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TRANSCRIPT
(Monday, 22 September)
Tuesday, 23 September
Wednesday, 24 September 2014
Zurich/Switzerland
Reaching for New Opportunities| Borderless Growth, Crossing Boundaries| Food Markets on the Move | Where the New Eating Hubs Emerge
15th European
Foodservice Summit Think Tank and Congress for the Restaurant Industry
Conference Language:English (translation into German)
Lake Side, Casino ZürichhornZurich/Switzerland
Visionary Insights for the European Restaurant Industry
Trends – Management – Marketing –Operations – Strategies
www.efss.ch
Welcome
Boston University is the home
of the School of Hospitality,
one of the very few hospital-
ity management programs
located in highly selective
private universities in the Uni-
ted States. The School offers a
comprehensive four year bac-
calaureate degree, customized
executive education courses
and conducts applied research
for the entire range of hospital-
ity segments.
www.bu.edu/hospitality
FoodService Europe &
Middle East, the leading B2B
magazine for the multinational
restaurant industry is published
by the dfv media group in
Frankfurt/Germany. The com-
pany owns more than 90 titles,
which cover 12 economic
sectors – food and foodservice
are one of the strengths of the
publishing house. Largest pub-
lication ‘Lebensmittel Zeitung’.
www.food-service-europe.com
GDI Gottlieb Duttweiler
Institute, European Institute for
Economic and Social Studies,
is focusing on retailing and the
service industry. Main activities:
congresses, seminars, con sumer
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.
www.gdi.ch
The three partners/hosts
15th European Foodservice Summit(22), 23 and 24 September 2014
These partners have sound competencies, long-term networks and professionalism in
common. It is their goal to get the key players in the restaurant industry together on a
regular basis to discuss the future of the European market. As a network of highly re-
spected decision makers and opinion leaders they carefully observe the coming years
and changing landscape of their business and the environment.
ObjectiveThe Summit is the number one European platform for the restaurant industry. Issues we dis-
cuss 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 (2000-2013) 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.
R1 – Zurich BBB: Bahnhof – Bahnhofstrasse – Bellevue (for first-time participants)
There is a lot to discover in and around Switzerland‘s largest train- and shopping-station: interesting
concepts at the newly opened Europaallee, for example loft five. Further at Paradeplatz the world
famous Sprüngli and many hidden hotspots around the Bahnhofstrasse. The tour ends in showing
several highlights at the Bellevue. Guide: Peter Kern
R2 – Zurich: Airport-gastronomy (for first-time participants & repeaters)
A powerful mix of local operators, international and even global brands is making airport gastron omy
attractive not only for travellers but also for airports management teams (for their image and profit).
In addition to very exciting in-sights from the two main operators SSP and Autogrill, we have a
special opportunity to visit the impressive facilities of Gate Gourmet (inflight-catering), a multi-billion
business facing fascinating challenges. Guide: Peter Herzog
Costs R1 & R2 each (programs subject to change):
CHF520 including all material, transfers, food & drinks. Non-Swiss participants have precedence.
Social Media Strategy – Everything restaurateurs need to know
S1 – Beginners – Where do I start and what do I need to know?
This 6 hour crash course should help you learn all you need to know to start marketing on Facebook,
Twitter, LinkedIn, Instagram, Pinterest and other channels such as blogging and best practices on
Trip Advisor. By Mark McCulloch.
S2 – Advancers – How to get the best from your Social Media Marketing?
This 6 hour workshop will help you take your experience to the next level and help you create a
future social media strategy that is right for you. A fast track wealth of information, with examples
and structures to help you design and implement your social media strategy. By Vivion Cox.
Costs S1 & S2 each (programs subject to change):
CHF580 including all material, food & drinks (location: GDI).
Restaurant Study Tours, Workshops and Get-togetherMonday, 22 September 2014
from 20:00 Get-together at Bohemia (Grillrestaurant, Bar)
Klosbachstrasse 2, 8032 Zurich – www.bohemia.ch
For all conference participants who already are in town.
11:00 to 17:00 Workshops (also for non-Summit participants)
Schedule
11:00 to 17:00 Zurich for restaurant professionals from abroad Visits, talks and lunch
Groups of 25 persons max., separate booking
www.efss.ch
Ahead
1st day Tuesday, 23 September 2014
10:00 Public transfers/Coffee & co.
