12 European Food Service Summit

12th European Foodservice Summit

Facing the Winds of Change 
| Building Wind Meals, Tearing Down Walls 
| Setting the Course for the Future

Facing the Winds of Change | Building Wind Meals, Tearing Down Walls | Setting the Course for the Future

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. 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!

Over these two days, more than a dozen international experts and global players will present their views on the future.

Among them:

  • Nadine Beshir (Cilantro Cafe, Egypt)
  • David Bosshart (GDI, Switzerland)
  • Lord Sebastian Coe (LOCOG, UK)
  • Gustavo Duràn (Pollo Campero, Spain)
  • Ellie Frost Jamie’s Italian, UK)
  • Christopher C. Muller (Boston University, USA)
  • Douglas Rushkoff (New York University, USA)
  • Ivan Schofield (KFC, France)
  • Howard Schultz (Starbucks, USA)
  • Gretel Weiss (FoodService Europe & Middle East, Germany)
  • Maria Wirén (Naked Juice Bar, Sweden)

For further information and booking, please have a look at www.efss.ch


1st day Tuesday, 20 September 2011

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

Welcome & intro on behalf of the organizers
Gretel Weiss | David Bosshart

Towards a new mindset
The new consumer soul
New horizons, shifting power, reconstructing the future
David Bosshart | Gottlieb Duttweiler Institute

Europe’s top 100 restaurant operators
New ranking and analysis
Movements, trends & new leadership in the foodservice business
Gretel Weiss | FoodService Europe & Middle East

Long-term perspective for the restaurant industry
Outlook, opportunities & challenges
The future of eating out
Christopher C. Muller | Boston University



Onward: how Starbucks fought for its life without losing its soul
Howard Schultz
| Starbucks

Leader one to one – a conversation with Chris Muller/USA



Hot concepts on stage
Ellie Frost
| Jamie’s Italian, Great Britain
Gustavo Duran | Pollo Campero, Spain/Guatemala
Maria Wirén | Naked Juicebar, Sweden

Dinner party
Make new friends and reunite past friendships

Boat cruise on the Lake of Zurich
Foodservice by Marché International

Return to Lake Side

Return to City
(walking distance to hotels and main station)

2nd day Wednesday, 21 September 2011

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


Program or be programmed
Ten commands for a digital age
Mastering your net presence while selling in the real world
Douglas Rushkoff | Author, media theorist | New York University



Establishing KFC as a leading brand in France
France & QSR: love, hate or mutual respect?
Brand positioning: from 'me too' to 'you and me'
KFC: still on the ground floor for global expansion
Ivan Schofield | KFC (Yum!)

Leader one to one – a conversation with Rostislav Ordovsky/Russia

Young, Arab, female & hungry
How to create success in an emerging country
How Egypt & the Cilantro chain show us a new way
Appetite for life: overcoming the limits of society
Nadine Beshir | Cilantro

Leader one to one – a conversation with Henry McGovern/Poland


Creating the right leadership spirit
Running towards the future – London 2012
Lord Sebastian Coe | LOCOG


The road ahead
Final conclusions
Christopher C. Muller
| Boston University

Lunch & goodbye drink

End of conference
Bus service to the airport and Zurich main station

David Bosshart

David Bosshart

Autor, Speaker, Executive Advisor

Dr. David Bosshart war von 1999 bis 2020 CEO des Gottlieb Duttweiler Instituts in Rüschlikon, Zürich. Seit 2020 ist er Präsident der G. und A. Duttweiler-Stiftung.

Nadine Beshir

Nadine Beshir

Dubai, UAE, www.dinnertimestory.com

Nadine Beshir’s latest business is a unique experimental dining show (3D-projection – 6-course-menu). She started her career as MD of Cilantro Café in Egypt and managed the growth of the chain from 12 to 80 outlets in 5 countries. In 2014 she moved to Dubai to assume the role of CEO of London Dairy Café (ice cream parlors in the UAE). Now, two years later Nadine with her strong entrepreneurial vision, Belgian partners and cutting edge technology has launched a first of its kind digital concept.


