(Wednesday, 23 September)

Thursday, 24 September

Friday, 25 September 2015

Zurich/Switzerland

Capturing the Future | An Industry in Transition| Appetites, Technologies, Demographics| Learning the New Languages for Success

16th European

Foodservice Summit Think Tank and Congress for the Restaurant Industry

Conference Language:English (translation into German)

Lake Side, Casino ZürichhornZurich/Switzerland

Visionary Insights for the European Restaurant Industry

Trends – Management – Marketing –Operations – Strategies

www.efss.ch

10% on early booking by 15 July 2015!

Welcome

Boston University is the home

of the School of Hospitality,

one of the very few hospitality

management programs lo -

cated in highly selective pri-

vate universities in the United

States. The School offers a

comprehensive four year bac-

calaureate degree, customized

executive education courses

and conducts applied research

for the entire range of hospital-

ity segments.

www.bu.edu/hospitality

FoodService Europe &

Middle East, the leading B2B

magazine for the multinational

restaurant industry is pub lished

by the dfv media group in

Frankfurt/Germany. The com-

pany owns more than 90 titles,

which cover 12 economic

sectors – food and foodservice

are one of the strengths of the

publishing house. Largest pub-

lication ‘Lebensmittel Zeitung’.

www.food-service-europe.com

GDI Gottlieb Duttweiler

Institute, 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.

www.gdi.ch

The three partners/hosts

16th European Foodservice Summit(23), 24 and 25 September 2015

These partners have sound competencies, long-term networks and professionalism in

common. It is their goal to get the key players in the restaurant industry together on a

regular basis to discuss the future of the European market. As a network of highly re-

spected decision makers and opinion leaders they carefully observe the coming years

and changing landscape of their business and the environment.

ObjectiveThe Summit is the number one European platform for the restaurant industry. Issues we dis-

cuss 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.

ParticipantsMain 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 (2000-2014) 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.

R1 – Zurich BBB: Bahnhof – Bahnhofstrasse – Bellevue (for first-time participants)

There is a lot to discover in and around Switzerland’s largest train- and shopping-station: interesting

concepts at the Europaallee, for example Loft Five. Further at Paradeplatz the world famous Sprüngli

and many hidden hotspots around the Bahnhofstrasse. The tour promises some tastings and ends

in showing several highlights at the Bellevue, where concepts as the Sternen Grill are in competition

with icons such as the Commercio. Guide: Peter Kern

R2 – Zurich: Main Station Gastronomy (for first-time participants & repeaters)

Main stations become shopping malls! Similar to airports, main stations have become more and

more commercial hot-spots, being the ‘on the move-mall’ for huge numbers of daily commuters.

This clearly is a global trend, giving many concepts and brands the opportunity to position them-

selves in the middle of the hectic of these junctions of traffic. Guide: Peter Herzog

Costs R1 & R2 each (programs subject to change):

CHF520 including all material, transfers, food & drinks. Non-Swiss participants have precedence.

Digital Marketing – Everything restaurateurs need to know

W – Within this six hour session, the workshop leaders will explore innovation for each step of

the customer journey; inspiration, planning, booking, experience and sharing. They will share real

life case studies as well as best practice and the latest trends in how technology is enhancing

the experience and driving more bums on seats for operators around the world. This will include

new customer acquisition, encouraging repeat visitation, welcoming guests, improving ambience,

utilizing social media as a customer service tool and mobile payment.

Led by James Hacon, MD – Elliotts Agency & Tom Weaver – CEO, Flypay.

Costs W (program subject to change):

CHF580 including all material, food & drinks (location: GDI).

Restaurant Study Tours, Workshop and Get-togetherWednesday, 23 September 2015

from 20:00 Get-together at Loft Five, Europaallee 15, 8004 Zurich,

www.loftfive.ch

For all conference participants who already are in town.

11:00 to 17:00 Workshop (also for non-Summit participants/separate booking)

Schedule

11:00 to 17:00 Zurich for restaurant professionals from abroad Visits, talks and lunch

Groups of 25 persons max., separate booking

www.efss.ch

Ahead

1st day Thursday, 24 September 2015

10:00 Public transfers/Coffee & co.

