FAQ

Restaurant FAQ
Customer FAQ

FAQ for Restaurateurs

Label Fait Maison “homemade” is a culinary label that recognizes restaurants preparing most of their dishes on-site, using fresh ingredients and avoiding pre-packaged industrial products.
Its purpose is to showcase genuine culinary craftsmanship and to counter the standardization of taste.

“Fait Maison” or “homemade” means that the dishes are prepared in your establishment from fresh, minimally processed ingredients, with skill, care, and passion.

The Label Fait Maison was established in 2017 by GastroSuisse, Slow Food Switzerland, the Swiss Taste Week (Fondation pour la promotion du Goût), and the Federation of Swiss Consumers (FRC).

If your kitchen primarily prepares homemade dishes, you’re in the right place. Most of your dishes must be cooked on-site.
The use of convenience products is allowed within a clearly defined framework and must be declared.
After registering online, we will contact you to plan the next steps together.

It’s simple:

1. Online registration

2. Interview and initial inspection

3. Menu adjustments

4. Label award — and you’re ready!

During the first evaluation, our specialists verify that your establishment meets the criteria. Afterwards, inspections are conducted approximately every 12 to 18 months.

Not everything needs to be 100% homemade. The key is that homemade dishes form the core of your offering, while convenience products play only a complementary role.
Certain items, such as olives, dried pasta, or puff pastry, are considered tolerated products.
If your kitchen currently relies more heavily on convenience items, we are happy to advise you on adjustments to meet the criteria.

See the list of products that are permitted or not according to the Label’s criteria.

The decision is made by the internal committee, based on a clear, transparent set of requirements that apply equally to all establishments.

You make your artisanal skills visible to your clients, your team, and the industry, and you benefit from:

  • A trusted and recognized label

  • Professional communication materials

  • Joint campaigns and increased visibility

  • Networking events and training sessions

  • A strong community of over 600 establishments

Yes. Membership requires an annual fee:

  • CHF 350.– for independent restaurants

  • CHF 560.– for collective catering establishments

This fee also covers the cost of inspections.

Every 12 to 18 months, a specialist conducts an unannounced visit, either in the morning or afternoon.
We review your menu together and inspect the kitchen, storage areas, and cold/frozen rooms.

Any items that are not homemade and are not on the list of tolerated products must be clearly marked on the menu.
This ensures transparency and builds trust with your clients.

Yes, absolutely. Smaller restaurants or cafés especially benefit from a clear positioning: clients can immediately see that you prepare your dishes with care and skill.

Yes, of course! We provide guidance, materials, training, networking events, and inspiration. We are available to answer any questions you may have.

Yes, if the requirements are no longer consistently met. But rest assured: we favor dialogue over sanctions and work together to find solutions.

Absolutely. Even though regionality and seasonality are not controlled criteria, they align perfectly with the philosophy of the label. The focus is on artisanal work and high-quality ingredients.

If you have questions or want to get started, contact us directly:
📞 021 721 07 15
✉️ info@labelfaitmaison.ch

The Label Fait Maison can be integrated into the menu in your desired language. As a restaurateur, you decide whether it should be called Fait Maison, “hausgemacht”, “huusgmacht”, or “homemade”.

In the official communication of the Label Fait Maison, the main brand, in the French version, is used.

FAQ for Guests

The label identifies restaurants that cook fresh, on-site, prioritizing genuine culinary craftsmanship over pre-packaged industrial products.
On the menu, you can clearly see which dishes are homemade — and where any exceptions apply.

The distinguishing feature is the orange cutting board. It is visible on the door and on the menu, and is presented in restaurants in the language versions Fait Maison, “huusgmacht”, “hausgemacht”, and “homemade”.

All certified restaurants are listed online at:
labelfaitmaison.ch/restaurants

On our website, you can explore all Label Fait Maison “homemade” restaurants in Switzerland. A simple search allows you to filter by region, city, or name.

Homemade means freshness, fewer additives, and genuine artisanal craftsmanship. You know exactly what’s on your plate and support establishments that focus on quality, care, and flavor.
Pre-packaged dishes can be easily reheated at home. At a restaurant, you come to experience real culinary skill — and that’s what you choose to pay for.

Not entirely. Some products, such as mustard, pickles, puff pastry, or dried pasta, may be purchased ready-made without needing to be declared — these are considered “tolerated products.”
However, any preparation that can be made on-site by the kitchen team must actually be prepared in-house. If it is not, it must be clearly indicated on the menu. This way, you have a complete overview and can make informed choices.

More transparency on the menu. Greater confidence in what you’re eating. And above all, more enjoyment at the table, knowing that your meal is crafted with real skill — and contains fewer hidden additives.

Spread the word and recommend your favorite restaurant!
If you know a restaurant that cooks exceptionally well and fits the spirit of the label, you can submit it directly through our website. You help expand the network.

On your next restaurant visit, you might also ask:

“Do you prepare your dishes in-house?
If so, why not get certified “homemade” to clearly showcase your craftsmanship?”

Many restaurants already cook at a very high level, but not all are aware of the Label Fait Maison.

Some may not be ready to fully commit to total transparency, may not yet meet all the criteria or simply haven’t applied yet. Every new certified restaurant is a great addition!

Yes. Each restaurant is inspected before certification and then regularly afterward. This ensures credibility and trust in the Label.

If any issues are found, the restaurant is asked to correct them. In the case of repeated or serious violations, the Label may be revoked.