In each of our restaurants, a dedicated team strives is to delight both the eyes and taste buds of guests.
Rather than serve you an ordinary meal, our chefs work with carefully selected produce from local and regional producers, and invite you to enjoy a culinary experience in a space devoted to your pleasure and relaxation.
At Novae, meals are part of a lifestyle; we plate our dishes carefully to delight all the senses.
Our story
Four enthusiasts willed Novae into being
The idea is to offer a different kind collective catering, based on three main principles: managerial autonomy, quality, and the “homemade.” The founders are convinced that high-end corporate catering is possible, and that they are the ones to create it.
2003
Novae creates a unique supply model — no purchasing centers, no middlemen — so that chefs can work directly with producers.
This responsible approach combines environmental aspects — such as working within close range and the careful selection of production methods — and economic aspects, with fair remuneration and long-term partnerships with farmers. To go even further in the process, in 2016 Novae creates a special fund in support of local agricultural heritage.
2009
From 2017 to 2020, Novae’s ecological commitments are confirmed and accelerated.
Among other initiatives, our company implements the “No Gaspi” concept, introduces reusable containers for takeaway sales — including ReCIRCLE — and adheres to Zero Waste Switzerland. In 2018, Beelong begins its annual audit of the environmental footprint of our supplies.
2017
Since 2020, Novae has been involved in various certification and labeling programs to guarantee the quality of its processes.
We’ve earned triple certification: ISO 9001, 14001, 45001, and the Ecovadis Gold Medal. In 2021, we surpass the symbolic number of 100 partners with whom we work directly, a network that we continue to strengthen. We have also obtained such ambitious certifications as a LEED (Leadership in Energy and Environmental Design) and the Swisstainable label for tourist reception.
2020
Our mission
To offer each customer a delicious and sustainable culinary experience, thanks to local produce selected according to quality and environmental criteria, and enhanced by dedicated and devoted teams.
35'200
meals served each day
750
employee "partisans"
97%
of contracts renewed
Our commitment
Our business must have a positive impact on all of its stakeholders.
This deep conviction guides our daily decisions, as well as Novae's long-term strategy.
In 2021, we published our first sustainability report and an ambitious roadmap for 2025.
Request the report
We do what we say!
Our corporate culture has always been based on the strong values that guide our daily work.
Passion
Proximity
Commitment
Our staff is epicurean
Because we believe that only when you can appreciate the finer things in life, can you offer the best — along with an unparalleled welcome to guests. We are proud to do our job differently, and to offer a unique experience by ensuring that each moment spent with us can be placed under the headings of both, positive interaction and pleasure.
To us, hospitality is expressed as much in the careful preparation of the dishes, as it is in how they are served. This is why we attach such great importance to the training of our employees — be it hard skills or soft skills.
Our surroundings are precious
We care! At Novae, we care deeply about how our food is produced, who produces it, and where it’s produced. We value proximity on several levels: our unique purchasing model champions short distances by favoring local or ultra-local suppliers. And we make it a point to cultivate real relationships — with organizations and guests — to find just the right balance between their expectations and our objectives.
Proximity is also valued internally: our teams are our most precious assets which is why we offer them a healthy and secure work environment in which they can evolve and progress.
Our CSR policy is rigorous
In fact, it guides our every move. We are particularly sensitive to the fight against food waste. As far as possible, we strive to use the entire product — from stem to root for vegetables, and from head to tail for meats. We respect our producers’ work too much to waste their precious products.
We have also established a list of forbidden foods, whether for nutritional or environmental reasons. Finally, acting in a such committed manner raises our guests’ awareness of our CSR and the nutritional challenges of gastronomy.