11:00 Gretel Weiss & Welcome & intro on behalf of the organizers David Bosshart
11:10 David Bosshart Our polarized world GDI Gottlieb Duttweiler Institute | Is polarization inevitable in the upcoming years?
| Why the digital economy will accelerate disparities
11:50 Gretel Weiss Europe’s top 100 restaurant operators FoodService Europe & ME | New ranking and analysis
| How taste, products & cuisines travel the globe
12:20 Lunch
14:30 Andrew Guy How to identify, develop and mentor talent Ed’s Easy Diner | The leader’s toolbox for building successful teams
| Empowering the next generation who will shape our industry
15:00 Break
15:30 - 16:30 Hot concepts on stage Spotlight on NYC and Moscow –
visionary gourmet burgers and bakery cafés
Randy Garutti | The story of Shake Shack
Ian D. Zilberkweit | NX Bakery Group (The power of vertical integration)
16:30 Break
17:00 Vaclav Smil The future of food University of Manitoba | Eating patterns and health – should we eat meat?
| Do we need GMO to feed the billions?
| Which countries can be role models?
17:30 Jonathan Doughty Changing dynamics in the restaurant world Coverpoint | Main drivers for the breakfast, lunch and dinner market
| Opportunities for the new fast food
| Game changers in food, restaurants & staff feeding
19:00 Dinner party – make new friends & reunite past friendships
Boat cruise on the Lake of Zurich (foodservice by Marché International)
22:00 Return to Lake Side22:15 Return to city/night cap at Quaglinos/Hotel Europe,
Dufourstrasse 4 – www.quaglinos.ch
(walking distance to hotels and main station)
Schedule
www.efss.ch
2nd dayWednesday, 24 September 2014
08:00 Public transfers/Coffee & co.
09:00 Gerd Gigerenzer Intuition and decision making Max-Planck-Institute | How humans learn to live with uncertainty
| Changing the way people think about rationality
| The role of gut feeling
10:00 Coffee Break
10:30 Walter Seib Capturing the diner on the move HMSHost International | The new world of flying and foodservice
| How to provide innovative food and beverage
choices during the consumer’s journey
10:55 José Manuel The new airport experience Fernández Bosch | Creating public living rooms in a stressful travel environment
AENA | How to optimize the retail and foodservice portfolio
11:20 Robert Nagele The changing role of supermarkets BILLA | Food markets – an attractive and growing alternative to QSR
| How foodservice and in-store-eating drive customer
frequency & loyalty
11:45 Break
12:15 Rachel Belam Reimagining the shopping mall Westfield | Why restaurants have become the anchors for a new
retail lifestyle
| Choosing the right concept mix at high frequency locations
12:40 Panel Discussion The new high street: footfall, food to go, fullservice | How trends in travel and retail are changing the way we eat
Moderated by Ignasi Ferrer Walter Seib, José Manuel Fernández Bosch The Eat Out Group Robert Nagele, Rachel Belam
13:30 Christopher C. Muller The past, the present, the future Boston University | European Foodservice Summit: 15 y of knowledge sharing
| What we learned together 2000-2013
| The road ahead: final conclusions 2014+
13:40 Lunch
15:00 End of conference Bus service to the airport and Zurich main station
www.efss.ch
www.efss.chSpeakers
Rachel Belam New York City/USA, www.westfield.com/us
Rachel Belam heads food strategy and leasing for Westfield at the impres-
sive new World Trade Center in NYC. With almost twenty years of experi-
ence in restaurants, Rachel‘s aim is to change the face of shopping center
dining forever by bringing in an array of exciting new concepts. Since joining
Westfield in 2006 she has delivered the food mix and leasing for develop-
ments in the UK including Westfield London (50 F&B-units) and Europe‘s
largest urban shopping center, Westfield Stratford City (70 F&B-units). She
is responsible for turning retail food into the new ’anchor‘.
David Bosshart Zurich, Switzerland, www.gdi.ch
Dr. David Bosshart is CEO of the GDI Gottlieb Duttweiler Institute for
economic and social studies in Switzerland – one of Europe’s leading think
tanks. He is the author of various publications including ‘Kultmarketing’
(Cult Marketing), ‘Die Zukunft des Konsums’ (The Future of Consumption),
‘Billig’ (Cheap) and ‘The Age of Less’ and is a frequent speaker at events in
Europe, the USA, Latin America and Asia. His work and research focuses
on mega trends and countertrends, the future of consumption, manage-
ment, social change and globalization.
