«System catering is hospitality with a system»
Savio quickly took the next step in his career at Migros. Today, he leads the team at «Topolino» with passion, purpose and genuine hospitality.
Career path
The moment we enter «Topolino», one thing becomes clear: Savio is a host through and through. It is a shame we have already eaten, we joke. It is 3 p.m. The lunchtime rush is over. The team is tidying up so that the Migros restaurant in Herdern will be gleaming again the following day and ready to welcome its guests.
After we repeatedly assure him that we could not wish for anything more, Savio finally gives in. Coffee in hand and in high spirits, he tells us about his journey to becoming a head chef.
It all began in the classic way, with a chef apprenticeship. Savio then worked at various establishments before joining Migros as a sous-chef at the beginning of 2024. His goal was clear: to move up. He quickly realised that this was entirely possible at Migros.
If you are determined, you can progress and have genuine career opportunities.
Team spirit
As sous-chef, Savio was the head chef’s right-hand person and deputy. «A sous-chef is more closely involved in day-to-day operations and puts the head chef’s vision into practice.» Less than six months later, Savio was already moving on to his new role as head chef.
Since then, he has taken on more planning and administrative work and leads an amazing team of five. What does Savio like most about his job? Exactly that: his team. The atmosphere is extremely close-knit. With 500-1,000 meals served in the restaurant, a well-coordinated team is essential. At «Topolino», everyone pitches in during peak service.
During our conversation, a team member passes by every now and then. Savio casually starts chatting, while his sous-chef beams and waves goodbye to us.
Why system catering?
Compared with an à la carte restaurant, Savio sees one clear advantage in system catering: regular working hours. That is also why he made the switch, so he could spend more time with his family. For him, it is simple: system catering is hospitality with a system. It is built on controlled processes and a sense of calm.
As a manager, Savio considers it important to explain the purpose behind changes. When his team understands why something is being adjusted and how it benefits customers, it makes an enormous difference. At the same time, it also creates added value for employees.
You learn more when you are also allowed to do more. The best team is one that approaches its manager with ideas of its own.
Benefits
Another major advantage for Savio is undoubtedly the benefits. He is enthusiastic about the wide range of offers and makes regular use of them in his free time. We have rarely met a colleague who knows the Migros Group benefits as well as Savio.
From a Sunrise subscription and Activ Fitness to the Half Fare Travelcard bonus from the Migros Zurich Cooperative and AXA insurance, Savio knows exactly which offers are worthwhile for him.
A new car is next on Savio’s list. He wants to find out more about the fleet discount first. His team also uses the benefits.
In his view, anyone who does not take advantage of them has only themselves to blame. That is why he regularly informs his employees about the different benefits.
I have worked in this profession for 16 years and have never had discounts like the ones at Migros. They reduce fixed costs enormously.
Favourite Dish
That leaves more time and money for delicious food. I am curious: if you could eat only one dish for the rest of your life, what would it be? Savio answers without hesitation: «Spaghetti aglio, olio e peperoncino. I could eat it every day.»
And for the guests at «topolino»? It would probably be a classic such as cordon bleu. «That is always a safe choice.»
It is 4 p.m. and Savio is called back into the kitchen. The coffee remains behind and is already cold when we leave. What stays with us is the warmth of his genuine, heartfelt hospitality.
Thank you, dear Savio. One thing is certain: we will be back. But next time, for lunch.