The Ger­man cater­ing com­pany Käfer Ser­vice is a Mu­nich-based fam­ily firm, now in its third gen­er­a­tion. It is also es­tab­lished in Switzer­land and does cater­ing at Messe Basel.

Plaza Watch International - - Baselworld -

How many restau­rants are avail­able at the fair­ground dur­ing Basel­world?

There are a to­tal of 23 restau­rants, from float­ing sushi to take away stands. We run 18 of the 23 restau­rants, with the new high­light be­ing the cor­ner restau­rant by the City Lounge, the Stube Cor­ner with an Alpine touch. This will open dur­ing Basel­world, and from Septem­ber 2013 it will be open year around. We also do a lot of cater­ing for the brands. Wow, that sounds like quite an op­er­a­tion. How many staff do you have?

Dur­ing Basel­world we have 200 peo­ple. In our main pro­duc­tion kitchen, lo­cated by the end of hall 1, 25 chefs work in shifts cov­er­ing 24 hours per day. In the end we serve close to a to­tal of 15,000 plates per day. What is the recipe for suc­cess?

– Ev­ery­thing we serve is hand­made, ev­ery­day fresh and pro­duced here. We also have two restau­rants – in Hall 2 and on the Messe­platz pav­il­ion – with a lot of fresh stuff for veg­e­tar­i­ans. When it comes to the or­gan­i­sa­tion we have chef su­per­vi­sors and head wait­ers, et cetera – a strict hi­er­ar­chy is re­ally im­por­tant for some­thing to work on this scale. And last but not least prepa­ra­tion and plan­ning is im­por­tant – all the recipes for Basel­world were pre­pared and tested in Fe­bru­ary. Why did they choose a Ger­man com­pany to be main caterer for one of Switzer­land’s most im­por­tant fairs?

Our phi­los­o­phy is to be in­no­va­tive and flex­i­ble. And we come with a lot of ex­pe­ri­ence – we also did the fair in Mu­nich for 14 years. All in all we are a wide com­pany – we can do the fair, we can do restau­rants, we can do cater­ing – there was no com­pany like this in Basel be­fore we came here.

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