2000 marco julia_european_foodservice_summit

1st-10th EuropeanFoodservice SummitThink Tank and Congress for the Restaurant Industry

www.efss.ch

Today, after a decade of loyal supportfrom the foodservice industry we all re-spect and admire, the 10th EuropeanFoodservice Summit welcomes morethan 250 leaders from over 20 differentcountries representing all corners of theglobe. The promise of the 1st EFSS thatwe were at the beginning of a ”Euro-pean Decade“ has come true. Every-thing is only possible because of thestrong support and loyal attendanceeach year from all of you, who continueto hold us to our promise to design adifferent kind of conference for a dif-ferent kind of leader.

With this promise still our guide afterten years, the planning for next year’sevent will start when the Board meetsover a glass of champagne immediate-ly after we leave the stage.

So please know that at the heart of ourpromise is our sincerest thanks to all ofyou, our friends, our partners, ourcommunity.

Gretel, Chris and David

All lessons (2000 - 2008) compiled by Prof. Dr. Christopher Muller, UCFand Marianne Wachholz, FoodService Europe & Middle East.All photos (except 1st Summit) by Thomas Fedra.

FoodService Europe &Middle East, the leading b-to-bmagazine for the multinationalrestaurant industry is publishedby the Deutscher FachverlagGmbH in Frankfurt/Germany.The company owns more than90 titles, which cover 12economic sectors - foodand foodservice are oneof the strengths of thepublishing house. Largestpublication ‘LebensmittelZeitung’[email protected]

The University of CentralFlorida is home to theCenter for Multi-UnitRestaurant Managementin the new Rosen Collegeof Hospitality Management.Located in Orlando,Florida, the center offersbaccalaureate degrees,customized executiveeducation courses andconducts focusedresearch for the corporaterestaurant [email protected]

GDI Gottlieb DuttweilerInstitute, European Institutefor Economic and SocialStudies, is focussing on retail-ing and the service industry.Main activities: congresses,seminars, consumer andmanagement research. Formore than 40 years the in-dependent and future-orient-ed institute known as theGDI has been developingand providing knowledgeand innovative [email protected]

� � � The three Partners/Hosts � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � �

Concept/Advisory BoardTeija Andersen,Fazer Amica, FIN-HelsinkiDavid Bosshart,GDI Gottlieb DuttweilerInstitute, CH-RüschlikonIgnasi Ferrer,The Eat Out Group,S.L., E-BarcelonaHenry McGovern,AmRest, PL-WarsawTony Hughes,GB-BirminghamChristopher C. Muller,UCF, USA-OrlandoHerwig Niggemann,W. Niggemann, D-BochumSotiris Seimanidis,Vivartia S.A., GR-MaroussiGretel Weiss,Deutscher Fachverlag,D-Frankfurt a. M.

Restaurant Study ToursJürg Landert and Partners,www.jlz.ch, CH-Zurich

Early in 1999, the three of us, Gretel,David and Chris, came together andidentified the need for a new kind offoodservice industry meeting, onewith a truly European focus. Our beliefwas that the industry was in search of away to combine content and commu-nity, of sharing both cutting edgeideas and a long tradition of convivialsocial gathering.

At that first planning session wepromised to bring our three differentobservational perspectives together –the media, commercial and economicresearch, and teaching – to design aconference that would strive to movethe industry forward. We called thisnew model the 1st European Food-service Summit, a name reflectingboth our focus and our lofty goals.

With this in mind we quickly decidedthat the setting for the Summit neededto be unique, exciting, and border-less. Zurich was our obvious choice.Not sure of how many guests wewould attract, we chose the historic

Sheraton Arabella as our host hotel,beautifully nestled on a mountainsidewith the sound of Swiss cowbells justoutside the windows. The conferenceitself would be at the main meetingspace in the Gottlieb Duttweiler Insti-tute, with planned capacity foraround 125. But, by the openingsession, the list of participants hadgrown so large that a second roomneeded to be set-up in the GDILibrary with closed circuit televisionsand a champagne bar. As they say, itwas ”standing room only“.

