21. EFSS
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21st European Foodservice Summit

Think Tank and Congress for the Restaurant Industry

Crisis. Consequence. Confidence.

Top multi-national platform: great content, CEO-community. Early booking: 15 % discount.

Rüschlikon/Zurich

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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.

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 (2000-2019) 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.

Impressions

Photo Gallery of the 20th European Foodservice Summit

Some changes to adapt to the corona crises year 2020:

  • New conference location: GDI Gottlieb Duttweiler Institute, Langhaldenstrasse 21, CH-8803 Rüschlikon/Zurich
  • Special limited edition for the 21st Summit: maximum of 150 participants plus live stream (in the past: max. 250 senior foodservice executives from 20+ nations)
  • Programme concentrated on one and a half days – Thursday, 24 September, 3 p.m. (CEO Workshop, max. 40 people) – Friday, 25 September, 4 p.m. (all sessions and evening event at one place)
Programme

Thursday, 24 September 2020

15.00
Public transfers/Coffee & Co.
 
16.00
3-4 Introductory talks
Kevin Todd and others, TBA

Exclusive Leadership Round Table:
Forging Strategies from the Test of Fire
(limited to max 40 people)

19.00
David Bosshart, GDI Gottlieb Duttweiler Institute
Welcome by the host and aperitif

19.30
Video message by a Keyplayer

20.00
Feel-good evening
Make new friends and refresh old friendships

Friday, 25 September 2020

08.00
Coffee & Co.

08.30
Welcome and intro by the organizers

David Bosshart, GDI Gottlieb Duttweiler Institute
How the 5D World Will Redefine Our Future Life
| The Next 5 Years: Deglobalization, Debt, Deflation, Digitization and Demographics

Gretel Weiss, foodservice Europe & ME
Europe’s Top Operators and Core Indicators 
| Pizza, Burgers, Sushi: Where They Go, We Go!
| Top Operators: Rankings/Analysis

Jeongwen Chiang, CEIBS
Learnings From China 
| Consumer Behaviour in a Crisis
| Food & Foodservice, Health & Wellness

10.10
Break

10.40
Jochen Pinsker, ndpgroup
Benchmarking the New Normal 
| Winners and Losers in the Restaurant Industry
| Countries, Channels, Customers

Clive Schlee, Pret A Manger
Engaging Teams and Living Values
| The Importance of Individual Feelings
| The Role of the Leader

11.50
Lunch

13.00
Panel of Leaders
Lessons from Challenge
| Answers to Key Questions
| Looking Past the Crisis

with

Richard Bergfors, Max

Walter Seib, HMSost

Stephan von Bülow, Block Group

14.00
Anton Soulier, Taster
The New Powerhouse Player
| Delivery, Ghost Kitchens & Virtual Brands
| Driving the Market’s Needs

14.30
Break

15.00
Urs Niggli, FiBL
The Future of Agriculture and Food
| What it Needs to Get a Healthy and Sustainable Food Ecosystem

15.30
Christopher C. Muller, Boston University
The Road Ahead
Final Cinclusions

15.50
Goodbye Drinks

16.00
End of Conference

 

The programme is subject to change

Speakers
David Bosshart

David Bosshart

Zurich, Switzerland, www.gdi.ch

Dr. David Bosshart is CEO of one of Europe’s leading think tanks. He is a frequent speaker at events in Europe, the USA, Latin America and Asia. His work and research focuses on megatrends and countertrends, the future of consumption, digitization between man and machine, management, social change and globalization.

Chaing

Jeongwen Chiang

Shanghai, China, www.ceibs.edu

Professor Emeritus at China Europe International Business School (CEIBS), which lists among the „Financial Times“ top five MBA Programms worldwide. Chiang's research interests cover the quantitative analysis concerning e.g. competitive analysis or the measurement of consumer satisfaction. His papers have been published in world-renowned academic journals.

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.

Jochen Pinsker

Jochen Pinsker

Nuremberg, Germany www.npdgroup.de

Senior Vice President Foodservice Europe, npdgroup, Nuremberg. Jochen Pinsker has tracked European foodservice and consumer behaviour trends for more than 20 years. He now sets the course for The NPD Group’s foodservice industry tracking in the E.U. Jochen consults with some of the largest operator and manufacturer clients across Europe, and he is frequently a featured speaker at various global food industry events and corporate conferences. Prior to joining The NPD Group, Jochen’s career included managing sports organizations in Germany.

Clive Schlee

Clive Schlee

London, UK, Pret A Manger

He has been CEO of Pret A Manger for 15 years. The company – UK’s leading sandwich chain – operates 515 shops in the UK, US, Hong Kong, Shanghai, Dubai, Singapore and France with annual sales of over $1 billion. Clive has nearly 30 years' experience in the food business, both with Pret and with Jardine Matheson, the Hong Kong based multinational. He joined Julian Metcalfe as a founding partner in Itsu in 1998 before moving to Pret A Manger in 2003.

Walter Seib

Walter Seib

Amsterdam, Netherlands, https://hmshost.international

Walter Seib is CEO HMSHost International, which covers Northern Europe, Middle East & Asia Pacific. Operating in 19 countries, mainly at airports. Walter is part of the Senior Executive Team of the Autogrill Group (Italy). Since January 2020 Walter – born and educated in Austria – is the chairman of Food Service Institute Netherlands (independent knowledge platform).

Kevin Todd

Kevin Todd

London, UK, Non-Executive Chairman in the hospitality industry, www.uphamgroup.co.uk

Kevin’s experience across the hospitality and leisure industry is substantial. He has deep knowledge from a great career across multiple brands internationally. Leadership roles: Volvo, Mitchells & Butlers, Upham etc. in UK, Rosinter Restaurants in Russia, and others. By the way: Kevin is an Irish man.

Stephan von Bülow

Stephan von Bülow

Hamburg, Germany, www.block-gruppe.de

Stephan von Bülow is CEO of the Eugen Block Holding, one of Germany’s leading hospitality empires. The vertical integrated organization with more than 400 Mio Euros annual sales is privately held. Main brands: Block House and the Hamburg Hotel Grand Elysée. Stephan is member of different executive boards. He studied Business Administration.

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.

Urs Niggli

Urs Niggli

Former Director General of the Research Institute of Organic Agriculture (FiBL) in Frick, Switzerland. Niggli is a Swiss agricultural scientist and pioneer of organic agriculture. Under his 30 year leadership, FiBL has developed into one of the world's leading research institutes. He is also the founder of agroecology.science, a consulting company for sustainability and organic farming.

Fees

Conference

Restaurant companies: CHF 1360 (instead of 1600, early-bird price valid until 14 July 2020)

Suppliers/Consultants CHF 2125 (instead of 2500, early-bird price valid until 14 July 2020)

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.).

Live Stream

CHF 600

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 programme

The programme 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 2020. 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.

Transport

There will be a free shuttle bus service between the GDI and the Hotel Sedartis / Thalwil train station.

Hotel accommodation

To benefit from special rates, please use the following email adresses and refer to the code: EFSS 20

Hotel Sedartis, Thalwil: info@sedartis.ch
Hotel Alex Lake, Thalwil: book here
Hotel Ibis, Adliswil: welcome@ibiszurich.ch

General Terms and Conditions

General Terms and Conditions (PDF)

Venue

GDI Gottlieb Duttweiler Institute
Langhaldenstrasse 21
8803 Rüschlikon

Anmeldung

Teilnehmer-Informationen