20. EFSS
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20th European Foodservice Summit

The Future Awaits
| Preparing Together for an Ambiguous Tomorrow

Anmelden

The Summit is the number one European Platform for the restaurant Industry.

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.

20th Anniversary EFSS

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 (2000-2018) 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, 23 September 2019: Pre-Conference Day

Study Tour and Get-together

11.00
Study Tour – Best of Zurich with tastings
Zurich MBB (Main station – Bahnhofstrasse – Bellevue)
For first-time participants
Tour: Peter Kern

There’s plenty to discover in and around the largest main station in Switzerland, the lower Bahnhofstrasse and the highlights of Bellevue. Peter knows this town like his own courtyard.
 
From 20.00
Globus am Bellevue, Theaterstrasse 12, 8001 Zürich, Telefon: +41 58 578 67 67

Tuesday, 24 September 2019: 1st day

10.00
Public transfers/Coffee & co.
 
11.00
Gretel Weiss & David Bosshart
Welcome & Intro on behalf of the Organizers

David Bosshart, GDI Gottlieb Duttweiler Institute
Success in a World of Growing Populism, Alarmism, and Distrust
| Why We Need Both Smarter Research-Driven Technologies and Emotional Human Moments to Survive
| Creating the Multi-Polar Future – Asia, Africa, Europe, the USA?

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
Mario Federico, McDonald’s Italy
New Growth for THE Global Brand in Mature Markets
| McDonald’s Italy Sets the Pace
| Building Frequency and Loyalty

Jitse Groen, Takeaway.com
Disrupting the Disruption in Food Delivery
| Who Defines Convenience?
| The Battle for Dominance over the “Last Mile”

14.30
Break

15.00
Aaron Allen, Aaron Allen & Associates
Staying Ahead of International Restaurant Trends
| How Big Data Favours Big Corporations
| Who Owns, Who Drives, Who Creates The New Market of Ideas

Daniel Schunk, University of Mainz
Skills and Competence in Decision Making   
| Changing as We Age
| New Insights on the Psychology of Behavioural Economics   

16.10
Break

16.40
Hot Concepts on Stage

Victor Lugger, Big Mamma, Paris/France
| Big Dreams
| Big Restaurants
| Big Future

Carles Tejedor, Oilmotion, Barcelona/Spain 
| The  Engineering of Gastronomy and Science
| A Design Cook Rediscovers the Ancient Olive

19.00
Two Decades Together!
A Special Celebration for Our 20th Anniversary at Samigo, Mythenquai 59, 8002 Zürich, www.samigo.ch

23.00
Return to Hotels

Return to City/Night Cap at Quaglinos/Hotel Europe,
 Dufourstrasse 4, 8008 Zürich, www.quaglinos.ch

(walking distance to hotels)

Wednesday, 25 September 2019: 2nd day

08.00
Public transfers/Coffee & co.

09.00
Henning Beck, Neuro | Science | Entertainment
Unlocking the Human Brain
| The Creative Mind Meets the Algorithmic Machine
| Melding HI (Human Intelligence) with AI (Artificial Intelligence)

Ali Knapp, Wisetail
Turning your Employees into Knowledge Ambassadors
| Putting Customized Learning Programs Out Front
| Being Smarter to Become Better

10.30
Break

11.00
Dialogue with Educational Partners
| Equipment: Spotting Market Trends
| Becoming Partners in Profitability

Fyodor Ovchinnikov, Dodo Pizza
Growing Against All Odds
| Using Consumer Focused Technology
| Building Radical Transparency

Francesco De Mojana, Buono Ventures
Investing in Emerging Businesses
| What Do I Look For?
| Execution, Digitalisation, International Growth

12.20
Break

12.50
Christophe Cuvillier, Unibail-Rodamco-Westfield
A Conversation on the Future of Retail with Mario C. Bauer
| Restaurants, Brands & Shopping in the Year 2025
| How Restaurants Integrate into Tomorrow’s Retail Space

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 Zurich

Speakers

Guide: Zurich Restaurant Study Tour

Fees

Conference

Restaurant companies: CHF 2210 (instead of 2600, early-bird price valid until 14 July 2019)

Suppliers/Consultants CHF 3180 (instead of 3750, early-bird price valid until 14 July 2019)

Price: All fees have to be paid in advance. Participants registering less than three 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.).

Study Tour

CHF 550

Information

Conference language

English

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 25 August 2019. 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.zuerich.com/en/visit/19th-european-food-service-summit

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. Voucher is valid all 3 days.

Accommodation

see our special rates

Allgemeine Geschäftsbedingungen (AGB)

Allgemeine Geschäftsbedingungen (PDF)

Venue

Lake Side Casino
Zürichhorn
8008 Zürich

Hosting Partners

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

Anmeldung

Teilnehmer-Informationen