The first agenda included presenta-tions from a broad variety of experts,highlighted by Professor Rolf Jensenspeaking about his best selling book”The Dream Society“, Jürgen Knausstelling about how McDonald’s cus-tomized its advertising message forthe German market, and a closing plen-ary panel of industry leaders sharing

their vision of the future. After anopening Wine Tasting Challenge thatevening, the first banquet was toppedoff with industry icon Ueli Prager,founder of Mövenpick, receiving aspecial Lifetime Achievement Award.The EFSS was on its way.

This booklet is a visual reminder ofeach of our friendly get-togethers dur-ing the following years. Remarkably,more than a dozen of the original par-ticipants from the first days in 2000will be attending the 10th Summit thisyear.

But, even before it was time to closethe final first session, the foundersrealized that we would have to finda new home to meet the needs ofthe industry. With the help of ournew volunteer Board of Advisors, forthe 2nd EFSS the decision was madeto move to the beautiful LakeSide Casino at the Zurichhorn onthe lake. This allowed the Summitto expand to a maximum of 250guests. Strong and continued financial

and personal support was givenby our Educational Partners. The Res-taurant Study Tours in Zurich plannedand organized by Jürg Landert andhis crew are one of the Summit’sperennial and much sought-after high-lights.

With the move to the Lakeside, wealso began the special relationship theEFSS has with Marche Internationaland the team of culinary stars assem-bled by Oliver Altherr. Each year, atthe end of the first day, the confer-ence attendees slowly saunter downthe pier to embark on a ”Cruise toNowhere.“ There we spend a gloriousevening aboard a classic Lake Zurichsteamer, dining on impossibly handcrafted delights, renewing old friend-ships, and making new memories.Some hint that there are more dealsstruck on the boat than during theentire rest of the year on land.

To Our Dear Summit Friends

The three partners/hosts: Chris Muller, Gretel Weiss, David Bosshart

� � � Content & Community � � � � � � � � � � � � � � � � � � � �

� The attendees of the European Foodser-vice Summit have been asking ourselves”What comes after what comes next“ for adecade now. Our goal has always been toaddress the challenges that the industryconfronts to capitalize on new opportun-ities and to minimize unforeseen risks inever shifting market environments. Thereare no more written rules or guarantees,but by creating a community of leadersand learners we can share ideas and facethe future together.

� We started in 2000 to set an agenda forthe European decade. We have seen thecreation and expansion of the Euro as aworld leading currency, the introductionof home grown multi-national restaurantconcepts, the rapid acceptance of multi-ethnic cuisines from Japan, Vietnam, Thai-

land, regional China, India, Ethiopia,Morocco, and West Africa among manyothers. This world cuisine is now part ofthe European national palate. During thesame time, new management techniques,new sources of funding and new forms ofownership have become standard.

� While it has been a remarkable decadethe challenges identified ten years ago –nationalism, social welfare, real estatesites, and governmental regulations – areeven more complex and daunting today.The new European Decade, 2010-2020,presents enormous opportunities fromchanges in technology, migration, agingpopulations, digital natives, and big butmore ineffective central governments.

� The advent of a true consumer society, thesophistication of a new generation of food-service and hospitality customers and man-agers, and the growing stability of the Eurozone combines to create new economicimperatives for regional cooperation andcompetitive market realignments.

2000: WHAT COMES AFTER WHAT COMES NEXT? 2001: NEW PRED ICT IONS | NEW PERSPECT IVES | NEW PATHS FOR SUCCESS

� � � The Lessons � � � � � �

� Restaurant Branding and CompanyBranding Are Built on the Creation ofa ‘Good Story’

� Customers Will Pay for a Good Story:- With Greater Frequency- With Increased Loyalty- Accepting Higher Prices

� Leaders are:- Changing Agents- Visionary- ‘Servants’

� Customer Trust comes from:- Flawless Execution- Distinctive Products & Services- Focused Symbolic Imagery

� Restaurants are Retailers of Time.

� Convenience & Value Are Defined byConsumers.

� Nothing Works unless One Believes in It.

� Who Will Lead?- The Better Story Tellers- The Visionary Change Agents- The Allies of ‘Generation D’- The Legendary Brand Partners- The Radical Pionieers

� Global Trends:- Desire for Fast Casual- Targeting the Single Adult Female- Frantic Focusing on Talent Retention- The Reawakening of ‘Environmental

Design & Psychology’- Concession by the Baby Boomers of

the Internet to ‘Generation D’

� Be Ready to Question!

