21st European Foodservice Summit

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

Programme

The programme will be published soon

Speakers

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.

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.

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.

Fees

Prices will be published soon

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.