EFSS
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13th European Foodservice Summit

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 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

The people who join us are the industry leaders who shape the European restaurant landscape for the future.

The people who join us are 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:

Mert Askin, Kosebaasi (Turkey)
Joe Bastianich, Eataly (USA)
David Baumgartner, dean&david (Germany)
David Bosshart, GDI Gottlieb Duttweiler Institute (Switzerland)
Ignasi Ferrer, Eat Out (Spain)
Stéphane Garelli, IMD/University of Lausanne (Switzerland)
Martina Kuehne, GDI Gottlieb Duttweiler Institute (Switzerland)
Christopher C. Muller, Boston University (USA)
Herwig Niggemann, Niggemann GmbH (Germany)
Jochen Pinsker, npdgroup (Germany/USA)
Frank Schirrmacher, FAZ (Germany)
Ron Shaich, Panera Bread (USA)
Jim Sullivan, Sullivision (USA)
Gretel Weiss, FoodService Europe & Middle East (Germany)
Alan Yau, AAYA (UK)

Event Location
Lake Side, Casino Zürichhorn Zurich/Switzerland

Conference Language
English (translation into German)

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

Programm

1st day
Thursday, 27 September 2012

10.00
Transfers from the hotels and main station to the conference place Lake Side. Coffee & co.

11.00
Welcome & intro on behalf of the organizers
Gretel Weiss | David Bosshart

11.10
The acceleration of just about everything
The slower you move the faster you die
Ways to avoid speed traps
David Bosshart | GDI Gottlieb Duttweiler Institute

11.50
Europe’s top 100 restaurant operators
New ranking and analysis Restaurant trends & transformations
Gretel Weiss | FoodService Europe & Middle East

12.20
The next market place
The seduction of downtowns, malls & food courts
Martina Kuehne | GDI Gottlieb Duttweiler Institute
Q&A

12.50
Lunch

14.00
Eataly NYC: eat, shop, learn
Life is too short not to eat well
We cook what we sell & we sell what we cook
Joe Bastianich | Eataly

14.40
Leader one to one – a conversation with Herwig Niggemann

How to succeed when everything changes & falls?
Internal control, external chaos
Fighting to manage my business
Ignasi Ferrer | Eat Out

Q&A

15.20
Break

15.50
9 ways to be brilliant at the new basics of business
How to execute the essentials
Fundamentals & best practices
Jim Sullivan | Sullivision

Q&A

17.00
Break

17.30
Hot concepts on stage
dean&david – fast casual:
regional sourcing – opportunities & challenges
Kosebasi – casual fine dining:
why Istanbul is on everybody’s tongue
David Baumgartner | Mert Askin

Q&A

19.00
Dinner party
Make new friends & reunite past friendships
Boat cruise on the Lake of Zurich
(foodservice by Marche´ International)

22.00
Return to Lake Side

22:15
Return to city
(walking distance to hotels and main station)

 

2nd day
Friday, 28 September 2012

08.00
Transfers from the hotels and main station to the conference place Lake Side. Coffee & co.

09.00
From global to fragmented
A competitiveness outlook for 2013 and beyond
Nations, businesses & individuals: winners & losers
Stéphane Garelli | IMD/University of Lausanne

Q&A

10.00
The big 6
The truth about European OOH markets
Similarities & differences across countries
Evolving eating habits
Jochen Pinsker | npdgroup

10.30
Break

11.00
The creator’s perspective
Concept development
Emotional architecture
Alan Yau | AAYA

11.40
Leader one to one – a conversation with Chris Muller

Conscious capitalism
How Panera Bread continues to grow, and grow
"A narrow focus on short term self interest destroys companies."

Leader one to one – a conversation with David Bosshart

12.20
Break

12.50
The digital revolution
It’s much more than just IT, smart phones & facebook
It’s how we think, how we behave in the coming years
Frank Schirrmacher | FAZ

Q&A


13.40
The road ahead
Final conclusions

Christopher C. Muller | Boston University

14.00
Lunch & goodbye drink

15.00
End of conference Bus service to the airport and Zurich main station

Referenten
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.

