September 2009
Food court Airport Geneva, Switzerland
Category: Gastronomie, Flughäfen
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Short facts
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| AICHINGER Achievements
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Surface space
| 2490 m² (in total)
| | Planning, implementation and manufacturing of various objects |
Location | Airport | |
Product range
| Food court | |
Consultant | Reinhard Meisel
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Landside, airside and a great view
From June 2008 to March 2009 multiple activities have been pursued to renovate the airport Geneva. Also a focus was on how to integrate innovative gastronomic spots for all target groups.
Led by Rick Stavast, managing director of SSP Switzerland, a team for the large-scale project at the airport Geneva has been set up. The architects of ARB Bern were responsible for the building construction and the coordination of the construction site. Also the Zurich architectural office Klaus Architekten Innenarchitekten AG was part of the team and in charge of concept and design. AICHINGER?s project manager Reinhard Meisel being the third important team member was responsible for implementation planning, production, implementation and installation.
AICHINGER was supervising a big variety of gastronomic projects in the arrival and departure sector:
- Montreux Jazz Café
A unique, prestigious project in cooperation with the world famous Montreux Jazz Festival
Surface space: 300m2
AICHINGER Achievements: Implementation planning for counters and kitchen equipment, manufacturing and installation of counters, bar zone, kitchen equipment. - Altitude
À-la-carte restaurant with front-cooking station, bar, bistro, lounge, an entirely glazed climatised wine display in the dining area, meeting rooms, large à-la-carte kitchen
Surface space: 500 m2 (restaurant), 150m2 (kitchen)
AICHINGER Achievements: Implementation planning for counters and kitchen equipment, manufacturing and installation of counters, bar zone, kitchen equipment. - Le Jardin Food court
Gastronomic zone with three-sided glazing, transparent look, winter garden and open-air terrace
Surface space: 800m2
AICHINGER Achievements: Implementation planning for counters and kitchen equipment, manufacturing and installation of counters, bar zone as well as fitting-out of the rooms in the rear (preparation sections, dish washing sections, etc.) - La Cuisine Free-Flow-Restaurant
Self-service concept with main focus on Asian food, Italian food, barbecue and health food
Surface space: 400m2
AICHINGER Achievements: Implementation planning for counters and kitchen equipment, manufacturing and installation of counters, bar zone as well as fitting-out of the rooms in the rear (preparation sections, dish washing sections, etc.) - Caviar House & Prunier Seafood Bar
Exclusive bar-restaurant for caviar, fish and seafood
Surface space: 50m2
AICHINGER Achievements: Implementation planning for counters, manufacturing and installation of counters - Swiss Sandwich
Take-away spot for hot and cold drinks as well as sandwiches
Surface space: 140m2
AICHINGER Achievements: Implementation for counters and kitchen equipment, manufacturing and installation of counters, bar zone as well as fitting-out of the rooms in the rear (preparation sections, dish washing sections, etc.) - Flavours
Trendy convenience-shop with self-service bakery und coffee terminal
Surface space: 150m2
AICHINGER Achievements: Implementation planning of the whole shop area, manufacturing and installation of the entire shop equipment
The client Rick Stavast appreciated the cooperation with AICHINGER stating the following:
?The cooperation was excellent. Deadlines and budgets have been kept. The quality of the refurbishment is perfect. AICHINGER approached the large-scale project with the essential flexibility.
All requirements ? even the communication in French and German ? have been completed exemplarily.?
