17 EFSS
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17th European Foodservice Summit 2016

Navigating Through the Digital Storm

Navigating Through the Digital Storm

  • Everyone and Everything is Mobile, High Tech, and Hungry
  • Facing the Future Requires Being Both Fast and Smart

Objective
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 (2000-2015) 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

Monday 26 September – Get-together
Tuesday & Wednesday 27 & 28 September 2016

 

Pre-Conference Day

Monday, 26 September 2016

From 20.00
Get-together at Marktgasse Hotel / Baltho Küche & Bar, Marktgasse 17, 8001 Zürich – www.marktgassehotel.ch / www.balthokuechebar.ch / www.delish.ch

For all conference participants who already are in town.

1st day

Tuesday, 27 September 2016

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
Key Trends in Business & Society
| High Touch over High Tech – Touch, Feel, Smell
| Why we Soon will Forget the Digital Age

11.50
Gretel Weiss, FoodService Europe & ME
Europe’s Top 100 Restaurant Operators
| New Ranking and Analysis
| Fresh Tastes, Hot Brands, Breakthrough Trends

12.20
Lunch

13.30
High Touch with a High Tech Infrastructure

Mustafa Aslandag, Selim Varol, What’s Beef
| Taking Us to ‚School‘ for High Impact Social Media Marketing & Technology

Martin Hildebrandt, Sokkelund Café & Brasserie
| A Customized Dashboard for Efficient Scheduling and Reservation

14.30
Lysandros Ioannou, PHC Franchised Restaurants
A Brand Tune-up in the International Market
| Accelerating Brand Standards to Meet Local Market Needs
| Renewing and Refreshing While Remaining the Same

15.00
Break

15.30
Douglas Rushkoff, Author
The Digital Economy – How it Works Now: How it Really should Work
| Why people are Throwing Rocks at Google buses
| Brilliant Ideas, but Bad Business Models – towards Distributed Capitalism

16.30
Break

17.00
Hot Concepts on stage

John Eckbert, Five Guys, London/UK
| The Emerging Hamburger Giant: a Growth Strategy by a Simple Fresh Menu

Quirze Salomó, Nostrum, Barcelona/Spain
| Home Meal Replacement: Growing A Business During the Worst Economy in a Generation

18.40
Dinner party – make new friends & reunite past friendships
Boat cruise on the Lake of Zurich (foodservice by Marché)

22.00
Return to Lake Side

Return to city / night cup at Quaglinos / Hotel Europe, Dufourstrasse 4 – www.quaglinos.ch (walking distance to hotels and main station)

 

2nd day

Wednesday, 28 September 2016

08.00
Public Transfers/Coffee & co.

09.00
Hans-Werner Sinn, Ifo Institute
Europe, the Euro and the European Economy
| Looking to the Next 10 Years
| Is there a Solution to Debt, Structural Crisis, and Mass Migration?

10.00
Break

10.30
Robin Rowland, Yo! Sushi
London “Through the Roof” and Still Climbing!
| Always Unique, Sizzling Hot and Exciting
| A Global Model for Restaurant Creativity

11.10
Jan Knikker, Architect
Rotterdam Market Hall
| A New Way of Eating, Shopping, Living
| A European Idea to Reinvent Urban Life

11.30
Eric Partaker, Chilango
Crowdfunding – The Future of Start-Up Financing?
| How to Raise £5,500,000 From Your On-line Friends & Family
| Attracting Fans, Bypassing Banks, Making Customers Investors

11.50
Break

12.20
David Buttress, Just Eat
Ryan Perera, Henchman
Andrew Rennie, Domino's
William Shu, Deliveroo

Home Delivery Panel:
The New Restaurant Front Door/
Winning the Last Mile While Not Losing the Last Square Meter

| Has Restaurant “Location, Location, Location” become “Mobile App,
Website and A Knock on the Door?”
| The Third Party Service Provider—Partner, Paramour or Pariah?

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
Mustafa Alsang

Mustafa Aslandag

Düsseldorf, Germany, www.whatsbeef.de

Mustafa Aslandag is head of purchasing and supply chain management for Amazon’s food business in Germany. Together with Selim Varol he founded What’s Beef where he is the CEO responsible for strategy development, systemization and expansion. At University he studied Business Economics and specialized in E-Commerce and Social Media.

David Bosshart

David Bosshart

Dr. David Bosshart ist CEO des Gottlieb Duttweiler Instituts für Wirtschaft und Gesellschaft. Der promovierte Philosoph ist Autor zahlreicher internationaler Publikationen und weltweit tätiger Referent. Seine Arbeitsschwerpunkte sind die Zukunft des Konsums, der gesellschaftliche Wandel, Digitalisierung (Mensch-Maschine), Management und Kultur, Globalisierung und politische Philosophie.

David Buttress

David Buttress

London, UK, www.just-eat.com

David Buttress is CEO of Just Eat, the world’s leading digital marketplace for restaurant food delivery. He led the company from start-up to becoming Europe’s largest technology stock market floatation in a decade. David was named Entrepreneur of the Year in 2015. Just Eat connects over 15m active users with over 66,000 takeaway restaurants around the world.

John Eckbert

John Eckbert

London, UK, www.fiveguys.com, www.fiveguys.co.uk

John Eckbert is CEO of Five Guys JV. This joint venture organization has opened 45 UK stores in 3 years – having the master license for UK, France, Germany, Spain and Portugal. Five Guys is the leading US premium burger brand with more than 1,200 stores in its home market. John has a finance background, he studied at the London School of Economics.

