What has the SV Group achieved over the past year? These facts & figures show milestones, highlights and fascinating information from the past financial year.
served in our restaurants and cafeterias in Switzerland and Germany in 2023.
operated by the SV Group for companies, educational and care institutions in Switzerland and Germany. Of these, 280 are in Switzerland and 178 in Germany
in our hotels in Switzerland and Germany in 2023.
operated by the SV Group in Switzerland and Germany.
of more than 100 different nationalities ensure guests enjoy a pleasant experience in our restaurants and hotels.
Of these, 4,000 employees work in Switzerland and 1,800 in Germany.
are what the SV Group is all about. We also have 9 interns in our teams.
In 2023, 28 apprentices took on sole responsibility for two restaurants as “Chiefs for a Week” during the annual project week: SPIGA and BRIX at the Seedam-Center in Pfäffikon.
A total of 1,420 employees took part in management training courses in 2023, and we were able to give 75 new participants courses in plant-based cookery.
All our apprentices in Switzerland passed their final examinations with an average grade of 5.0 (“Good”).
On National Future Day, we welcomed more than 100 children to 28 SV businesses and introduced them to exciting careers in the catering and hotel industry.
are what the SV Group is all about. We also have 9 interns in our teams.
In 2023, 28 apprentices took on sole responsibility for two restaurants as “Chiefs for a Week” during the annual project week: SPIGA and BRIX at the Seedam-Center in Pfäffikon.
A total of 1,420 employees took part in management training courses in 2023, and we were able to give 75 new participants courses in plant-based cookery.
All our apprentices in Switzerland passed their final examinations with an average grade of 5.0 (“Good”).
On National Future Day, we welcomed more than 100 children to 28 SV businesses and introduced them to exciting careers in the catering and hotel industry.
Four Experience Weeks have provided culinary variety in our restaurants. The special weeks in 2023 were:
Following the opening of the ZSC Gastronomie catering service in the new Swiss Life Arena in Zurich-Altstetten, spring 2023 brought our first season of ZSC Gastronomie to a close with the end of the ice hockey season. The second season started successfully in autumn. In 2023, in our food boxes, restaurants and bars in the Swiss Life Arena, we were responsible for…
In October 2023, we celebrated the reopening of our Courtyard Basel hotel in Pratteln. After being completely renovated, our hotel now features a fresh, contemporary design.
From the rooms to the public areas, the entire building has been given a new look.
Of the new recipes developed in 2023, 70% are vegetarian or vegan. This means that the recipe database our kitchen professionals can refer to now comprises a total of 4,625 recipes.
Every year, the recipe developers create hundreds of new recipes in our in-house test kitchen. These dishes are all vegan and were developed for our Veganuary Experience Weeks.
Our recipe developers always come up with new, delicious and balanced recipes for the Experience Weeks in our restaurants. They developed around 105 recipes for Planetary Health Week, and 20 authentic new recipes for Asian Noodle Soups Week.
Before a dish makes it into our recipe database, it is first designed, sketched out and then cooked and refined for testing. This oven-baked zucchetti with sauce gribiche and a mix of grains was developed for the Planetary Health Weeks.
When selecting new products for our dishes, we pay attention not only to taste, but also to the origin and nature of the ingredients, the nutritional content and the degree of processing involved in their production. In 2023, Protaneo’s plant-based mince products impressed us in all respects.
On Culinary Day 2023, 300 culinary professionals from our restaurants across Switzerland met at Centre Loewenberg in Murten. Under the motto “Taste – Kulinarik, die schmeckt” [“Taste – culinary delights that tastes great”], they examined the culinary scene from a variety of perspectives.
Top chef Anton Mosimann, former chef of Queen Elizabeth II, was our guest of honor for a panel discussion on vegetarian cuisine in high-end gastronomy. The photo shows Claudio Schmitz, Head of Culinary Excellence at SV Group (left), together with the guest of honor.
Of the new recipes developed in 2023, 70% are vegetarian or vegan. This means that the recipe database our kitchen professionals can refer to now comprises a total of 4,625 recipes.
Every year, the recipe developers create hundreds of new recipes in our in-house test kitchen. These dishes are all vegan and were developed for our Veganuary Experience Weeks.
Our recipe developers always come up with new, delicious and balanced recipes for the Experience Weeks in our restaurants. They developed around 105 recipes for Planetary Health Week, and 20 authentic new recipes for Asian Noodle Soups Week.
Before a dish makes it into our recipe database, it is first designed, sketched out and then cooked and refined for testing. This oven-baked zucchetti with sauce gribiche and a mix of grains was developed for the Planetary Health Weeks.
When selecting new products for our dishes, we pay attention not only to taste, but also to the origin and nature of the ingredients, the nutritional content and the degree of processing involved in their production. In 2023, Protaneo’s plant-based mince products impressed us in all respects.
On Culinary Day 2023, 300 culinary professionals from our restaurants across Switzerland met at Centre Loewenberg in Murten. Under the motto “Taste – Kulinarik, die schmeckt” [“Taste – culinary delights that tastes great”], they examined the culinary scene from a variety of perspectives.
Top chef Anton Mosimann, former chef of Queen Elizabeth II, was our guest of honor for a panel discussion on vegetarian cuisine in high-end gastronomy. The photo shows Claudio Schmitz, Head of Culinary Excellence at SV Group (left), together with the guest of honor.