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(Monday, 24 September)
Tuesday, 25 September
Wednesday, 26 September 2018
Zurich/Switzerland
19th European
Foodservice Summit Think Tank and Congress for the Restaurant Industry
www.efss.ch
Innovative Restaurants, Thriving Cities, and Human Happiness| The Need to Aim at a Moving Target
| The Urban Core Revitalizes as the Central Place
| Sharing, Dining, and the Emotion of Community
Conference Language:English
Lake Side, Casino ZürichhornZurich/Switzerland
Visionary Insights for the European Restaurant Industry
Trends – Management – Marketing –Operations – Strategies
15% on early booking by 15 July 2018!
Welcome
Boston University
One of the very few hospitality
management programs located
in highly selective private
universities in the USA. The
School offers a comprehensive
four-year baccalaureate degree,
customized executive edu-
cation courses and conducts
applied research for the entire
range of hospitality segments.
Chris Muller, Prof.
Boston University School of
Hospitality Administration
Phone: +1 617 353 0932
Email: cmuller@bu.edu
www.bu.edu/hospitality
Boston/USA
FoodService Europe &
Middle East
Leading B2B magazine for
the multinational restaurant
industry, published by dfv
media group in Frankfurt/
Germany. The company owns
over 90 titles (including
“Lebensmittel Zeitung”)
covering 12 sectors with a
focus on food and foodservice.
Gretel Weiss, Publisher
FoodService Europe &
Middle East
Phone +49 69 75 95 15 11
Email: gretel.weiss@dfv.de
www.food-service-europe.com
Frankfurt a. M./Germany
GDI Gottlieb Duttweiler
Institute
The European Institute for
Economic and Social Studies
is focusing on retailing and the
service industry. Main activities:
congresses, seminars, consumer
and management research. For
50 years the independent and
future-oriented institute known
as the GDI has been developing
and providing knowledge and
innovative solutions.
David Bosshart, CEO
Phone: +41 44 724 62 01
Email: david.bosshart@gdi.ch
www.gdi.ch
Zurich/Switzerland
19th European Foodservice Summit(24), 25 and 26 September 2018
ObjectiveThe Summit is the number one European platform for the restaurant Industry. Issues we
discuss are trendsetting and on tomorrow’s agenda. Together we have created a think tank to
analyze the most important changes in the industry as well as an annual forum where we may
all share our thoughts on a regular basis. The people who join us are the industry leaders who
shape the European restaurant landscape for the future.
ParticipantsMain players (entrepreneurs/senior management) of the multi-unit restaurant and catering
industry as well as suppliers and consultants. Seats are limited for suppliers and consultants.
There is a maximum of 250 participants to keep the atmosphere intimate. Be a part of the
best community and help create a strong Pan-European network!
The past European Foodservice Summits (2000-2017) have been very successful. Every year
this major platform for main players in the European away-from-home market has attracted
more than 200 senior foodservice executives from 20+ nations.
Pre-Conference Day – Restaurant Study Tour and Get-togetherMonday, 24 September 2018
www.efss.ch
Ahead
from 20:00 Get-together at
Terrasse Restaurant, Limmatquai 3, 8001 Zurich, Tel: +41 44 251 10 74
www.terrasse-zuerich.ch
For all conference participants who already are in town.
11:00 Restaurant Study Tour – Best of Zurich with Tastings Separate booking
Zurich MBB (Main station – Bahnhofstrasse – Bellevue) For first-time participants
Tour: Peter Kern
There’s plenty to discover in and around the largest main station in Switzerland: exciting concepts such as Loft
Five on the newly opened Europaallee, Yooji’s on the lower Bahnhofstrasse, and the world-famous Sprüngli at
Paradeplatz, as well as many hidden hotspots. The tour ends with the various highlights of Bellevue, where
new concepts such as the Sternen Grill compete with icons like the Kronenhalle.
1st dayTuesday, 25 September 2018
10:00 Public transfers/Coffee & co.
