(Monday, 15 September)

Tuesday, 16 September

Wednesday, 17 September 2008,

Zurich/Switzerland

www.efss.ch

Business in the Time of Social Networking

| Trust & Technology | Food & the Future

9th European

Foodservice SummitThink 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

Welcome

www.efss.ch

Main 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 (2000-2007) 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.

Participants

FoodService Europe &

Middle East, the leading b-to-b

magazine for the multinational

restaurant industry is published

by the Deutscher Fachverlag

GmbH in Frankfurt/Germany.

The company owns more than

90 titles, which cover 12

economic sectors - food and

foodservice are one of the

strengths of the publishing

house. Largest publication

‘Lebensmittel Zeitung’:

www.cafe-future.net

The University of Central

Florida is home to the Center

for Multi-Unit Restaurant

Management in the new

Rosen College of Hospitality

Management. Located in

Orlando, Florida, the center

offers baccalaureate degrees,

customized executive

education courses and

conducts focused research

for the corporate restaurant

industry.

www.hospitality.ucf.edu

Gottlieb Duttweiler Institute

(GDI), European Institute for

Economic and Social Studies,

is focussing on retailing and

the service industry. Main

activities: congresses,

seminars, consumer and

management research. For

more than 40 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

The 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 analyse 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.

Objective

9th European Foodservice Summit(15), 16 and 17 September 2008

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 respected decision makers and opinion leaders they carefully observe the

coming years and changing landscape of their business and the environment.

Ahead

www.efss.ch

R1 – Restaurant study tour for first-time participants

Visits, talks and tastings

W – Mastering the World-Wide-Web | Practical applications of search engines

| Spider food, treasure hunts & googeling

R2 – Restaurant study tour for repeaters

Visits, talks and tastings

Well-established concepts,successful brands and newopenings (design, bars,trendy scene).

Costs R1 & R2 & WCHF 400 each, including all material, transfers, food & drinks.Limited group sizes. Programs subject to change.

A session that engages, provokes and stimulates.

Exclusive by Aaron Allen

Focus on new openings

(design, food-concepts, etc.).

Young niche players.

R1 & R2: spectrum – fast casual, fullservice, fine dining, coffee bars, retail.

Guides: Jürg Landert and partners (www.jlz.ch). Non-Swiss participants have precedence.

Restaurant Study Tours, Workshop and Get-togetherMonday, 15 September 2008

from 20:00 Get-togetherFor all conference participants who already are in town.

Garden at the Gottlieb Duttweiler Institute (great view –

Lake Zurich and the Alps), Zurich-Rüschlikon, www.gdi.ch

Schedule

11:00 to 17:00 Zurich for restaurant professionals from abroadGroups of maximum 20 persons, separate booking

14:00 to 17:00 Workshop e-MarketingGroup of maximum 30 persons, separate booking

Schedule

www.efss.ch

1st day Tuesday, 16 September 2008

10:00 Transfers from the hotels and Zurich mainstation to the conference place Lake Side Coffee & co.

11:00 Gretel Weiss Welcome & intro on behalf of the organizers

FoodService Europe & Middle East

David Bosshart A global perspective on today’s economics,

business & society

Gottlieb Duttweiler Institute | Massive changes ahead

Gretel Weiss Europe’s top 100 restaurant operators

FoodService Europe & Middle East | New ranking and analysis

| Trends in foodservice business

Hanns Hatt The nose knows what we taste

Ruhr-University Bochum | Molecular mechanisms of the perception in food

| Smell: The bridge from memory to happiness

| Using science to build sales

Q&A

13:00 Lunch14:10 Robert Brozin Pride, passion, courage, integrity and family

Nando’s Restaurants | Conquering the world with peri-peri

| Ordinary people achieve extraordinary things!

