How to open a catering business in Switzerland: a step-by-step guide

Disclaimer: This information is for general guidance only and does not constitute legal, tax, or financial advice. Regulations and requirements change frequently; always verify current requirements with relevant cantonal and federal authorities before making business decisions. We accept no responsibility for any loss or damage arising from reliance on this information.

Opening a catering business in Switzerland requires navigating a complex regulatory landscape that combines federal food safety standards with cantonal licensing requirements. This comprehensive guide provides a step-by-step roadmap for entrepreneurs looking to establish a food service company in one of Europe's most stable and prosperous markets. Whether you're planning corporate catering, wedding services, or specialized culinary concepts, understanding the Swiss regulatory framework is essential for a successful launch.

"The most common mistake I see is underestimating cantonal differences in licensing. What works in Zurich may be insufficient for Geneva. Each canton has its own interpretation of federal guidelines, and failing to account for these variations can delay your launch by months." — Markus Pritzker, Swiss corporate lawyer

Your quick-launch checklist for a catering business in Switzerland

Before diving into the details, here is a complete checklist of what you need to open a catering business. Use this to track your progress and ensure you haven't missed critical steps.

• Define Your Niche & Unique Selling Proposition — Identify your target market segment (corporate, weddings, private events) and what differentiates your service
• Write a Swiss-Specific Business Plan — Include cantonal market analysis, financial projections in CHF, and operational strategy
• Secure Funding & Open a Business Bank Account — Deposit minimum share capital and establish banking relationships
• Choose and Register Your Legal Structure — Select between GmbH (CHF 20,000 capital) or Einzelfirma based on liability needs
• Register for VAT (MWST) — Mandatory if annual turnover exceeds CHF 100,000
• Register with Social Security (AHV/AVS) — For yourself and all employees
• Obtain Cantonal Business License (Betriebsbewilligung) — Requirements vary significantly by canton
• Secure Food Safety Permits from Cantonal Laboratory — Includes kitchen inspection and HACCP approval
• Obtain Alcohol License — If serving alcoholic beverages (cantonal requirement)
• Implement HACCP-Compliant Hygiene Concept — Documented food safety procedures mandatory for all food businesses
• Find and Equip a Commercial Kitchen — Must meet cantonal health and safety standards
• Source Local Suppliers — Establish relationships with certified food providers
• Hire and Train Staff — Ensure hygiene training and compliance with labor laws
• Secure Mandatory Insurance — Betriebshaftpflichtversicherung (business liability) and UVG (accident insurance)
• Develop Menu, Pricing, and Transportation Logistics — Account for Swiss cost structures and delivery requirements
• Launch Marketing & Acquire First Clients — Digital presence and local networking essential

Understanding the Swiss catering industry and market

The Swiss catering industry represents a significant segment of the broader hospitality sector. In 2015, the catering industry generated a VAT taxable income of CHF 28.4 billion (Company Formation Switzerland, 2024). The market is characterized by exceptionally high standards, strong demand for quality and transparency, and notable regional variations across Switzerland's 26 cantons.

Key market characteristics include a competitive landscape with approximately one catering business for every 250 inhabitants, with 77% operating as sole proprietorships (Almedica AG, 2024). This indicates a market dominated by small-scale, often family-owned operations, though opportunities exist for well-capitalized new entrants offering specialized services.

The Caterers & Food-Service Contractors industry in Switzerland is projected at approximately CHF 3.0 billion market size in 2025, growing at a CAGR of 16.6% from 2020 to 2025, with 498 businesses operating (IBISWorld, 2025).

Current trends driving growth include increasing demand for sustainable, locally-sourced ingredients, specialized dietary options (vegan, gluten-free, allergen-free), and premium corporate catering services. The Swiss consumer's willingness to pay for quality creates opportunities for businesses that can demonstrate superior food safety, ingredient traceability, and service excellence.

Regional differences are substantial. Urban cantons like Zurich, Geneva, and Basel offer larger corporate markets but face higher operational costs and more intense competition. Smaller cantons may provide lower entry barriers but require careful market sizing to ensure sufficient demand.

KEY DATA INSERT: Graphic block with 4 statistical indicators:

• "Swiss Catering Market: CHF 28.4 billion VAT taxable income (2015)"
• "Market Density: 1 catering business per 250 inhabitants"
• "Business Structure: 77% sole proprietorships"
• "Growth Drivers: Sustainability, dietary specialization, corporate demand"

Purpose: Quickly conveys key market information and enhances content credibility.

