9th European Foodservice Summit EN

PRE-CONFERENCE: Monday, 15 September 2008

Restaurant Tours, Workshop and Get-together

11.00 to 17.00

Study Tours Zurich for restaurant professionals from abroad

R1 – Restaurant study tour Zurich for first-time participants
Well-established concepts, successful brands and new openings (design, bars, trendy scene).

R2 - Restaurant study tour Zurich for repeaters
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 Peter Kern (www.jlz.ch). Non-Swiss participants have precedence.

Groups of maximum 20 persons, separate booking

14.00 to 17.00

Workshop e-Marketing

W - Mastering the World-Wide-Web

session that engages, provokes and stimulates. Exclusive by Aaron Allen

  • Practical applications of search engines
  • Spider food, treasure hunts & googeling

Groups of maximum 30 persons, separate booking

from 20.00

Get-together

For 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

CONFERENCE PROGRAMME: 1st day, Tuesday, 16 September 2008

10.00

Transfers from the hotels and Zurich main station to the conference place Lake Side Coffee & co.

11.00

Welcome & Intro for the organizer

Gretel Weiss, FoodService Europe & Middle East

A global perspective on today’s economics, business & society

  • Massive changes ahead

David Bosshart, Gottlieb Duttweiler Institute

Europe’s top 100 restaurant operators

  • New ranking and analysis
  • Trends in foodservice business

Gretel Weiss, FoodService Europe & Middle East

The nose knows what we taste

  • Molecular mechanisms of the perception in food
  • Smell: The bridge from memory to happiness
  • Using science to build sales

Hans Hatt, Ruhr-University Bochum

Q&A

13:00

Lunch

14:10

Pride, passion, courage, integrity and family

  • Conquering the world with Peri-Peri
  • Ordinary people achieve extraordinary things!

Robert Brozin, Nando's Restaurants

Using e-technology to market your restaurant brand

  • Strategies & tactics for increasing customer awareness and driving loyalty

Aaron Allen, Quantified Marketing Group

The new universe

  • google earth
  • google neighbourhood
  • google restaurant

Tom Hannan, Google

Q&A

16:20

Break

16:50

Hot concepts on stage

John Vincent
Leon Restaurants

Spiros Soukas
Mongo's Restaurants

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 Side

2nd day, Wednesday, 17 September 2008

08.20

Transfers from the hotels and Zurich main station to the conference place Lake SideCoffee & co.

9.00

Do the right thing

  • How dedicated employees create sustainable growth
  • The incredible story of Southwest Airlines

Tom Hannan, Google

Q&A

European Food Trend Report 2009-2014

  • From farm to fork
  • New priorities in the food supply chain

David Bosshart, Gottlieb Duttweiler Institute

Q&A

10:40

Break

11.10

CEO panel
The future of food in the foodservice industry

  • Authenticity, wellness and cuisinein the out-of-home market
  • The challenge of the knowledgeable consumer
  • The challenge of rising costs

Robert Brozin, Nando's Restaurants

Lori Ann Daytner, Rosinter Restaurants Holding

Marcel Dietrich, Globus

Kim Rahbek Hansen, Sticks'n'Sushi Ltd.Walter Seib, HMSHost Europe

Moderated by Christopher C. Muller, University of Central Florida (UCF)

The road ahead Final conclusions

Walter Seib, UCF

14.00

Lunch and goodbye drink

15:30

End of conference

Bus service to the airport and Zurich main station