Stephane Garelli

Stéphane Garelli

Lausanne, Switzerland, www.garelli.ch

Stéphane Garelli is a world authority on competitiveness. Professor at IMD (Institute of Management Development) in Lausanne, closely connected to the world of business. He was Managing Director of the World Economic Forum and of the Davos Symposium for many years. Stéphane reads today’s global economic picture better than anyone else. Presentations challenge people to think ‘outside the box’

Martina Kühne

Martina Kühne

Senior Researcher am GDI Gottlieb Duttweiler Institut. Kühne analysiert gesellschaftliche, wirtschaftliche und technologische Veränderungen mit den Schwerpunkten Konsum, Handel und Mobilität.

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.

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.

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.

Jochen Pinsker

Jochen Pinsker

Nuremberg, Germany/Chicago, USA, www.npdgroup.com

Jochen Pinsker is Senior Vice President Foodservice Europe of this leading foodservice market research company, where he has been working for nearly 20 years. NPD is the source for information on consumer purchases of commercially prepared meals, snacks & drinks. Tools: Crest, sales track & supply track.

Mert Askin

Mert Askin

Dubai, UAE, www.azadea.com

Mert Askin is President of Food & Beverage division at Azadea Group, that owns and operates more than 50 leading international franchise concepts across the Middle East and Africa. The foodservice portfolio includes PAUL, Eataly, The Butcher Shop & Grill, and Kosebasi.

Joe Bastianich

Joe Bastianich

Restaurateur, vineyard owner, a judge on U.S. television shows MasterChef and MasterChef Italia. Along with partners, he brought Eataly, the largest artisanal food and wine market in the world, to New York. Author of ’Restaurant Man’.

David Baumgartner

David Baumgartner

Founder and managing director of dean&david. He developed his food concept – healthy, local and top quality – during a half-year trip around the world after completing his studies in political science and economics, and opened the first store under the motto ‘Fresh to eat’ in March 2007.

Ignasi Ferrer

Ignasi Ferrer

CEO of The Eat Out Group, one of the leading groups in the Spanish restaurant industry. He joined the company as Franchise Manager and developed his career in the areas of Marketing, Operations, and Development. He graduated from Georgetown University (Global Executive MBA).

Herwg Niggemann

Herwig Niggemann

Owner and Managing Director of the Niggemann GmbH (‘fresh’ food distribution). He has been working with major chains for many years, providing both ideas and supply services. He is a leading voice for new higher level training approaches for young restaurant people in Europe.

Frank Schirrmacher

Frank Schirrmacher

Co-publisher and features editor of the Frankfurter Allgemeine Zeitung. His best-selling book, ‘Das Methusalem-Komplott’ has been translated into 21 languages. His latest book ‘Payback’ (2009) has received many awards and is also a bestseller.

Ron Shaich

Ron Shaich

Founder, Chairman and Co-CEO of Panera Bread Company. He has received the 2011 MUFSO Pioneer Award for being one of the most significant contributors in the history of the US foodservice industry. He holds a Master’s Degree in Business Administration from Harvard Business School.

Jim Sullivan

Jim Sullivan

CEO and founder of Sullivision.com. He has built his reputation designing successful leadership, sales, marketing, and customer service programs for the Top 200 foodservice and retail chains. Author of the Bestsellers ‘Multi Unit Leadership’ and ‘Fundamentals: 9 Ways to Be Brilliant at the Basics’.

Alan Yau

Alan Yau

One of Europe’s most influential restaurant concept creators. He is the father of formats like Wagamama and Michelin-rated Hakkasan. Yau received the honour of the Order of the British Empire from Queen Elizabeth II for his contribution to the British restaurant industry.

Informationen

Datum
26. September - 28. September 2012

Preise
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.

Veranstaltungsort
Lake Side Casino Zürichhorn
8008 Zürich