16 european - food-service.de gdi gottlieb duttweiler institute, european institute for economic and...
TRANSCRIPT
(Wednesday, 23 September)
Thursday, 24 September
Friday, 25 September 2015
Zurich/Switzerland
Capturing the Future | An Industry in Transition| Appetites, Technologies, Demographics| Learning the New Languages for Success
16th 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
10% on early booking by 15 July 2015!
Welcome
Boston University is the home
of the School of Hospitality,
one of the very few hospitality
management programs lo -
cated in highly selective pri-
vate universities in the United
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 pub lished
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, 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.
www.gdi.ch
The three partners/hosts
16th European Foodservice Summit(23), 24 and 25 September 2015
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 (2000-2014) 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 Europaallee, for example Loft Five. Further at Paradeplatz the world famous Sprüngli
and many hidden hotspots around the Bahnhofstrasse. The tour promises some tastings and ends
in showing several highlights at the Bellevue, where concepts as the Sternen Grill are in competition
with icons such as the Commercio. Guide: Peter Kern
R2 – Zurich: Main Station Gastronomy (for first-time participants & repeaters)
Main stations become shopping malls! Similar to airports, main stations have become more and
more commercial hot-spots, being the ‘on the move-mall’ for huge numbers of daily commuters.
This clearly is a global trend, giving many concepts and brands the opportunity to position them-
selves in the middle of the hectic of these junctions of traffic. Guide: Peter Herzog
Costs R1 & R2 each (programs subject to change):
CHF520 including all material, transfers, food & drinks. Non-Swiss participants have precedence.
Digital Marketing – Everything restaurateurs need to know
W – Within this six hour session, the workshop leaders will explore innovation for each step of
the customer journey; inspiration, planning, booking, experience and sharing. They will share real
life case studies as well as best practice and the latest trends in how technology is enhancing
the experience and driving more bums on seats for operators around the world. This will include
new customer acquisition, encouraging repeat visitation, welcoming guests, improving ambience,
utilizing social media as a customer service tool and mobile payment.
Led by James Hacon, MD – Elliotts Agency & Tom Weaver – CEO, Flypay.
Costs W (program subject to change):
CHF580 including all material, food & drinks (location: GDI).
Restaurant Study Tours, Workshop and Get-togetherWednesday, 23 September 2015
from 20:00 Get-together at Loft Five, Europaallee 15, 8004 Zurich,
www.loftfive.ch
For all conference participants who already are in town.
11:00 to 17:00 Workshop (also for non-Summit participants/separate booking)
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 Thursday, 24 September 2015
10:00 Public transfers/Coffee & co.
11:00 Gretel Weiss & Welcome & Intro on Behalf of the Organizers David Bosshart
11:10 David Bosshart Flesh Versus Silicon Chip GDI Gottlieb Duttweiler Institute | The Human in the Future Technological World
| Will the Machine Always Win?
11:50 Gretel Weiss Europe’s Top 100 Restaurant Operators FoodService Europe & ME | New Ranking and Analysis
| New Taste, New Brands, New Trends
12:20 Lunch
13:30 Marius Robles The Internet of Food Re-Imagine Food | Disruptive Technologies and Start-ups
| Smart Tools, Smart Foods, Smart Consumers
14:10 Lionel Tiger The Evolution of Pleasure Rutgers University | Eating Through Time
| Men, Women, Food, Sex, Appetites
14:50 Break
15:20 Hot Concepts on Stage Gregory Marciano | Sushi Shop/France –
Capturing the Consumer with Take-away and Delivery
Rod McKie | Welcome Break/UK –
Managing the Brand Portfolio that Travellers Crave
16:30 Break
17:00 Chris Muller The New Consumer Battleground – Boston University Convenience
| Where We Eat
| How We Eat
| Why You Must Anticipate Change
17:40 Ståle Økland Rock’n Roll Is Here to Stay Domene Fem | The Surprising Things Managers Can Learn from Rockbands
| Leadership, Branding, Loyalty
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 dayFriday, 25 September 2015
08:00 Public transfers/Coffee & co.