Semantics: Each statistical point formatted in with styling classes. Entire block wrapped in as supplementary information.

According to the Federal Statistical Office and industry reports, the foodservice sector continues to show resilience, though operators face challenges including labor shortages, rising ingredient costs, and increasing customer expectations around food origin and sustainability practices.

Markus Pritzker

Swiss Corporate Lawyer

+41 44 515 25 91

Book consultation

Regulatory framework: federal vs. cantonal vs. municipal authority

Understanding who regulates what is critical to avoid delays and compliance issues.

Switzerland does not issue a single national catering license. Instead, regulatory authority is distributed across three levels:

Federal Level (FOPH/FSVO):

• Sets national food safety standards under the Swiss Food Act (SR 817.0)
• Establishes HACCP requirements and hygiene regulations
• Oversees therapeutic products and medical devices (Swissmedic)
• Does not directly license individual catering businesses

Cantonal Level (Kantonales Labor/Laboratoire Cantonal):

• Enforces federal food safety standards through inspections
• Issues Betriebsbewilligung (cantonal business operating permit)
• Approves HACCP concepts and kitchen facilities
• Manages alcohol licensing (Swiss Alcohol Board oversight)
• Conducts unannounced inspections with authority to suspend operations

Municipal Level (Gemeinde/Commune):

• Issues building permits for kitchen modifications
• Regulates signage, terrace use, and operating hours
• Enforces local zoning and fire safety codes
• May require additional trade permits depending on location

"There is no single national license for catering in Switzerland. Federal bodies set food safety rules; cantonal food inspectorates approve HACCP and inspect kitchens; municipalities may require local operating, signage, and building permits. Always verify at all three levels." — Regulatory Compliance Framework

Key Takeaway: Holding a federal registration or cantonal license does not automatically exempt you from municipal requirements. Verify obligations at all three levels before launch.

7 steps to launching your food service business in Switzerland

Step 1: creating your Swiss catering business plan & concept

A robust business plan is your foundation for success in the Swiss catering market. Unlike generic business plans, your Swiss-specific plan must address the unique regulatory environment, cantonal variations, and high operational standards expected in this market.

Your business plan should include these essential sections:

Executive Summary: A concise overview (1-2 pages) of your business concept, target market, competitive advantage, and financial projections. This section should clearly articulate why your catering business will succeed in the specific canton you've chosen.

Company Description: Your mission, vision, chosen legal structure (GmbH or Einzelfirma), and how your business aligns with Swiss market expectations. Include your unique selling proposition—what differentiates you from the one-in-250 existing catering businesses.

Market Analysis: Deep dive into your chosen canton's demographics, corporate density, event market size, and competitive landscape. For example, Zurich offers a large corporate market but intense competition, while smaller cantons may provide niche opportunities with less saturation. Include specific data on local purchasing power and event frequency.

Menu & Sourcing Strategy: Detailed offerings with emphasis on local sourcing where possible. Swiss consumers increasingly value transparency about ingredient origin. Specify your supplier relationships and how you'll ensure consistent quality and compliance with Swiss food safety standards.

Marketing & Sales Strategy: How you will acquire and retain clients in a market where reputation and word-of-mouth are critical. Include digital marketing (professional website, social media), local networking (event planners, corporate offices), and partnership strategies.

Operational Plan: Daily operations including kitchen logistics, staffing requirements, delivery systems, and quality control procedures. Address how you'll maintain HACCP compliance and manage the complexities of event-based service delivery.

Financial Projections: Detailed startup costs, pricing strategy, revenue forecasts, and break-even analysis—all in CHF. Include realistic assumptions about client acquisition rates, average order values, and seasonal variations. Swiss banks and investors expect conservative, well-documented financial projections spanning 3-5 years.

In my experience working with catering startups, those that invest 4-6 weeks in comprehensive business planning before registration consistently outperform those who rush to market.

Step 2: choosing a legal structure & company registration

The choice between Einzelfirma (sole proprietorship) and GmbH (limited liability company) fundamentally impacts your liability exposure, tax treatment, and administrative burden. For catering businesses, this decision should be based on your growth ambitions, risk tolerance, and capital availability.