11:00 Gretel Weiss & Welcome & Intro on Behalf of the Organizers David Bosshart

11:10 David Bosshart Flesh Versus Silicon Chip GDI Gottlieb Duttweiler Institute | The Human in the Future Technological World

| Will the Machine Always Win?

11:50 Gretel Weiss Europe’s Top 100 Restaurant Operators FoodService Europe & ME | New Ranking and Analysis

| New Taste, New Brands, New Trends

12:20 Lunch

13:30 Marius Robles The Internet of Food Re-Imagine Food | Disruptive Technologies and Start-ups

| Smart Tools, Smart Foods, Smart Consumers

14:10 Lionel Tiger The Evolution of Pleasure Rutgers University | Eating Through Time

| Men, Women, Food, Sex, Appetites

14:50 Break

15:20 Hot Concepts on Stage Gregory Marciano | Sushi Shop/France –

Capturing the Consumer with Take-away and Delivery

Rod McKie | Welcome Break/UK –

Managing the Brand Portfolio that Travellers Crave

16:30 Break

17:00 Chris Muller The New Consumer Battleground – Boston University Convenience

| Where We Eat

| How We Eat

| Why You Must Anticipate Change

17:40 Ståle Økland Rock’n Roll Is Here to Stay Domene Fem | The Surprising Things Managers Can Learn from Rockbands

| Leadership, Branding, Loyalty

19:00 Dinner party – make new friends & reunite past friendships

Boat cruise on the Lake of Zurich (foodservice by Marché International)

22:00 Return to Lake Side22:15 Return to city/Night Cap at Quaglinos/Hotel Europe,

Dufourstrasse 4 – www.quaglinos.ch

(walking distance to hotels and main station)

Schedule

www.efss.ch

2nd dayFriday, 25 September 2015

08:00 Public transfers/Coffee & co.

09:00 Kjell Nordström Urban Life. The Third Room. Ultramodern Firms. speakersnet ab | The New Economic Landscape

| The Role of Restaurants

10:00 Break

10:30 Jochen Pinsker Category Migration and Value Shifts npd Group in Foodservice | Country-by-country Trends in Eating-out

| A Look Inside the Consumer Household

11:00 Henry McGovern Views from East & West – AmRest The Operator’s Perspective | Growing Market Trends

Mert Askin | Today’s Opportunities and Challenges Azadea Group

11:40 Break

12:10 Marc Kreder Sandwiches Conquer the World Subway | The Remarkable Growth of a Simple System

| Adapting to European Cultures and Lifestyles

12:40 Andy Holzer Insight Without Seeing | Visions from a Blind Mountain Climber

| What Keeps Us from Reaching Our Potential

13:40 Christopher C. Muller The Road Ahead Boston University Final Conclusions

14:00 Lunch & goodbye drink

15:00 End of conference Bus service to the airport and Zurich main station

www.efss.ch

www.efss.chSpeakers

Mert Askin Dubai, UAE, www.azadea.com

Mert Askin is President of Food & Beverage division at Azadea Group, a

premier fashion and lifestyle retail company that owns and operates more

than 50 leading international franchise concepts across the Middle East and

Africa. In his role, Mert is heading the multi-brand operation of 100 stores

spread across various countries. The portfolio of brands includes PAUL,

Eataly, The Butcher Shop & Grill, and Kosebasi. In the earlier days of his

career, Mert was a management consultant with Boston Consulting Group.

He studied Business Administration in Turkey, USA, and Spain.

David Bosshart Zurich, Switzerland, www.gdi.ch

Dr. David Bosshart is CEO of the GDI Gottlieb Duttweiler Institute for

economic and social studies in Switzerland – one of Europe’s leading think

tanks. He is the author of various publications including ‘Kultmarketing’

(Cult Marketing), ‘Die Zukunft des Konsums’ (The Future of Consumption),

‘Billig’ (Cheap) and ‘The Age of Less’ and 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, manage-

ment, social change and globalization.

Andy Holzer

Linz, Austria, www.andyholzer.com

Andy Holzer stands for the central theme ‘Realizing visions’. He has been

blind since birth, but still fulfilled his dream of mountain climbing – after

working as a massage therapist for 26 years. The Austrian became a pro-

fessional mountaineer, climbing routes to the 8th grade of difficulty (6 of

the 7 summits). This is an authentic life story, motivational and inspiring.

