16th European Foodservice Summit | GDI Gottlieb Duttweiler Institute

Think Tank and Congress for the Restaurant Industry

Capturing the Future
An Industry in Transition
Appetites, Technologies, Demographics
Learning the New Languages for Success

Objective

Visionary Insights for the European Restaurant Industry

Trends – Management – Marketing – Operations – Strategies

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 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.

Participants

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!

The past European Foodservice Summits (2000-2014) 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.

Programme

Pre-Conference Day: Wednesday, 23 September

11.00 - 17.00
STUDY TOURS AND WORKSHOP (for more information see our Full Conference PDF)

R1_Zurich: BBB Bahnhof – Bahnhofstrasse – Bellevue
For first-time participants. Visits, talks and lunch
Guide: Peter Kern

R2_Zurich: Main Stations Become Shopping Malls
For first-time participants & repeaters. Visits, talks and lunch
Guide: Peter Herzog

11.00 - 17.00
James Hacon, MD, Elliotts & Tom Weaver, CEO, Flypay
W_Workshop: Digital Marketing
Everything restaurateurs need to know. Open also for non-summit participants

20.00
Get-together
Loft Five, Europaallee 15, 8004 Zurich

Conference Day 1: Thursday, 24 September

10.00
Public transfers, coffee & co.

11:00
Gretel Weiss, David Bosshart
Welcome & Intro on Behalf of the Organizers

11.10
David Bosshart, GDI Gottlieb Duttweiler Institute
Flesh Versus Silicon Chip
The Human in the Future Technological World: Will the Machine always Win?

11.50
Gretel Weiss, FoodService Europe & ME
Europe’s Top 100 Restaurant Operators
New Ranking and Analysis: New Taste, New Brands, New Trends

12.20
Lunch

13.30
Marius Robles, Re-Imagine Food
The Internet of Food
Disruptive Technologies and Start-ups: Smart Tools, Smart Foods, Smart Consumers

14.10
Lionel Tiger, Rutgers University
The Evolution of Pleasure
Eating Through Time: Men, Women, Food, Sex, Appetites

14.50
Break

15.20
HOT CONCEPTS ON STAGE

Gregory Marciano, Sushi Shop/France
Capturing the Consumer with Take-away and Delivery

Rod McKie, Welcome Break/UK
Managing the Brand Portfolio that Travellers Crave

16.30
Break

17.00
Chris Muller, Boston University
The New Consumer Battleground – Convenience
Where We Eat, How We Eat & Why You Must Anticipate Change

17.40
Ståle Økland, Domene Fem
Rock’n’Roll Is Here to Staye
The Surprising Things Managers Can Learn from Rockbands: Leadership, Branding, Loyalty

19.00
Dinner Party
Boat Cruise on the Lake of Zurich
Catering by Marché International

22.00
Return to Lake Side

22.00
Return to City
Night Cup at Quaglinos / Hotel Europe, Dufourstrasse 4, quaglinos.ch
Walking distance to hotels and main station

Conference Day 2: Friday, 25 September

08.00
Public transfers, coffee & co.

09.00
Kjell Nordström, speakersnet ab
Urban Life. The Third Room. Ultramodern Firms.
The New Economic Landscape: The Role of Restaurants

10.00
Break

10.30
Jochen Pinsker, npd Group
Category Migration and Value Shifts in Foodservice
Country-by-country-Trends in Eating-out: A Look Inside the Consumer Household

11.00
Henry McGovern, AmRest & Mert Askin, Azadea Group
Views from East & West – The Operator’s Perspective
Growing Market Trends: Today’s Opportunities and Challenges

11.40
Break

Marc Kreder, Subway
Sandwiches Conquer the World
The Remarkable Growth of a Simple System: Adapting to European Cultures and Lifestyles

12.40
Andy Holzer
Insight Without Seeing
Vision from a Blind Mountain Climber: What Keeps Us from Reaching Our Potential

13.40
Christopher C. Muller, Boston University
The Road Ahead
Final Conclusions

14.00
Lunch & goodbye drink

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

Speakers

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.

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 Gottlieb und Adele Duttweiler Stiftung.

And Holzer

Linz, Austria, www.andyholzer.com

Andy Holzer stands for the central theme ‘Realizing visions’. He has been blind since birth, but still fulfilled his dream of mountain climbing – after working as a massage therapist for 26 years. His is an authentic life story, motivational and inspiring. Andy demonstrates that we all need to accept and conquer our life challenges.