11:00 Gretel Weiss & Welcome & Intro on Behalf of the Organizers David Bosshart 11:10 David Bosshart The Future of Cities, Restaurants, Food and Jobs GDI Gottlieb Duttweiler Institute | Where We Live, Where We Eat, Where We Work
| The New Urbanist Emerges
11:50 Gretel Weiss Europe’s Top 100 Restaurant Operators FoodService Europe & ME | New Ranking and Analysis, Breakthrough Trends
| The Push for Growth in Unit Economics
12:20 Lunch
13:30 Herculano Rodrigues The Future of Restaurant Retail Markets Javelin Group | Data Driven Strategic Consumer Insights
| Location Analysis and the Emerging Digital Consumer
14:00 Clive Schlee Our Softest Skill is our Greatest Strength Pret A Manger | How Pret Engages its Teams
| Together, Stronger, Facing the Future
14:30 Break
15:00 Enrique Francia Creating a Sustainable Brand Portfolio Grupo Vips | Housemade Brands, Imported Concepts, Market Leaders
| Lessons from Decades of Market Testing
15:30 Elif Shafak Emotion! | Special Guest: Turkish Award-Winning Writer
16:10 Break
16:40 Hot Concepts on Stage
Kavi Thakrar | Dishoom, London/UK –
| A New Way to Look at Old Food Cultures
| From Bombay with Love
Jordi Barri Carles | Flax & Kale, Barcelona/Spain –
| The First Flexitarian in Barcelona
| Eat Better, Be Happier, Live Longer
19:00 Make new Friends & reunite past Friendships
(Open End) Kitchen Party by Marché International at Palavrion Beethovenstrasse 32, 8002 Zürich,
www.palavrion.com/zuerich/
Schedule
www.efss.ch
2nd dayWednesday, 26 September 2018
08:00 Public transfers/Coffee & co.
09:00 Pierluigi Collina Success on the Field of Play: Football Referee Decision-Making under Pressure
10:00 Dialogue with Educational Partners (F&B) | Spotting Market Trends
| Becoming Partners in Profitability
10:30 Break
11:00 Jérôme Tafani Redefining Fast Food in France Burger King France and Quick | Being Both Quick, and the Burger King
| My Recipe for Growth
11:30 Kaspar Basse Building on the Joy of Youth and Freedom Joe & The Juice | People, People, People!
| Juice, and so much more
12:00 Break
12:30 Chris Sanderson Shifting Generational Behaviours & The Future Laboratory Their Impact on the Food Services Sector
13:10 Benjamin Calleja How Artificial Intelligence is Disrupting Livit Design the Restaurant Industry | Creating a ‘Fine Fast’ Restaurant Innovation Lab
| Enhancing Guest Experience & Driving Sales
13:40 Christopher C. Muller The Road Ahead Boston University Final Conclusions
14:00 Lunch & Goodbye Drinks
15:00 End of Conference Bus Service to the Airport Zurich
www.efss.ch
www.efss.chSpeakers
Jordi Barri Carles Barcelona, Spain, www.teresacarles.com
Jordi Barri Carles is CEO of Teresa Carles Healthy Foods. It’s a family business
with him, his sister Mar and their parents in ownership and operations. The
new generation’s drive gave life to different projects – including Flax & Kale
(3 restaurants in Barcelona at present). The goal: to lead, transform and grow
the category of healthy eating. It’s a passion! Jordi’s background: consulting
and marketing in multinational companies, such as KPMG or Kraft Foods.
Kaspar Basse Copenhagen, Denmark, www.joejuice.com
Kaspar Basse is CEO & Founder of Joe & The Juice. In 2002, after working six
years in the world of advertising, and completing his Masters in International
Marketing he started the brand. As an elite-athlete (Kumite on the Danish
National Team), Kaspar was inspired to create an environment offering uncom-
promised quality and nutrition in a carefully developed made-to-order range of
juices, coffees and sandwiches. High employee engagement. Today the com-
pany has a strong global presence with more than 240 stores in 15 countries.
David Bosshart Zurich, Switzerland, www.gdi.ch
Dr. David Bosshart is CEO of one of Europe’s leading think tanks. He is a
frequent speaker at events in Europe, the USA, Latin America and Asia. His
work and research focuses on megatrends and countertrends, the future of
consumption, digitization between man and machine, management, social
change and globalization.
Benjamin Calleja Stockholm, Sweden, www.livit.design, www.1889.pizza
Benjamin Calleja is Founder of Livit Design – the world’s largest restaurant
design company, focusing on improving brand’s performance through guest
experience design. Active in 40 countries over 5 continents, developing a
new restaurant every 8h somewhere in the world. As part of his commitment
to constant innovation he has launched the Fast Fine Restaurant Group, a
disruptive restaurant chain and an innovation lab in Stockholm for extraordinary
guest experiences. Benjamin holds two Masters of Architecture degrees.
