At the Lapsi Tree Resort in Nepal, a charming hotel-restaurant overlooking the majestic Himalayan mountains, the culinary offering was completely reimagined. With the support of an SEC expert, a concept was developed that blends tradition and innovation: a Nepali-Swiss fusion that not only delights the palate but also strengthens the local community.
Culinary Innovation with Social Impact
The Lapsi Tree Resort is a vibrant community project with 15 dedicated staff members who impress with their warmth and team spirit. The previous menu was overloaded with more than 50 international dishes – a situation that led to long waiting times and a lack of culinary identity.
Konrad Gerster, SEC expert and consultant for gastronomy and hospitality, worked with the kitchen team to develop a new menu featuring 13 carefully selected dishes – including snacks, starters and main courses – as well as a selection of baked goods and fresh fruit for dessert. All dishes are Nepali-Swiss fusion creations that stand out clearly from the competition and can be prepared efficiently. Some examples from the new menu include: “Momo Carrot Soup” (vegetarian momo with malai topping, poured at the table with carrot soup), “Farsi Co Pat Capuns” (capuns with dried buffalo meat, wrapped in pumpkin leaves and gratinated with buffalo cheese), and “Chauwmein Pizzocherri neri” (the Poschiavo dish with Nepali buckwheat noodles and buffalo cheese).
Empowerment through Practical Training
Intensive training sessions not only introduced new recipes but also significantly improved quality and hygiene in the kitchen. The introduction of 15 recipes for sweet and savoury baked goods – including sourdough bread, muffins and banana bread – enriched the breakfast offering and laid the foundation for a planned coffee-shop concept.
Valuable impulses were also generated in other areas of the resort: from room cleaning to brand positioning, numerous suggestions for improvement were developed. The expert was particularly impressed by the team’s willingness to learn and their strong sense of unity.
Sustainable Results
The assignment led to the development of an innovative five-course fusion menu and a complete redesign of the à la carte menu with creative dishes co-developed with the kitchen team. The baking programme was successfully introduced and complemented by cross-departmental optimisations that contribute to strengthening the brand.
The collaboration was characterised by mutual respect and an open, constructive atmosphere. Konrad Gerster describes Lapsi Tree as “a learning organisation” – a place where innovation and community go hand in hand.
Looking Ahead
The newly gained culinary identity could in future be further developed into a community-based fine dining restaurant – with positive effects on the social, economic and ecological development of the region. The experience has shown: innovation requires expertise, but above all passion and team spirit.
“This assignment was personally enriching and once again convinced me of the effectiveness of our work.” Konrad Gerster, SEC Expert
Interview with SEC Expert Konrad Gerster
What have you helped the client to achieve? What changes have you already observed?
We were able to develop a distinctive culinary offering compared to competing establishments in Nagarkot, which will hopefully attract more guests to the Lapsi Tree Resort. The kitchen team learned a new way of working, where dishes are pre-prepared and finalised before guest orders are received. This method leads to significantly faster service times.
Was there a special moment that stayed with you?
There were many – it’s hard to pick just one. The most beautiful aspect was the shared spirit that emerged during my stay, which continues to connect us and keeps the exchange alive even after my departure.
What were the main problems facing the client and how could you help?
Due to a lack of systematic working methods, especially in the kitchen and housekeeping, there were repeated critical guest comments, which will hopefully become less frequent in future. In addition, a delightful selection of pastries in the planned coffee shop is intended to literally sweeten the guests’ stay.
How did the participants react to your insights and knowledge? What was implemented?
The staff were very open and eager to learn, which made knowledge transfer much easier. The new menu has been implemented, as well as several items from the baking programme. I hope the to-do list with improvements across the entire operation will also be put into practice.
How will your assignment help the client in the future?
I am convinced that the Lapsi Tree Resort has strengthened its unique selling points and improved its understanding of quality through the implementation of new measures.
Was there an encounter or story that particularly touched you?
We prepared the five-course fusion menu twice for tasting events. One group consisted of four people from Gate College Kathmandu, the only hospitality school in Nepal offering a vocational chef training programme with a state-recognised diploma. The guests praised the new offerings, the quality and the presentation. As a thank-you, Khem Lakai, the Director of Gate College, invited me on an impressive tour. Gate College receives support from EH Lausanne and Hotelleriesuisse.
What advice would you give to another SEC expert before a similar assignment?
Be well prepared, travel with passion and expertise. On site, you are not a teacher, but a coach and companion. Experience a foreign country as a visitor – an experience that enriches every time.
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