1st EuropeanFoodservice SummitThink Tank and Congress for the Restaurant Industry

� � � The Lessons � � � � � � � � � �

� Gaining a Temporary Monopoly Has Become aVital Corporate Requirement.

� The Primary Function of Branding is Reductionof Uncertainty.

� Fresh Is the Most Powerful Word on Menus today.

� Restaurants Become the Second Kitchen, theSecond Living Room and the Second Apartment.

� The Euro Customer Does not Exist. We Are Facinga World of Growing Differences and GrowingSimilarities.

� The End of Market Share: Competitiveness in theFuture Foodservice World Is all about Time-share,Leisure-share and Stomach-share.

� Time Becomes the Ultimate Currency of the Future.

� There is a Growing Need to Be Consumer Centric.One Size, One Taste, One Product for a MassMarket Is no Longer Good Enough.

� In the Past, People Lived their Lives by Chance.Today, We Live our Lives by Choice.

� We Know More than We Can Say. Tacit Know-ledge Is Probably the Most Important Source ofInnovation.

� Hire Senior People, they Add Value.

� Working Women Are Crucial Drivers of Change.

� Consumers’ Question Is not any More: What Am IGoing to Eat Today? But: How am I Going to EatToday?

� Quick Casual: a Category Nobody Yet Owns.

2nd EuropeanFoodservice SummitThink Tank and Congress for the Restaurant Industry

Ueli Prager

Annette Mützel

Marco Scandroglio

Fran ,cois Dapremont

Simonetta Carbonaro

Jürgen Knauss

Dennis Lombardi

Rolf Jensen

André Lacroix Craig S. Miller

Christian Picart

Carsten Gerlach Mark McKeonCraig Childress

2002: PLAY ING THE ATTRACT ION GAME

� � � The Lessons � � � � � � � � � �

� Trend Diffusion Is Almost ‘Instantaneous’� New Consumers Will Look for the Comfortable

‘Hybrid Space’.� Companies Will Win if they Can Identify the

‘Sustainable Competitive Experience’.� Design Is Strategy.� Markets Develop from ‘Experiment’ to ‘Core

Offer’ to ‘Differentiation’ to ‘Customer Relation-ship Management’.

� The Future Is:- Between the Bread- Radical Freshness- Public Livingroom- Meal Solutions- Asia Goes Europe

� Enhanced Connectivity Enhances EnvironmentalUncertainty. Train for Tolerance of Instability!

� The Restaurant Industry Must Become anEmployer of Choice.

� Don’t Try Harder – Try to Do it Differently.� Develop a Culture of Change: Don’t Try to Steer

or Regulate in Detail. Help UnconventionalThinkers Get to the Top. Lead like a Facilitator,not a Conductor.

3rd EuropeanFoodservice SummitThink Tank and Congress for the Restaurant Industry

Sten Magnus

Christopher C. Muller

Sebastian Gruetz

Jordan Mozer

DeeDee GordonPeter Kruse

� Females will lead the market with their male “accessories”.Women’s growing mastery of multi-tasking, networking, caringand other requisites of modern life makes them a more powerfulinfluence on future society than men.

� Consumers want “healthy convenience in an entertaining box”.They respond to emotions, passion and excitement, not justpractical benefits.

� Going abroad demands a strong footing at home. Cross-bordertransfer of concepts and brands is risky unless real strengthshave already been developed in the country of origin.

� Chains’ share across European markets is growing. The top 100European foodservice companies, led by QSR chains and con-tract caterers, pushed up sales by over 5% last year.

� We are locked in a cycle of “institutionalized imitation”. A“temporary monopoly” can be a crucial competitive weapon:The real rewards go to companies who are first in a market nicherather than simply engaging in “karaoke capitalism”.

� Learn to use the differences between “articulate knowledge”and “tacit knowledge”. Knowledge distilled from hard-wonexperience can be just as strong a competitive weaponas articulate or written-down knowledge.

� Pick your market battleground: “the survival of the fittest” orthe “survival of the sexiest”. Techniques like outsourcing andrightsizing have helped big businesses stay fit but future successmay increasingly be won by “sexy” companies which build

strong, direct relationships with their customers.� Use the “lifecycle” to balance: right markets, right products,

right people. Chains which failed to constantly identify theirstrengths and weaknesses and re-invigorate their concepts facethe threat of becoming me-too commodities.

