19 European - FOOD SERVICE€¦ · Jordi Barri Carles Barcelona, Spain, Jordi Barri Carles is CEO...

(Monday, 24 September)

Tuesday, 25 September

Wednesday, 26 September 2018

Zurich/Switzerland

19th European

Foodservice Summit Think Tank and Congress for the Restaurant Industry

www.efss.ch

Innovative Restaurants, Thriving Cities, and Human Happiness| The Need to Aim at a Moving Target

| The Urban Core Revitalizes as the Central Place

| Sharing, Dining, and the Emotion of Community

Conference Language:English

Lake Side, Casino ZürichhornZurich/Switzerland

Visionary Insights for the European Restaurant Industry

Trends – Management – Marketing –Operations – Strategies

15% on early booking by 15 July 2018!

Welcome

Boston University

One of the very few hospitality

management programs located

in highly selective private

universities in the USA. The

School offers a comprehensive

four-year baccalaureate degree,

customized executive edu-

cation courses and conducts

applied research for the entire

range of hospitality segments.

Chris Muller, Prof.

Boston University School of

Hospitality Administration

Phone: +1 617 353 0932

Email: [email protected]

www.bu.edu/hospitality

Boston/USA

FoodService Europe &

Middle East

Leading B2B magazine for

the multinational restaurant

industry, published by dfv

media group in Frankfurt/

Germany. The company owns

over 90 titles (including

“Lebensmittel Zeitung”)

covering 12 sectors with a

focus on food and foodservice.

Gretel Weiss, Publisher


Middle East

Phone +49 69 75 95 15 11


www.food-service-europe.com

Frankfurt a. M./Germany

GDI Gottlieb Duttweiler

Institute

The European Institute for

Economic and Social Studies

is focusing on retailing and the

service industry. Main activities:

congresses, seminars, consumer

and management research. For

50 years the independent and

future-oriented institute known

as the GDI has been developing

and providing knowledge and

innovative solutions.

David Bosshart, CEO

Phone: +41 44 724 62 01


www.gdi.ch

Zurich/Switzerland

19th European Foodservice Summit(24), 25 and 26 September 2018

ObjectiveThe Summit is the number one European platform for the restaurant Industry. Issues we

discuss are trendsetting and on tomorrow’s agenda. Together we have created a think tank to

analyze the most important changes in the industry as well as an annual forum where we may

all share our thoughts on a regular basis. The people who join us are the industry leaders who

shape the European restaurant landscape for the future.

ParticipantsMain players (entrepreneurs/senior management) of the multi-unit restaurant and catering

industry as well as suppliers and consultants. Seats are limited for suppliers and consultants.

There is a maximum of 250 participants to keep the atmosphere intimate. Be a part of the

best community and help create a strong Pan-European network!

The past European Foodservice Summits (2000-2017) have been very successful. Every year

this major platform for main players in the European away-from-home market has attracted

more than 200 senior foodservice executives from 20+ nations.

Pre-Conference Day – Restaurant Study Tour and Get-togetherMonday, 24 September 2018

www.efss.ch

Ahead

from 20:00 Get-together at

Terrasse Restaurant, Limmatquai 3, 8001 Zurich, Tel: +41 44 251 10 74

www.terrasse-zuerich.ch

For all conference participants who already are in town.

11:00 Restaurant Study Tour – Best of Zurich with Tastings Separate booking

Zurich MBB (Main station – Bahnhofstrasse – Bellevue) For first-time participants

Tour: Peter Kern

There’s plenty to discover in and around the largest main station in Switzerland: exciting concepts such as Loft

Five on the newly opened Europaallee, Yooji’s on the lower Bahnhofstrasse, and the world-famous Sprüngli at

Paradeplatz, as well as many hidden hotspots. The tour ends with the various highlights of Bellevue, where

new concepts such as the Sternen Grill compete with icons like the Kronenhalle.

1st dayTuesday, 25 September 2018

10:00 Public transfers/Coffee & co.