Jonathan Doughty London, UK, www.coverpoint.co.uk
Jonathan Doughty is the founder and Group Managing Director of Coverpoint,
an International management consultancy working in over 50 countries. The
company has completed projects on all continents, working with most of the
world-class developers, architects and design houses – being responsible for
foodservice solutions that challenge the ‘norm’. He, and Coverpoint, are avid
watchers of the foodservice industry, spotting trends and changes and actively
helping to shape and redefine the future of the out-of-home market. Jonathan
is an active ‘blogger’. He is currently the Worldwide President of the FCSI.
José Manuel Fernández Bosch Madrid, Spain, www.aena-aeropuertos.es
José Manuel Fernández Bosch is Director – Commercial Services &
Property Management, Aena Aeropuertos, Spain. The company manages
46 airports in the country and 50 around the world – handling more than
200 million passengers per year. Before joining Aena he was a partner for
The Boston Consulting Group in charge of the Media Technology and Tele-
com Practices for Spain and Portugal. He is a Telecommunication Engineer
with a degree from the Universidad Politécnica of Madrid and an MBA from
IESE Business School.
Ignasi Ferrer Barcelona, Spain, www.pansandcompany.com
Ignasi Ferrer has been the CEO of The Eat Out Group since June 2002.
The company is one of the leading groups in the Spanish restaurant
industry, operating 500 restaurants under 4 core brands (Pans & Com-
pany, FrescCo, Ribs, Dehesa Santa Maria) – in high streets and airports
and railway stations. He joined the company back in 1994 as Franchise
Manager and since then has developed his career in the areas of Mar-
keting, Oper ations, and Development. He holds an MBA from ESADE,
an MIM from Thunderbird, and more recently (2009) he graduated from
Georgetown University (Global Executive MBA).
Randy Garutti New York/USA, www.shakeshack.com
Randy Garutti is responsible for the performance, excellence, profitabi-
lity and direction of the innovative gourmet burger concept Shake Shack
(USA, Europe & Middle East). Prior to leading Shake Shack, Randy was
a Senior Manager at famed restaurateur Danny Meyer’s legendary
Union Square Hospitality Group (USHG) for eight years, most recently
as Director of Operations. He has worked in various management roles
with Chart House Restaurants in Aspen, CO and Maui, HI. Randy gra-
duated from Cornell University‘s School of Hotel Administration in 1997
and also studied at La Sorbonne in Paris.
Gerd Gigerenzer Berlin/Germany, www.mpib-berlin.mpg.de
Prof. Dr. Gerd Gigerenzer is a psychologist and one of the world’s most
influential behavioral scientists. He is currently director of the Center for
Adaptive Behavior and Cognition at the Max-Planck-Institute for Human
Development and director of the Harding Center for Risk Literacy, both
in Berlin, Germany. He has received numerous awards worldwide. Prof.
Gigerenzer’s main research interests include: bounded rationality and
social intelligence as well as decisions under uncertainty and limited
time, intuition and the role of rules of thumb. His book ‘The Intelligence
of the Unconscious’ has been translated into 18 languages.
Mark McCulloch Digital & social media expert and brand-focused creative marketeer. He is
founder & CEO of Spectacular. Former Head of Marketing at Pret A Manger,
YO! Sushi and Head of Brand at lastminute.com. Mark won 2 awards for
Best Restaurant Website in the World – Webby Awards 2010.
www.spectacularmarketing.co.uk
Vivion Cox He is a UK social media guru. Vivion has a track record in setting up
successful technology ventures and has headed up some of the world’s
largest technology-based projects such as the extraction of Skype from
eBay. Vivion is specialized on social media management (analytics, web
design etc.). www.klood.com
Presenters: workshops ‘Social Media Strategy’
Andrew Guy London, UK, www.edseasydiner.com
Andrew Guy is Chief Executive Officer of Ed’s Easy Diner. He has 35
years’ experience leading management teams as an executive in casual
dining brands in the UK, Europe and the USA. Andrew was previously at
Autogrill, City Centre Restaurants (now TRG) and My Kinda Town. His
industry knowledge and practical competence have led to a lifetime of
legendary mentoring and leadership development. Education: University
of Wales, Aberystwyth. Andrew is a trustee of the industry charities
Springboard and Hospitality Action.
Christopher C. Muller Boston, USA, www.bu.edu/hospitality
Christopher C. Muller, Ph.D., is Professor of the Practice at Boston
University‘s School of Hospitality Administration. His academic career
began at Cornell and took him to Orlando and now to New England. He
is the leading thinker and teacher in the field of ‘Successful Multi-Unit
Restaurant Management‘. His research has focused on chain-restaurant
organization, development and growth and the training of multi-unit
managers. Chris has lectured on these topics throughout the world.