Lord Sebastian Coe

Chair of the London Organising Committee of the Olympic Games and Paralympic Games (LOCOG). He is a double Olympic Champion and 12-time world record holder in Track and Field events. Coe is a Conservative Member of Parliament and Private Secretary to William Hague.


Gustavo Duràn

Executive Vice President for Pollo Campero’s International Franchising business. Before that he was Managing Director of Telepizza. Pollo Campero expanded to Europe in 2009. Educational background: Degrees in Law, Commercial Management & Marketing.


Ellie Frost

International Business Development Director of Jamie's Italian. Frost was involved in developing and managing all of Jamie Oliver’s restaurant projects. Educational background: Law at the Kingston University.

Chris Muller

Christopher C. Muller

Boston, USA

Chris Muller is a leading academic expert in the field of restaurant management. His research has focused on multi-unit organizations, development and growth, and the training of multi-unit managers and leaders. He has held positions at Cornell University’s School of Hotel Administration, UCF’s Rosen College, Boston University, and is currently Courtesy Professor of Executive Education at FIU’s Chaplin School of Hospitality.  He is an author and has lectured around the globe.

Douglas Rushkoff

Douglas Rushkoff

New York, USA, www.cuny.edu

Douglas Rushkoff is the author of more than a dozen bestselling books on the media, technology and culture, including his most recent “Present Shock: When Everything Happens Now.” Other titles include “Program or Be Programmed”, “Media Virus”, “Life Inc.” and a novel, “Ecstasy Club.” He lives in New York City where he is Professor of Media Theory and Digital Economics at CUNY/Queens. Douglas is a frequent lecturer on media, society and economics around the world.


Ivan Schofield

General Manager of KFC. Previously, he was Finance Director for Yum! Brands Inc. in Europe and KFC UK. Through his effort, the brand doubled the size in 3 years in France. Educational Background: Bachelor (Hons) at the University of Bath and an MBA at INSEAD Fontainebleau.


Howard Schultz

Chairman, President and CEO of Starbucks Coffee Company. He is the best-selling author of «Onward: How Starbucks Fought for Its Life without Losing Its Soul», and «Pour Your Heart Into It». Howard earned a bachelor’s degree from Northern Michigan University.

Gretel Weiss

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, university degrees in Nutritional Science and Economics.


Maria Wirén

Founder and CEO of Naked Juicebar AB in Sweden. Together with Stephen Collyer, she was awarded 'Best national entrepreneur' in their home country in 2009. Maria got her bachelor degree of communication in Australia, where she also got the idea for the Naked Juicebar.

Henry McGovern

Henry McGovern

Warszaw, Poland, www.amrest.pl

Henry McGovern 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, Starbucks and Blue Frog. He has served for years on the International Advisory Board of YUM Inc.


Rostislav Ordovsky-Tanaevsky Blanco

One of Russia's most prominent and successful entrepreneurs. He pioneered chain restaurants in his country with great vision, energy, intelligence, cha- risma and humour.

Peter Herzog

Peter Herzog

Head Operations, Member of the Executive Board

Seit über 25 Jahren ist Peter Herzog in nationalen und internationalen Führungspositionen tätig. Heute ist er Head Operations und Mitglied der Geschäftsleitung beim GDI und Berater.

Peter Kern

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.


Peter Rosenberger

Independent entrepreneur in Zurich for 19 years. Operational co-manager of his own restaurant ventures called 'Sternen Grill', 'Rosaly’s Restaurant & Bar' and 'Belcafé'.


19. September - 21. September 2011

CHF 2'600.- Restaurant companies
CHF 3'750.- Suppliers/Consultants

The price includes documentation, extensive download area, all meals, refreshments, transfers, get-together and dinner party (VAT incl.). The fee has to be paid in advance.

Lake Side Casino Zürichhorn
8008 Zürich