09:00 Kjell Nordström Urban Life. The Third Room. Ultramodern Firms. speakersnet ab | The New Economic Landscape
| The Role of Restaurants
10:00 Break
10:30 Jochen Pinsker Category Migration and Value Shifts npd Group in Foodservice | Country-by-country Trends in Eating-out
| A Look Inside the Consumer Household
11:00 Henry McGovern Views from East & West – AmRest The Operator’s Perspective | Growing Market Trends
Mert Askin | Today’s Opportunities and Challenges Azadea Group
11:40 Break
12:10 Marc Kreder Sandwiches Conquer the World Subway | The Remarkable Growth of a Simple System
| Adapting to European Cultures and Lifestyles
12:40 Andy Holzer Insight Without Seeing | Visions from a Blind Mountain Climber
| What Keeps Us from Reaching Our Potential
13:40 Christopher C. Muller The Road Ahead Boston University Final Conclusions
14:00 Lunch & goodbye drink
15:00 End of conference Bus service to the airport and Zurich main station
www.efss.ch
www.efss.chSpeakers
Mert Askin Dubai, UAE, www.azadea.com
Mert Askin is President of Food & Beverage division at Azadea Group, a
premier fashion and lifestyle retail company that owns and operates more
than 50 leading international franchise concepts across the Middle East and
Africa. In his role, Mert is heading the multi-brand operation of 100 stores
spread across various countries. The portfolio of brands includes PAUL,
Eataly, The Butcher Shop & Grill, and Kosebasi. In the earlier days of his
career, Mert was a management consultant with Boston Consulting Group.
He studied Business Administration in Turkey, USA, and Spain.
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 megatrends and countertrends, the future of consumption, manage-
ment, social change and globalization.
Andy Holzer
Linz, Austria, www.andyholzer.com
Andy Holzer stands for the central theme ‘Realizing visions’. He has been
blind since birth, but still fulfilled his dream of mountain climbing – after
working as a massage therapist for 26 years. The Austrian became a pro-
fessional mountaineer, climbing routes to the 8th grade of difficulty (6 of
the 7 summits). This is an authentic life story, motivational and inspiring.
“A blind person who climbs vertically basically lies in the realm of impossi-
bility. What makes it possible is largely my dreams, my belief in myself and
my abilities.” He regards himself as a motivator based on his own eventful
and unusual life path. Andy Holzer demonstrates that we all need to accept
and conquer our life challenges.
Marc Kreder
Paris, France, www.subway.com
Marc Kreder is Regional Director Europe, Russia and Israel of Subway,
directing a $2.2bn business, heading 4,700 sandwich stores and franchi-
sees across 37 countries. 10 new countries and 2,000 stores opened over
the past 5 years in this region. He is also a proud member of the Global
Strategic Plan Team in this system. Marc is a proactive and articulate
strategic leader with more than 20 years of senior level experience –
underscored by strong profit and growth records. He has held positions
at Bonne Journee, McDonald’s, and Coca-Cola. Marc studied Business
Management, Finance & Communication in both the USA and France.
Gregory Marciano Paris, France, www.sushishop.eu
Gregory Marciano is CEO and co-founder of the Sushi Shop Group.
He and Hervé Louis started the concept in 1998, just 7 years later the
company owned 20 points of sale in Paris. Today, the brand has more
than 100 shops (80% take-away and delivery) in 10 countries – four
fifths of them in their home market France. A premium philosophy is
part of the DNA of the concept which allows 2,500 employees to serve
11m customers per year generating €150m system sales in 2014. Best-
selling single store is in Geneva. Gregory has a Law degree from Paris II
University.
Henry McGovern
Warsaw, Poland, www.amrest.pl
Henry McGovern founded AmRest in 1993, currently the company’s
Chairman and CEO; he is a veteran of doing business in Central Europe.
He has started and run multiple companies in the West and the East.
Henry developed AmRest from one restaurant to its current level of
800+ units in more than 10 countries; from the USA via Russia to China.
The business includes Burger King, KFC, La Tagliatella, Pizza Hut, Star-
bucks and Blue Frog. Background: London School of Economics. He has
served for years on the International Advisory Board of YUM Inc.