11:00 Gretel Weiss & Welcome & Intro on Behalf of the Organizers David Bosshart 11:10 David Bosshart The Future of Cities, Restaurants, Food and Jobs GDI Gottlieb Duttweiler Institute | Where We Live, Where We Eat, Where We Work

| The New Urbanist Emerges

11:50 Gretel Weiss Europe’s Top 100 Restaurant Operators FoodService Europe & ME | New Ranking and Analysis, Breakthrough Trends

| The Push for Growth in Unit Economics

12:20 Lunch

13:30 Herculano Rodrigues The Future of Restaurant Retail Markets Javelin Group | Data Driven Strategic Consumer Insights

| Location Analysis and the Emerging Digital Consumer

14:00 Clive Schlee Our Softest Skill is our Greatest Strength Pret A Manger | How Pret Engages its Teams

| Together, Stronger, Facing the Future

14:30 Break

15:00 Enrique Francia Creating a Sustainable Brand Portfolio Grupo Vips | Housemade Brands, Imported Concepts, Market Leaders

| Lessons from Decades of Market Testing

15:30 Elif Shafak Emotion! | Special Guest: Turkish Award-Winning Writer

16:10 Break

16:40 Hot Concepts on Stage

Kavi Thakrar | Dishoom, London/UK –

| A New Way to Look at Old Food Cultures

| From Bombay with Love

Jordi Barri Carles | Flax & Kale, Barcelona/Spain –

| The First Flexitarian in Barcelona

| Eat Better, Be Happier, Live Longer

19:00 Make new Friends & reunite past Friendships

(Open End) Kitchen Party by Marché International at Palavrion Beethovenstrasse 32, 8002 Zürich,

www.palavrion.com/zuerich/

Schedule

www.efss.ch

2nd dayWednesday, 26 September 2018

08:00 Public transfers/Coffee & co.

09:00 Pierluigi Collina Success on the Field of Play: Football Referee Decision-Making under Pressure

10:00 Dialogue with Educational Partners (F&B) | Spotting Market Trends

| Becoming Partners in Profitability

10:30 Break

11:00 Jérôme Tafani Redefining Fast Food in France Burger King France and Quick | Being Both Quick, and the Burger King

| My Recipe for Growth

11:30 Kaspar Basse Building on the Joy of Youth and Freedom Joe & The Juice | People, People, People!

| Juice, and so much more

12:00 Break

12:30 Chris Sanderson Shifting Generational Behaviours & The Future Laboratory Their Impact on the Food Services Sector

13:10 Benjamin Calleja How Artificial Intelligence is Disrupting Livit Design the Restaurant Industry | Creating a ‘Fine Fast’ Restaurant Innovation Lab

| Enhancing Guest Experience & Driving Sales

13:40 Christopher C. Muller The Road Ahead Boston University Final Conclusions

14:00 Lunch & Goodbye Drinks

15:00 End of Conference Bus Service to the Airport Zurich

www.efss.ch

www.efss.chSpeakers

Jordi Barri Carles Barcelona, Spain, www.teresacarles.com

Jordi Barri Carles is CEO of Teresa Carles Healthy Foods. It’s a family business

with him, his sister Mar and their parents in ownership and operations. The

new generation’s drive gave life to different projects – including Flax & Kale

(3 restaurants in Barcelona at present). The goal: to lead, transform and grow

the category of healthy eating. It’s a passion! Jordi’s background: consulting

and marketing in multinational companies, such as KPMG or Kraft Foods.

Kaspar Basse Copenhagen, Denmark, www.joejuice.com

Kaspar Basse is CEO & Founder of Joe & The Juice. In 2002, after working six

years in the world of advertising, and completing his Masters in International

Marketing he started the brand. As an elite-athlete (Kumite on the Danish

National Team), Kaspar was inspired to create an environment offering uncom-

promised quality and nutrition in a carefully developed made-to-order range of

juices, coffees and sandwiches. High employee engagement. Today the com-

pany has a strong global presence with more than 240 stores in 15 countries.

David Bosshart Zurich, Switzerland, www.gdi.ch

Dr. David Bosshart is CEO of one of Europe’s leading think tanks. He is a

frequent speaker at events in Europe, the USA, Latin America and Asia. His

work and research focuses on megatrends and countertrends, the future of

consumption, digitization between man and machine, management, social

change and globalization.

Benjamin Calleja Stockholm, Sweden, www.livit.design, www.1889.pizza

Benjamin Calleja is Founder of Livit Design – the world’s largest restaurant

design company, focusing on improving brand’s performance through guest

experience design. Active in 40 countries over 5 continents, developing a

new restaurant every 8h somewhere in the world. As part of his commitment

to constant innovation he has launched the Fast Fine Restaurant Group, a

disruptive restaurant chain and an innovation lab in Stockholm for extraordinary

guest experiences. Benjamin holds two Masters of Architecture degrees.

