FCSI Switzerland has celebrated its 25th anniversary with an anniversary event in Zurich. The event, held at Brasserie Lipp Zurich on November 26, offered professional highlights, culinary experiences and inspiring encounters, which underlined the values of the association “We Share. We Support. We Inspire” brought to life.
A strong network as the basis for success
Jürg Luginbühl FCSI, president of FCSI Switzerland, opened the anniversary event with a review of the 25-year success story of FCSI Switzerland. He emphasized the importance of cooperation and exchange within the network for the development of the foodservice and hospitality industry. “With this anniversary, FCSI Switzerland is underlining its importance as a platform for professional and personal exchange at national and international level in the foodservice and hospitality industry,” said Luginbühl.
Since its foundation in 1999, FCSI Switzerland has developed from a small group of dedicated professionals into an established platform in the industry. Today, 25 years later, the association continues to focus on growth and innovation: this year alone, five new members have joined, which corresponds to growth of around 20%.
An innovative spirit
Frank Wagner FCSI, chair of FCSI EAME, addressed the importance of the global network of members. Urs Briner of FCSI Allied member Meiko-Suisse AG discussed the national expertise on behalf of the supporting members. Davor Bratoljic (president), Cornelia Escher (board member) and Rolf Andres (managing director) from the Swiss Association for Commercial Kitchen Technology – Culina – also paid tribute to the commitment and innovative spirit of FCSI Switzerland.
Pictured (L-R): Jürg Luginbühl FCSI, president of FCSI Switzerland; Frank Wagner FCSI, chair of FCSI; Daniel Louis Meili FCSI, former president of FCSI Switzerland
The festive atmosphere was further enriched by the strong presence of other industry associations: the Swiss Association for Hospital, Home and Community Catering, represented by its president Thomas Leu, and the Association of Swiss Catering Planners, represented by president David Lusti and Mario Sekinger.
Expert speakers Lukas Bosshard, senior project manager Retail & Food Service at SBB CFF FFS – Swiss Federal Railways – shed light on the architectural and logistical challenges involved in the construction and operation of Zurich’s main railway station, while Claudio Bieri, COO of Candrian Catering AG, gave the members a personal tour of the impressive production kitchen at the main station and presented impressive insights into the history and success of the company.
Further details:
For more information, visit fcsi.ch.
Photos: Anna Wiman, WIMAN PHOTOGRAPHY
