17 european foodservice summit european€¦ · eric partaker co-founded chilango, the fast-growing...
TRANSCRIPT
(Monday, 26 September)
Tuesday, 27 September
Wednesday, 28 September 2016
Zurich/Switzerland
Navigating Through the Digital Storm | Everyone and Everything is Mobile, High Tech, and Hungry
| Facing the Future Requires Being Both Fast and Smart
17th 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 17th European Foodservice Summit(26), 27 and 28 September 2016
Registration
www.efss.ch
Welcome
Boston University
One of the very few hospitality
management programs loca-
ted in highly selective private
universities in the USA. The
School offers a comprehensive
four-year baccalaureate degree,
customized executive edu-
cation 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: [email protected]
www.bu.edu/hospitality
Boston/USA
FoodService Europe &
Middle East
Leading B2B magazine for the
multinational restaurant indus-
try, 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 food-
service.
Gretel Weiss, Publisher
FoodService Europe &
Middle East
Phone +49 69 75 95 15 11
Email: [email protected]
www.food-service-europe.com
Frankfurt a. M./Germany
GDI Gottlieb Duttweiler
Institute
The European Institute for
Economic and Social Studies
is focusing on retailing and the
service industry. Main activities:
congresses, seminars, consu-
mer 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: [email protected]
www.gdi.ch
Zurich/Switzerland
17th European Foodservice Summit(26), 27 and 28 September 2016
Pre-Conference Day – Get-togetherMonday, 26 September 2016
from 20:00 Get-together at
Marktgasse Hotel / Baltho Küche & Bar, Marktgasse 17, 8001 Zürich
www.marktgassehotel.ch / www.balthokuechebar.ch / www.delish.ch
For all conference participants who already are in town.
www.efss.ch
Ahead
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 (2000-2015) 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.
www.efss.ch
Schedule1st day Tuesday, 27 September 2016
10:00 Public transfers/Coffee & co.
11:00 Gretel Weiss & Welcome & Intro on Behalf of the Organizers David Bosshart
11:10 David Bosshart Key Trends in Business & Society GDI Gottlieb Duttweiler Institute | High Touch over High Tech – Touch, Feel, Smell
| Why we Soon will Forget the Digital Age
11:50 Gretel Weiss Europe’s Top 100 Restaurant Operators FoodService Europe & ME | New Ranking and Analysis
| Fresh Tastes, Hot Brands, Breakthrough Trends
12:20 Lunch
13:30 Mustafa Aslandag High Touch with a High Tech Infrastructure Selim Varol | Taking Us to “School” for High Impact Social Media
What’s Beef Marketing & Technology
Martin Hildebrandt | A Customized Dashboard for Efficient Scheduling and
Sokkelund Café & Brasserie Reservations
14:30 Lysandros Ioannou A Brand Tune-up in the International Market PHC Franchised Restaurants | Accelerating Brand Standards to Meet Local Market Needs
| Renewing and Refreshing While Remaining the Same
15:00 Break
15:30 Douglas Rushkoff The Digital Economy – How it Works Now: Author How it Really should Work | Why people are Throwing Rocks at Google buses
| Brilliant Ideas, but Bad Business Models –
towards Distributed Capitalism
16:30 Break
17:00 Hot Concepts on stage John Eckbert | Five Guys, London, UK –
| The Emerging Hamburger Giant: a Growth Strategy by a
Simple Fresh Menu
Quirze Salomó | Nostrum, Barcelona/Spain –
| Home Meal Replacement: Growing A Business During
the Worst Economy in a Generation
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 Cup at Quaglinos/Hotel Europe,
Dufourstrasse 4 – www.quaglinos.ch
(walking distance to hotels and main station)
2nd dayWednesday, 27 September 2016
08:00 Public transfers/Coffee & co.
09:00 Hans-Werner Sinn Europe, the Euro and the European Economy Ifo Institute | Looking to the Next 10 Years
| Is there a Solution to Debt, Structural Crisis,
and Mass Migration?
10:00 Break
10:30 Robin Rowland London “Through the Roof” and Still Climbing! Yo! Sushi | Always Unique, Sizzling Hot and Exciting
| A Global Model for Restaurant Creativity
11:00 Jan Knikker Rotterdam Market Hall Architect | A New Way of Eating, Shopping, Living | A European Idea to Reinvent Urban Life
11:30 Eric Partaker Crowdfunding – The Future of Start-Up Financing? Chilango | How to Raise £5.5 million From Your On-line Friends & Family
| Attracting Fans, Bypassing Banks, Making Customers Investors
11:50 Break
12:20 David Buttress Home Delivery Panel: The New Restaurant Front Door/ Just Eat Winning the Last Mile While Not Losing Ryan Perera the Last Square Meter Henchman | Has Restaurant “Location, Location, Location” become Andrew Rennie “Mobile App, Website and A Knock on the Door?”