Pierluigi Collina Bologna, Italy
The Italian former referee was chosen as the ‘World’s Best Referee’ for six
years running (1998-2003). During his career he refereed the 1996 Olympic
Games Final, the 1999 Champions League Final, the 2002 World Cup Final
and the 2004 UEFA Cup Final. Currently he is the Chairman of both FIFA
Referees Committee and UEFA Referees Committee. Collina is a sought-after
expert on questions of leadership, motivation and decision-making under
pressure. He was born in Bologna and attended the University of Bologna,
graduating with a degree in economics in 1984.
Enrique Francia Madrid, Spain, www.grupovips.com
Enrique Francia joined Grupo Vips in 2008 as Senior Executive Vice Pres-
ident and CFO and was appointed CEO in 2010, an office he currently
holds. Over the last several years he has driven and coordinated the
in-depth transformation and modernization process the company has
gone through. Grupo Vips is one of the leading multi-brand and multi-
format players in the food service sector in Spain. Six well-known
chains, more than 400 locations, serving more than 120,000 customers
a day, 9,000 employees – 400 million euros turnover in 2017.
Christopher C. Muller Boston, USA, www.bu.edu/hospitality
Dr. Christopher Muller, a leading strategic thinker and teacher for the
chain restaurant industry, is Professor of the Practice of Hospitality at
Boston University where he specializes in Multi-Unit Restaurant
Management, Entrepreneurial, and Organizational Leadership. He
advises many global restaurant companies and has offered seminars
around the world. His book, “The Leader of Managers” is the bench-
mark for the restaurant industry.
Herculano Rodrigues London, UK, www.javelingroup.com
Herculano Rodrigues is an Associate Director in the Locations & Analytics
practice at Javelin Group, which is part of Accenture Strategy. He has over
a decade of experience in retail/restaurant strategy and consumer insight,
working with leading international retailers and landlords to develop
commercial insights to inform finance, marketing and strategic planning.
Herculano is the chairman of the ICSC European Next Gen committee
and sits on the ICSC Innovation committee.
Chris Sanderson London, UK, www.thefuturelaboratory.com
Chris Sanderson is Co-founder of trend consultancy The Future
Laboratory. He is responsible for delivering the company‘s extensive
roster of conferences, events and trend briefings around the world.
Chris presented Channel 4 TV’s five-part series Home of the Future and
is a SuperBoard member of The British Fashion Council’s Fashion Trust.
Clive Schlee London, UK, www.pret.com
He has been CEO of Pret A Manger for 15 years. The company – UK’s
leading sandwich chain – operates 515 shops in the UK, US, Hong Kong,
Shanghai, Dubai, Singapore and France with annual sales of over $1
billion. Clive has nearly 30 years’ experience in the food business, both
with Pret and with Jardine Matheson, the Hong Kong based multina-
tional. He joined Julian Metcalfe as a founding partner in Itsu in 1998
before moving to Pret A Manger in 2003.
Elif Shafak Istanbul, Turkey
Elif Shafak is a Turkish award-winning writer.
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Jérôme Tafani Paris, France, www.burgerking.fr, www.quick.fr
He was appointed CEO of Burger King France & Quick on February
2016. The company is number 2 in the French Hamburger Restaurant
Business with more than 460 units of both brands and €1.1 billion
system sales. Jérôme began his career at auditing and consulting firm
Deloitte. Then he held a number of executive management roles before
joining McDonald’s France in 1996 as CFO. 2009 he became Corporate
Senior Vice President of McDonald’s Europe. 2014/2015 Executive
Director of Chipotle Europe.
Kavi Thakrar London, UK, www.dishoom.com
Kavi Thakrar co-founded Dishoom in 2010. Before Dishoom, Kavi lived
in Washington DC where he worked for the World Bank and also held
various roles in the food Industry for several years. Dishoom now has
five cafés in London, one in Edinburgh and employs over 700 people.
Kavi and the Dishoom team care enormously about creating beautiful
and democratic shared spaces which pay homage to the old Irani Cafés
of Bombay. They also care deeply about creating a company which is an
awesome place to work.
Gretel Weiss Frankfurt, Germany, www.food-service.de
Gretel Weiss is co-founder and Publisher of the two leading trade maga-
zines – food-service (since 1982) and FoodService Europe & Middle East
(since 1998). She is a recognized expert with insider knowledge of the
chain-restaurant industry. Her background is farming, university degrees
in Nutritional Science and Economics.