For most catering businesses planning to serve corporate clients or events with significant liability exposure (e.g., large weddings, conferences), the GmbH structure provides essential protection. The CHF 20,000 capital requirement, while substantial, protects your personal assets if a food safety incident or contract dispute occurs.

Most Swiss catering businesses are registered as limited liability companies, requiring drafting of the articles of association and memorandum by a public notary (Swissfirma.com, 2024).

The registration process for a GmbH involves:

1. Name reservation through the cantonal Commercial Register
2. Drafting articles of association by a public notary
3. Opening a blocked bank account and depositing the CHF 20,000 share capital
4. Notarial authentication of founding documents
5. Registration in the Commercial Register (typically 1-2 weeks)
6. Receipt of UID number (unique business identifier)

Einzelfirma registration is simpler but offers no liability protection. If you're starting small and testing the market, you can begin as Einzelfirma and later convert to GmbH as your business grows.

Step 3: navigating legal requirements: licenses and permits for catering in Switzerland

This is the most critical and complex step. Switzerland does not issue a unified national business license; instead, permits are managed at federal, cantonal, and sometimes municipal levels. Operating without correct licenses can result in immediate closure, substantial fines, and potential criminal liability.

Cantonal business license (Betriebsbewilligung)

Every canton requires a general business operating permit. The specific requirements, application process, and fees vary significantly:

Zurich: Requires proof of financial stability, compliance with zoning regulations, and confirmation of professional qualifications. The process is efficient but strict, typically taking 4-6 weeks. Kitchen facility inspections are typically scheduled within 4 weeks. Certain activities may require the Wirtepatent (hospitality certificate).

Geneva: Emphasizes labor law compliance, French language documentation, and environmental standards. The cantonal Office de l'Autorisation de Construire (OAC) must approve any kitchen facility modifications (Commenda.io, 2024). Processing time: 3-4 weeks.

Bern: Well-documented process with clear guidelines, but requires careful adherence to building codes and fire safety regulations for commercial kitchens. Processing time: 4-6 weeks.

Cantonal permits such as hospitality licenses in Basel (Gastgewerbebewilligungen under the Gastgewerbegesetz) or building permits in Geneva are mandatory, with costs varying regionally (Commenda.io, 2024).

Food safety & hygiene permits (Kantonales Labor)

You must obtain approval from your canton's food inspectorate (Kantonales Labor or Laboratoire Cantonal). This involves:

1. Submission of HACCP concept (detailed below)
2. Kitchen facility inspection to verify compliance with hygiene standards
3. Approval of food handling procedures
4. Verification of staff hygiene training

Food operators must obtain authorization from the Federal Office of Public Health under Swiss Regulation on Food and Commodities (Lawyers Switzerland, 2024). However, practical enforcement and inspections are conducted by cantonal laboratories.

The cantonal laboratory has authority to conduct unannounced inspections and can immediately suspend operations if serious violations are found. In my practice, I've seen businesses delayed by 2-3 months due to inadequate HACCP documentation or kitchen facility deficiencies.

Compliance with HACCP and strict hygiene laws is mandatory for operating a catering business in Switzerland (Almedica AG, 2024).

Your HACCP (Hazard Analysis and Critical Control Points) concept must include:

• Hazard analysis identifying biological, chemical, and physical risks in your food preparation process
• Critical Control Points (CCPs) where hazards can be prevented or eliminated
• Critical limits for each CCP (e.g., minimum cooking temperatures, maximum storage times)
• Monitoring procedures with documented checks
• Corrective actions when limits are exceeded
• Verification procedures to ensure the system works
• Documentation and record-keeping of all monitoring activities

All food businesses in Switzerland must implement HACCP as mandated by federal food safety legislation. The system must be demonstrable during inspections, with complete records of temperature controls, cleaning schedules, and employee training.

Recent Update: Switzerland revised its Food Contact Materials Ordinance in 2025 (SGS, 2025), updating requirements for materials in contact with food.

