Parkhotel Mondschein & Bar Luna in Bolzano

    In the process of revitalizing Bolzano’s Parkhotel Mondschein, a house rich in tradition, IMSCHWEILERS was asked to develop a holistic vision for the house’s food and beverage offering, centered around the bar.

    The abundant gastronomic heritage of the region served as an invitation to let this be the guiding principle: the hotel to become an ambassador for South Tyrol’s produce.
    IMSCHWEILERS was involved in:

    • elaboration of Bar Luna’s identity
    • the bar’s atmosphere and layout of workspace: close collaboration with hotel’s architecture studio
    • drafting breakfast and snack menu
    • identifying appropriate produce, gaining product knowledge
    • supervising of construction site
    • expanding vision to serve as a hub for culinary development, involving training chefs, and regularly hosting pop-up cuisines with international guests
    • quality assurance: training employees, presentation of food and beverages, creating foundations to ensure that standards can be upheld
    • coordinating opening party

    Bar Luna is anchored in tradition while in tune with the zeitgeist.
    It has been a pleasure laying out the foundations of the bar and contributing to Mondschein’s vision coming to life.
    May sun and moon continue to shine bright on this gem!

    Website: Parkhotel Mondschein

    Servus Habibi IN MUNICH (SOON TO COME)

    Unique Middle Eastern fusion food offered in a somewhat traditional, certainly cozy Bavarian ambiance - that’s Servus Habibi. The Munich-based restaurant was ready for new beginnings when IMSCHWEILERS joined in.

    How to transform the well-appreciated „falafel and beer“ concept into 2.0?

    We contributed to Servus Habibi’s change process on various levels:

    • site analysis: decision to close old venue and reopen in new space
    • elaboration and implementation of new service concept: from being served to counter-service
    • holistic aesthetic concept: Corporate Identity (to be implemented), Interior Design Concept, Website (to come)
    • refining menu
    • guidance in regards to brewery and supplier contracts
    • evaluation and change of staff structure

    Efficacy was key here. Servus Habibi slimmed down, focusing on their core qualities.
    IMSCHWEILERS assisted in creating another „base that works“. A solid foundation on which good things could be cultivated. We are keen to witness Servus Habibi’s ongoing journey of implementing the new vision.

    Website: soon to come

    ORNO Café IN MUNICH

    ORNO, a Munich-based label, approached IMSCHWEILERS when moving into a new space that would not only serve as a showroom for their creations but also function as a café.
    Shared space, no prep room, little storage. How to setup a café in this unique environment?

    We came up with a gastronomic concept for ORNO café and actively accompanied its implementation:

    • general setup of the space
    • efficient workflow
    • menu (curation, choice of suppliers) and presentation of drinks
    • training of employees in drinks, spirits and food

    On the Menu: good coffee and matcha, a well-curated selection of natural wines along with a few drinks. Soon to be added: a small snack menu. All easy to prepare and handle – while in line with ORNO’s minimalist aesthetics.

    Within three months we created a solid foundation for the Café to operate successfully - and made friends with the people behind ORNO.

    Website: Orno

    People of Tomorrow IN DELHI

    People of Tomorrow, a well-established vegan restaurant in Delhi, India, decided to expand its philosophy to a bar concept and evolve into something new – People of Tomorrow 2.0.

    IMSCHWEILERS was entrusted with overseeing this transition both conceptually and physically:

    • site analysis: decision to close old venue and develop new space
    • supervising of construction site
    • bar design in close collaboration with interior architect
    • bar concept within the realms of veganism, zero waste, no plastic, sustainability
    • harmonious merging of restaurant and bar
    • design of 5 drinks with the theme of climate change
    • sourcing equipment
    • recruiting and training of employees

    Challenges encountered during this project included securing alcohol and spirit licenses, sourcing suitable equipment and suppliers (found what seemed the impossible: a local producer who is now delivering most of the plants to ensure sustainability) and recruiting qualified staff.

    We assisted in implementing classic bar culture in India’s capital and are curious to see the direction People of Tomorrow 2.0 takes.