“A blind person who climbs vertically basically lies in the realm of impossi-

bility. What makes it possible is largely my dreams, my belief in myself and

my abilities.” He regards himself as a motivator based on his own eventful

and unusual life path. Andy Holzer demonstrates that we all need to accept

and conquer our life challenges.

Marc Kreder

Paris, France, www.subway.com

Marc Kreder is Regional Director Europe, Russia and Israel of Subway,

directing a $2.2bn business, heading 4,700 sandwich stores and franchi-

sees across 37 countries. 10 new countries and 2,000 stores opened over

the past 5 years in this region. He is also a proud member of the Global

Strategic Plan Team in this system. Marc is a proactive and articulate

strategic leader with more than 20 years of senior level experience –

underscored by strong profit and growth records. He has held positions

at Bonne Journee, McDonald’s, and Coca-Cola. Marc studied Business

Management, Finance & Communication in both the USA and France.

Gregory Marciano Paris, France, www.sushishop.eu

Gregory Marciano is CEO and co-founder of the Sushi Shop Group.

He and Hervé Louis started the concept in 1998, just 7 years later the

company owned 20 points of sale in Paris. Today, the brand has more

than 100 shops (80% take-away and delivery) in 10 countries – four

fifths of them in their home market France. A premium philosophy is

part of the DNA of the concept which allows 2,500 employees to serve

11m customers per year generating €150m system sales in 2014. Best-

selling single store is in Geneva. Gregory has a Law degree from Paris II

University.

Henry McGovern

Warsaw, Poland, www.amrest.pl

Henry McGovern founded AmRest in 1993, currently the company’s

Chairman and CEO; he is a veteran of doing business in Central Europe.

He has started and run multiple companies in the West and the East.

Henry developed AmRest from one restaurant to its current level of

800+ units in more than 10 countries; from the USA via Russia to China.

The business includes Burger King, KFC, La Tagliatella, Pizza Hut, Star-

bucks and Blue Frog. Background: London School of Economics. He has

served for years on the International Advisory Board of YUM Inc.

Rod McKie

Woodrow, UK, www.welcomebreak.co.uk

Rod McKie is the CEO and COO of a group in the Top 100 private com-

panies in the UK. Welcome Break operates 30 motorway service areas.

Out of £675m total sales are more than £170m from the foodservice

sector (multi-brand portfolio). Rod hired and structured a new caliber

management team to drive the business to better performance levels.

He is a high energy manager with an outstanding record in the industry.

Rod has held management positions with TGI Friday’s, Pret A Manger

and Coffee Republic. Studied at Oxford Polytechnic. Among his many

hobbies are collecting classic cars and antiquarian book collecting.

Christopher C. Muller

Boston, USA, www.bu.edu/hospitality

Christopher C. Muller, Ph.D., is Professor of the Practice at Boston

University‘s School of Hospitality Administration. His academic career

began at Cornell and subsequently took him to Orlando and now to New

England. 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’ (http://bit.ly/10e5V5f).

Kjell A. Nordström Stockholm, Sweden, www.speakersnet.se

Dr. Kjell A. Nordström is the enfant terrible of the new world of busi-

ness, he is assistant Professor of the Stockholm School of Economics.

One of the most influential management gurus (Harvard Business

Review in 2011). Kjell is a keynote speaker on all continents. With his

colleague Dr. Jonas Ridderstråle he published best-selling books, i.e.

‘Karaoke Capitalism’ (translated into 23 languages) and ‘Funky Business

Forever’. The two thinkers are rebels with a cause.

Ståle Økland Oslo, Norway

Ståle Økland is a Scandinavian trend expert, globetrotter, writer, thinker

and public speaker. He spends his time travelling the world researching

the ideas that will shape the future. He has experience and distinctive

insight across a wide range of strategic, technological and specialist dis-

ciplines. Ståle has written four books. The latest one is about growth,

productivity and unemployment in the global digital economy. One of

his suggestions: learn from rockstars! Academic background: sociology

and history. Ståle, the eldest son of a famous footballer, also has a

political career.

