Mehrmals im Jahr bietet die SV kulinarische Themenwochen an.

Facts & figures

What has the SV Group achieved over the past year? These facts & figures show milestones, highlights and fascinating information from the past financial year.

Koch bei seiner Arbeit in der Küche.

30 million 
main meals

served in our restaurants and cafeterias in Switzerland and Germany in 2023.

 

458 restaurants

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 

761,000 overnight stays

in our hotels in Switzerland and Germany in 2023.

 

23 hotels

operated by the SV Group in Switzerland and Germany.

Zwei Hotelangestellte stehen lächelnd an der Rezeption.
Mitarbeiterin in der Gemeinschaftsgastronomie
Friendly Work Space award
In 2023, SV Group subsidiaries SV Schweiz and SV Hotel Schweiz, both of which are part of the SV Group, were awarded the Friendly Work Space® label for the third time in a row for their occupational health management (OHM)

5,800 employees

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.

Promotion of new talent and further training

  1. Kind das am Zukunftstag 2023 teilgenommen hat

    More than 100 children on Future Day

    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.

  2. Chiefs Lernender im BRIX in der Küche

    129 apprentices working towards 9 occupations

    are what the SV Group is all about. We also have 9 interns in our teams.

  3. Gruppenfoto Chiefs for a Week im Seedamm Center in Pfäffikon SZ im 2023

    Chiefs for a Week 2023

    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. 

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Highlights of our business areas

Institutional catering

Four Experience Weeks have provided culinary variety in our restaurants. The special weeks in 2023 were:

  • “Wir lieben Gemüse!” [“We Love Vegetables!”] for Veganuary
  • “Gerichte aus Grossmutters Küche” [“Dishes from Grandma’s Kitchen”] in March
  • Launch of 18 newly developed, sustainable and healthy dishes based on the principles of the Planetary Health Diet in May
  • “Asiatische Nudelsuppen” [“Asian Noodle Soups”] in October
Schön auf einem Teller angerichtetes Gericht mit gebackenem Sellerie und Buchweizensalat nach den Grundlagen der Planetary Health Diet.
Making sustainability taste good
In May 2023, we launched a new sustainability campaign to show our guests in a positive and motivating way that they are automatically making a sustainable decision when they visit an SV restaurant.
Belebte Szene vor einer Essenstation im Stadion an einem Eishockey Match in der Swiss Life Arena in Altstetten Zürich, wo die Fans auf ih Essen warten.

Public catering

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…

  • 186,000 liters of beer served
  • 23,000 “ZETT” sausages sold
  • 2,750 cheese fondues served at ZETT Restaurant
  • 21,870 dinner guests catered for in the Business Club

Hotel

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. 

Eine elegante und moderne Bar mit einer Lounge im Eingangsbereich eines Hotels mit viel Licht und hellem Holz.
Bar and lounge at Courtyard Basel
The bar and lounge of the newly renovated Courtyard Basel hotel has been redesigned, creating an elegant, feel-good atmosphere.

Culinary innovations

  1. Zwei ältere Herren im Anzug blicken lächelnd in die Kamera.

    300 SV kitchen professionals share their experiences

    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.

  2. Verschiedene Bowls auf farbigen Tellern mit farbigen Gerichten von oben fotografiert und weissem Untergrund

    786 newly developed recipes

    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.

  3. Schön angerichteter Teller mit Ofen Zuchetti und Getreide, daneben eine Zeichnung des Gerichts, wie es für die Planetwary Health Weeks entwickelt wurde.

    The craft of our recipe developers

    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.

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