Rod McKie
Woodrow, UK, www.welcomebreak.co.uk
Rod McKie is the CEO and COO of a group in the Top 100 private com-
panies in the UK. Welcome Break operates 30 motorway service areas.
Out of £675m total sales are more than £170m from the foodservice
sector (multi-brand portfolio). Rod hired and structured a new caliber
management team to drive the business to better performance levels.
He is a high energy manager with an outstanding record in the industry.
Rod has held management positions with TGI Friday’s, Pret A Manger
and Coffee Republic. Studied at Oxford Polytechnic. Among his many
hobbies are collecting classic cars and antiquarian book collecting.
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 subsequently 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).
Kjell A. Nordström Stockholm, Sweden, www.speakersnet.se
Dr. Kjell A. Nordström is the enfant terrible of the new world of busi-
ness, he is assistant Professor of the Stockholm School of Economics.
One of the most influential management gurus (Harvard Business
Review in 2011). Kjell is a keynote speaker on all continents. With his
colleague Dr. Jonas Ridderstråle he published best-selling books, i.e.
‘Karaoke Capitalism’ (translated into 23 languages) and ‘Funky Business
Forever’. The two thinkers are rebels with a cause.
Ståle Økland Oslo, Norway
Ståle Økland is a Scandinavian trend expert, globetrotter, writer, thinker
and public speaker. He spends his time travelling the world researching
the ideas that will shape the future. He has experience and distinctive
insight across a wide range of strategic, technological and specialist dis-
ciplines. Ståle has written four books. The latest one is about growth,
productivity and unemployment in the global digital economy. One of
his suggestions: learn from rockstars! Academic background: sociology
and history. Ståle, the eldest son of a famous footballer, also has a
political career.
Jochen Pinsker
Nuremberg, Germany/Chicago, USA, www.npdgroup.com
Jochen Pinsker is Senior Vice President Foodservice Europe of The
NPD Group Inc., the leading foodservice market research company,
where he has been working for nearly 20 years. Since 1997, the
company established CREST in Europe, currently up and running in
Germany, UK, France, Spain, Italy and Russia and outside of this conti-
nent in 5 other countries globally. NPD is the source for information on
consumer purchases of commercially prepared meals, snacks & drinks.
Other research tools: sales track & supply track. Jochen has a Master’s
degree in Sports and Economics, he is a frequent speaker across the
whole world.
Marius Robles
Barcelona, Spain, www.reimagine-food.com
Marius Robles is the CEO & Co-Founder of Reimagine Food, the first
disruptive center bringing together innovation, emerging technologies,
food start-ups etc. and breakthrough food concepts. The company
has the support of great strategic partners and collaborators such as
Singularity University and Ogilvy One. Marius has also worked as
an innovation consultant and analyst for Siemens, Vodafone, Boeing
and Procter & Gamble, among others. He regularly speaks and consults
on food, innovation, disruptive technologies, trends and future strategy.
He has a Degree in Computer Science and Engineering.
Lionel Tiger
New Brunswick, USA, www.evolution.rutgers.edu
Dr. Lionel Tiger is the Charles Darwin Professor of Anthropology at
Rutgers University in New Jersey. His title reflects his pioneering
role in introducing biosocial data into the social sciences. Since the
mid-1960’s he has been deeply involved in bridging the gap between
the natural and social sciences. As a teacher, bestselling author of
’Men in Groups’ and ’The Decline of Males’ and as a consultant to
the U.S. Department of Defense, he has been an influential figure in
broadening our knowledge about why we do what we do. Lionel is also
Co-Research Director of the Harry Frank Guggenheim Foundation.
www.efss.ch
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
cultures and away-from-home markets). Her background is farming,
with university degrees in Nutritional Science and Economics.
Peter HerzogFor over 25 years he has been involved in national and international lead-
ing management positions. Today he is head of operations at the GDI and
working as a consultant. 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 renovat-
ing and restoration in gold premises at home and abroad.
