18th European Foodservice Summit

Think Tank and Congress for the Restaurant Industry

Think Tank and Congress for the Restaurant Industry


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.


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 (2000-2016) 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.


Monday, 25 September – Get-together

Tuesday & Wednesday 26 & 27 September 2017

Pre-Conference Day – Get-together
Monday, 25 September 2017

from 20.00
Hiltl Rooftop, Bahnhofstrasse 88, 8001 Zurich, Tel: +41 44 888 88 00

For all conference participants who already are in town.
1st day
Tuesday, 26 September 2017

Public Transfers/Coffee & co.

Gretel Weiss & David Bosshart
Welcome & Intro on behalf of the Organizers

David Bosshart, GDI Gottlieb Duttweiler Institute
The New Food Rules!
| Vertical versus Horizontal
| Going from a 2D to a 3D Imagination

Gretel Weiss, FoodService Europe & ME
Europe’s Top 100 Restaurant Operators
| New Ranking and Analysis, Breakthrough Trends
| The Push for Growth in Unit Economics


David Campbell
Leading Your Team Through Brand Rebirth
| Building On Strength/Making Hard Choices
| Repositioning a Legacy Leader

Jan-Willem Dockheer, Albert Heijn to go
The Next Revolution in Convenience
| How a Retail Giant Challenges QSR
| Fast Flexible Feeding. Healthy and Handy on the Run


Marc Schumacher, Liganova
The Transformation on my Daily Plate
| Rethinking & Reinventing Hospitality Experiences by Closing the Gap between Brands & Communities

Jonathan Downey, London Union
Street Food Festivals – the New R&D Laboratory
| Bringing the Food of the People to the Highstreet


Hot Concepts on stage

Karl Brauckmann, BackWerk, Essen/Germany
| Creating Borderless Bakery Cafés. Highly relevant for the Snack and Coffee Customer

David McDowall, BrewDog, Ellon/Scotland
| Disrupting the Pub – Creating the First Global Crowdfunded Bars Business

Nadine Beshir, Dinner Time Story
The Movable Feast: Technology Comes to the Table
| The New Menu as Entertainment
| Creating Our Own Fables and Myths

Surprise party – make new friends & reunite past friendships
Marché International Kitchen Party
Down Town Zurich

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

2nd day
Wednesday, 27 September 2017

Public Transfers/Coffee & co.

Stéphane Garelli, IMD/University of Lausanne
The World in Reset Mode
| A Competitiveness Outlook for 2018, and beyond


Hannelore Daniel, TU Munich
Food, Diet, Health and Longevity: between Expectations and Evidence
| Can Science and Research Still Lead us to Food Satisfaction?
| Can Eating Keep us Young & Healthy?

Dan Holm, Carrabba’s Italian Grill
Change Your Digital Mindset. Change Your World.
| How to Win in Digital. What Customers Expect today? What it Takes to Compete in a Changing Digital Landscape?


Jambu Palaniappan, UberEATS
How Fast, How Cheap, How Good can Delivery Get?
| The Gig Economy Confronts the Restaurant Environment
| Finding the Global Algorithm

Dan Holm, Carrabba’s Italian Grill
Jambu Palaniappan, UberEATS
Mario C. Bauer, Vapiano
Danielle Anderson, AmRest

Panel: Delivery 2.0 – Who Owns the Meal at the Front Door?
| Meeting the Demands of Customers to Be Served at Home
| The Third Party Service Provider – Partner, Paramour or Pariah?

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

Lunch & goodbye drink

End of conference

Bus service to the airport Zurich

Danielle Anderson

Danielle Anderson

Wroclaw, Poland, www.amrest.pl

Danielle is Director of Digital at AmRest. With over 12 years experience in Hospitality, Luxury Goods and Consumer-focused industries, her aspiration is to deliver innovative, best-in-class initiatives – both online & offline. She has an MBA from Harvard Business School and has previously worked among others at Burberry, Mr & Mrs Smith and Harris + Hoole. AmRest is the largest independent chain restaurant operator in Central & Eastern Europe with well-recognized brands such as KFC, Pizza Hut, Burger King and Starbucks.

Mario Bauer

Mario Bauer

Bonn, Germany, www.vapiano.com

Mario C. Bauer is member of the Executive Board of Vapiano SE (International Growth & Partnerships). He and his team are responsible for almost 200 restaurants in over 30 countries around the globe. Vapiano is a fresh casual, front cooking Pasta – Pizza – Bar lifestyle concept within a Mediterranean ambience. While growing up in his family’s restaurant business in Vienna, Austria, he developed an entrepreneurial mindset from an early age by founding several start-ups (Bagel Station, Papernomad, Curtice Brothers).

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.

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.