Aaron Allen Using e-technology to market your

Quantified Marketing Group restaurant brand

| Strategies & tactics for increasing customer awareness

and driving loyalty

Tom Hanan The new universe

Google Switzerland | google earth

| google neighbourhood

| google restaurant

Q&A

16:20 Break16:50 Hot concepts on stage

John Vincent Leon, UKSpiridon Soukas Mongo’s, Germany

Q&A

18:30 Dinner party – let’s make friends

Boat cruise on the Lake of Zurich(foodservice by Marché International)

22:00 Return to Lake Side22:15 Return to city

(walking distance to hotels and main station)

2nd dayWednesday, 17 September 2008

08:20 Transfers from the hotels and Zurich mainstation to the conference place Lake SideCoffee & co.

09:00 Jim Parker Do the right thing

Author | How dedicated employees create sustainable growth

| The incredible story of Southwest Airlines

Q&A

David Bosshart European Food Trend Report 2009-2014

GDI | From farm to fork

| New priorities in the food supply chain

10:40 Break

11:10 CEO panel The future of food in the foodservice

industry

Robert Brozin | Authenticity, wellness and cuisine in the

Nando’s (South Africa) out-of-home market

Lori Ann Daytner | The challenge of the knowledgeable consumer

Rosinter Restaurants (Russia) | The challenge of rising costs

Marcel Dietrich

Globus (Switzerland)

Kim Rahbek Hansen

Sticks’n’Sushi (Denmark)

Walter Seib Moderated by Christopher C. Muller,HMSHost Europe (The Netherlands) University of Central Florida (UCF)

Christopher C. Muller The road ahead

UCF Final conclusions

14:00 Lunch & goodbye drink15:30 End of conference

Bus service to the airport and Zurich main station

Lori Ann Daytner is president and CEO of Rosinter Restaurants Holding,

the leading casual-dining company in Russia and the CIS. Born in

Newcastle, Pennsylvania, USA, Lori went to Moscow in 1990. Only a

little later, she was involved in opening the first 'Patio Pizza' restaurant.

Rosinter operates nearly 260 outlets and offers Italian, Japanese and

Russian cuisine under different brands. Consolidated revenues in 2007:

US$ 268.2 m. The holding is listed on the stock market. Lori has a

Bachelor’s Degree. Besides English and Russian she has knowledge in

a few more languages.

Robert Brozin is CEO and founder of Nando’s Restaurants. With this

concept – flame grilled peri-peri chicken – he realized his dream of

pride, passion and integrity. Today, the brand operates almost 700

restaurants in 34 countries around the globe. The Nando’s story is not

just a quest for a global brand. It is the story of how things can be

done differently in the corporate environment. Besides South Africa

(280 stores), strongest presence in UK (200 units). Robert has a

university degree and is a very energetic and visionary person – a real

pioneer. The Nando’s story is a proudly South African one.

Dr. David Bosshart is CEO of the Gottlieb Duttweiler Institute for

economic and social studies, 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),

and ‘Billig’ (Cheap), and a frequent speaker at events in Europe, USA

and Asia. His work focuses primarily on trade and retailing, manage-

ment and social change. He studied philosophy and political theory.

Aaron Allen is founder & CEO of Quantified Marketing Group. It has

grown from a single-man operation to one of the world’s largest

restaurant consulting companies in just seven short years. Main

subjects: strategic marketing, conceptual design and restaurant brand

innovation; guidance to companies such as Mexico’s largest restaurant

companies or The Cheesecake Factory. Aaron has already achieved

some of the highest honours bestowed on marketing practitioners.

He has a track record of double-digit sales improvements for a diverse

range of clients. He is in demand as a speaker at leading think tanks.

