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(Monday, 23 September)
Tuesday, 24 September
Wednesday, 25 September 2019
Zurich/Switzerland
www.efss.ch
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 14 July 2019!
20th European
Foodservice Summit Think Tank and Congress for the Restaurant Industry
The Future AwaitsPreparing Together for an Ambiguous Tomorrow
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, Professor
Boston University School of
Hospitality Administration
Phone: +1 617 353 0932
Email: [email protected]
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: [email protected]
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, consu-
mer and management research.
For 50 years the independent
and future-oriented institute
known as the GDI has been
developing and providing know-
ledge and innovative solutions.
David Bosshart, CEO
Phone: +41 44 724 62 01
Email: [email protected]
www.gdi.ch
Zurich/Switzerland
20th European Foodservice Summit(23), 24 and 25 September 2019
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 (2000-2018) 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.
Welcome
AheadPre-Conference Day – Restaurant Study Tour and Get-togetherMonday, 23 September 2019
www.efss.ch
from 20:00 Get-together at
Globus am Bellevue, Theaterstrasse 12, 8001 Zurich, Tel: +41 58 578 67 67
www.globus.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 and taste in and around the largest main station in Switzerland.
New Concepts at Europaallee, the lower Bahnhofstrasse and the highlights of Bellevue
will be visited. Peter knows this town like his own courtyard.
1st dayTuesday, 24 September 2019
10:00 Public Transfers/Coffee & co.
11:00 Gretel Weiss & Welcome & Intro on Behalf of the Organizers David Bosshart 11:10 David Bosshart Success in a World of Growing Populism, GDI Gottlieb Duttweiler Institute Alarmism, and Distrust | Why We Need Both Smarter Research-Driven Technologies
and Emotional Human Moments to Survive
| Creating the Multi-Polar Future – Asia, Africa, Europe, the USA?
11:50 Gretel Weiss Europe’s Top 100 Restaurant Operators FoodService Europe & ME | New Ranking and Analysis
| Fresh Tastes, Hot Brands, Breakthrough Trends
12:20 Lunch
13:30 Mario Federico New Growth for THE Global Brand in Mature Markets McDonald’s Italy | McDonald’s Italy Sets the Pace
| Building Frequency and Loyalty
14:00 Jitse Groen Disrupting the Disruption in Food Delivery Takeaway.com | Who Defines Convenience?
| The Battle for Dominance over the “Last Mile”
14:30 Break
15:00 Aaron Allen Staying Ahead of International Restaurant Trends Aaron Allen & Associates | How Big Data Favours Big Corporations
| Who Owns, Who Drives, Who Creates The New Market of Ideas
15:40 Daniel Schunk Skills and Competence in Decision Making University of Mainz | Changing as We Age
| New Insights on the Psychology of Behavioural Economics
16:10 Break
16:40 Hot Concepts on Stage Victor Lugger | Big Mamma, Paris/France
| Big Dreams, Big Restaurants, Big Future
Carles Tejedor | Oilmotion, Barcelona/Spain
| The Engineering of Gastronomy and Science
| A Design Cook Rediscovers the Ancient Olive
19:00 Two Decades Together! A Special Celebration for Our 20th Anniversary at Samigo, Mythenquai 59, 8002 Zürich,
www.samigo.ch
from 22:30 Return to Hotels Return to City/Night Cap at Quaglinos/Hotel Europe
Dufourstrasse 4, 8008 Zurich – www.quaglinos.ch
(walking distance to hotels)
Schedule
2nd dayWednesday, 25 September 2019
08:00 Public Transfers/Coffee & co.