Karl Bauckmann

Karl Brauckmann

Essen, Germany, www.back-werk.com

Karl Brauckmann is CEO of BackWerk. With a franchise network the company operates 350 units, mainly in Germany, The Netherlands and Austria. The brand started as a discount bakery format. Today it’s leading in bakery-gastronomy. A remarkable move from food to foodservice. Karl has also held management positions at Behaton and Vaillant (building materials, ventilation technology). He has a Master of Science degree in Management from Vrije Universiteit Brussel.

David Campbell

David Campbell

London, UK

David Campbell was CEO of Wagamama from 9/2013 to 4/2017, leading the Japanese-inspired Asian restaurant group’s successful international turnaround, transition and brand repositioning while almost doubling profits. Over the last 25 years, David has held the position of CEO at various leisure, entertainment and media businesses. He was also a Director of Formula One. Under his leadership Wagamama (4/2017: 169 restaurants in 20 countries) has outperformed the Peach Tracker for an unprecedented 152 consecutive weeks. He remains a shareholder.

Hannelore Daniel

Hannelore Daniel

Munich, Germany, www.professoren.tum.de

Hannelore Daniel holds the position of a full Professor of Physiology of Human Nutrition at the Technical University of Munich. Her main research interest includes the concept of ‘personalized nutrition’. Hannelore is a member of the German National Academy of Sciences (Leopoldina). She is also a reviewer and advisor for the EU commission and has published around 400 scientific papers, reviews etc. Hundreds of oral presentations as invited speaker.

Jan-Willem Dockheer

Jan-Willem Dockheer

Zaandam, The Netherlands, www.ah.nl

Jan-Willem Dockheer is General Manager of Albert Heijn TOGO – the convenience business within Ahold Delhaize NL & Germany with 85 locations. In his former career he worked for brands like Heineken, Nestlé and Philips in China, Russia and Scandinavia. He has a passion for developing, launching and commercializing business ideas as well as for people and managing teams to get the most out of them. By the way, he started in Asia bridging University and Professional life.

Jonathan Downey

Jonathan Downey

London, UK, www.londonunion.com

Jonathan Downey is a food & drink entrepreneur on the mission to transform London’s foodservice landscape. He is a highly influential voice in hospitality. In 2012 Jonathan brought his expertise to Street Feast. He has since organized events and street food arenas all over London. Street Feast currently operates four sites – including three all-year-round concepts in UK’s capital – Dinerama in Shoreditch, Hawker House in Canada Water and Giant Robot in Canary Wharf.

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’

Dan Holm

Dan Holm

Tampa/St. Petersburg, USA, www.carrabbas.com

Dan Holm is Director Brand Marketing & Digital Experience for Carrabba’s Italian Grill. He has 10+ years of experience in digital product, strategy, digital marketing, e-commerce and customer loyalty. Formerly he was Director of Digital Innovation at Bloomin’ Brands – responsible for a portfolio of national restaurant chains. Dan is a modern marketer and family man with three children.

David McDowall

David McDowall

Ellon/Scotland, www.brewdog.com

David McDowall is Managing Director BrewDog Retail, leading the day to day operations and strategic growth of the business. BrewDog has quite a story to tell! Founded in 2007 by two friends (and a dog) the business now employees 750 team members, has 50 bars around the globe, will turnover more than £100m in 2017 and brews beer on both sides of the Atlantic.

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.

Jambu Palaniappan

Jambu Palaniappan

Amsterdam, The Netherlands, www.uber.com

Jambu Palaniappan is General Manager for UberEATS in EMEA region. He oversees market strategy, expansion and operations for UberEATS and is currently focused on launching the business in new cities across the region. Jambu joined Uber in the summer of 2012 and has been a key part of Uber’s growth into almost 350 cities across 60+ countries worldwide. He grew up in Silicon Valley and studied Public Policy and Economics at Vanderbilt University.

Marc Schumacher

Marc Schumacher

Stuttgart, Germany / San Francisco, USA, www.liganova.com

Dr. Marc Schumacher is Managing Director of Liganova, The Brand- Retail Company (Sales-effective, cross linked Brand Communication at the cutting edge). He previously served as the head of Tom Tailor Group’s retail division (global expansion of international companycontrolled retail spaces). Marc began his career with Breuninger and Hugo Boss.

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.


26. September - 27. September 2017

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

Conference Restaurant companies: CHF 2210 (instead of 2600, early-bird price valid until 15 July 2017)

Suppliers/Consultants CHF 3180 (instead of 3750, early-bird price valid until 15 July 2017)

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

Lake Side Casino
8008 Zürich


Conference language


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


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


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.


Cancellations must reach us by 25 August 2017. After this deadline and until 5 whole working days prior tho the beginning of the conference, participants will be chrged 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


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 2 days, except for the train ride from and to the airport.


Hosting Partners

Chris Muller (Boston University School of Hospitality), Gretel Weiss (FoodService Europe & Middle East), and David Bosshart (GDI Gottlieb Duttweiler Institute).


Educational Partners

Nestlé Professional




Salmon Food World