Aaron Allen

Lake Mary/Fl., USA, www.quantifiedmarketing.com

David Bosshart

Zurich, Switzerland, www.gdi.ch

Robert Brozin

Johannesburg, South Africa, www.nandos.com

Lori Ann Daytner

Moscow, Russia, www.rosinter.com

Speakers

www.efss.ch

Marcel Dietrich

Zurich, Switzerland, www.globus.ch

Tom Hanan

Zurich, Switzerland, www.google.ch

Hanns Hatt

Bochum, Germany, www.cphys.ruhr-uni-bochum.de

Christopher C. Muller

Orlando, USA, www.hospitality.ucf.edu

Tom Hanan is Sales Manager at Google in Zurich and responsible for

the Swiss and Austrian markets. Google began in 1996 as a research

project of two students at Stanford University, California. Today, it is

the world’s largest search engine making information universally

acceptable and useful. Tom studied marketing, economics and

astronomy in the United States. On returning to Europe, he worked in

one of Switzerland's first online agencies before becoming Managing

Director of Yahoo’s sales office in Zurich. In 2003, he moved to Google

where he became the first employee of the Swiss Office. Today, he

ranks as one of the most experienced managers of the internet world.

Prof. Hanns Hatt has doctorates in biology, chemistry and medicine

and has held the Chair of the Department of Cell Biology at Ruhr-

University in Bochum since 1992. He specialises on research into

smell, a discipline in which he has already received numerous research

awards. Hanns was also the first to identify human olfactory receptors.

The internationally renowned scientist is involved with many

organisations, inter alia, as speaker of the International Graduate

School Bioscience since 2005, as member of the New York Academy

of Science and Vice President of the Academy of Science NRW.

Christopher C. Muller, Ph.D., is a leading academic expert. He is

currently a professor in the Rosen College of Hospitality Management

at the University of Central Florida where he is Director of the Center

for Multi-Unit Restaurant Management. His research has focused on

chain-restaurant organization, development and growth and the

training of multi-unit managers. Christopher has lectured on these

topics throughout the world.

Marcel Dietrich is CEO of Globus – a chain of 12 upmarket department

stores in Switzerland with great competence in food & foodservice

(30% of total sales). The opening of the famous ‘Globus am Bellevue’

and the refurbishment of the Globus flagship store in Zurich's

Bahnhofstrasse are two major milestones in his strategy of getting

‘Globus to the Top’. Marcel has a very profound retail background – and

a PhD in Business Administration. He has worked for Interio, Globus

Office World and Manor in Switzerland and Germany in a variety of

positions. Marcel Dietrich has been CEO of Globus since 2002.

Jim Parker

Dallas, USA, www.whartonsp.com

Kim Rahbek Hansen

Frederiksberg, Denmark, www.sushi.dk

Walter Seib

Amsterdam, The Netherlands, www.hmshosteurope.com

Jim Parker, former CEO of Southwest Airlines, is the author of the

book ‘Do the Right Thing – How Dedicated Employees Produce Loyal

Customers and Large Profits’. He is a lawyer by trade (University of

Texas) but spent most of his working life in the airline industry - being

mentioned on lists of the best CEOs in USA a couple of times. Parallel

to this, Southwest was named by Fortune Magazine as being one of

the three most admired companies in America. Today, retired from the

Airline Industry, Jim serves on the Board of Directors of a successful

restaurant chain (Texas Roadhouse). He is an exceptional speaker with

an outstanding success story.

Kim Rahbek Hansen is CEO of Sticks’n’Sushi Ltd., which he

established in 1994 together with two friends, primarily as a hobby.

This hobby developed into a successful business. Today, the brand has

seven units across Copenhagen serving high quality, fresh conveni -

ence food - each individually designed (combining contemporary

Danish minimalism with classic Japanese touches). Kim worked for

more than 15 years in the media business before re-skilling himself for

Sticks’n’Sushi. He believes in private entrepreneurship and sustainabil -

ity. The latter crucially involves the way in which we sell and eat food

in our modern society.

Walter Seib is Managing Director of HMSHost Europe for both

European business development and operations (7 countries/

170 locations). He joined the company in 1993 as a Multi Unit

Restaurant Manager, since then he held various management

positions. HMSHost is part of the Autogrill Group, the world’s biggest

provider of food & beverage and retail services for travellers.