Guides: Zurich restaurant study tours
James Hacon Milton Keynes, UK, www.elliottsagency.com
James Hacon is the Managing Director of Elliotts, the UK’s leading
restaur ant marketing, insight and PR agency. He is a tenacious leader with
a holistic approach to marketing. He is of the strong belief that the role of
marketing is to own and maximise the entire customer journey, ensuring
the entire brand experience is seamless. Elliotts works with some of
the biggest and best names in the restaurant sector from independent
Michelin-starred properties to national and international groups including
Bella Italia, Wagamama, Pret A Manger and Café Rouge.
Tom Weaver
London, UK, www.flypay.it
Tom Weaver co-founded Flypay in 2013. His previous company, Fly-
wheel (co-founded in 2008) helped retailers understand their experience
and how they could use technology to improve the physical in-store
experience. Tom is a highly experienced customer experience strategist,
specializing in identifying customer needs and redesigning processes to
improve experiences. Strong background of developing sustainable B2B
client relationships and leading businesses at a strategic and operational
level. He holds a BSc in Computer Science.
Presenters: workshop ‘Digital Marketing’
InformationHotel 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 minutes-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!
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.
CHF2,600 Restaurant companies
(early booking by 15 July, 2015:
CHF2,340)
CHF3,750 Suppliers/Consultants
(early booking by 15 July, 2015:
CHF3,375)
The price includes documentation,
extensive download area,
all meals, refreshments, transfers,
get-together and dinner party
(VAT included).
Restaurant study tours
CHF520 including guide, transfers
and refreshments. Numbers are
limited. Consideration according
to registration date.
Workshop
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
24 August 2015. 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 for the
16th European Foodservice Summit
please use the link below. There you
will find a list of the hotels to book
directly from the Internet. If you like
to book a room by phone, please
mention that you book for the Euro-
pean Foodservice Summit. Only then
we know for transport capacities.
www.efss.ch/hotels
Hotel range
Hotel Eden au Lac – CHF305-490 incl.
breakfast, www.edenaulac.ch
Hotel Steigenberger Bellerive au Lac –
CHF329-399 excl. breakfast,
www.zuerich.steigenberger.ch
Hotel Opéra – CHF298-395 excl.
breakfast, www.operahotel.ch
Hotel Europe – CHF280-380 incl./
excl. breakfast,
www.hoteleurope-zuerich.ch
Hotel Seegarten – CHF270-335 incl.
breakfast, www.hotel-seegarten.ch
Sorell Hotel Seefeld – CHF265-330
incl. breakfast, www.hotelseefeld.ch
Hotel Seehof – CHF245-285 incl.
break fast, www.seehof.ch
Hotel Lady’s First Design – CHF210-
290 incl. breakfast, www.ladysfirst.ch
Sorell Hotel Rütli – CHF220-320 incl.
breakfast, www.rutli.ch
Organizer
GDI Gottlieb Duttweiler Institute
Langhaldenstrasse 21
CH-8803 Rüschlikon/Zurich
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 & ME
Phone +49 69 75 95 15 11
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)
Transport
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).
16th European Foodservice Summit(23), 24 and 25 September 2015
Registration
www.efss.ch
16th European Foodservice Summit(23), 24 and 25 September 2015, Zurich/Switzerland
Educational partners
www.efss.ch
www.anuga.de www.koelnmesse.de
Concept/Advisory Board
Mario C. Bauer, Vapiano, L-Luxembourg
David Bosshart, GDI Gottlieb Duttweiler Institute, CH-Rüschlikon
Ignasi Ferrer, Industry Executive (former The Eat Out Group, E-Barcelona)
Andreas Karlsson, Sticks’n’Sushi, GB-London, DK-Copenhagen
Bane Knezevic, McDonald’s Slovenia, SL-Ljubljana
Henry McGovern, AmRest, PL-Warsaw
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.truemfg.com
www.salomon-foodworld.com
www.winterhalter.biz
www.ecolab.com
www.nestleprofessional.comwww.nestleprofessional.comwww.nestleprofessional.comwww.nestleprofessional.com
www.merrychef.com
www.havigs.com