� ”Outsource” to the customer. Getting guests to do some of thework – like selfservice queueing or leaving their hotel bedroomstidy – may be perceived favourably if it contributes to signifi-cantly lower prices.

� Trust the concepts of price elasticity and price discrimination.If products or services are made cheaper – by cutting out frillsand encouraging purchases outside of peak demand periods –people will consume more of them.

� Invest in people and teams, on a local, global, geographiclevel. Your people are your biggest source of competitivestrength.

� Identify the cultural differences. Localize the global brand. Suc-cessful global and cross-border brands succeed when manage-ment allows for a local cultural dimension.

� A magic story is hard to beat! Adding an extra dimension ofcustomer involvement is a vital weapon for global brands.

� The restaurant industry is forever young. Challenge and chancefor foodservice brands and concepts: permanent rejuvenationin terms of design, image, assortment and employee profile,without diluting the core of the brand.

� � � The Lessons � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � �

4th EuropeanFoodservice SummitThink Tank and Congress for the Restaurant Industry

2003: STRATEG IC INGRED I ENTS FOR FUTURE SUCCESS

Jochen Pinsker

Stelios Haji-Ioannou

Thierry Bégué Michael J. Bailey

Denis Hennequin

Ian Neill

Rostislav Ordovsky-Tanaevsky Blanco

Food MagiciansThe location – Lake Zurich – is the same every year. On stage or, to bemore precise,the foredeck is the ensemble from Marché International. And the much admiredstar of the evening is food, very, very fresh food. Prepared from scratch, grilled,roasted, smoked or otherwise cooked ... Last September, this spectacular culinaryproduction once again captured the attention of participants of the EuropeanFoodservice Summit during the boat trip to round off the first day. And, as ever, itwas intensive pleasure for all the senses. State of the art catering by professionalsfor professionals – uplifting and refreshingly rustic: a cult feature of the Summitinfotainment package. This year, the high-grade international congress for thefoodservice sector is being held from 23 (optional Restaurant Tour/Get Together)to 25 September, as always in Zurich and for the 10th time running.www.marche-international.ch, www.efss.ch

EVENT

Pho

tos:

Tho

mas

Fed

ra

2004: THE NEW BATTLE FOR MOUTHS , MINDS AND MARKETS

Debra A. Benton


� � � The Lessons � � � � � � � � � �

1. Winner Performance in Foodservice:Make or buy the best restaurant managers.Develop or buy top level people for strategicjobs. From Gretel Weiss

2. Food Trends: Menus are becoming more femi-nine. Italian cuisine has developed to ourculinary frame. Bread based meals continueto rise. From Gretel Weiss

3. To keep up with the ‘Tween market’ we shouldall go home and learn to play computer games.

From Martin Lindstrom

4. Successful brands are based on fear, love ormastery. From Martin Lindstrom

5. There is a difference between a ‘Culinary’ Starand a ‘Media’ Star. From Jamie Oliver-Presentation

6. ‘Stories with legs’ create super brands.From José Luis Nueno

7. Customers long for authenticity which iscreated by: strong brands – strong chefs –strong ingredients. From David Bosshart

8. ‘Manipulation’ creates needs for new productrules and paradigm shifts. From Herwig Niggemann

9. Create new business models for new guestneeds. From ‘Hot Concepts on Stage’

10. Amenability & profitability are linked: Givinggood restaurant is architecture + communica-tion + operations. From Paco Underhill

11. Expect acceptance then give acceptance.From Debra Benton

12. Success comes from the best sites, bestbrands, best people. From the CEO Panel


Martin Lindstrom

Christian Eggers

Andreas HackerPaco Underhill

2005: INNOVAT ION AND RE- INVENT ION FROM THE CORE

David Bosshart

Attila Dogudan

Reinhold Messner

Piotr Mikolajczyk

Simon Kossoff

Jeremy Rifkin

� stop believing in TINA (There Is No Alternative).� real markets will reflect financial markets as we all become con-

nected to each other.� hail the concept of the ‘drink snack’ as caffè latte gives milk an

adult format.� the emergent European fast-casual segment scores by being

innovative (fresh), efficient (fast) and sexy (attractive).� smash your brand! Getting back to your brand’s essence enables

you to determine if it is still working.� smell is a potent marketing weapon – it “transports us across

thousands of miles and all the years of our lives” (Helen Keller).� we really don’t need our toes to climb mountains – you have to

move mountains in your mind.