Pierluigi Collina Bologna, Italy

The Italian former referee was chosen as the ‘World’s Best Referee’ for six

years running (1998-2003). During his career he refereed the 1996 Olympic

Games Final, the 1999 Champions League Final, the 2002 World Cup Final

and the 2004 UEFA Cup Final. Currently he is the Chairman of both FIFA

Referees Committee and UEFA Referees Committee. Collina is a sought-after

expert on questions of leadership, motivation and decision-making under

pressure. He was born in Bologna and attended the University of Bologna,

graduating with a degree in economics in 1984.

Enrique Francia Madrid, Spain, www.grupovips.com

Enrique Francia joined Grupo Vips in 2008 as Senior Executive Vice Pres-

ident and CFO and was appointed CEO in 2010, an office he currently

holds. Over the last several years he has driven and coordinated the

in-depth transformation and modernization process the company has

gone through. Grupo Vips is one of the leading multi-brand and multi-

format players in the food service sector in Spain. Six well-known

chains, more than 400 locations, serving more than 120,000 customers

a day, 9,000 employees – 400 million euros turnover in 2017.

Christopher C. Muller Boston, USA, www.bu.edu/hospitality

Dr. Christopher Muller, a leading strategic thinker and teacher for the

chain restaurant industry, is Professor of the Practice of Hospitality at

Boston University where he specializes in Multi-Unit Restaurant

Management, Entrepreneurial, and Organizational Leadership. He

advises many global restaurant companies and has offered seminars

around the world. His book, “The Leader of Managers” is the bench-

mark for the restaurant industry.

Herculano Rodrigues London, UK, www.javelingroup.com

Herculano Rodrigues is an Associate Director in the Locations & Analytics

practice at Javelin Group, which is part of Accenture Strategy. He has over

a decade of experience in retail/restaurant strategy and consumer insight,

working with leading international retailers and landlords to develop

commercial insights to inform finance, marketing and strategic planning.

Herculano is the chairman of the ICSC European Next Gen committee

and sits on the ICSC Innovation committee.

Chris Sanderson London, UK, www.thefuturelaboratory.com

Chris Sanderson is Co-founder of trend consultancy The Future

Laboratory. He is responsible for delivering the company‘s extensive

roster of conferences, events and trend briefings around the world.

Chris presented Channel 4 TV’s five-part series Home of the Future and

is a SuperBoard member of The British Fashion Council’s Fashion Trust.

Clive Schlee London, UK, www.pret.com

He has been CEO of Pret A Manger for 15 years. The company – UK’s

leading sandwich chain – operates 515 shops in the UK, US, Hong Kong,

Shanghai, Dubai, Singapore and France with annual sales of over $1

billion. Clive has nearly 30 years’ experience in the food business, both

with Pret and with Jardine Matheson, the Hong Kong based multina-

tional. He joined Julian Metcalfe as a founding partner in Itsu in 1998

before moving to Pret A Manger in 2003.

Elif Shafak Istanbul, Turkey

Elif Shafak is a Turkish award-winning writer.

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Jérôme Tafani Paris, France, www.burgerking.fr, www.quick.fr

He was appointed CEO of Burger King France & Quick on February

2016. The company is number 2 in the French Hamburger Restaurant

Business with more than 460 units of both brands and €1.1 billion

system sales. Jérôme began his career at auditing and consulting firm

Deloitte. Then he held a number of executive management roles before

joining McDonald’s France in 1996 as CFO. 2009 he became Corporate

Senior Vice President of McDonald’s Europe. 2014/2015 Executive

Director of Chipotle Europe.

Kavi Thakrar London, UK, www.dishoom.com

Kavi Thakrar co-founded Dishoom in 2010. Before Dishoom, Kavi lived

in Washington DC where he worked for the World Bank and also held

various roles in the food Industry for several years. Dishoom now has

five cafés in London, one in Edinburgh and employs over 700 people.

Kavi and the Dishoom team care enormously about creating beautiful

and democratic shared spaces which pay homage to the old Irani Cafés

of Bombay. They also care deeply about creating a company which is an

awesome place to work.

Gretel Weiss Frankfurt, Germany, www.food-service.de

Gretel Weiss is co-founder and Publisher of the two leading trade maga-

zines – food-service (since 1982) and FoodService Europe & Middle East

(since 1998). She is a recognized expert with insider knowledge of the

chain-restaurant industry. Her background is farming, university degrees

in Nutritional Science and Economics.

Peter Kern Zurich, Switzerland

Certified architect, interior and product designer. He designs restaurants,

bars, hotels, retail stores etc. and also has a broad experience in

renovating and restoration in gold premises at home and abroad.

