19th European Foodservice Summit

Innovative Restaurants, Thriving Cities, and Human Happiness
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 (2000-2017) 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.

Jordi Barri Carles

Jordi Barri Carles

Barcelona, Spain, www.teresacarles.com

Jordi Barri Carles is CEO of Teresa Carles Healthy Foods. It’s a family business with him, his sister Mar and their parents in ownership and operations. The new generation’s drive gave life to different projects – including Flax & Kale (3 restaurants in Barcelona at present). The goal: to lead, transform and grow the category of healthy eating. It’s a passion! Jordi’s background: consulting and marketing in multinational companies, such as KPMG or Kraft Foods.

David Bosshart

David Bosshart

Author, Speaker, Executive Advisor

Dr. David Bosshart was CEO of the GDI Gottlieb Duttweiler Institute for consumption, economic and social studies from 1999 to 2020. Since 2020 he has been President of the G. and A. Duttweiler Foundation.

Benjamin Calleja

Benjamin Calleja

Stockholm, Sweden, www.livit.design, www.1889.pizza

Benjamin Calleja is Founder of Livit Design – the world’s largest restaurant design company, focusing on improving brand’s performance through guest experience design. Active in 40 countries over 5 continents, developing a new restaurant every 8h somewhere in the world. As part of his commitment to constant innovation he has launched the Fast Fine Restaurant Group, a disruptive restaurant chain and an innovation lab in Stockholm for extraordinary guest experiences. Benjamin holds two Masters of Architecture degrees and is considered an expert in the area of hospitality design and technology.

Pierluigi Collina

Pierluigi Collina

The Italian former referee was chosen as the ‘World’s Best Referee’ for six years running (1998-2003). During his career he refereed the 1996 Olympic Games Final, the 1999 Champions League Final, the 2002 World Cup Final and the 2004 UEFA Cup Final. Currently he is the Chairman of both FIFA Referees Committee and UEFA Referees Committee. Collina is a sought-after expert on questions of leadership, motivation and decision-making under pressure.

Mette Lykke

Mette Lykke

Copenhagen, Denmark, www.toogoodtogo.com

Mette Lykke is an accomplished entrepreneur on a mission to fight food waste as CEO of Too Good To Go. Available in nine countries in Europe, Too Good To Go is helping more than 10,000 restaurants, supermarkets and other food retailers sell the surplus food they would otherwise have thrown away at the end of business. The vision is to create a strong movement to get all of us to waste less food.

Enrique Francia

Enrique Francia

Madrid, Spain, www.grupovips.com

Enrique Francia joined Grupo Vips in 2008 as Senior Executive Vice President and CFO and was appointed CEO in 2010, an office he currently holds. Over the last several years he has driven and coordinated the in-depth transformation and modernization process the company has gone through. Grupo Vips is one of the leading multi-brand and multiformat players in the food service sector in Spain. Six well-known chains, more than 400 locations, serving more than 120,000 customers a day, 9,000 employees – 400 million euros turnover in 2017. Enrique started his career at Arthur Andersen.

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.

Herculano Rodrigues

Herculano Rodrigues

London, UK, www.javelingroup.com

Herculano Rodrigues is an Associate Director in the Locations & Analytics practice at Javelin Group, which is part of Accenture Strategy. He has over a decade of experience in retail/restaurant strategy and consumer insight, working with leading international retailers and landlords to develop commercial insights to inform finance, marketing and strategic planning. Herculano is the chairman of the ICSC European Next Gen committee, sits on the ICSC Innovation committee, and is a frequent speaker at events in all different industries.

Chris Sanderson

Chris Sanderson

London, UK, www.thefuturelaboratory.com/uk

Co-founder of trend consultancy The Future Laboratory. Chris is a SuperBoard member of The British Fashion Council’s Fashion Trust.

Elif Shafak

Elif Shafak

International award-winning author and one of the most-read writers in Turkey. Shafak is also active in politics and is, inter alia, one of the founding members of the European Council on Foreign Relations.