� quality, authenticity, attention to detail – give people a greatoffer and then manage the queue.

� “What’s in it for me?” – customers ask that every day, and neverforget that they can always go somewhere else.

� the initial “food contact” frequently decides whether we like acountry or not.

� work to live or live to work? That choice differentiates the Ameri-can Dream and the European Dream. But there could be a bal-ance between personal accountability and social responsibilty.

� food = fashion = art = authenticity. Foodservice is on the fashionedge and the way it is projected needs to be constantly re-freshed.

� Spain is one of the healthiest markets in Europe – Florida, Texasand California rolled into one.

� � � “Innovation is for everyone” � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � �

Herwig Niggemann

� � � The Lessons � � � � � �

1. ‘Discontinuous Innovation’ Knows noTime, no Master Plan

2. Culture Conflicts = Opportunities

3. Three Layers of Technology Interfaceto Balance:- Substitution- Displacement- Complementarity

4. Restaurant Design is Moving from ‘Pub-lic Living Room’ to ‘Public Apartment’

5. Customers Seek:- Fit Bodies- To Look Good- To Be Living Healthy

6. Restaurant Customers Want Moreand More to Be Entertained as Wellas Being Fed

7. Are You the Manager Your Employ-ees Would Call ‘Great’?

8. ‘Chi Va Piano Va Sano e Lontano.’

9. ‘Men Like to Go where Women Are,not the other Way around.’

10. ‘Food Is Integral to the Design &Design Allows the Food to Speakfor Itself.’

11. Brands Have to React to EmergingTrends to Remain Relevant

12. Using Technology Means Finding the‘Human Anti-depressant’

13. Technology is the Application ofScience to Commerce and Business(Including Behavioral Science)

14. Make Your Restaurant a ‘Trust Factory’

15. If You Don’t Have an Idea, Rent One!16. Find the Five Strands:

- Positive Process- Team Player- Reach Beyond Your Grasp- Execute Like a Champion- Be in the Moment


Ralph Krueger

Louis Le Duff Jon Luther Alain Coumont

Christopher Hart

Simon Threadkell

Guillermo Moreno

Karl Fritz Vanessa Kullmann

Cliff Burrows

Cesar Brea

2006: FUTURE STRATEG IES FOR BU I LD ING CULTURE ,DEVELOP ING PEOPLE , MANAGING GROWTH

Kent Hahne

2007: CHANGE THE CONVERSAT ION WITH THE CUSTOMER


Andrew Lynch

Tony Hughes Paul Bringmann Franco Costa

Dr. G. Clotaire Rapaille

� � � The Lessons � � � � � �

1. Competitive spending spurs newmarkets

2. Grasp the power of fresh

3. Connect with the discovery mind-set to give your business a competi-tive advantage

4. Big bold flavours are replacing rich,creamy and heavy; foreign foodsdon’t have to be authentic to in-spire

5. Look for perceived healthfuloptions

6. (New) Beverages are increasinglyconsidered as ‘liquid foods’

7. Green is the new black, worldwide

8. Communal tables help both singlesand seniors to reconnect

9. People spend more and more timeout and hand-held foods match thatlifestyle

10. When integrated with products andbrands, design sells

11. Customers need to be advised andguided like children

12. Great taste – in food, ambience,service – is no longer an option; it isa competitive requirement

13. Brand consistency = design, menuand talent management

14. Have excellent and expanding ex-pectations of your people’s currentabilities and future potential

15. Find your own village of origin; buildon the culture of your brand tribe

16. Keep your cash flow greater thanyour ego

Henry McGovern

Andreas Karlsson

10th EuropeanFoodserv ice SummitThink Tank and Congress for the Restaurant Industry

www.efss.ch

2008: BUS INESS IN THE T IME OF SOC IAL NETWORK ING

Robert Brozin

Spiridon Soukas Lori Ann Daytner

� � � Bites for Thought � � � � � � �

– Essentials from the 9th European FoodserviceSummit –1 Is Food the New Oil?2 ‘Prime Costs’ Mirror the Quality of Life

