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

I am a successful restaurateur from California and now residein Switzerland. I am astonished at the lack of certain genres in the restaurantscene and the potential for certain concepts here.

Don't get me wrong, the Swiss cuisine is great and in thelarger cities there are more options, but Switzerland still lacks the foodinnovation seen in places like New York, San Francisco, Berlin and many othermelting pots where there are ethnic influences and an established foodieculture.

I have a number of incredible ideas for gastro concepts thatwould potentially be very successful on Swiss soil.

I am interested in serious conversations with seriousentrepreneurs who have the capital to invest and the interest in sharing myideas and contributing to them. If you meet these criteria and would like tochat, send a private message via English Forum and we'll go from there!

Dear San Diego,

I had a chuckle when you said "and many othermelting pots where there are ethnic influences and an established foodieculture." I look forward to your furthering the melting of Swiss culture.

Have you looked at a French Bakery?

CK

Good luck! Tell me when the gates are open and Ill be there!

Hi there,

Send me a private message and lets have a coffee. I have some very successful contacts in that space, but will only do an introduction for credible people.

Cheers mate,

Rich

Three Words for you my friend: Oishi Grand Buffett.......

You would put everyone in Zurich out of Business. If youve ever been to Asia you know what Im talking bout.

I am a restaurateur from California and I now reside in Switzerland. Often I am surprised at the lack of certain genres in the restaurant scene and the potential for certain concepts here.

The Swiss cuisine is great, and 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 have a number of creative gastro concepts in mind that would potentially be very successful in Switzerland.

I am interested 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 these criteria and would like to discuss, please contact me.

Good luck! What prevents you from succeeding on your own?

Being unable to post something else than the same introductory message for 3 times would be my guess...

Restaurants are intense businesses that require at least two working partners. And... These partners have to get along like peanut butter and jelly; that is to say the right partnership is essential. So if it takes 10 posts to find the right partner, well call me picky, but this is a key success factor.

Wouldn't it be better to start actively networking in person at appropriate events rather than copy/pasting the same tired paragraphs over a 9 month period on an expat forum and hoping you get a business partner within 10 posts. You might be best targeting a partner native to Switzerland who knows the business, clientele and how the authorities here work.

Not sure the "peanut butter and jelly" analogy is the best if you are trying to set up a gastro business in Europe...

'Other melting pots' was referring to the aforementioned cities (New York, San Francisco, Berlin), certainly not Zürich!

ok, certainly you don't want to give away your idea's for concepts here in open forum but, in order to educate us, could you give us a clue as to your background....

what was this successful restaurant concept you owned/ran based on?

If you've lived here a few years you certainly understand that not all concepts /innovations / ideas will fly in Swissie.



regarding so little Swiss food being exciting... I have to disagree.... mrs. G and I regularly go to half a dozen or so good and creative restaurants in the local area ( well outside of the nearest city, that being GE )

That's genious: local networks and natives!

Well besides currently doing that, I'm also utilizing English Forum and taking advantage of its intellectual members.

English forum becomes gastro capital of the WORLD. C'mon if you were all as good as you say you are, we wouldn't all still be bloody eating pizza in CH!

Would love to see a Zingerman's around

http://www.zingermansdeli.com/?utm_s...mpaign=zcobbar

Did you invent JOE's Crab Shack????? Where everyone dances around you while you eat deep-friend crab?

They have these all over San Diego and LA.... I dont think this is what Zurich wants.

Why does this phrase fill me with dread?