Jochen Pinsker

Nuremberg, Germany/Chicago, USA, www.npdgroup.com

Jochen Pinsker is Senior Vice President Foodservice Europe of The

NPD Group Inc., the leading foodservice market research company,

where he has been working for nearly 20 years. Since 1997, the

company established CREST in Europe, currently up and running in

Germany, UK, France, Spain, Italy and Russia and outside of this conti-

nent in 5 other countries globally. NPD is the source for information on

consumer purchases of commercially prepared meals, snacks & drinks.

Other research tools: sales track & supply track. Jochen has a Master’s

degree in Sports and Economics, he is a frequent speaker across the

whole world.

Marius Robles

Barcelona, Spain, www.reimagine-food.com

Marius Robles is the CEO & Co-Founder of Reimagine Food, the first

disruptive center bringing together innovation, emerging technologies,

food start-ups etc. and breakthrough food concepts. The company

has the support of great strategic partners and collaborators such as

Singularity University and Ogilvy One. Marius has also worked as

an innovation consultant and analyst for Siemens, Vodafone, Boeing

and Procter & Gamble, among others. He regularly speaks and consults

on food, innovation, disruptive technologies, trends and future strategy.

He has a Degree in Computer Science and Engineering.

Lionel Tiger

New Brunswick, USA, www.evolution.rutgers.edu

Dr. Lionel Tiger is the Charles Darwin Professor of Anthropology at

Rutgers University in New Jersey. His title reflects his pioneering

role in introducing biosocial data into the social sciences. Since the

mid-1960’s he has been deeply involved in bridging the gap between

the natural and social sciences. As a teacher, bestselling author of

’Men in Groups’ and ’The Decline of Males’ and as a consultant to

the U.S. Department of Defense, he has been an influential figure in

broadening our knowledge about why we do what we do. Lionel is also

Co-Research Director of the Harry Frank Guggenheim Foundation.

www.efss.ch

Gretel Weiss Frankfurt, Germany, www.cafe-future.net/www.food-service-europe.com

Gretel Weiss is co-founder, Editor-in-Chief 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 (market analyses,

conceptual case studies and trends, worldwide studies of eating

cultures and away-from-home markets). Her background is farming,

with university degrees in Nutritional Science and Economics.

Peter HerzogFor over 25 years he has been involved in national and international lead-

ing management positions. Today he is head of operations at the GDI and

working as a consultant. www.hc-ag.ch

Peter KernCertified architect, interior and product designer. He designs restaurants,

bars, hotels, retail stores etc. and also has a broad experience in renovat-

ing and restoration in gold premises at home and abroad.

Guides: Zurich restaurant study tours

James Hacon Milton Keynes, UK, www.elliottsagency.com

James Hacon is the Managing Director of Elliotts, the UK’s leading

restaur ant marketing, insight and PR agency. He is a tenacious leader with

a holistic approach to marketing. He is of the strong belief that the role of

marketing is to own and maximise the entire customer journey, ensuring

the entire brand experience is seamless. Elliotts works with some of

the biggest and best names in the restaurant sector from independent

Michelin-starred properties to national and international groups including

Bella Italia, Wagamama, Pret A Manger and Café Rouge.

Tom Weaver

London, UK, www.flypay.it

Tom Weaver co-founded Flypay in 2013. His previous company, Fly-

wheel (co-founded in 2008) helped retailers understand their experience

and how they could use technology to improve the physical in-store

experience. Tom is a highly experienced customer experience strategist,

specializing in identifying customer needs and redesigning processes to

improve experiences. Strong background of developing sustainable B2B

client relationships and leading businesses at a strategic and operational

level. He holds a BSc in Computer Science.

Presenters: workshop ‘Digital Marketing’

InformationHotel guests can get information

about the fastest way to the

venue/next tram or train at the

hotel reception. Public transport

to the venue tram no 4, stop

Fröhlichstrasse, 5 minutes-walk to

the venue, train no S6/S16, stop

Tiefenbrunnen, 5 minutes-walk to

the venue.

Voucher

We will send you a voucher for

free transport on all 3 days valid

within the zone 10 (Zurich city)

one month before the event. The

voucher is not valid for the train to

the airport!

Summit fee per person

The European Foodservice

Summit sells out nearly every

year. To confirm and guarantee

your seat at the conference please

use the new on-line credit card

reservation system, go to

www.efss.ch to secure a place.

