Second Business Lunch Talk 2022: Inspire, network, and initiate business

Barbara Rüttimann, owner of rb Rüttimann consulting, has created a thoroughly innovative event format: A business lunch accompanied by short speeches. In "speed speeches" of a maximum of 10 minutes each, the more than 40 guests received input on sustainability, culture and corporate responsibility. The event took place at the premises of Felfel AG, the young and up-and-coming catering company (motto "Good Food at Work"), in Zurich-Binz.

Entrepreneurial success: A matter of culture

After a short introduction by hostess Barbara Rüttimann, the first short presentation started. Anna Grassler, Co-General Manager of Felfel, gave a brief insight into the corporate culture of the young company, which has already managed to inspire many corporate customers with an innovative catering concept. She emphasized that culture cannot be standardized. Happiness at work ensures performance and leaves room for individual solutions. Anna Grassler does not see the rapid growth of her company as a reason to change this culture - for example, by creating more structure. On the contrary: "The culture defines the structure," says Grassler.

Michael Fahrni, Managing Director of the Swiss Venture Club SVC, known for the Swiss-wide "Prix SVC" business awards, outlined Switzerland's rich entrepreneurship with three examples. The award-winning companies show that social responsibility and entrepreneurial success are not mutually exclusive, but rather mutually dependent.

Wellness very practical

Caroline Wüest, Managing Director of the sauna manufacturer Klafs AG, gave the guests an "ABC of well-being": from A as in "getting up in the morning" to Z as in "going to bed satisfied", she enumerated how one can create actual "wellness zones" with little effort in everyday life, for example with conscious nutrition, patience or organization, which can ultimately lead to more quality.

Josephine Herzig from B Lab Switzerland, a non-profit organization that supports companies in their implementation of sustainability concepts, highlighted the success factors that make this possible: A company, she said, is like an orchestra that needs a conductor. Ideas have to grow, just like a coral reef does. And the speaker compared the creation of incentive systems to "carrots and sticks.

Oliver Hauri, CEO of office furniture manufacturer Haworth Switzerland, spoke about the change of mindset in offices after the Corona era. For companies, he said, it is now important to create freely selectable zones in their offices for different work scenarios. And last but not least, the furniture is also about sustainability: regionally produced, made from renewable raw materials and recyclable.

When the bite gets stuck in the throat for a moment at the business lunch...

Marine biologist Dr. Silvia Frey was the last speaker to provide food for thought. She pointed out the importance of the oceans for the global balance of climate, fauna and flora. "If we don't do something about climate change, two-thirds of the creatures in the oceans will be dead by the end of this century," she warned. She also appealed to limit the consumption of marine fish - all the more so because Switzerland is, after all, a classic landlocked country. Nevertheless, fish is popular, as Felfel's live statistics also show: A dish with smoked salmon ranked at the top that day...

Interested guests were then given the opportunity to get to know the Felfel company even better on a tour. Those present agreed: food for body and soul and easily digestible portions is good for you. Organizer Barbara Rüttimann thus succeeded in adding sustainable value with the "Business Lunch" format.

More information: https://www.rbconsulting.info/