Martin Hildebranndt

Martin Hildebrandt

Copenhagen, Denmark, www.cafe-sokkelund.dk

Martin Hildebrandt is the owner of a very successful restaurant business, Sokkelund Café & Brasserie, in Copenhagen. He is a former World Barista Champion and coffee entrepreneur recognized for uncompromising service levels based on a high technology infrastructure. Until 2015 he was chair of the board at Kontra Coffee- a high-end Danish coffee roaster. Martin – a passionate smooth jazz enthusiast – was originally trained as a chef.

Ioannou Lysandros

Lysandros Ioannou

Nicosia, Cyprus, www.wagamama.com.cy / www.pizzahut.com.cy

Lysandros Ioannou is the Chairman and CEO of PHC Franchised Restaurants Public Ltd., the leader of the restaurants, cafes and catering industry in Cyprus. The PHC Group operates more than 90 units in Cyprus and Greece employing 1,700 people. He has many awards as a business leader and is highly skilled in reinventing brands.

Jan Knikker

Jan Knikker

Rotterdam, The Netherlands, www.mvrdv.nl

Jan Knikker is Head of Business Development & PR at MVRDV, a Dutch agency for architecture and urban design. In 2014, MVRDV opened the Markthal Rotterdam, a pioneering project in urban development that gives birth to a new urban town center with a fresh look at retail spaces.

Chris Muller

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, 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.

Eric Partaker

Eric Partaker

London, UK, www.chilango.co.uk

Eric Partaker co-founded Chilango, the fast-growing 10 restaurant fresh Mexican food concept. The brand has been voted London’s best burritos by Zagat, Time Out and others. In 2014, the Telegraph named Eric one of Britain’s 27 Most Disruptive Entrepreneurs. Chilango has crowdfunded £5.5 million, making it the most successfully crowdfunded restaurant chain in the world.

Ryan Perera

Ryan Perera

London, UK, www.henchmanapp.com

Ryan Perera is a serial entrepreneur and a visionary determined to make Henchman into a global brand. He is the co-founder of the award-winning online marketplace startup SkillFlick. A self-taught software developer Ryan is a winner of the Ernst and Young Future 50 award. Ryan trained as a doctor of medicine in London and worked as a cardiothoracic surgeon and is a published medical author.

Andrew Rennie

Andrew Rennie

Paris, France, www.dominos.fr

Andrew Rennie is the European CEO of Domino’s largest franchisee, Domino’s Pizza Enterprises Limited (DPE). Based in Australia/New Zealand, DPE has more than 1,900 stores in 7 countries including France, the Netherlands, Belgium and it’s most recent acquisition in Germany. Andrew has spent his career with the company.

Robin Rowland

Robin Rowland

London, UK, www.yosushi.com

Robin Rowland first became CEO of YO! Sushi in 2000. Since that time the team he heads has built the chain from 3 units to 80 in both the UK and the USA, with over a dozen franchised restaurants in the international market. Robin successfully led YO! Sushi’s MBOs in September, 2003, March, 2008 and most recently in November 2015. Robin has been recognized as the UK’s Retailer of the Year.

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.

Salomo i Gonzales Quirze

Quirze Salomó

Barcelona, Spain, www.homemeal.eu / www.nostrum.eu/es

Quirze Salomó is Founder and CEO of the 150 unit Home Meal replacement chain, Nostrum, which has more than 60 units in its Barcelona base. The vertically integrated company has more than 500,000 club members. Quirze comes from an entrepreneurial family, which led him to study commercial business management and computer programming. He also found the technology company, Boira Digital.

Will Shu

Will Shu

London, UK, www.deliveroo.co.uk

Will Shu is on a mission to transform the way the world thinks about takeaway. In August, 2013 he founded Deliveroo which is now in over 50 cities around the world. The start-up has attracted $200 million in capital from some of the worlds' leading investors. Prior to Deliveroo he worked in banking at Morgan Stanley, ESO Capital and SAC Capita.

Hans-Werner SInn

Hans-Werner Sinn

Munich, Germany, www.ifo.de

Hans-Werner Sinn is a leading Economist and Professor at the University of Munich. He is President of the Ifo Institute for Economic Research. Sinn’s fields of interest include: risk and insurance; natural resources; monetary trade theory and public finance. He is the author of a number of bestselling books including, “Can Germany Be Saved?”, “Casino Capitalism” and “The Euro Trap.”

SelimVarol

Selim Varol

Düsseldorf, Germany, www.whatsbeef.de

Selim Varol, together with Mustafa Aslandag, founded the young gourmet burger company What’s Beef, known for its advanced E-Commerce and Social Media expertise. He is CEO of What’s Beef where his responsibilities include store architecture, product development and marketing. He has a marketing background from his family’s companies, travels worldwide and has a passion for art.

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.

Information

Date
27 September - 28 September 2016

Price
Restaurant companies: CHF 2,600
Suppliers/Consultants CHF 3,750

All fees have to be paid in advance. Participants registering less than two weeks before the event can pay by credit card only. Includes documentation, extensive download area, all meals, refreshments, transfers, get-together and dinner party (VAT incl.).

Event Location
Lake Side Casino
Zürichhorn
8008 Zürich

Further
Conference language
English (simultaneous translation into German)

The three partners/hosts

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

GDI Gottlieb Duttweiler Institute
The 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@gdi.ch
www.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 26 August 2016. 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.

Advisory Board

Mario C. Bauer, Vapiano, L-Luxembourg
Ignasi Ferrer, Industry Executive (former The Eat Out Group, E-Barcelona)
Andreas Karlsson, Sticks'n'Sushi, GB-London, DK-Copenhagen
Bane Knezevic, McDonald's Slovenia, SL-Lubljana
Henry McGovern, AmRest, PL-Warsaw
Herwig Niggemann, W. Niggemann, D-Bochum
Kevin Todd, Big Easy Restaurants, GB-London

Partner

Fourth Ltd

Néstlé

Ecolab

True

Winterhalter

Salomon Food World

HAVI