Hans Peter, the Appenberg is getting a new dining area. What kind of equipment does a kitchen need today to meet guests' needs?

Hans Peter Misteli: Today, a modern restaurant kitchen must do much more than simply provide good food. Efficiency, flexibility, and sustainability are at the heart of it all. At the same time, we must keep in mind the needs of our guests, multicultural influences, and the challenges of the labor market—from regional ingredients and freshness to fast, seamless operations. Through smart processes, ergonomic design, and energy-efficient equipment, we create an environment that benefits both guests and the team.

What food safety considerations should be taken into account when planning a food service establishment?

Food safety begins with a well-designed kitchen layout. Clear separations between clean and unclean areas, hygienic materials, and an unbroken cold chain are crucial. Equally important are efficient storage solutions, surfaces that are easy to clean, and practical training for the team. This is the only way to consistently implement the highest hygiene standards and ensure safe operations.

Appenberg is idyllically situated in the heart of the Emmental. What logistical challenges does this pose in terms of goods delivery and waste disposal?

Appenberg’s rural location presents exciting logistical challenges. The freshness and quality of the products must be maintained despite longer distances, while unnecessary trips should be avoided. At the same time, waste disposal requires a resource-efficient approach. To this end, we rely on smart warehousing solutions, close partnerships with regional producers, and a delivery strategy that is both environmentally sound and economically viable.

Service staff perform numerous tasks per shift. How can you influence staff movement patterns when planning a restaurant?

Short, well-planned routes are the key to seamless service. By intelligently arranging work areas, service stations, and point-of-sale systems, we minimize unnecessary walking distances and increase efficiency. This leaves more time for what matters most: the guest. Clear wayfinding, well-placed storage areas, and work zones make day-to-day operations easier and take some of the pressure off the team.

What do you find most appealing about this project?

This complexity spans all areas, from feasibility studies through the design and planning of the various dining areas to implementation and providing support to management in all operational matters.

The project is being carried out in close collaboration with Mario and Flavia, the Appenberg’s managing directors, as well as the architects. What characterizes this collaboration?

The collaboration with Mobiliar as the project owner, with the management team of Mario and Flavia, and with the GHZ architectural team—which is central to the entire process—is characterized by openness, pragmatism, and a shared vision. This ongoing dialogue makes it possible to precisely identify individual requirements and develop creative, tailor-made solutions. Direct communication is particularly valuable—it brings together culinary know-how, architectural expertise, and operational requirements into a well-thought-out, harmonious overall concept.