With over €4.8 bn sales in 2007, the Italian group is active in 42

countries with a portfolio of over 350 brands (HMSHost: annual sales

of $2.3 bn). Walter, born in Austria, has studied at Vienna’s School of

Hotel Management. Great experience in the hospitality industry,

especially at airport locations.

www.efss.ch

John Vincent

Leon, UK, www.leonrestaurants.co.uk

John Vincent is an entrepreneur with experience of both large and

small companies. He founded Leon with Henry Dimbleby and Allegra

McEvedy. Together, the pioneering threesome spotted a gap in the

market – natural fast-food. Leon first opened in 2004 in London and

was quickly named ‘Best Newcomer of the Year’ by The Observer.

This ‘green’ foodservice brand now has ten restaurants and serves

over 50,000 people per week. John started his career in commercial

positions at Procter & Gamble before moving to Bain & Company.

At the same time as launching and growing Leon, John played a

leadership role in turning around a Scotch whisky business.

Gretel Weiss is the Co-founder and Editor-in-chief of the two leading

trade magazines - food-service (since 1982) and FoodService Europe &

Middle East (since 1998). She is a recognised expert with insider

knowledge of the chain-restaurant industry (market analyses,

conceptual case studies and trends). Background: farming, university

degrees in nutritional science and economics.

Gretel Weiss

Frankfurt, Germany, www.cafe-future.net

www.efss.ch

Concept/Advisory BoardTeija Andersen, Fazer Amica, FIN-Helsinki

David Bosshart, GDI, CH-Rüschlikon

Ignasi Ferrer, The Eat Out Group, S.L., E-Barcelona

Henry McGovern, AmRest, PL-Warsaw

Tony Hughes, GB-Birmingham

Christopher C. Muller, UCF, USA-Orlando

Herwig Niggemann, W. Niggemann, D-Bochum

Sotiris Seimanidis, Vivartia S.A., GR-Athens

Gretel Weiss, Deutscher Fachverlag, D-Frankfurt a. M.

Spiros Soukas

Essen, Germany, www.mongos.de

Spiros Soukas is founder & co-owner of the Mongo’s restaurant chain.

He was born in Athens, Greece. When he was three, he moved with

his family to Germany. Excellent education, apprenticeship and time as

a journeyman in the hospitality industry – national and international.

Spiros opened the first Mongo's Restaurant (Mongolian barbecue)

together with his partner, Christian Blech, in 1998. Best-selling

operations in Cologne & Düsseldorf. Eight outlets at present – a

modified concept is planned. First experience with franchising in Asia.

Information

Conference language

English

(simultaneous translation

into German)

Transport

There will be a free shuttle

service between the Lake Side,

Zurich main station and the

hotels. The conference place

Lake Side can be reached from

the airport (train no S6/S16,

stop Tiefenbrunnen, 20 minutes)

or from Zurich main station

(tram no 4, stop Fröhlichstras-

se, 13 minutes).

Fee per person

CHF 2,400

Restaurant companies

CHF 3,500

Suppliers/Consultants

The price includes documenta-

tion, extensive download area,

all meals, refreshments,

transfers, get-together and

dinner party (VAT incl.).

The fee has to be paid in

advance.

Restaurant study tours

CHF 400 including guide,

transfers and refreshments.

Numbers are limited.

Consideration according to

registration date.

Workshop

CHF 400.

Material, coffee & co.

Limited group size.

Organizer

Gottlieb Duttweiler Institute

Langhaldenstrasse 21

CH-8803 Rüschlikon/Zurich

Registration/

Event administration

Brigitte Fischer, GDI

Phone +41 44 724 62 66

Fax +41 44 724 62 62

brigitte.fischer@gdi.ch

www.gdi.ch/efss

www.efss.ch

Event organization

Philippe Stocker, GDI

Phone +41 44 724 62 12

philippe.stocker@gdi.ch

Conference hosts

Gretel Weiss

FoodService Europe &

Middle East

Phone +49 69 75 95 15 11

Fax +49 69 75 95 15 10

gretel.weiss@dfv.de

David Bosshart

Gottlieb Duttweiler Institute

Phone +41 44 724 62 01

david.bosshart@gdi.ch

Location/Conference place

Lake Side, Casino Zürichhorn

Bellerivestrasse 170

CH-8008 Zurich

Phone +41 44 385 86 00

www.lake-side.ch

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

15 August 2008. 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 desired, a reservation will be

made in your name by the GDI.

