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20th European Foodservice Summit

Think Tank and Congress for the Restaurant Industry

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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 (2000-2018) 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.

Speakers

Christophe Cuvillier

Paris, France, www.urw.com

Christophe Cuvillier is Group CEO of Unibail-Rodamco-Westfield, the premier global developer and operator of flagship shopping destinations. He joined the organisation in 2011 as COO and member of the Management Board. Christophe led the acquisition of Westfield by Unibail-Rodamco in June 2018. Currently the group owns 92 shopping centres in the most dynamic cities in Europe and the US., with 1.2 billion visits per year. In former time Christophe Cuvillier spent 14 year with L’Oréal and 11 with Kering. He is a graduate of HEC Paris (1984).

Aaron Allen

Chicago/Orlando, USA, www.aaronallen.com

Aaron Allen is a third-generation restaurateur who literally grew up in this business. He now guides executive leadership for the biggest and best companies in our industry on strategic issues (performance optimization, how to transform trends and emerging technologies into meaningful gains). He’s led more than 2,000 senior-level consulting engagements with foodservice and hospitality companies around the world spanning six continents, 100+ countries, and for clients collectively posting more than $200 billion annually.

Henning Beck

Frankfurt, Germany, www.henning-beck.com

Dr. Henning Beck is neuroscientist and writer. He supports businesses to use brain-based approaches in order to develop innovative and efficient workflows. He studied biochemistry in Tübingen, got an International Diploma in Berkeley and worked for start-ups in the San Francisco Bay Area. Today he takes a look behind the scenes of the most flawed but also most innovative system in the world. Strictly hierarchical but more powerful than any kind of supercomputer. The brain: the one and only system to come up with new ideas.

Victor Lugger

Paris, France, www.bigmammagroup.com

Victor Lugger co-founded Big Mamma Group with Tigrane Seydoux in 2013, aiming to share authentic and amazing Italian food at Italian prices, in warm and welcoming places.Today Big Mamma Group counts 9 trattorias in Paris and Lille, including La Felicità (biggest Food Market in Europe with 3.000 clients per day). And: Gloria, the first restaurant abroad in London, which is buzzing since the opening in February. Certified B-Corp, 1000 employees, a strong HR culture, the group has many other exciting projects coming up by the end of the year.

David Bosshart

CEO. Dr. David Bosshart is CEO of the Gottlieb Duttweiler Institute for Economic and Social Studies. Dr. David Bosshart holds a PhD in philosophy, is the author of numerous international publications and sought-after speaker worldwide. His work focuses on the future of consumption, societal transformation, digitisation (human-machine), management and culture, globalisation and political philosophy.

Christopher C. Muller

Boston, USA, www.bu.edu/hospitality

Christopher C. Muller is Professor at the Boston University. He is the leading thinker and teacher in the field of „Successful Multi-Unit Restaurant Management“. His research has focused on chain-restaurant organization, development and growth and the training of multi-unit managers. Chris has lectured on these topics throughout the world. Book publication „The Leader of Managers“.

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.

Programme

(the programme will be updated continuously)

 

Monday, 23 September – Study Tour and Get-together
 
Tuesday & Wednesday 24 & 25 September 2019 Conference

 

Monday, 23 September 2019: Pre-Conference Day
Study Tour and Get-together

11.00
Study Tour – Best of Zurich with tastings
R1 – Zurich MBB (Main station – Bahnhofstrasse – Bellevue)
For first-time participants
Tour: Peter Kern

Coming early to Zurich and have no plans yet? If you are a first-timer to the conference or simply interested in what's going on in downtown Zurich, we suggest you join Peter's Restaurant Study Tour, an absolute Must! We promise you an interesting, informative and fun exploration. Peter knows this town like his own courtyard. Of course it isn’t just about visiting places and tastings but also about learning those little insider stories from here and there. Naturally your fine host will not miss the world-famous spots like Sprüngli nor the many other known and often hidden places along the tour. Grab this opportunity, get inspired, make new friends and enjoy yourself.
 
 
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

2 presentations

Lunch

2 presentations

14:30
Break

2 presentations

16:10
Break

16:40
Hot Concepts on stage

2 presentations

19.00
(Open End)
Dinner Party by Samigo, Mythenquai 59, 8002 Zürich, +41 79 360 20 65

 

Wednesday, 25 September 2019: 2nd day

08.00
Public Transfers/Coffee & Co.

2 presentations

10:30
Break

2 presenations

12:00
Break

3 presentations

14:00
Lunch & goodbye drink

15:00
End of conference

Bus service to the airport Zurich

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.).

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.

General Terms and Conditions

General Terms and Condistions (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).

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Participant information