www.efss.ch
9th European Foodservice Summit Think Tank and Congress for the Restaurant Industry
Business in the Time of Social Networking | Trust & Technology | Food & the Future
(Monday, 15 September) Tuesday, 16 September Wednesday, 17 September 2008, Zurich/Switzerland Conference Language: English (translation into German)
Lake Side, Casino Zürichhorn Zurich /Switzerland
Visionary Insights for the European Restaurant Industry
Trends – Management – Marketing – Operations – Strategies www.efss.ch
Welcome
9th European Foodservice Summit (15), 16 and 17 September 2008
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 analyse 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 (2000-2007) 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.
The three partners FoodService Europe & The University of Central Gottlieb Duttweiler Institute Middle East, the leading b-to-b Florida is home to the Center (GDI), European Institute for magazine for the multinational for Multi-Unit Restaurant Economic and Social Studies, restaurant industry is published Management in the new is focussing on retailing and by the Deutscher Fachverlag Rosen College of Hospitality the service industry. Main GmbH in Frankfurt/Germany. Management. Located in activities: congresses, The company owns more than Orlando, Florida, the center seminars, consumer and 90 titles, which cover 12 offers baccalaureate degrees, management research. For economic sectors - food and customized executive more than 40 years the foodservice are one of the education courses and independent and future- strengths of the publishing conducts focused research oriented institute known as house. Largest publication for the corporate restaurant the GDI has been developing ‘Lebensmittel Zeitung’: industry. and providing knowledge www.cafe-future.net www.hospitality.ucf.edu and innovative solutions. www.gdi.ch
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 respected decision makers and opinion leaders they carefully observe the coming years and changing landscape of their business and the environment. www.efss.ch
Ahead
Restaurant Study Tours, Workshop and Get-together Monday, 15 September 2008
Schedule
11:00 to 17:00 Zurich for restaurant professionals from abroad Groups of maximum 20 persons, separate booking
R1 – Restaurant R2 – Restaurant study tour study tour for first-time participants for repeaters Visits, talks and tastings Visits, talks and tastings
Well-established concepts, Focus on new openings successful brands and new (design, food-concepts, etc.). openings (design, bars, Young niche players. trendy scene).
R1 & R2: spectrum – fast casual, fullservice, fine dining, coffee bars, retail. Guides: Jürg Landert and partners (www.jlz.ch). Non-Swiss participants have precedence.
14:00 to 17:00 Workshop e-Marketing Group of maximum 30 persons, separate booking
A session that engages, provokes and stimulates. Exclusive by Aaron Allen
W – Mastering the World-Wide-Web | Practical applications of search engines | Spider food, treasure hunts & googeling
Costs R1 & R2 & W CHF 400 each, including all material, transfers, food & drinks. Limited group sizes. Programs subject to change.