09:00 Henning Beck Unlocking the Human Brain Neuro | Science | Entertainment | The Creative Mind Meets the Algorithmic Machine
| Melding HI (Human Intelligence) with AI (Artificial Intelligence)
10:00 Ali Knapp Turning your Employees into Knowledge Wisetail Ambassadors | Putting Customized Learning Programs Out Front
| Being Smarter to Become Better
10:30 Break
11:00 Dialogue with Educational Partners | Equipment: Spotting Market Trends
| Becoming Partners in Profitability
11:20 Fyodor Ovchinnikov Growing Against All Odds Dodo Pizza | Using Consumer Focused Technology
| Building Radical Transparency
11:50 Francesco De Mojana Investing in Emerging Businesses Buono Ventures | What Do I Look For?
| Execution, Digitalisation, International Growth
12:20 Break
12:50 Christophe Cuvillier A Conversation on the Future of Retail Unibail-Rodamco-Westfield with Mario C. Bauer | Restaurants, Brands & Shopping in the Year 2025
| How Restaurants Integrate into Tomorrow’s Retail Space
13:20 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.ch
www.efss.chSpeakers
Aaron Allen Chicago/Orlando, USA, www.aaronallen.com
Aaron Allen is a third-generation restaurateur who literally grew up in this
business. He now guides executive leadership for the biggest and best
companies in our industry on strategic issues (performance optimization, how
to transform trends and emerging technologies into meaningful gains). He’s
led more than 2,000 senior-level consulting engagements with foodservice
and hospitality companies around the world spanning six continents, 100+
countries, and for clients collectively posting more than $200 billion annually.
Henning Beck Frankfurt, Germany, www.henning-beck.com
Henning Beck is a neuroscientist and writer. He supports businesses to use
brain-based approaches in order to develop innovative and efficient workflows.
He studied biochemistry in Tübingen, received an International Diploma at
Berkeley and worked for start-ups in the San Francisco Bay Area. Today he
takes a deep look behind the scenes of the most flawed, but also the most
innovative, system in the world, one that is strictly hierarchical but more
powerful than any kind of supercomputer. It is the human brain: the one
and only system to come up with new ideas.
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.
Christophe Cuvillier Paris, France, www.urw.com
Christophe Cuvillier is Group CEO of Unibail-Rodamco-Westfield, the premier
global developer and operator of flagship shopping destinations. He joined
the organisation in 2011 as COO and member of the Management Board.
Christophe led the acquisition of Westfield by Unibail-Rodamco in June 2018.
Currently the group owns 92 shopping centres in the most dynamic cities
in Europe and the US., with 1.2 billion visits per year. Previously Christophe
Cuvillier spent 14 year with L’Oréal and 11 with Kering. He is a graduate of
HEC Paris (1984).
Francesco De Mojana London, UK
Francesco De Mojana is owner and CEO of Buono Ventures, a young advising
and investing firm supporting emerging restaurant brands. He retired from
Permira after 15 years, where he focused on retail, leisure and restaurants,
and led investments of over Euro 1.5 Bn in the retail space including, Akindo
Shushiro and Telepizza. Prior to joining Permira Francesco spent three years
with McKinsey & Company in Milan and London.
Mario Federico Milan, Italy, www.mcdonalds.it
Mario Federico is managing director of McDonald‘s Italy. He joined the
world market leader in 1999, where his career includes time as MD of
McDonald’s Switzerland. In 2014 he was appointed Chief Restaurant
Officer for McDonald’s Europe (39 markets). A short time later he became
Restaurant Solutions Group Officer for 9 High Growth Markets including
China and Korea. In all these years as a McDonald’s leader he has
demonstrated a strong commitment to running great restaurants and
a deep understanding of the partnership value that comes from
franchisees and suppliers.
Jitse Groen Amsterdam, The Netherlands,
www.corporate.takeaway.com
Jitse Groen (CEO) founded Takeaway.com in 2000. He studied Business
& IT at the University of Twente where during his studies he started
his entrepreneurial career by launching a business in web development.
Inspired at a family gathering in a remote area of Holland, he came up
with the idea for an online food delivery marketplace. For 2018 Takeaway.
com reported 93.9 Mio. food orders from 43,763 listed restaurants
(31 Dec.). It is the market leader in 5 European countries.
