In 1962, a new type of restaurant was introduced in Zurich - the Silberkugel. The concept was advertised as meeting the needs of the modern city: not a vending machine restaurant, not a self-service restaurant with tiring queues, not an uncomfortable standing bar, but a restaurant that offers optimum comfort and atmosphere despite rationalisation and economisation. (1)
At the beginning of the same year, the Zurich banks had announced in a communiqué the introduction of English working hours and thus a reduction of the lunch break to 45 minutes. (2)
Employees could no longer make the journey from the city centre to the outer quarters at lunchtime. They wanted to be able to eat close to their workplace without being tied to a fixed menu, and they wanted to be able to eat quickly and cheaply.
The concept followed the American models - but opened 14 years before the first McDonald's branch reached Switzerland. The founder of the Silberkugel, Ueli Prager, had already gained experience with the Mövenpick restaurants - a restaurant for people who need to eat quickly, like a seagull catching something in flight. The first Mövenpick restaurant was built in Zurich in 1948 in the Claridenhof, the largest commercial building in Switzerland at the time. (3)
The number of Silberkugeln grew, motorway service stations were added and soon there were over 20 branches.
When Mövenpick parted with the Silberkugel brand in 1996, the 8 branches in the city of Zurich were taken over by René Wehrli, who had previously run a branch himself. Since the turn of the millennium, however, some branches have had to close, including the Shop Ville, Badenerstrasse, Löwenstrasse and Altstetten and Limmatplatz locations. (4)
The Silberkugel was doomed by its location in office environments, which was the successful concept when it was introduced. Although the restaurants are always busy at lunchtime, they are often empty in the evening, in addition, the rising rents are a problem. On top of that, the food and beverage offer in offices has grown, the espresso is often drunk in the office today.
That's why René Wehrli is now focusing more on events. The Silberkugel can be rented for company events, birthdays and weddings. (5)
(1) - Die «Silberkugel, Ein neuer Restauranttypus in der Großstadt,
Bauen + Wohnen, 17, 1963 (2) - Claude Baumann,
Robert Holzach. Biografie (3) - Das Geschäftshaus Claridenhof in Zürich,
Schweizer Bauzeitung, 67, 1949 (4) - Der schleichende Tod der Silberkugel, Tages-Anzeiger, 23.12.2010 (5) - Beständigkeit ist Trumpf - das Beefy ist Kult, Tagblatt, 14. Januar 2020 (6) - Restaurant Silberkugel im Hochhaus "Zur Palme" ,
Das Werk, 51, 1964