Markus Pritzker

Swiss Corporate Lawyer

+41 44 515 25 91

Book consultation

Special licenses (alcohol, staff qualifications)

Alcohol License: If you plan to serve alcoholic beverages, you need a separate cantonal license from the alcohol control authority. A catering business serving alcoholic beverages must obtain a permit from the Swiss Alcohol Board according to the Ordinance of Alcohol (Company Formation Switzerland, 2024). Requirements vary by canton but generally include:

• Proof of business registration
• Personal background check (no criminal record related to alcohol violations)
• Completion of alcohol service training in some cantons
• Payment of annual license fees

Wirtepatent: This cantonal certificate of competence for hospitality management is required in many cantons (Aargau, Basel-Stadt, Bern, Fribourg, Geneva, Lucerne, St. Gallen, Ticino, Vaud, Valais, and others) for businesses serving food and alcohol. The Wirtepatent certifies knowledge of:

• Hospitality law and regulations
• Alcohol legislation and responsible service
• Food hygiene and safety
• Labor law and employee management
• Business liability and insurance requirements

For pure catering businesses without a public-facing restaurant, the Wirtepatent requirement varies by canton. Zurich, for example, does not require it for catering and take-away services, while cantons like Solothurn mandate it for all food service operations regardless of format. Always verify with your cantonal authority.

The Wirtepatent is obtained through a training course (typically 40-60 hours) followed by an examination. Courses are offered by institutions like the Swiss School of Gastronomy, with some certificates recognized across multiple cantons and others valid only in the issuing canton.

Step 4: managing Swiss taxes, insurance, and finances

Once your company is registered, you must establish proper financial and insurance frameworks to operate legally.

VAT Registration (MWST): You must register for VAT with the Federal Tax Administration (Eidgenössische Steuerverwaltung) if your annual turnover exceeds CHF 100,000. Swiss businesses are liable to pay VAT at 7.7% once their annual taxable income exceeds CHF 100,000 (Gastronomy Consultation, 2024). The standard VAT rate is 7.7% (as of January 2024), applicable to most catering services. Registration is mandatory once you cross the threshold, and you must begin charging VAT on all invoices.

Even if below the threshold, voluntary VAT registration may be advantageous if you have significant input VAT on equipment and supplies, as you can reclaim these costs.

How to Apply for VAT Registration:

1. Determine Eligibility: Ensure your business meets the turnover threshold or opt for voluntary registration.
2. Prepare Documentation: Gather necessary documents, including:
   • Company details, including an excerpt from the commercial register and existing VAT number
   • For sole proprietorships, partnerships, associations, or foundations: national insurance number (found on AHV/IV certificate or health insurance card)
   • Projected turnover for the first financial year, or for existing businesses, financial statements (balance sheet and income statement) from the past six years at most
   • For foreign companies: information about the Swiss tax representative and a signed Statement of Tax Representation
3. Submit Application: You can register online using the official Swiss portal. Registration typically takes about 15-20 minutes.
4. After Registration:
   • VAT Number: Upon approval, you'll receive a VAT registration certificate with your unique VAT number
   • Filing Returns: Swiss VAT returns are filed periodically, either quarterly, monthly, or semi-annually
5. Renewal: VAT registration remains valid as long as your business continues to meet the registration criteria. If your business no longer requires VAT registration, you must apply for deregistration.

Social Security Registration (AHV/AVS): All employers must register with the cantonal compensation office (Ausgleichskasse) and pay social security contributions for employees. Contribution rates are approximately 10.6% of gross salary (split between employer and employee). As a business owner, you're also required to contribute to the self-employed social security system.

Mandatory Insurance:

• Betriebshaftpflichtversicherung (Business Liability Insurance): Covers damages to third parties from your business operations. Minimum coverage of CHF 1 million is standard, though CHF 2-5 million is recommended for catering businesses handling large events.

• UVG (Accident Insurance): Mandatory for all employees, covering both occupational and non-occupational accidents. Provided through approved insurance carriers.

• Property Insurance: Covers your kitchen equipment, inventory, and business assets against fire, theft, and damage.

Business Bank Account: Swiss banks require comprehensive documentation to open corporate accounts, including:

• Commercial Register extract
• Articles of association
• Proof of share capital deposit
• Identification of all beneficial owners
• Business plan and revenue projections

For foreign nationals, opening a Swiss business bank account can be challenging and may require in-person meetings and additional documentation. Budget 4-8 weeks for this process for locals, and 6-12 weeks for foreign nationals.

Step 5: setting up your operations (kitchen, suppliers, staff)

Your operational infrastructure must meet strict Swiss standards while remaining economically viable.

