Can you even plan the construction and opening of a gastronomy concept like the Shedhalle in today's crisis-ridden times?<\/strong>
Lina Fluri: The current situation certainly doesn't make planning the opening easy. However, we are adjusting to the originally planned opening date and are constantly watching how the situation develops. The construction was only marginally influenced by the pandemic and could therefore be carried out without major problems.<\/p>

In retrospect, what were the most important changes due to the corona pandemic?<\/strong>
We recognize significant changes in the difficulty of planning certain projects and uncertainty about future developments. In addition, the home office has fundamentally shaken up the world of work. What was only possible physically in the past is now easily achieved digitally. This development will have far-reaching consequences for various industries and types of work.<\/p>

Can you give an example?<\/strong>
In the catering industry in particular, people's consumer behavior has changed. Take-away food has become more important. The need of people to cultivate more social contacts again is great and will become noticeable in a rush to restaurants and bars after a relaxation. One or the other guest will probably spend an above-average amount of money to satisfy the appetite for social experiences.<\/p>

All are corona tired. Can you get something positive out of this long time without meetings and events?<\/strong>
I believe that the corona pandemic caused a lot of suffering for many people. However, there are certainly branches and industries that have benefited enormously in these times of crisis. On a personal level, I notice that life has slowed down a bit, that we are increasingly focusing on the essentials again and appreciating the little things more, which is basically a very nice development.<\/p>

The Shedhalle is intended for smaller events. Is that an advantage nowadays?<\/strong>
The Shed is characterized by its enormous flexibility. We can hold events for 6 to 300 people and always put together an attractive offer for the customer. However, the focus is on events between 20 and 100 people, which can be an advantage in the coming years. We close a big gap in the market with our private dining rooms, which can be booked for meetings of all kinds. The cozy rooms leave nothing to be desired and offer the customer the unique opportunity to combine business with high-quality cuisine.<\/p>

The special industrial charm of the Shedhalle is emphasized again and again. What do you mean by that?<\/strong>
The Shedhalle will remain as one of two monuments from the industrial beginnings of Zug and is prepared for the next 50 to 100 years. We have tried to carry on the industrial touch with a lot of charm and passion and have created a place where industry meets contemporary and modern architecture. The industrial charm is noticeable in our attention to detail and in the respectful handling of the history of this place. <\/p>