CHF2,600 Restaurant companies

(early booking by 15 July, 2015:

CHF2,340)

CHF3,750 Suppliers/Consultants

(early booking by 15 July, 2015:

CHF3,375)

The price includes documentation,

extensive download area,

all meals, refreshments, transfers,

get-together and dinner party

(VAT included).

Restaurant study tours

CHF520 including guide, transfers

and refreshments. Numbers are

limited. Consideration according

to registration date.

Workshop

CHF580 including all material,

food & drinks. Open also for non-

Summit participants.

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

24 August 2015. After this deadline

and until 5 whole working days prior

to the beginning of the conference,

participants will be charged 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 for the

16th European Foodservice Summit

please use the link below. There you

will find a list of the hotels to book

directly from the Internet. If you like

to book a room by phone, please

mention that you book for the Euro-

pean Foodservice Summit. Only then

we know for transport capacities.

www.efss.ch/hotels

Hotel range

Hotel Eden au Lac – CHF305-490 incl.

breakfast, www.edenaulac.ch

Hotel Steigenberger Bellerive au Lac –

CHF329-399 excl. breakfast,

www.zuerich.steigenberger.ch

Hotel Opéra – CHF298-395 excl.

breakfast, www.operahotel.ch

Hotel Europe – CHF280-380 incl./

excl. breakfast,

www.hoteleurope-zuerich.ch

Hotel Seegarten – CHF270-335 incl.

breakfast, www.hotel-seegarten.ch

Sorell Hotel Seefeld – CHF265-330

incl. breakfast, www.hotelseefeld.ch

Hotel Seehof – CHF245-285 incl.

break fast, www.seehof.ch

Hotel Lady’s First Design – CHF210-

290 incl. breakfast, www.ladysfirst.ch

Sorell Hotel Rütli – CHF220-320 incl.

breakfast, www.rutli.ch

Organizer

GDI Gottlieb Duttweiler Institute

Langhaldenstrasse 21

CH-8803 Rüschlikon/Zurich

Event administration

Brigitte Fischer

Phone +41 44 724 62 66

Fax +41 44 724 62 62

brigitte.fischer@gdi.ch

www.gdi.ch/efss

www.efss.ch

Event organization

Susanne Hanselmann

Phone +41 44 724 62 15

susanne.hanselmann@gdi.ch

Conference hosts

Gretel Weiss

FoodService Europe & ME

Phone +49 69 75 95 15 11

gretel.weiss@dfv.de

David Bosshart

GDI Gottlieb Duttweiler Institute

Phone +41 44 724 62 01

david.bosshart@gdi.ch

Location/Conference place

Lake Side, Casino Zürichhorn

Bellerivestrasse 170

CH-8008 Zurich

Phone +41 44 385 86 00

www.lake-side.ch

Conference language

English (simultaneous translation

into German)

Transport

We will be working together

with the local public transport.

The conference place Lake Side

can be reached from Zurich main

station (by tram, 13 minutes to

the venue) or from the airport (by

train, 20 minutes to the venue).

16th European Foodservice Summit(23), 24 and 25 September 2015

Registration

www.efss.ch

16th European Foodservice Summit(23), 24 and 25 September 2015, Zurich/Switzerland

Educational partners

www.efss.ch

www.anuga.de www.koelnmesse.de

Concept/Advisory Board

Mario C. Bauer, Vapiano, L-Luxembourg

David Bosshart, GDI Gottlieb Duttweiler Institute, CH-Rüschlikon

Ignasi Ferrer, Industry Executive (former The Eat Out Group, E-Barcelona)

Andreas Karlsson, Sticks’n’Sushi, GB-London, DK-Copenhagen

Bane Knezevic, McDonald’s Slovenia, SL-Ljubljana

Henry McGovern, AmRest, PL-Warsaw

Christopher C. Muller, Boston University, USA-Boston

Herwig Niggemann, W. Niggemann, D-Bochum

Kevin Todd, Industry Executive (former Rosinter, RU-Moscow)

Gretel Weiss, dfv media group, D-Frankfurt a. M.

www.truemfg.com

www.salomon-foodworld.com

www.winterhalter.biz

www.ecolab.com

www.nestleprofessional.comwww.nestleprofessional.comwww.nestleprofessional.comwww.nestleprofessional.com

www.merrychef.com

www.havigs.com