Jerome Tafani

Jérôme Tafani

Kavi Thakrar

Kavi Thakrar

London, UK, www.dishoom.com

Kavi Thakrar co-founded Dishoom in 2010. Before Dishoom, Kavi lived in Washington DC where he worked for the World Bank and also held various roles in the food Industry for several years. Dishoom now has five cafés in London, one in Edinburgh and employs over 700 people. Kavi and the Dishoom team care enormously about creating beautiful and democratic shared spaces which pay homage to the old Irani Cafés of Bombay. They also care deeply about creating a company which is an awesome place to work.

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.


Monday, 24 September – Study Tour and Get-together

Tuesday & Wednesday 25 & 26 September 2018 Conference

Pre-Conference Day – Study Tour and Get-together

Monday, 24 September 2018

Study Tour – Best of Zurich with tastings
R1 – 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: exciting concepts such as Loft Five on the newly opened Europaallee, Yooji’s on the lower Bahnhofstrasse, and the world-famous Sprüngli at Paradeplatz, as well as many hidden hotspots. The tour ends with the various highlights of Bellevue, where new concepts such as the Sternen Grill compete with icons like the Kronenhalle.

from 20.00
Terrasse Restaurant, Limmatquai 3, 8001 Zürich, Telefon: +41 44 251 10 74

1st day

Tuesday, 25 September 2018

Public Transfers/Coffee & Co.

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

David Bosshart, GDI Gottlieb Duttweiler Institute
The Future of Cities, Restaurants, Food and Jobs
| Where We Live, Where We Eat, Where We Work
| The New Urbanist Emerges

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


Herculano Rodrigues, Javelin Group, Accenture Strategy
The Future of Restaurant Retail Markets
| Data Driven Strategic Consumer Insights
| Location Analysis and the Emerging Digital Consumer

Clive Schlee, Pret A Manger
Our Softest Skill is our Greatest Strength
| How Pret Engages its Teams
| Together, Stronger, Facing the Future


Enrique Francia, Grupo Vips
Creating a Sustainable Brand Portfolio
| Housemade Brands, Imported Concepts, Market Leaders
| Lessons From Decades of Market Testing

Elif Shafak, Turkish award-winning writer


Hot Concepts on stage

Kavi Thakrar, Dishoom, London/UK
| A New Way to Look at Old Food Cultures
| From Bombay With Love

Jordi Barri Carles, Flax & Kale, Barcelona/Spain
| The First Flexitarian in Barcelona
| Eat Better, Be Happier, Live Longer

(Open End)
Make new friends & reunite past friendships
Kitchen Party by Marché International at Palavrion
Beethovenstrasse 32, 8002 Zürich, www.palavrion.com/zuerich/

2nd day

Wednesday, 26 September 2018

Public Transfers/Coffee & Co.

Pierluigi Collina, Football Referee
Success on the Field of Play: Decision-Making Under Pressure

Dialogue with Educational Partners (F&B)
| Spotting Market Trends
| Becoming Partners in Profitability


Jérôme Tafani, Burger King France and Quick
Redefining Fast Food in France
| Being Both Quick and the Burger King
| My Recipe for Growth

Mette Lykke, Too Good To Go
Fighting Food Waste at Scale
| Helping 10,000+ Retailers Save Delicious Food
| Building a Movement Bigger than the Business


Chris Sanderson, The Future Laboratory
Shifting Generational Behaviours & Their Impact on the Food Services Sector

Benjamin Calleja, Livit Design
How Artificial Intelligence is Disrupting the Restaurant Industry
| Creating a 'Fine Fast' Restaurant Innovation Lab
| Enhancing Guest Experience & Driving Sales

Christopher C. Muller, Boston University
The Road Ahead
Final Conclusions

Lunch & goodbye drink

End of conference

Bus service to the airport Zurich




Restaurant companies: CHF 2210 (instead of 2600, early-bird price valid until 15 July 2018)

Suppliers/Consultants CHF 3180 (instead of 3750, early-bird price valid until 15 July 2018)

Study Tour for First Timers – Best of Zurich with tastings Study Tour: CHF 520.00

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.).


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


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 2018. 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


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.


Lake Side Casino
8008 Zürich

Hosting Partners

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