Culinary Arts
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Concept Week 2019: Buddha O'Tea

EHL Insights
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A highlight of the hotel management education at the SSTH is the concept week, in which students independently develop gastronomic concepts, put them into practice and entertain real guests. The concrete application of what has been learned is the essence of practice-oriented teaching at the hotel management school.

Each student takes on a task in the group, such as Food and Beverage, Finance, Marketing or Organization. The students are evaluated for their work and receive a budget for its implementation. They must present the concept to the Head of Studies and have it approved.

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For this 2019 edition, our students proudly present a new concept in the style of pop-up restaurant:

Buddha O'Tea

The concept:

On Comercialstrasse in front of the Conradi bookstore, a food truck awaits hungry guests between 09 am and 5 pm. Not only the cultures of the international student troupe merge into a whole, but also the offered "Buddha Bowls".

All bowls consist of a base of rice or quinoa, tasty vegetables and a variety of homemade sauces from all over the world, from which the guest can choose as desired. In addition, fresh iced teas in Asian style are offered. These exotic dishes and drinks are combined with Swiss chicken or organic prawns.

Sustainability is a top priority, which is why the Group focuses on regional products and uses only recyclable bowls and jars.

Dates: 20th & 21st of May 2019

Discover it online:


The Pop-up Restaurant is the final project of the hotel management school classes in the 4th semester. The students of the SSTH hotel management school Passugg apply their theoretical knowledge again and again in the real hospitality environment in the sense of practice-oriented teaching.

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