from 20:00 Get-together For all conference participants who already are in town. Garden at the Gottlieb Duttweiler Institute (great view – Lake Zurich and the Alps), Zurich-Rüschlikon, www.gdi.ch www.efss.ch
Schedule
1st day Tuesday, 16 September 2008
10:00 Transfers from the hotels and Zurich main station to the conference place Lake Side Coffee & co. 11:00 Gretel Weiss Welcome & intro on behalf of the organizers FoodService Europe & Middle East David Bosshart A global perspective on today’s economics, business & society Gottlieb Duttweiler Institute | Massive changes ahead Gretel Weiss Europe’s top 100 restaurant operators FoodService Europe & Middle East | New ranking and analysis | Trends in foodservice business Hanns Hatt The nose knows what we taste Ruhr-University Bochum | Molecular mechanisms of the perception in food | Smell: The bridge from memory to happiness | Using science to build sales Q&A 13:00 Lunch 14:10 Robert Brozin Pride, passion, courage, integrity and family Nando’s Restaurants | Conquering the world with peri-peri | Ordinary people achieve extraordinary things! Aaron Allen Using e-technology to market your Quantified Marketing Group restaurant brand | Strategies & tactics for increasing customer awareness and driving loyalty Tom Hanan The new universe Google Switzerland | google earth | google neighbourhood | google restaurant Q&A 16:20 Break 16:50 Hot concepts on stage John Vincent Leon, UK Spiridon Soukas Mongo’s, Germany Q&A 18:30 Dinner party – let’s make friends Boat cruise on the Lake of Zurich (foodservice by Marché International) 22:00 Return to Lake Side 22:15 Return to city (walking distance to hotels and main station) 2nd day Wednesday, 17 September 2008 08:20 Transfers from the hotels and Zurich main station to the conference place Lake Side Coffee & co. 09:00 Jim Parker Do the right thing Author | How dedicated employees create sustainable growth | The incredible story of Southwest Airlines Q&A David Bosshart European Food Trend Report 2009-2014 GDI | From farm to fork | New priorities in the food supply chain 10:40 Break 11:10 CEO panel The future of food in the foodservice industry Robert Brozin | Authenticity, wellness and cuisine in the Nando’s (South Africa) out-of-home market Lori Ann Daytner | The challenge of the knowledgeable consumer Rosinter Restaurants (Russia) | The challenge of rising costs Marcel Dietrich Globus (Switzerland) Kim Rahbek Hansen Sticks’n’Sushi (Denmark) Walter Seib Moderated by Christopher C. Muller, HMSHost Europe (The Netherlands) University of Central Florida (UCF) Christopher C. Muller The road ahead UCF Final conclusions 14:00 Lunch & goodbye drink 15:30 End of conference Bus service to the airport and Zurich main station www.efss.ch
Speakers
Aaron Allen Lake Mary/Fl., USA, www.quantifiedmarketing.com
Aaron Allen is founder & CEO of Quantified Marketing Group. It has grown from a single-man operation to one of the world’s largest restaurant consulting companies in just seven short years. Main subjects: strategic marketing, conceptual design and restaurant brand innovation; guidance to companies such as Mexico’s largest restaurant companies or The Cheesecake Factory. Aaron has already achieved some of the highest honours bestowed on marketing practitioners. He has a track record of double-digit sales improvements for a diverse range of clients. He is in demand as a speaker at leading think tanks.
David Bosshart Zurich, Switzerland, www.gdi.ch
Dr. David Bosshart is CEO of the Gottlieb Duttweiler Institute for economic and social studies, 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), and ‘Billig’ (Cheap), and a frequent speaker at events in Europe, USA and Asia. His work focuses primarily on trade and retailing, manage- ment and social change. He studied philosophy and political theory.
Robert Brozin Johannesburg, South Africa, www.nandos.com
Robert Brozin is CEO and founder of Nando’s Restaurants. With this concept – flame grilled peri-peri chicken – he realized his dream of pride, passion and integrity. Today, the brand operates almost 700 restaurants in 34 countries around the globe. The Nando’s story is not just a quest for a global brand. It is the story of how things can be done differently in the corporate environment. Besides South Africa (280 stores), strongest presence in UK (200 units). Robert has a university degree and is a very energetic and visionary person – a real pioneer. The Nando’s story is a proudly South African one.
Lori Ann Daytner Moscow, Russia, www.rosinter.com
Lori Ann Daytner is president and CEO of Rosinter Restaurants Holding, the leading casual-dining company in Russia and the CIS. Born in Newcastle, Pennsylvania, USA, Lori went to Moscow in 1990. Only a little later, she was involved in opening the first 'Patio Pizza' restaurant. Rosinter operates nearly 260 outlets and offers Italian, Japanese and Russian cuisine under different brands. Consolidated revenues in 2007: US$ 268.2 m. The holding is listed on the stock market. Lori has a Bachelor’s Degree. Besides English and Russian she has knowledge in a few more languages. Marcel Dietrich Zurich, Switzerland, www.globus.ch
Marcel Dietrich is CEO of Globus – a chain of 12 upmarket department stores in Switzerland with great competence in food & foodservice (30% of total sales). The opening of the famous ‘Globus am Bellevue’ and the refurbishment of the Globus flagship store in Zurich's Bahnhofstrasse are two major milestones in his strategy of getting ‘Globus to the Top’. Marcel has a very profound retail background – and a PhD in Business Administration. He has worked for Interio, Globus Office World and Manor in Switzerland and Germany in a variety of positions. Marcel Dietrich has been CEO of Globus since 2002.
