Redefining Staff Spaces in Hospitality
Badrutt’s Palace Hotel in St. Moritz is almost 130 years old, since it opened it has been associated with Alpine luxury and world-class service. Behind this celebrated guest experience lies a team of +600 employees whose dedication ensures the seamless operation of the hotel. We embarked on the challenge to redefine the staff facilities. This involved transforming the staff restaurant, Bella Vista, into a space that matches the elegance of its guest areas, setting a new benchmark for employee facilities in hospitality.
It was really important for us to find a balance between the hotel’s historic legacy and that of the Engadine region, the comfort and warmth needed for the staff to relax and the modern clean design that would make this project feel grounded to this decade. For this, we merged our experience in asian modern design with some traditional elements of the Engadin area, in which the hotel is located. So a big part of the design is inspired by graphic material we found in museums and history books of both Switzerland and the specific region. During the demolition phase, we uncovered a section of the building’s original stone wall structure. Rather than covering it up with the original planned design, we decided to go back to the drawings and incorporate this historic feature into the final design as a key feature. The exposed stone wall now serves as a striking focal point, seamlessly blending the hotel’s heritage with its contemporary vision and providing a tangible link to the property’s storied past.
The space doubles as a communal hub, fostering connection and relaxation. So it was important to incorporate warm, high-quality materials—such as terracotta and solid wood parquet flooring—that create a welcoming atmosphere, while clean lines and modern furnishings lend a contemporary touch. Italian pieces adorn the lounge, combining comfort with sophistication. The layout fosters both communal and individual experiences, featuring a central chef’s table with a view of the open kitchen, encouraging interaction. A smoker’s lounge, ensuring employee comfort during harsh winters. A sun terrace, offering breathtaking views of the surrounding lake and mountains.
To streamline the dining experience, we introduced tech equipment to allow employees to order meals via electronic kiosks, eliminating long queues. Plate service enhances the dining experience, while an app-based ordering system supports a robust takeaway program, ensuring flexibility for diverse schedules. This allows to tend to the complexity of the requirements, which includes a staff of 600 people, a dedicated six- person culinary team, freshly prepared daily meals that cater to the hotel’s international employees, offering a mix of global cuisines which need to be available for the staff at a very broad range of times, depending on their personal working shifts.
