You launched the Award Grünenfelder: What is this initiative about and how is it organized?
"The Grünenfelder Prize It was born from the desire to support and promote young chefs at the end of their training. The idea was born last year, after our participation in the competition. Silver Poivrier In Ticino: there we breathed so much passion, and we decided we wanted to make a concrete contribution to future professionals in the sector.
The Grünenfelder Prize is awarded annually to newly graduated AFC Chefs. In collaboration with the CPT Lugano-Trevano, three main prizes and a possible special merit award are awarded. In addition to training vouchers at Cast Alimenti, one of Italy's most prestigious cooking schools, the winners will also receive a surprise trip to Europe or the Mediterranean: a way to combine training with a well-deserved break.
Your project was born in collaboration with the Lugano-Trevano Technical Professional Center (CPT): What does the goal of promoting young culinary talent mean?
For us, it means building a bridge between school and the world of work. The CPT is the official training body: the management itself selects the winners based on their final exam results. This approach allows us to reward merit, but also recognize the passion and commitment of the students.
Cultivating young talent means accompanying them on a growth path that doesn't stop with graduation, but continues with new training opportunities, experiences abroad, and meetings with professionals. Ultimately, we believe that the cuisine of the future will be born from the ideas and creativity of the new generations.
Your company has also tied its growth to the presence of young people working there. How do you promote research and ongoing training for young talent to bring into the organization?
At Grünenfelder, we believe deeply in people: our development isn't just about products and processes, but above all about shared skills and values. That's why we focus on continuous training, internal coaching, and the opportunity to develop young people in a stimulating environment.
We promote research and innovation through collaborations with excellent national and international partners, and we constantly invest in training programs. This approach allows us not only to attract new resources, but also to help them grow with us, creating a virtuous cycle: young people who learn, experiment, and in turn bring new ideas and energy to the company.
What are the main innovations and trends emerging in the distribution of food and non-food products in Ticino?
The private restaurant industry is currently experiencing significant difficulty: disposable income for recreational activities, including lunch or dinner at a restaurant, is increasingly eroded by rising fixed costs. Those who used to be able to go out with friends or family once or twice a week can now perhaps do so once or twice a month. The result is greater consumer selectivity, as they go out less and seek higher-quality products and services. The restaurant industry is therefore facing a significant challenge: regardless of the type of establishment, it's about knowing how to offer quality and, above all, knowing how to communicate it, offering customers authentic experiences—experiences that are then immediately photographed and shared online, determining immediate success or failure. This applies to any type and level of cuisine, be it local, ethnic, or international, including "simple" pizza. In this situation of oversupply, public establishments that want to have long-term prospects for success must therefore take these principles to heart as soon as possible and be clear about why customers should choose their establishment and not that of the competition.
How do you foresee your company's future evolution, and what impact has new information and digital technologies had?
Our company has long focused on digitalization: today, many internal processes are already supported by IT tools that allow us to work more efficiently, precisely, and quickly. This has given us a significant competitive advantage, freeing up time and energy to focus on what matters most: product quality and customer relationships. We're currently exploring the world of artificial intelligence with interest, which we believe could become a valuable ally in further simplifying and speeding up internal processes. We see it less in direct customer contact, where we believe human value and personal relationships remain irreplaceable. For the future, we envision an increasingly innovative company, capable of harmoniously integrating technology and human skills: on the one hand, efficiency and speed, on the other, passion and professionalism, which are and will remain at the heart of our work.
