Selecting the menu
Give your employees a fine meal as a small token of appreciation for their daily work in the company. The special detail: the menu is prepared by yourself. Before the actual cooking event, you and your management staff can have various menu suggestions made. These may be seasonal dishes, but menus inspired by your wishes are also conceivable.
In the kitchen
When you enter the professional kitchen, the first thing you are equipped with is aprons. During the joint aperitif, the menu will be discussed. Then you will be divided into three groups: "Meat", "Vegetables" and "Cold Kitchen" (starter and dessert). Each team will have an expert on hand to help with advice and assistance. Of course, all necessary ingredients have already been purchased in advance. Should time be too short, the kitchen crew will already be cooking in advance.
The guests arrive
It sizzles and simmers in the pots, then the guests arrive. You can take the menu with the staff or you can serve them the food with the help of the service staff. Whether it has become a 3- or 4-course menu - this meal will be something very special, for the cooking management as well as for your employees, who will be spoiled with the cooked food. The subsequent washing up and tidying up will of course be taken care of by the restaurant.
It cooks up to 20 cadre members for a maximum of 160 people.
Size of group
10 to 180 people
all year round
Burgdorf region and greater Zurich area
|Supervision by cooks|
|a maximum of 20 people cook.||450.00||flat-rate|
|Eating guests (max. 160)|
Included in the price
|-||Preparatory work such as purchasing, menu suggestions etc.|
|-||All required ingredients|
|-||Supervision by professional cooking crew|
|-||Rent of premises (professional kitchen, dining room)|
|-||Washing up and final cleaning|
|-||outward and return journey|