Tom Hanan Zurich, Switzerland, www.google.ch Tom Hanan is Sales Manager at Google in Zurich and responsible for the Swiss and Austrian markets. Google began in 1996 as a research project of two students at Stanford University, California. Today, it is the world’s largest search engine making information universally acceptable and useful. Tom studied marketing, economics and astronomy in the United States. On returning to Europe, he worked in one of Switzerland's first online agencies before becoming Managing Director of Yahoo’s sales office in Zurich. In 2003, he moved to Google where he became the first employee of the Swiss Office. Today, he ranks as one of the most experienced managers of the internet world.
Hanns Hatt Bochum, Germany, www.cphys.ruhr-uni-bochum.de Prof. Hanns Hatt has doctorates in biology, chemistry and medicine and has held the Chair of the Department of Cell Biology at Ruhr- University in Bochum since 1992. He specialises on research into smell, a discipline in which he has already received numerous research awards. Hanns was also the first to identify human olfactory receptors. The internationally renowned scientist is involved with many organisations, inter alia, as speaker of the International Graduate School Bioscience since 2005, as member of the New York Academy of Science and Vice President of the Academy of Science NRW.
Christopher C. Muller Orlando, USA, www.hospitality.ucf.edu Christopher C. Muller, Ph.D., is a leading academic expert. He is currently a professor in the Rosen College of Hospitality Management at the University of Central Florida where he is Director of the Center for Multi-Unit Restaurant Management. His research has focused on chain-restaurant organization, development and growth and the training of multi-unit managers. Christopher has lectured on these topics throughout the world. www.efss.ch
Jim Parker Dallas, USA, www.whartonsp.com
Jim Parker, former CEO of Southwest Airlines, is the author of the book ‘Do the Right Thing – How Dedicated Employees Produce Loyal Customers and Large Profits’. He is a lawyer by trade (University of Texas) but spent most of his working life in the airline industry - being mentioned on lists of the best CEOs in USA a couple of times. Parallel to this, Southwest was named by Fortune Magazine as being one of the three most admired companies in America. Today, retired from the Airline Industry, Jim serves on the Board of Directors of a successful restaurant chain (Texas Roadhouse). He is an exceptional speaker with an outstanding success story.
Kim Rahbek Hansen Frederiksberg, Denmark, www.sushi.dk
Kim Rahbek Hansen is CEO of Sticks’n’Sushi Ltd., which he established in 1994 together with two friends, primarily as a hobby. This hobby developed into a successful business. Today, the brand has seven units across Copenhagen serving high quality, fresh conveni - ence food - each individually designed (combining contemporary Danish minimalism with classic Japanese touches). Kim worked for more than 15 years in the media business before re-skilling himself for Sticks’n’Sushi. He believes in private entrepreneurship and sustainabil- ity. The latter crucially involves the way in which we sell and eat food in our modern society.
Walter Seib Amsterdam, The Netherlands, www.hmshosteurope.com
Walter Seib is Managing Director of HMSHost Europe for both European business development and operations (7 countries/ 170 locations). He joined the company in 1993 as a Multi Unit Restaurant Manager, since then he held various management positions. HMSHost is part of the Autogrill Group, the world’s biggest provider of food & beverage and retail services for travellers. With over €4.8 bn sales in 2007, the Italian group is active in 42 countries with a portfolio of over 350 brands (HMSHost: annual sales of $2.3 bn). Walter, born in Austria, has studied at Vienna’s School of Hotel Management. Great experience in the hospitality industry, especially at airport locations. www.efss.ch
Spiros Soukas Essen, Germany, www.mongos.de
Spiros Soukas is founder & co-owner of the Mongo’s restaurant chain. He was born in Athens, Greece. When he was three, he moved with his family to Germany. Excellent education, apprenticeship and time as a journeyman in the hospitality industry – national and international. Spiros opened the first Mongo's Restaurant (Mongolian barbecue) together with his partner, Christian Blech, in 1998. Best-selling operations in Cologne & Düsseldorf. Eight outlets at present – a modified concept is planned. First experience with franchising in Asia.
