Skip to main content Skip to footer content
PDF
Regional partners

Fresh trade logistics, Chur

Regional & saisonal

In the field as well as in the kitchen

Over 15 years of experience in food wholesale and always on the lookout for new, regional and sustainable – this is what characterizes fresh trade logistics in Chur. A small company that attaches great importance to individual service, where the producer is always in the center of attention. Thomas Schreiber, as business manager, is in contact with all farmers and every cook. He is in the field during the harvest and visits the cooks in the kitchen.

FHL delivery truck in Chur on the field

 

From hotel management school to managing director

Thomas Schreiber graduated from hotel management school and originally wanted to continue his professional career in a large hotel in Hong Kong. However, due to the Corona pandemic, the 25-year-old’s plans became impossible – but as the saying goes, when one door closes, another one opens. Because Thomas received an offer to become Managing Director of fresh trade logistics in Chur. Today, Thomas proudly says it was a great challenge, but worth every day.

With a lot of joy at work

Thomas Schreiber takes great pleasure in working with food.
This is reflected in his answers to the questions we asked him.

What do you enjoy most about this task?

As a former chef and gastronome, I enjoy working with food. On the one hand, it’s fun to learn about products on the market and, on the other hand, to make recommendations in contact with customers.

What are you particularly proud of in your business?

The desired service of the customers is only possible with a team of well instructed employees. We have high quality standards and focus on long-term relationships. We really love our work.

 

Field with carrots from FHL in Chur

Fresh trade logistics &
the s’nani restaurant

Why does this fit together?

No other grocer can offer this kind of regional products. This requires good interpersonal relationships. After the first conversation with chef Bilo, it was clear to me that this is also what he and the s’nani restaurant stand for.

And by the way…

…The s’nani team around Pascal Schmutz regularly visit the partners and suppliers to know exactly where the products in the s’nani come from and how they are made.

In the restaurant s'nani there is a creamy soup made of wild garlic from the FHL in Chur

 

More Stories from the s’nani

Regionale Partner

Ranch Farsox, Alvaneu Bad

Inneneinrichtung im Restaurant s'nani Laax Peaks Place Hotel
Regio.Garantie Certification

Brutally local at the s’nani restaurant in Laax

View over the field from Hof Kunfermann in Präz
Regional partners

Kunfermann, Präz

Array
(
    [0] => 7767
)