Therefore we need your credit

card number and validity date.

www.efss.ch

Registration 9th European Foodservice Summit(15), 16 and 17 September 2008

Date/Signature

Title, Last Name First Name

Company Restaurant company Supplier/Consultant

Function/Position

P.O. Box, Street

Country, Postcode, City

Phone, Mobile Fax

E-Mail

Who’s who booklet – please send a portrait photo (digital or print) to:

brigitte.fischer@gdi.ch or GDI/Brigitte Fischer

Please complete, copy and send by fax to +41 44 724 62 62. Online registration and credit card payment: www.efss.ch

I will attend:

R1 - Zurich for beginners, CHF 400

R2 - Zurich for repeaters, CHF 400

Restaurant study tours,

15.9.2008, 11:00 - 17:00

I will attend.

Get-together, 15.9.2008, from 20:00

I will attend: W – Workshop, CHF 400

Workshop, 15.9.2008, 14:00 - 17:00

Transport

I will attend.

I will be accompanied at the party by:

Name (companion)

Dinner party,

16.9.2008, 18:30 - 22:00

Please book a hotel room in my name.

Park Hyatt Zürich CHF 650 - 840 incl. breakfast

www.zurich.park.hyatt.com

Eden au Lac CHF 440 - 515 incl. breakfast

www.edenaulac.ch

Steigenberger CHF 395 incl. breakfast

www.zuerich.steigenberger.ch

Opéra/Ambassador CHF 250 - 340 excl. breakfast

www.operahotel.ch

Lady’s First CHF 260 - 310 incl. breakfast

www.ladysfirst.ch

Seefeld CHF 215 - 240 incl. breakfast

www.hotelseefeld.ch

Seegarten CHF 230 - 240 incl. breakfast

www.hotel-seegarten.ch

Europe CHF 210 - 290 excl. breakfast

www.hoteleurope-zuerich.ch

Seehof CHF 220 - 250 incl. breakfast

www.seehof.ch

Du Théâtre CHF 145 - 250 excl. breakfast

www.hotel-du-theatre.ch

Arrival Departure

Credit card number Validity date

I wish to use the free shuttle service between the Zurich main station and the conference placeLake Side.

I wish to use the free shuttle service from theconference place Lake Side to the airport after theconference 17.9.2008.

I will travel by car (parking required at the Lake Side).

Hotel

www.efss.ch

Winterhalter is Europes first

name in warewashing. As a

single product specialist,

Winterhalter is able to put total

resource into research and

development of award winning

warewash solutions for the

foodservice industry.

www.winterhalter.biz

www.efss.ch

Nestlé Professional is the worlds

leading creative branded food and

beverage solutions partner that

enables operators to innovate

and delight consumers.

www.nestlefoodservices.com

Whether drinking a latte on the

go or snacking at your desk,

today's consumer expects the

packaging to reflect the quality of

the product inside. With this in

mind, Huhtamaki provides a

comprehensive range of top

quality foodservice packaging

products, designed to meet the

needs of small local businesses

through to major international

customers.

www.huhtamaki.com

Impulses . Success . Emotions -

For professionals from

professionals

www.salomon-foodworld.com

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Primary focus in fresh products.

In the cheese business, Emmi

positions itself as the leading

company worldwide for Swiss

cheese. In 2007, net sales of

CHF 2.5 bn.

www.emmi.ch

Educational partners

Duni enhances atmosphere and

brings convenience to any eating

and drinking occasion by providing

inspiring and innovative products

and concepts.

www.duni.com

Foodservice and hospitality

markets in nearly 170 countries

rely on our 22,000 associates to

keep their operations clean and

sanitary. Innovative and

unparalleled custom cleaning

programs, and effective problem-

solving relationships 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

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