I am a former owner / manager of a successful restaurant concept in the United States. After having lived in Switzerland for a couple of years, I have accumulated a number incredible ideas for various gastro concepts in a country with so much potential and so little exciting food.

Don't get me wrong, the Swiss food in Switzerland is great, and yes, Switzerland has a lot of Michelin stars, but these are fancy hotel restaurants somewhere in a ski town where you pay 93 CHF for a 2oz. filet and 2 balsamic-glazed carrots. In the larger cities there are more options but Switzerland still lacks the food innovation seen in places like New York, San Francisco, Berlin and many other melting pots where there are ethnic influences and an established foodie culture.

I am inerested in serious conversations with serious entrepreneurs who have the capital to invest and the interest in sharing my ideas and contributing to them. If you meet this criteria and would like to chat, send a private message via English Forum and we'll go from there!

I almost did it but then a twist of fate made things not work out. It would have worked well but the issue here is the
patente
Insurances
employee cost
business front cost
Food cost

and the list goes on forever


I am glad it didnt work out as it would have been tough .

Im gonna do it in cali in half a year or so instead