Domino‘s | The Third Party Service Provider – Partner, Paramour or Pariah? William Shu
Deliveroo
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
Mustafa Aslandag Düsseldorf, Germany, www.whatsbeef.de
Mustafa Aslandag is head of purchasing and supply chain management
for Amazon’s food business in Germany. Together with Selim Varol he
founded What’s Beef where he is the CEO responsible for strategy deve-
lopment, systemization and expansion. At University he studied Business
Economics and specialized in E-Commerce and Social Media.
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, management, social change and globalization.
David Buttress London, UK, www.just-eat.com
David Buttress is CEO of Just Eat, the world’s leading digital marketplace
for restaurant food delivery. He led the company from start-up to becoming
Europe’s largest technology stock market floatation in a decade. David was
named Entrepreneur of the Year in 2015. Just Eat connects over 15m
active users with over 66,000 takeaway restaurants around the world.
John Eckbert London, UK, www.fiveguys.com, www.fiveguys.co.uk
John Eckbert is CEO of Five Guys JV. This joint venture organization has
opened 45 UK stores in 3 years – having the master license for UK, France,
Germany, Spain and Portugal. Five Guys is the leading US premium burger
brand with more than 1,200 stores in its home market. John has a finance
background, he studied at the London School of Economics.
Martin Hildebrandt Copenhagen, Denmark, www.cafe-sokkelund.dk
Martin Hildebrandt is the owner of a very successful restaurant business,
Sokkelund Café & Brasserie, in Copenhagen. He is a former World Barista
Champion and coffee entrepreneur recognized for uncompromising service
levels based on a high technology infrastructure. Until 2015 he was chair of
the board at Kontra Coffee – a high-end Danish coffee roaster. Martin – a
passionate smooth jazz enthusiast.
Lysandros Ioannou Nicosia, Cyprus, www.wagamama.com.cy /
www.pizzahut.com.cy
Lysandros Ioannou is the Chairman and CEO of PHC Franchised Restau-
rants Public Ltd., the leader of the restaurants, cafés and catering industry
in Cyprus. The PHC Group operates more than 90 units in Cyprus and
Greece employing 1,700 people. He has many awards as a business leader
and is highly skilled in reinventing brands.
Jan Knikker Rotterdam, The Netherlands, www.mvrdv.nl
Jan Knikker is Head of Business Development & PR at MVRDV, a Dutch
agency for architecture and urban design. In 2014, MVRDV opened the
Markthal Rotterdam, a pioneering project in urban development that
gives birth to a new urban town center with a fresh look at retail spaces.
Christopher C. Muller Boston, USA, www.bu.edu/hospitality
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“.
Eric Partaker London, UK, www.chilango.co.uk
Eric Partaker co-founded Chilango, the fast-growing 10 restaurant
fresh Mexican food concept. The brand has been voted London’s best
burritos by Zagat, Time Out and others. In 2014, the Telegraph named
Eric one of Britain’s 27 Most Disruptive Entrepreneurs. Chilango has
crowdfunded £5.5 million, making it the most successfully crowdfunded
restaurant chain in the world.
Ryan Perera London, UK, www.henchmanapp.com
Ryan Perera is a serial entrepreneur and a visionary determined to
make Henchman into a global brand. He is the co-founder of the award-
winning online marketplace startup SkillFlick. A self-taught software
developer Ryan is a winner of the Ernst & Young Future 50 award. Ryan
trained as a doctor of medicine in London and worked as a cardiothora-
cic surgeon and is a published medical author.
Andrew Rennie Paris, France, www.dominos.fr
Andrew Rennie is the European CEO of Domino’s largest franchisee,
Domino’s Pizza Enterprises Limited (DPE). Based in Australia/
New Zealand, DPE has more than 1,900 stores in 7 countries including
France, the Netherlands, Belgium and it’s most recent acquisition in
Germany. Andrew has spent his career with the company.
Robin Rowland London, UK, www.yosushi.com
Robin Rowland first became CEO of Yo! Sushi in 2000. Since that time
the team he heads has built the chain from 3 units to 80 in both the
UK and the USA, with over a dozen franchised restaurants in the in-
ternational market. Robin successfully led Yo! Sushi’s MBOs in Sep-
tember, 2003, March, 2008 and most recently in November 2015.
