Blatter were confirmed for an other term.
Before the General Assembly Daniel Louis Meili delegate of FCSI EAME gave a presentation on the "Restaurant Of The Future". FCSI EAME gets financial support from FCSI WW and is one of 43 treaty partners. As advisor and financer, FSCI EAME is part of the "Restaurant Of The Future". It just opened on the grounds of the University of Wageningen in Holland and was converted to a scientific laboratory. A film introduced us to this impressive program. More on that topic at our next meeting on June 25, 2010, when Daniel Meili and the president of FCSI Netherlands, Gérard Wolbert, will tell us more about the project and its accomplishments.
CEO Tomas Zwifel gave us a very informative tour of the My Stop rest area on the A4 between Zurich and Zug/Luzerne. There are Theme-Restaurants many shops and a coffee roasting facility. There is a high regard for quality and diversity.
The event ended with a good opportunity for discussions between company members and consultants.
This year's FCSI meeting took us to the Grison,
As the monastery Disentis was closed due to a suspicion of swine flu, our president Beat Läubli was able to organize a tour through the Grand Resort Bad Ragaz, Hotel of the Year 2009. Manny thanks to him and the organizing committee for excellent short-term work.
Departure from Zurich to Weingut Schloss Salenegg (Mr. Höhener), lunch at Mühle Fläsch (Martin Herrmann, 15 Gault Millau points). Then on to Bad Ragaz where Mr. Curdin Luppi received us at the Grand Resort with an impressive introduction and interesting background information. Then followed the visit of the different restaurants and the largest suite at CHF 12000 per night (booked four months ahead). Next destination is the Swiss ski manufacturer ZAI in Disentis (Lecture by founder of the company Simon Giacomet), then dinner at Hotel Cucagna also in Disentis.
Saturday visits to NEAT tunnel or to museum Sursilvan Cuort Liga Griga (Tour by Mrs. Dora Candinas). Lunch in the NEAT-Cafeteria.
Then back to Zurich.
The meeting took place in Lucerne on November 25, 2008. During the lectures our accompanying partners had their own program. The highlight of the evening was the Dinner- Theater. The motto was "After the Rain Comes the Sun", a very entertaining and humorous musical piece in dialect by the composer Artur Breul.
Walter Grieringer opened the meeting. He is Director Provider Management Credit Suisse, and "Boss" of 430 real estate holdings in Switzerland with 1.3 million square meters of which 20 restaurant organizations with about 800 meals daily. He spoke about the changes in his professional area in the past 23 years and the present.
A detailed visit of the Hotel Montana impressed upon us how change is ever present.
After lunch Peter Schwegler, Secretary of the Department of Health of the canton of Lucerne spoke about the merging of hospitals in the canton and the consequences thereof.
Visit with our partners and wives to the Museum Rosengart.
Next we were addressed by Beat Krippendorf, lecturer of management and a very talented speaker. His was the last contribution before the meeting came to a close with the above-mentioned Dinner-Theater.
Am Freitag, 22. August 2009, konnten über 40 Mitglieder auf Vermittlung von Reto Fuchs (PromaFox) einen letzten Blick hinter die Kulissen des bald fertig gestellten Einkaufs- und Freizeitzentrums bei Bern werfen. In zwei Gruppen und unter fachkundiger Führung erhielten wir Einblick in den Bauverlauf, die Probleme (und wie sie bewältigt wurden) sowie die noch immer offenen Fragen...
Uns interessierten insbesondere die Gastro- und Hospitality-Bereiche, die neuen Konzepte und wie die Verantwortlichen die Zukunft antizipier(t)en. Diese einmalige Chance wurde sehr rege genutzt - und ein währschafter Baustellen-Apéro bot danach Gelegenheit, damit sich alle Mitglieder, die Professionellen wie die Fördermitglieder, zum gemeinsamen Gedankenaustausch zusammenfinden konnten. Ein gut organisierter, spannender FCSI-Anlass zum exakt richtigen Zeitpunkt!
General Meeting 2008:
took place at the Messeturm in Basel under the lead of president Beat Läubli. “Past President” René d’Aujourd’hui officially stepped back from his office in which he supported Beat Läubli during one year. Another staff change took place with the farewell to Ursula Elmer and a welcome to Jürg Albrecht as Individual member.
FCSI goes Igeho 2007:
On 20th Nov 2007, we had the pleasure to welcome hotelier Mr Peter Bodenmann for a highly interesting presentation on the topic of the *Hochpreisinsel Schweiz* with a subsequent, fruitful discussion.
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FCSI Autumn Meeting, 4/5th November 2005 in Rust, Germany:
Rust, host town of the theme park “Europapark”, offered us an unusual insight into its most famous establishment. Looking behind the scenes of Germany’s biggest gastronomy enterprise was very impressive and the range of culinary products on offer surprisingly wide and excellent in quality.