Ali Knapp Bozeman, USA, www.wisetail.com
Ali Knapp is the foundational force and the president of Wisetail, an
Intertek company, an enterprise that offers a forward-thinking training
and communication platform built to engage today’s workforce. Wisetail
is focused on developing customized Learning Management Systems
for well-known global foodservice brands. Ali has a degree in Packaging
Engineering and prior to moving to Wisetail she held several positions at
Hewlett-Packard. She unplugs by playing in the mountains.
Victor Lugger Paris, France, www.bigmammagroup.com
Victor Lugger co-founded Big Mamma Group with Tigrane Seydoux in
2013, aiming to share authentic and amazing Italian food at Italian price,
in warm and welcoming places. Today Big Mamma Group counts 9
trattorias in Paris and Lille, including La Felicità (the biggest Food Market
in Europe with 3.000 clients per day). New to the mix, Gloria in London,
the first company restaurant outside France which opened in February,
2019. Big Mamma Group is a Certified B-Corp, with more than 1000
employees and a strong HR culture.
Christopher C. Muller Boston, USA, www.bu.edu/hospitality
Christopher C. Muller is Professor of the Practice at Boston University
where he specializes in Multi-Unit Restaurant Management, Entrepre-
neurial studies, and Organizational Leadership. He is a leading strategic
thinker and teacher for the chain restaurant and food industry and has
offered seminars around the world. His book, “The Leader of Managers”
is the benchmark for the restaurant industry.
Carles Tejedor Muntadas Barcelona, Spain, www.oilmotion.com
Carles Tejedor has become a business person, consultant and designer
of gastronomic concepts after eight successful years working in the front
of the Michelin 1-Star Via Veneto. He has been a Speaker in the Harvard
University Master’s Degree in Science and Cooking. By learning about
the world’s cultures and cuisines and after much research and growth
Carles discovered one of the most primary and natural elements –
the olive. Currently he is leading the Gastronomic Management and
Direction of Sofia/Selenta Group in Barcelona.
Fyodor Ovchinnikov Syktyvar, Russia, www.dodopizzastory.com
Fyodor Ovchinnikov founded Dodo Pizza in 2011. He is currently global
CEO. In 8 years the company has expanded to 480 pizza stores in
12 countries generating monthly system sales of $24 m (April 2019).
Dodo Pizza differentiates by unique use of IT to enhance operations
efficiency and consumer experience. Transparency is a major pillar of the
company’s culture. Today Dodo is the number one pizza brand in Russia,
leaving global competitors far behind.
Daniel Schunk Mainz, Germany, www.daniel-schunk.de
Daniel Schunk is a professor of Public and Behavioral Economics at
Johannes Gutenberg University of Mainz. Previously he worked as a
consultant at McKinsey & Company and as a senior research associate
at the University of Zurich. His studies focus on the complexity of human
preferences, skills and personality which develop over a lifetime and
what this ultimately means for the future of work, for institutional design
and for public spending. His publications regularly integrate perspectives
from genetics and bioinformatics.
Gretel Weiss Frankfurt, Germany, www.food-service.de
Gretel Weiss is co-founder 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. Her background is farming, with 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
(23, 24 and 25 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 14 July 2019:
CHF 2,210)
CHF 3,750 Suppliers/Consultants
(early booking by 14 July 2019:
CHF 3,180)
The price includes documentation,
extensive download area, all meals,
refreshments, transfers, get-to-
gether and dinner party (VAT incl.).
Restaurant Study Tour
CHF 550 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 2019. 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 Helmhaus
CHF 260-345 excl. breakfast,
www.helmhaus.ch
Sorell Hotel Seefeld
CHF 250-300 incl. breakfast,
www.sorellhotels.com/de/seefeld/
zuerich
Sorell Hotel Rütli
CHF 230-320 excl. breakfast,
www.sorellhotels.com/de/ruetli/
zuerich
Hotel Lady’s First Design
CHF 210-260 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
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
20th European Foodservice Summit(23), 24 and 25 September 2019
Registration
www.efss.ch
20th European Foodservice Summit(23), 24 and 25 September 2019
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, Founder 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/emea
www.salomon-foodworld.com
www.winterhalter.com
www.nestleprofessional.com
www.symrise.com
www.arlapro.com/en-gb