Robin has been recognized as the UK’s Retailer of the Year.
Douglas Rushkoff New York, USA, www.cuny.edu
Douglas Rushkoff is the author of more than a dozen bestselling
books on the media, technology and culture, including his most recent
“Present Shock: When Everything Happens Now.” Other titles include
“Program or Be Programmed”, “Media Virus”, “Life Inc.” and a novel,
“Ecstasy Club.” He lives in New York City where he is Professor of
Media Theory and Digital Economics at CUNY/Queens. Douglas is a
frequent lecturer on media, society and economics around the world.
Quirze Salomó Barcelona, Spain, www.homemeal.eu /
www.nostrum.eu/es
Quirze Salomó is Founder and CEO of the 150 unit Home Meal replace-
ment chain, Nostrum, which has more than 60 units in its Barcelona
base. The vertically integrated company has more than 500,000 club
members. Quirze comes from an entrepreneurial family, which led him
to study commercial business management and computer program-
ming. He also found the technology company, Boira Digital.
Will Shu London, UK, www.deliveroo.co.uk
Will Shu is on a mission to transform the way the world thinks about
takeaway. In August, 2013 he founded Deliveroo which is now in over
50 cities around the world. The start-up has attracted $200 million in
capital from some of the world’s, leading investors. Prior to Deliveroo
he worked in banking at Morgan Stanley, ESO Capital and SAC Capita.
Hans-Werner Sinn Munich, Germany, www.ifo.de
Hans-Werner Sinn is a leading Economist and Professor at the Uni-
versity of Munich. He is President of the Ifo Institute for Economic
Research. Sinn’s fields of interest include: risk and insurance; natural
resources; monetary trade theory and public finance. He is the author
of a number of bestselling books including, “Can Germany Be Saved?”,
“Casino Capitalism” and “The Euro Trap.”
Selim Varol Düsseldorf, Germany, www.whatsbeef.de
Selim Varol, together with Mustafa Aslandag, founded the young
gourmet burger company What’s Beef, known for its advanced E-Com-
merce and Social Media expertise. He is CEO of What’s Beef where
his responsibilities include store architecture, product development and
marketing. He has a marketing background from his family’s compa-
nies, travels worldwide and has a passion for art.
Gretel Weiss Frankfurt, Germany, www.cafe-future.net
Gretel Weiss is co-founder and Publisher of the two leading trade mag-
azines – 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.
Information5 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 on all 3 days valid
within the zone 10 (Zurich city).
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 June, 2016:
CHF2,340)
CHF3,750 Suppliers/Consultants
(early booking by 15 June, 2016:
CHF3,375)
The price includes documenta-
tion, extensive download area, all
meals, refreshments, transfers,
get-together and dinner party
(VAT incl.).
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
26 August 2016. After this deadline
and until 5 whole working days
prior to the beginning of the confe-
rence, 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
17th 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 – CHF395-495 incl.
breakfast, www.edenaulac.ch
Hotel Steigenberger Bellerive –
CHF329-399 incl. breakfast,
www.zuerich.steigenberger.ch
Hotel Opéra – CHF265-395 incl.
breakfast, www.operahotel.ch
Hotel Europe – CHF295-365 incl.
breakfast, www.hoteleurope-zuerich.ch
Hotel Seegarten – CHF245-265 incl.
breakfast, www.hotel-seegarten.ch
Hotel Seefeld – CHF240-310 incl.
breakfast, www.hotelseefeld.ch
Hotel Seehof – CHF200-230 incl.
breakfast, www.seehof.ch
Hotel Lady’s First – CHF200-240 incl.
breakfast, www.ladysfirst.ch
Sorell Hotel Rütli – CHF220-270 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
www.gdi.ch/efss
www.efss.ch
Event organization
Susanne Hanselmann
Phone +41 44 724 62 15
Conference hosts
Gretel Weiss
FoodService Europe & ME
Phone +49 69 75 95 15 11
David Bosshart
GDI Gottlieb Duttweiler Institute
Phone +41 44 724 62 01
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
Lake Side can be reached from
Zurich main station by tram no. 4,
stop Fröhlichstrasse,
17th European Foodservice Summit(26), 27 and 28 September 2016
www.efss.ch
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, Big Easy Restaurants, GB-London
Gretel Weiss, dfv media group, D-Frankfurt a. M.
Educational partners
www.truemfg.com
www.salomon-foodworld.com
www.winterhalter.bizwww.ecolab.com
www.nestleprofessional.com
www.havigs.com
www.fourth.com