Book publication ‘The Leader of Managers’ (http://bit.ly/10e5V5f).
Robert Nagele
Vienna, Austria, www.billa.at
Robert Nagele is Sales Director of Billa and has been with the company
for almost 20 years. During this time Robert has played an influential
role in many successful projects, such as planning the Billa Corso Flag-
shipstore in downtown Vienna, as well as the creation and continuous
implementation of the new store concept in more than 300 new and
existing stores since 2011. Billa – with 1,050 stores is the leading
supermarket chain in Austria – and is part of the German Rewe Group.
Education: Hotel School and University Vienna (Economics & Business).
He is a certified TQM Assessor and a Systemic Business Coach.
Walter Seib Amsterdam, The Netherlands, www.hmshost.net
Walter Seib is CEO of HMSHost International – Northern Europe,
Middle East & Asia Pacific, responsible for all business development
and operations in airports and other travel venues. He – highly experi-
enced in international expansion – is also part of the Senior Executive
team of Autogrill Group, the world’s leading provider of F&B-services
for travelers. Prior to joining HMSHost, Walter held management
positions with Wescho Gastronomie, Mövenpick and La Place. He
studied in Vienna at the School of Hotel Management.
www.efss.ch
Vaclav Smil Winnipeg, Canada, www.vaclavsmil.com
Food has become a highly complex system involving innumerable players.
Those who want to change it need to understand the broad picture. Prof.
Vaclav Smil is one who does. The Canadian polymath scholar is an inde-
pendent, interdisciplinary and fearless thinker. Though he has published
over 30 books, the 70-year-old has, until recently, been an insider tip. Now
Bill Gates has outed himself as an admirer: “I’m trying to read everything
he writes.” In his analysis Vaclav combines topics such as energy, ecology,
demography, food production, technology, risk assessment and politics.
Gretel Weiss Frankfurt, Germany, www.cafe-future.net, www.food-service-europe.com
Gretel Weiss is co-founder, Editor-in-Chief and Publisher of the two
leading trade magazines – food-service (since 1982) and FoodService
Europe & Middle East (since 1998). She is a recognized expert with
insider knowledge of the chain-restaurant industry (market analyses,
conceptual case studies and trends, worldwide studies of eating cul-
tures and away from-home markets). Her background is farming, with
university degrees in Nutritional Science and Economics.
Ian D. Zilberkweit Moscow/Russia, www.nashxleb.ru/en
Ian D. Zilberkweit is President of Nash Xleb Bakery Group, which he
founded together with a partner in 2007. Today, the company is the
largest operator of bakery-cafes (Le Pain Quotidien and Nash Xleb) and
also the largest artisanal bakery manufacturer in Russia. Prior to found-
ing Nash Xleb, Ian held key positions for Le Pain Quotidien and Subway
in London. His curriculum vita also includes working for HSBC Invest-
ment Bank and KPMG Consulting (telecommunications/technology sec-
tors and industrial clients in emerging markets). Ian holds a Masters in
Finance and a B.A. in philosophy, politics and economics.
Peter HerzogFor over 25 years he has been involved in national and international
leading management positions. Today he is head of operations at the GDI
and working as a consultant. Operator Prime Tower-Gastronomy ‘Clouds‘
in Zurich. www.hc-ag.ch
Peter KernCertified 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.
Guides: Zurich restaurant study tours
InformationTransport
We will be working together with
the local public transport. The
conference place Lake Side can be
reached from Zurich main station
(by tram, 13 minutes to the venue)
or from the airport (by train,
20 minutes to the venue). Hotel
guests can get information about
the fastest way to the venue/next
tram or train at the hotel reception.
Public transport to the venue tram
no 4, stop Fröhlichstrasse, 5 min-
utes walk to the venue, train no
S6/S16, stop Tiefenbrunnen,
5 minutes walk to the venue.
Voucher
We will send you a voucher for free
transport on all 3 days valid within
the zone 10 (Zurich city) one month
before the event. The voucher is
not valid for the train to the airport!
Fee per person
CHF2,600 Restaurant companies
CHF3,750 Suppliers/Consultants
The price includes documentation,
extensive download area, all meals,
refreshments, transfers, get-to -
ge ther and dinner party (VAT incl.).
The fee has to be paid in advance.
Restaurant study tours
CHF520 including guide, transfers
and refreshments. Numbers are
limited. Consideration accord ing
to registration date.
Workshops
CHF580 including all material,
food & drinks. Open also for
non-Summit participants.
