walther bistrobar buvette
Circular economy catering concept for Buvette tender, implementation support, media relations, communication and storytelling as well as training for employees on the circular economy and sustainability in catering operations.
Client:in: Rhyschänzli Group
Project period: 11.2021 – 03.2022
The Rhyschänzli Group has been an established part of the Basel gastronomy scene since 2008. In 2020, Rhyschänzli successfully applied for the public tender for the catering business in the new main “Kaserne” building with the “Café Circulaire”. The concept, which ecos developed together with Rhyschänzli, focuses on various sustainability and circular economy aspects in the context of gastronomy. Rhyschänzli used regional, seasonal, and resource-conserving products wherever possible for both the gastronomic offering and the furniture of the resulting “walther bistrobar & buvette”. ecos acted as a sparring partner and advisor to the Rhyschänzli Group throughout the entire implementation process. ecos was also responsible for walther’s communication, organized the media work surrounding the opening, and used various storytelling elements to make the circular economy aspects of the new restaurant visible and accessible. These included supplier stories in the form of blog posts – multiplied via newsletters and social media. Finally, ecos developed a customized, interactive training course for internal employees to enable them to implement sustainability and the circular economy in the business and towards guests.