Marc Kreder

Paris, France, www.subway.com

Marc Kreder is Regional Director Europe, Russia and Israel of Subway, directing a $2.2bn business, heading 4,700 sandwich stores and franchisees across 37 countries. 10 new countries and 2,000 stores opened over the past 5 years in this region. He is a proactive and articulate Strategic Leader.

Gregory Marciano

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.

Rod McKie

Woodrow, UK, www.welcomebreak.co.uk

Rod McKie is the CEO of a group in the Top 100 private companies in the UK – operating 30 motorway service areas (multi-brand portfolio). He is a high energy manager with an outstanding record in the industry. Rod has held management positions with TGI Friday’s, Prêt A Manger and Coffee Republic.

Christopher C. Muller

Boston, USA

Christopher C. Muller was Professor of the Practice at Boston University where he specialized in Multi-Unit Restaurant Management, Entrepreneurial 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.

Kjell A. Nordström

Stockholm, Sweden, www.speakersnet.se

Dr. Kjell A. Nordström is the enfant terrible of the new world of business. One of the most influential management gurus (Harvard Business Review in 2011). Kjell is a keynote speaker on all continents. Best-selling books, i.e. ‘Karaoke Capitalism’ (translated into 23 languages) and ‘Funky Business Forever’.

Ståle Økland

Oslo, Norway

Ståle Økland is a Scandinavian trend expert, globetrotter, writer, thinker and public speaker. He has experience and distinctive insight across a wide range of strategic, technological and specialist disciplines. Ståle has written four books. One of his suggestions: learn from rockstars!

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.

Marius Robles

Barcelona, Spain, www.reimagine-food.com

Marius Robles is the CEO & Co-Founder of Reimagine Food, the first disruptive center bringing together innovation, emerging technologies, food startups etc. and breakthrough food concepts. The company has the support of great strategic partners and collaborators such as Singularity University and Ogilvy One.

Lionel Tiger

New Brunswick, USA, www.evolution.rutgers.edu

Dr. Lionel Tiger is the Charles Darwin Professor of Anthropology. His title reflects his pioneering role in introducing biosocial data into the social sciences. Consultant to the U.S. Department of Defense. He has been an influential figure in broadening our knowledge about why we do what we do.

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

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

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.

James Hacon

Milton Keynes, UK, www.elliottsagency.com

James Hacon is the Managing Director of UK’s leading restaurant marketing, insight and PR agency. He is tenacious leader with a holistic approach to marketing. Elliotts works with some of the biggest and best names in the restaurant sector.

Tom Weaver

London, UK, www.flypay.it

Tom Weaver co-founded Flypay in 2013. He is a highly experienced customer experience strategist, specializing in identifying customer needs and redesigning processes to improve experiences. Developing sustainable B2B client relationships.

Information

Date
24 September - 25 September 2015

Price
All fees have to be paid in advance. Participants registering less than two weeks before the event can pay by credit card only.

Conference

Restaurant companies:
CHF 2340 (instead of 2600, early-bird price valid until 15 July 2015)

Suppliers/Consultants
CHF 3375 (instead of 3750, early-bird price valid until 15 July 2015)

Includes documentation, extensive download area, all meals, refreshments, transfers, get-together and dinner party (VAT incl.).

Restaurant study tours

CHF 520

Includes guide, transfers and refreshments. Numbers are limited. Consideration according to registration date.

Workshops

CHF 580

Includes all material, food & drinks. Open also for non-Summit participants.

Event Location
Lake Side Casino
Zürichhorn 8008 Zürich

Further
Language
English (simultaneous translation into German)

Hosting partners

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
FoodService Europe & Middle East
Phone +49 69 75 95 15 11
Email: gretel.weiss@dfv.de
www.food-service-europe.com

Boston University School of Hospitality
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 education courses and conducts applied research for the entire range of hospitality segments.

Chris Muller
Boston University School of Hospitality Administration
Phone: +1 617 353 0932
Email: cmuller@bu.edu
www.bu.edu/hospitality

GDI Gottlieb Duttweiler Institute
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(at)gdi.ch

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 24 August 2015. 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

Transport
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 within Zurich city. It will be valid all 3 days, except for the train ride to the airport.

HAVI Global Solutions

anuga

Winterhalter

Salomon Food World