Commercial Kitchen: Swiss law prohibits commercial food preparation in residential kitchens. You need a dedicated commercial facility that complies with:

• Cantonal building and zoning codes
• Fire safety regulations
• Ventilation and sanitation standards
• HACCP requirements (separate areas for raw/cooked foods, adequate refrigeration, proper waste disposal)

Options include:

1. Renting a shared commercial kitchen: CHF 1,500-4,000/month depending on location and access hours. Ideal for startups testing the market.

2. Leasing dedicated space: CHF 3,000-8,000/month for a small facility. Provides full control but requires significant upfront investment in equipment.

3. Building custom facilities: CHF 50,000-200,000+ for equipment and renovations. Only viable for well-capitalized businesses with proven demand.

The cantonal food inspectorate must approve your kitchen before you can begin operations. Schedule this inspection early, as modifications to meet standards can delay your launch.

Supplier Relationships: Swiss consumers and corporate clients increasingly demand transparency about ingredient sourcing. Establish relationships with certified suppliers who can provide:

• Traceability documentation
• Quality certifications
• Consistent delivery schedules
• Competitive pricing for your volume

Local sourcing, while often more expensive, can be a significant competitive advantage. In a recent project with a Zurich-based corporate caterer, emphasizing Swiss-sourced ingredients increased contract values by 15-20% compared to competitors using imported products.

Staffing: The Swiss catering sector faces chronic labor shortages. Successful hiring requires:

• Competitive wages (kitchen staff: CHF 4,000-6,000/month; experienced chefs: CHF 6,000-9,000/month)
• Proper employment contracts complying with Swiss labor law
• Comprehensive hygiene training (documented and regularly updated)
• Clear operational procedures and quality standards

Compliance with HACCP and strict hygiene laws is mandatory for operating a catering business in Switzerland (Almedica AG, 2024). All staff handling food must receive documented hygiene training. Maintain training records as they will be reviewed during inspections.

Step 6: developing your menu and marketing strategy

With legal and operational foundations in place, focus on market-facing elements.

Menu Development: Your menu must balance culinary appeal with operational efficiency and Swiss market expectations:

• Pricing: Account for Switzerland's high cost structure. Average catering prices range from CHF 35-80 per person for corporate lunches, CHF 80-150+ for wedding/event catering.

• Dietary Options: Offering vegetarian options is expected by the market; increasingly expected to provide vegan, gluten-free, and allergen-free alternatives.

• Seasonal Variation: Swiss consumers value seasonal, local ingredients. Adjust your menu quarterly to reflect availability and market trends.

Marketing Strategy: The Swiss market responds to professionalism, quality signals, and personal relationships:

Digital Presence:

• Professional website with high-quality food photography, clear pricing, and easy inquiry forms
• Google My Business listing optimized for local search
• Active social media (Instagram, LinkedIn for corporate clients) showcasing events and menu items
• Client testimonials and case studies

Local Networking:

• Join cantonal hospitality associations (HotellerieSuisse, GastroSuisse)
• Attend local business networking events
• Build relationships with event planners, corporate office managers, and wedding coordinators
• Participate in food festivals and local markets to build brand awareness

In the Swiss market, reputation and word-of-mouth referrals drive 60-70% of new business for established caterers. Your first 10-20 events are critical for building this reputation foundation.

Step 7: the launch

Before your official launch, conduct a comprehensive final review:

Legal Compliance Check:

• All licenses and permits received and displayed
• Insurance policies active
• VAT and social security registrations complete
• Employment contracts signed and filed

Operational Readiness:

• Kitchen inspection passed
• HACCP procedures documented and staff trained
• Supplier agreements confirmed
• Equipment tested and maintained
• Transportation logistics verified

Marketing Activation:

• Website live and optimized
• Social media accounts active
• Initial client outreach completed
• Promotional materials prepared

Consider a "soft launch" with a small event for friends, family, or a discounted corporate client. This allows you to test your systems, identify operational gaps, and refine procedures before handling high-stakes events.

Once confident in your operations, officially announce your launch through your marketing channels and begin actively pursuing clients. The first 3-6 months will be challenging as you build your reputation and refine your processes, but systematic execution of these steps positions you for sustainable success in the Swiss catering market.