Peter Kern Zurich, Switzerland
Certified architect, interior and product designer. He designs restaurants,
bars, hotels, retail stores etc. and also has a broad experience in
renovating and restoration in gold premises at home and abroad.
Guide: Zurich Restaurant Study Tour
InformationTransport
Lake Side can be reached from
Zurich main station by tram no. 4,
stop Fröhlichstrasse,
5 minutes-walk to the venue.
From the airport, take S6 or S16
train, stop Tiefenbrunnen,
5 minutes-walk to the venue.
Hotel guests: please ask your
reception.
Voucher
We will send you a voucher
for free transport on all 3 days
(24, 25 + 26 September) valid
within the zone 10 (Zurich city)
one month before the event. The
voucher is not valid for the train
to the airport!
Summit fee per person
The European Foodservice
Summit sells out nearly every
year. To confirm and guarantee
your seat at the conference please
use the new on-line credit card
reservation system, go to
www.efss.ch to secure a place.
CHF 2,600 Restaurant companies
(early booking by 15 July 2018:
CHF 2,210)
CHF 3,750 Suppliers/Consultants
(early booking by 15 July 2018:
CHF 3,180)
Price: All fees have to be paid in
advance. Participants registering
less than three weeks before the
event can pay by credit card only.
Includes documentation, exten-
sive download area, all meals,
refreshments, transfers, get-to-
gether and dinner party (VAT incl.).
Restaurant Study Tour
CHF 520 including guide,
transfers and refreshments.
Numbers are limited.
Changes in the program
The program is subject to change.
Should the event fail to take place,
fees will be refunded. Further claims
are ruled out.
Cancellation
Cancellations must reach us by
25 August 2018. After this deadline
and until 5 whole working days prior
to the beginning of the conference,
participants will be charged 75% of
the fee. The full amount is charged
for cancellations thereafter. Naturally,
a substitute participant will be
welcome.
Hotel accommodations
If you wish to book a hotel please
use the link below.
www.efss.ch/hotels
Hotel range
Hotel Steigenberger Bellerive au Lac
CHF 339-369 incl. breakfast,
www.zuerich.steigenberger.ch
Hotel Europe
CHF 265-345 excl. breakfast,
www.hoteleurope-zuerich.ch
Hotel Helmhaus
CHF 235-295 incl. breakfast,
www.helmhaus.ch
Hotel Seefeld
CHF 240-290 incl. breakfast,
www.hotelseefeld.ch
Sorell Hotel Rütli
CHF 220-320 excl. breakfast,
www.sorellhotels.com/de/ruetli/zuerich
Hotel Lady’s First Design
CHF 200-240 incl. breakfast,
www.ladysfirst.ch
Organizer
GDI Gottlieb Duttweiler Institute
Langhaldenstrasse 21
CH-8803 Rüschlikon/Zurich
Registration/
Administrator Events
Brigitte Fischer
Phone +41 44 724 62 66
Fax +41 44 724 62 62
brigitte.fischer@gdi.ch
www.gdi.ch/efss
www.efss.ch
Event organization
Susanne Hanselmann
Phone +41 44 724 62 15
susanne.hanselmann@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
GDI 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
Conference language
English
19th European Foodservice Summit(24), 25 and 26 September 2018
Registration
www.efss.ch
19th European Foodservice Summit(24), 25 and 26 September 2018
Educational partners
www.efss.ch
Concept/Advisory Board
Mario C. Bauer, Aperitivo International, NL-Amsterdam
David Bosshart, GDI Gottlieb Duttweiler Institute, CH-Rüschlikon
Ignasi Ferrer, Amura Strategy & Management Advisors, E-St. Feliu de Llobregat
Andreas Karlsson, Sticks’n’Sushi, GB-London, DK-Copenhagen
Bane Knezevic, McDonald’s Slovenia, SL-Ljubljana
Henry McGovern, AmRest, PL-Wroclaw
Christopher C. Muller, Boston University, USA-Boston
Herwig Niggemann, W. Niggemann, D-Bochum
Kevin Todd, Big Easy Restaurants, GB-London
Gretel Weiss, dfv media group, D-Frankfurt a. M.
www.truemfg.com
www.salomon-foodworld.com
www.winterhalter.com
www.ecolab.com
www.fourth.com
www.csmbakerysolutions.com
www.nestleprofessional.com
www.symrise.com
www.arlapro.com/en-gb
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