3 Great Performers Are Great Operators4 There is No Tomorrow Without Training

5 It’s the People Who Make the Chicken6 Great Brands Are Built From the Inside Out

7 Prepare Now for ‘The Cloud’ of the OneMachine

8 Look for the Reconciliation of Your ‘Physical’and ‘Online’ Brand

9 Google Isn’t a Search Engine, It’s a ‘Find’Engine

10 ROPO: Research Online Purchase Offline

11 Digital ‘Immigrants’ vs. Digital ‘Natives’12 If You Have Business During the Week, And

On Weekends, And at Night, “It Helps”

13 Performance is Cheaper Than Advertising14 Employees Who Enjoy Their Work Do a Better

Job

15 Frontline Level Leadership16 1. Employee, 2. Customer, 3. Shareholder

17 Those Who Own the Oil Own the Nations.

Those Who Own the Food Own Humanity18 Trust the Supplier vs. I Need to Know

19 Buy Wisely, Cook Carefully, Eat it All20 The Right Attitude Turns Average into Great

21 Welcome to The Age of Hyper-Authenticity22 We Are Closer to September 2015 Than We

Are to Sept. 2001


John Vincent

Walter Seib

Kim Rahbek Hansen Gretel Weiss

Jim Parker

2009: SETT ING A COURSE FOR A NEW HORIZON

Morten Solberg Nilsen Norbert Walter David Bosshart Christopher C. Muller Jochen Pinsker

Kevin Todd Steven K. Winegar Marcus Cload Kjell A. Nordström Christian Gansch

Marije Vogelzang James Woodbridge Edward Mohr Gretel Weiss Mikhail Goncharov

Hanns Hatt

Winterhalter is a complete

system solution provider for

warewashers, detergent

products, water treatment and

accessories, as well as being an

acknowledged specialist for

glasswashing all around the

world. The machine portfolio

of Winterhalter ranges from

compact glasswashing and

dishwashing machines up to

multi-tank flight-type or rack

conveyor dishwashers.

www.winterhalter.biz

Nestlé Professional is an inspiring

growth partner that delivers

creative, branded Food and

Beverage solutions, enabling

operators to innovate and delight

their consumers.

www.nestleprofessional.com

Impulses . Success . Emotions -

For professionals from

professionals

www.salomon-foodworld.com

10th

Eu

rop

ean

Foo

dse

rvic

eS

um

mit

(23)

,24

and

25S

epte

mb

er20

09

Educational partners

Foodservice and hospitality mar-

kets in nearly 170 countries rely

on our 22,000 associates to keep

their operations clean and sani-

tary. Innovative and unparalleled

custom cleaning programs, and

effective problem-solving relation-

ships are our prime objectives.

We will take on your toughest

problems and solve them.

‘Delivering peace of mind’ -

that’s the Ecolab difference.

www.ecolab.com

METRO Cash & Carry is interna-

tionally leading in self-service

wholesale, operating more than

620 stores in 29 countries. As

partner for professionals we offer

our customers a large choice of top

quality products all under one roof.

www.metro-cc.com

Barilla FoodService has been

created to offer specific solutions

for the restaurant sector, and has

become a great international

reality. This success is the result

of our dedication to positioning

ourselves on the market as

"The Pasta Solutions Specialist”,

which finds its full expression

today in our Pasta Meal Point’s,

a synergy of five winning

elements: product, process,

equipment, branding and service.

www.barillafoodservice.com

Duni enhances atmosphere and

brings convenience to any eating

and drinking occasion by providing

inspiring and innovative products

and concepts for table-setting,

meal-service and take-away. The

Duni brand is sold in more than

40 markets and enjoys a number

one position in Central and

Northern Europe.

www.duni.com

A synonym of quality coffee.

The Company is Italian "by birth",

founded in Turin in 1895. Thanks

to its cosmopolitan appeal, today

Lavazza (beans & machines) is

present in more than 90 countries

worldwide.

www.lavazza.it

The Coca-Cola Company is the

world’s largest beverage

company and Coca-Cola is

recognized as the world’s best-

known brand. Through the most

widespread distribution system

in the world, consumers in more

than 200 countries enjoy the

Company’s beverages.

www.cocacola.com

www.efss.ch

2000 marco julia_european_foodservice_summit

Business

Transcript of 2000 marco julia_european_foodservice_summit