Guide: Zurich Restaurant Study Tour

InformationTransport

Lake Side can be reached from

Zurich main station by tram no. 4,

stop Fröhlichstrasse,

5 minutes-walk to the venue.

From the airport, take S6 or S16

train, stop Tiefenbrunnen,

5 minutes-walk to the venue.

Hotel guests: please ask your

reception.

Voucher

We will send you a voucher

for free transport on all 3 days

(24, 25 + 26 September) valid

within the zone 10 (Zurich city)

one month before the event. The

voucher is not valid for the train

to the airport!

Summit fee per person

The European Foodservice

Summit sells out nearly every

year. To confirm and guarantee

your seat at the conference please

use the new on-line credit card

reservation system, go to

www.efss.ch to secure a place.

CHF 2,600 Restaurant companies

(early booking by 15 July 2018:

CHF 2,210)

CHF 3,750 Suppliers/Consultants

(early booking by 15 July 2018:

CHF 3,180)

Price: All fees have to be paid in

advance. Participants registering

less than three weeks before the

event can pay by credit card only.

Includes documentation, exten-

sive download area, all meals,

refreshments, transfers, get-to-

gether and dinner party (VAT incl.).

Restaurant Study Tour

CHF 520 including guide,

transfers and refreshments.

Numbers are limited.

Changes in the program

The program is subject to change.

Should the event fail to take place,

fees will be refunded. Further claims

are ruled out.

Cancellation

Cancellations must reach us by

25 August 2018. After this deadline

and until 5 whole working days prior

to the beginning of the conference,

participants will be charged 75% of

the fee. The full amount is charged

for cancellations thereafter. Naturally,

a substitute participant will be

welcome.

Hotel accommodations

If you wish to book a hotel please

use the link below.

www.efss.ch/hotels

Hotel range

Hotel Steigenberger Bellerive au Lac

CHF 339-369 incl. breakfast,

www.zuerich.steigenberger.ch

Hotel Europe

CHF 265-345 excl. breakfast,

www.hoteleurope-zuerich.ch

Hotel Helmhaus


www.helmhaus.ch

Hotel Seefeld


www.hotelseefeld.ch

Sorell Hotel Rütli

CHF 220-320 excl. breakfast,

www.sorellhotels.com/de/ruetli/zuerich

Hotel Lady’s First Design


www.ladysfirst.ch

Organizer

GDI Gottlieb Duttweiler Institute

Langhaldenstrasse 21

CH-8803 Rüschlikon/Zurich

Registration/

Administrator Events

Brigitte Fischer

Phone +41 44 724 62 66

Fax +41 44 724 62 62

[email protected]

www.gdi.ch/efss

www.efss.ch

Event organization

Susanne Hanselmann

Phone +41 44 724 62 15

[email protected]

Conference hosts

Gretel Weiss


Middle East

Phone +49 69 75 95 15 11

Fax +49 69 75 95 15 10

[email protected]

David Bosshart

GDI Gottlieb Duttweiler Institute

Phone +41 44 724 62 01

[email protected]

Location/Conference place

Lake Side, Casino Zürichhorn

Bellerivestrasse 170

CH-8008 Zurich

Phone +41 44 385 86 00

www.lake-side.ch

Conference language

English


Registration

www.efss.ch


Educational partners

www.efss.ch

Concept/Advisory Board

Mario C. Bauer, Aperitivo International, NL-Amsterdam

David Bosshart, GDI Gottlieb Duttweiler Institute, CH-Rüschlikon

Ignasi Ferrer, Amura Strategy & Management Advisors, E-St. Feliu de Llobregat

Andreas Karlsson, Sticks’n’Sushi, GB-London, DK-Copenhagen

Bane Knezevic, McDonald’s Slovenia, SL-Ljubljana

Henry McGovern, AmRest, PL-Wroclaw

Christopher C. Muller, Boston University, USA-Boston

Herwig Niggemann, W. Niggemann, D-Bochum

Kevin Todd, Big Easy Restaurants, GB-London

Gretel Weiss, dfv media group, D-Frankfurt a. M.

www.truemfg.com

www.salomon-foodworld.com

www.winterhalter.com

www.ecolab.com

www.fourth.com

www.csmbakerysolutions.com

www.nestleprofessional.com

www.symrise.com

www.arlapro.com/en-gb

19 European - FOOD SERVICE€¦ · Jordi Barri Carles Barcelona, Spain, Jordi Barri Carles is CEO...

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