GastroSuisse and the Swiss Society for Hotel Credit promote innovative hotel concepts

'The Waldhuus shows what happens when courage, creativity, and strategic thinking are combined,' says Peter Gloor, Director of the Swiss Society for Hotel Credit, in his laudation before around 250 guests at the Swiss Museum of Transport in Lucerne. 'The fact that we are awarding this prize for the tenth time already underscores the innovative strength and adaptability of the Swiss hotel industry,' adds Gloor. The prize was awarded on the occasion of the Innovation Day, to which GastroSuisse had invited guests. 'With the project 'Back to the 70s', the Waldhuus has succeeded in transforming a traditional house into a modern, unique niche accommodation,' explained Gloor the decision of the seven-member jury. Particularly impressive is the clear focus on the needs of the younger generation - both on the guest side and with employees. The Groove Crew exemplifies a new way of working: creative, digital, participatory, and full of joy in the task.

The winning project receives a coaching valued at CHF 15,000. The award is supported by GastroSuisse and the Swiss Society for Hotel Credit. Recognition was also given to the other two projects 'Appenberg' and 'Hotel Jardin', which made it to the final and were able to present their concepts to the many visitors today at the Innovation Day in the Swiss Museum of Transport.

The Innovation Day was held under the motto 'Operate sustainably & save cleverly - Success strategies for the hospitality industry'. For the first time, breakout sessions were held, and participants had the chance to choose two of three exciting lectures. Dr. Nina Heim, a lecturer at ZHAW, spoke about the art of proper pricing in the hospitality industry. She demonstrated with real-world examples how guests react to different pricing strategies. Dr. Roland Zegg, president of ibex fairstay, explained why sustainability also makes economic sense and discussed concrete success models from practice with industry representatives. Nico Schefer from Dr. Koch Consultancy explained how efficiency in the company can be increased with lean management.

In addition to the breakout sessions, several top speakers gave inspiring lectures on how economic success can be achieved in harmony with sustainable action. Christine Schäfer, Senior Researcher at GDI, presented her new study 'Decoding Food Culture: How Innovations become Traditions'. Schäfer deciphers food culture and highlights regional differences. Food journalist and AI expert Patrik Zbinden showed how AI is reshaping everyday life in gastronomy and the hotel industry. His focus is on automated recipe development, predictive inventory management, and AI-supported processes in service and guest management. As a conclusion, Nico Franzoni and Noah Bachofen shared anecdotes from their Culinary Grand Tour through Switzerland.

After 17 years, the Innovation Day took place today for the last time in this form to make space for new things. 'After the successful start of the cooperation with HotellerieSuisse this year, we will intensify our partnership at the upcoming Hospitality Summit 2026,' explains Bruno Lustenberger, board member of GastroSuisse.

The winning project Waldhuus Bellary in Grindelwald becomes a trendy accommodation for young and young-at-heart guests with the concept 'Back to the 70s'. 25 rooms in a 70s style, a bar and lounge, and a large garden create a relaxed atmosphere with views of the Eiger. Existing furniture and fittings such as tiles in the bathrooms are carefully reconditioned and integrated into the new retro design - a clear commitment to resource conservation. The concept is complemented by digital services: Check-in, payment, and room access are done via smartphone. Thus, a sustainable offer is created that combines design, technology, and experience.

Jury Hotel Innovations Award:
Hans R. Amrein, Partner & Editor-in-Chief Hotel Inside
Margrith Blum, Head of Tourism Swiss Mountain Aid
Peter Gloor, Director Swiss Society for Hotel Credit
Beat Imhof, President GastroSuisse
Christian Laesser, Professor University of St. Gallen
Nicoletta Müller, Owner Consulting Firm Innovation, Sales & Marketing GmbH
Martin Nydegger, Director Switzerland Tourism

Sponsors of the Hotel Innovations Award:
Swiss Society for Hotel Credit
GastroSuisse

Partners of the Hotel Innovations Award:
Swiss Mountain Aid
GastroJournal
Hotel Inside

Press contact:
GastroSuisse, Communication
Phone: 044 377 53 53
communication@gastrosuisse.ch