The brief
Make two hotel venues matter to the city
Park Hyatt Zurich opened in 2004 with 142 rooms, the parkhuus restaurant with its show kitchen and two-storey wine library, and ONYX Bar.
The hotel wanted both venues to work harder: for its own guests, and for a Zurich audience with plenty of choice. Our job was to find out where the opportunity lay and turn it into concepts the hotel could take forward with confidence.
What we did
Research first, then two clear concept briefs
The project ran in two stages: understand the market, then define what each venue should become.
The Zurich market
A comprehensive study of the city’s dining and nightlife: market indicators, emerging consumer trends, and the local and international competitors guests were choosing instead.
The opportunity
From the research we identified where parkhuus and ONYX could strengthen their positioning and become more relevant to hotel guests and to the people of Zurich.
Two concept briefs
Detailed briefs for the restaurant and the bar, defining positioning, target audience, food and beverage direction, service style, guest experience and design considerations.
The result
A clear foundation for development
The briefs gave Park Hyatt Zurich a strategic foundation from which each concept could be progressed into full development, with the evidence behind every recommendation.
It is the way we approach hotel food and beverage everywhere: start with the market, then define concepts that make sense for the building, the brand and the city around it.
2004
Year the hotel opened
3,000+
Wines in the parkhuus wine library
2
Concept briefs: restaurant and bar