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
23 August 2014. 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
Attention: Please note that the
hotel booking no longer will be made
by the GDI. If you wish to book a
hotel for the 15th European Foodser-
vice Summit please use the link
below. There you will find a list of the
hotels to book directly from the Inter-
net. If you like to book a room by
phone, please mention that you
book for the European Foodservice
Summit. Only then we know for
transport capacities.
www.efss.ch/hotels
Hotel range
Park Hyatt Zürich – CHF540-640 incl. breakfast, www.zurich.park.hyatt.com
Hotel Eden au Lac – CHF370 incl. breakfast, www.edenaulac.ch
Hotel Steigenberger Bellerive au Lac – CHF315 excl. breakfast, www.zuerich.steigenberger.ch
Hotel Opéra – CHF298-395 excl. breakfast, www.operahotel.ch
Hotel Europe – CHF290-350 excl. breakfast, www.hoteleurope-zuerich.ch
Hotel Seegarten – CHF265-325 incl. breakfast, www.hotel-seegarten.ch
Sorell Hotel Seefeld – CHF255-330 incl. breakfast, www.hotelseefeld.ch
Hotel Seehof – CHF250-290 incl. breakfast, www.seehof.ch
Hotel Du Théâtre – CHF240 incl. breakfast, www.hotel-du-theatre.ch
Lady’s First – CHF220-289 incl. breakfast, www.ladysfirst.ch
Sorell Hotel Rütli – CHF195-270 incl. breakfast, www.rutli.ch
Organizer
GDI Gottlieb Duttweiler Institute
Langhaldenstrasse 21
CH-8803 Rüschlikon/Zurich
Registration/
Event administration
Brigitte Fischer
Phone +41 44 724 62 66
Fax +41 44 724 62 62
www.gdi.ch/efss
www.efss.ch
Event organization
Susanne Hanselmann
Phone +41 44 724 62 15
Conference hosts
Gretel Weiss
FoodService Europe &
Middle East
Phone +49 69 75 95 15 11
Fax +49 69 75 95 15 10
David Bosshart
GDI Gottlieb Duttweiler Institute
Phone +41 44 724 62 01
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
(simultaneous translation
into German)
www.efss.ch
15th European Foodservice Summit(22), 23 and 24 September 2014
Date/Signature
Title, Last Name First Name
Company Restaurant company Supplier/Consultant
Function/Position
P.O. Box, Street
Country, Postcode, City
Phone, Mobile Fax
Who’s who booklet – please send a portrait photo (high res/300 dpi) to:
Please complete, copy and send by fax to +41 44 724 62 62. Online registration and credit card payment: www.efss.ch
Restaurant study tours & workshops, 22 Sep 2014, 11:00 – 17:00
I will attend.
Get-together, 22 Sep 2014, from 20:00
Credit card number
Validity date
Dinner party, 23 Sep 2014, 19:00 – 22:00
I will attend.
I will be accompanied at the party by:
Name (companion)
Registration
Transport
I wish to use the free shuttle service from the conference place Lake Side to the airport or main station after the conference 24 Sep 2014.
I will travel by car (parking required at the Lake Side).
I will attend:
R1 – Zurich with Peter Kern, CHF520
R2 – Zurich with Peter Herzog, CHF520
S1 – Workshop – Beginners. Marc McCulloch CHF580
S2 – Workshop – Advancers. Vivion Cox, CHF580
www.truemfg.com
http://commercial.vitamix.com
15th European Foodservice Summit(22), 23 and 24 September 2014, Zurich/Switzerland
www.salomon-foodworld.com
www.winterhalter.biz
Educational partners
www.efss.ch
www.doehler.com
100c 75m 8k
60c 38m
70c 100y
www.ecolab.com
www.anuga.de www.koelnmesse.de
www.nestleprofessional.com
Concept/Advisory Board
David Bosshart, GDI Gottlieb Duttweiler Institute, CH-Rüschlikon
Ignasi Ferrer, The Eat Out Group, S.L., E-Barcelona
Bane Knezevic, Industry Executive (former McDonald’s, D-Munich)
Henry McGovern, AmRest, PL-Warsaw
Andreas Karlsson, Sticks’n’Sushi, GB-London, DK-Copenhagen
Christopher C. Muller, Boston University, USA-Boston
Herwig Niggemann, W. Niggemann, D-Bochum
Kevin Todd, Industry Executive (former Rosinter, RU-Moscow)
Gretel Weiss, dfv media group, D-Frankfurt a. M.
www.merrychef.com