Financial deep dive: estimated costs for a Swiss catering business

Understanding the financial requirements is essential for realistic planning and securing funding. Costs vary significantly based on scale, location, and business model, but the following table provides realistic estimates for a small to medium catering operation in Switzerland.

Ongoing Monthly Costs:

• Kitchen rent: CHF 1,500-8,000
• Staff salaries: CHF 4,000-6,000 per employee
• Ingredients and supplies: Variable, typically 30-35% of revenue
• Insurance: CHF 100-300
• Marketing: CHF 500-2,000
• Accounting/administrative: CHF 150-500

According to industry data, 16.5% of food businesses report turnover between CHF 550,000 and CHF 850,000, with one in three exceeding CHF 850,000 (Lawyers Switzerland, 2024). For a new catering business, realistic first-year revenue targets range from CHF 100,000-300,000, scaling to CHF 400,000-600,000 by year three with consistent client acquisition and retention.

The break-even point typically occurs at 12-18 months for well-capitalized businesses with strong marketing execution. Undercapitalization is a primary cause of failure in the first two years—ensure you have sufficient working capital to sustain operations during the client acquisition phase.

Special considerations

Canton-specific requirements (Zurich, Geneva, Bern)

While federal laws provide a baseline, the most important regulations are cantonal. Understanding these differences is critical for choosing your location and ensuring compliance.

Zurich:

• Known for efficient but strict regulatory processes
• Wirtepatent may be required depending on your specific business model (verify with cantonal authorities)
• Strong corporate market with high competition
• Kitchen facility inspections typically scheduled within 4 weeks
• Well-developed supplier networks and hospitality infrastructure

Geneva:

• Specific regulations regarding staff qualifications
• French language requirements for all official documentation and client-facing materials
• Emphasis on labor law compliance and employee rights
• Office de l'Autorisation de Construire (OAC) approval required for kitchen modifications
• Higher operational costs but access to international corporate market and diplomatic events

Bern:

• Process is well-documented with clear guidelines available online
• Requires careful adherence to local building and safety codes for commercial kitchens
• Moderate competition with strong local food culture
• Kitchen inspections may take 4-6 weeks to schedule
• Good balance of costs and market opportunity for mid-sized operations

Cantonal permits such as hospitality licenses in Basel or building permits in Geneva are mandatory, with costs varying regionally (Commenda.io, 2024).

For detailed canton-specific guidance, consult with local business advisors or legal professionals familiar with your target canton's requirements.

For foreign nationals: visas and bank accounts

Non-EU/EFTA citizens face additional requirements when establishing a catering business in Switzerland.

Work Permits and Residence:

• Permit B (Residence Permit): Required to live and work in Switzerland. Obtaining this as a self-employed entrepreneur requires demonstrating economic viability of your business through a comprehensive business plan, proof of sufficient capital, and evidence of integration (language skills, housing).

• Permit C (Permanent Residence): Available after 5-10 years of continuous residence with Permit B, demonstrating integration and financial stability.

Company Structure Requirements:

• Foreign nationals typically must form a GmbH or AG (not Einzelfirma)
• At least one director must be a Swiss resident with valid work authorization
• If you cannot fulfill the resident director requirement, you can engage a professional nominee director service (costs CHF 3,000-5,000 annually)

Bank Account Challenges:

• Swiss banks require extensive documentation for foreign nationals opening business accounts
• In-person meetings often mandatory
• Expect 6-12 weeks for account opening
• Required documents typically include: passport, proof of residence, business plan, Commercial Register extract, articles of association, source of funds documentation

In a recent case, a client from Asia establishing a premium catering service in Zurich required 8 weeks to open a business bank account despite having all documentation prepared, due to enhanced due diligence procedures for non-resident directors.

Working with experienced business formation consultants can significantly streamline this process, as they have established relationships with banks and understand documentation requirements.

Markus Pritzker

Swiss Corporate Lawyer

+41 44 515 25 91

Book consultation

Ready to start your hospitality business in Switzerland?

Launching a catering business in Switzerland requires navigating complex regulations, but the market rewards those who execute properly. With high standards, strong purchasing power, and appreciation for quality, Switzerland offers excellent opportunities for well-prepared entrepreneurs.

If you need expert guidance through the company formation process, licensing requirements, or ongoing compliance support, our team specializes in helping international entrepreneurs establish successful businesses in Switzerland. We handle the regulatory complexity so you can focus on building your culinary business.