The ZFV Cooperative also advanced its transformation in 2025 along its strategic directives 'Curate, Challenge, and Grow'. The Swiss gastronomy and hospitality company, which includes Sorell Hotels & Restaurants, was able to increase total revenue to CHF 297.4 million during the reporting year, surpassing the previous year by 2.7% due to targeted investments in processes, innovation, and digitalisation, as well as active portfolio management. The positive development of ZFV was supported by all key business areas. 'In 2025, we demonstrated that we are on track. We aim to be an economically healthy, socially and environmentally responsible, and fully sustainable company,' says Esther von Ziegler, Chairwoman of the Board of Directors at ZFV.
Despite a challenging market environment, community catering increased its revenue by CHF 5.6 million to CHF 205 million. This was achieved partly through the opening of new gastronomic establishments and an optimised operating model. Active portfolio management and investments in the future shaped the hotel business sector: Hotel Speer was converted into a boutique hotel and successfully reopened, while Hotel Merian in Basel and Hotel Rigiblick were handed over to new owners. Sorell Hotels & Restaurants surpassed the previous year's result with revenues of CHF 58.3 million, an increase of CHF 3.7 million.
Bold Rebranding and Strategic Partnerships
A key strategic step in 2025 was the redefinition of the brand strategy. In the context of a rebranding,
ZFV sharpened its content and visual positioning. The new appearance with the brand core 'Effective
Together' and the claim 'Good Feels Good' conveys even more clearly what ZFV stands for and how
the brand differentiates itself in the competitive environment. The launch of the new brand
appearance took place at the end of 2025 and will be rolled out company-wide in the current year.
The consistent inclusion of strategic partners such as Jung, FOOD2050, roots, and ViCAFE enhanced culinary expertise, promoted innovative and sustainable forms of offerings, and supported the continuous development of the establishments' offerings. In addition, existing concepts were refined, new culinary offerings tested, and the recipe database expanded. An example of the successful further development of existing concepts is the Green Kitchen Lab at the University of Zurich, which has been very popular since its opening at the end of 2023. In early 2026, the first Green Kitchen Lab in the business sector was opened at the Helsana headquarters in Dübendorf.
Sustainability: Part of a Lived Corporate Culture
Sustainability has been anchored in ZFV Cooperative's purpose article since its founding in 1894.
Activities focus on impactful implementation across all dimensions of sustainability and business
activities. These are embedded in both the corporate culture and strategy, concentrating on five
essential themes: environmentally and climate-friendly nutrition, food waste, healthy eating, equity
and inclusion, and social responsibility in the supply chain. In 2025, ZFV maintained its greenhouse
gas emissions along the entire value chain on track with the climate goals validated by the Science
Based Targets initiative (SBTi), thereby making a measurable contribution to reducing climate-
relevant emissions. The nomination for the 'This-Priis' Inclusion Award by SVA Zurich and the win of
the Swiss Employer Award as the best employer in the large company category underline ZFV's
commitment in the social dimension. Another highlight of the reporting year was the award for the
best overall performance in sustainability to the Boutique Hotel Seidenhof in Zurich by ibex fairstay.
'Behind every business success are people. We see ourselves simultaneously as a service provider, partner, host, employer, and pioneer. Our employees contribute every day, in diverse roles, in both small and large ways. That's why we invest not only in the core business but also very specifically in corporate culture and leadership,' says Nadja Lang, CEO of ZFV.
Changes
in the Board of Directors
At the General Meeting on 12 May 2026, Patrick Vogler, business economist and former CFO and
CEO of Grand Resort Bad Ragaz AG, was elected to the Board of Directors. He has extensive
expertise in finance, real estate, health, and hospitality. Patrick Vogler succeeds Oliver Hofmann, who
had been part of the ZFV Board of Directors since 2020, significantly shaping the real estate strategy
and was thanked by the General Meeting for his dedicated contribution.
Outlook 2026
For the year 2026, ZFV expects a continued challenging environment with rising costs, increasing
complexity, and changing market demands. At the same time, new opportunities arise from changing
guest needs, health and sustainability trends, and new forms of offerings. ZFV will consistently
continue and further develop its strategic initiatives, focusing specifically on scaling and efficiency.
The goal remains to be economically successful while also having a sustainable societal impact as a
host and employer.
Media Contact:
Cornelia Magnin
Head of Communications
medien@zfv.ch
+41 44 388 35 35