John Vincent Leon, UK, www.leonrestaurants.co.uk
John Vincent is an entrepreneur with experience of both large and small companies. He founded Leon with Henry Dimbleby and Allegra McEvedy. Together, the pioneering threesome spotted a gap in the market – natural fast-food. Leon first opened in 2004 in London and was quickly named ‘Best Newcomer of the Year’ by The Observer. This ‘green’ foodservice brand now has ten restaurants and serves over 50,000 people per week. John started his career in commercial positions at Procter & Gamble before moving to Bain & Company. At the same time as launching and growing Leon, John played a leadership role in turning around a Scotch whisky business.
Gretel Weiss Frankfurt, Germany, www.cafe-future.net
Gretel Weiss is the Co-founder and Editor-in-chief of the two leading trade magazines - food-service (since 1982) and FoodService Europe & Middle East (since 1998). She is a recognised expert with insider knowledge of the chain-restaurant industry (market analyses, conceptual case studies and trends). Background: farming, university degrees in nutritional science and economics.
Concept/Advisory Board Teija Andersen, Fazer Amica, FIN-Helsinki David Bosshart, GDI, CH-Rüschlikon Ignasi Ferrer, The Eat Out Group, S.L., E-Barcelona Henry McGovern, AmRest, PL-Warsaw Tony Hughes, GB-Birmingham Christopher C. Muller, UCF, USA-Orlando Herwig Niggemann, W. Niggemann, D-Bochum Sotiris Seimanidis, Vivartia S.A., GR-Athens Gretel Weiss, Deutscher Fachverlag, D-Frankfurt a. M. www.efss.ch
Information
Organizer Conference language Changes in the program Gottlieb Duttweiler Institute English The program is subject to change. Langhaldenstrasse 21 (simultaneous translation Should the event fail to take place, CH-8803 Rüschlikon/Zurich into German) fees will be refunded. Further claims are ruled out. Registration/ Transport Event administration There will be a free shuttle Cancellation Brigitte Fischer, GDI service between the Lake Side, Cancellations must reach us by Phone +41 44 724 62 66 Zurich main station and the 15 August 2008. After this deadline Fax +41 44 724 62 62 hotels. The conference place and until 5 whole working days [email protected] Lake Side can be reached from prior to the beginning of the www.gdi.ch/efss the airport (train no S6/S16, conference, participants will be www.efss.ch stop Tiefenbrunnen, 20 minutes) charged 75% of the fee. The full or from Zurich main station amount is charged for cancellations Event organization (tram no 4, stop Fröhlichstras- thereafter. Naturally, a substitute Philippe Stocker, GDI se, 13 minutes). participant will be welcome. Phone +41 44 724 62 12 [email protected] Fee per person CHF 2,400 Hotel accommodations Conference hosts Restaurant companies If desired, a reservation will be Gretel Weiss CHF 3,500 made in your name by the GDI. FoodService Europe & Suppliers/Consultants Therefore we need your credit Middle East card number and validity date. Phone +49 69 75 95 15 11 The price includes documenta- Fax +49 69 75 95 15 10 tion, extensive download area, [email protected] all meals, refreshments, transfers, get-together and David Bosshart dinner party (VAT incl.). Gottlieb Duttweiler Institute The fee has to be paid in Phone +41 44 724 62 01 advance. [email protected] Restaurant study tours Location/Conference place CHF 400 including guide, Lake Side, Casino Zürichhorn transfers and refreshments. Bellerivestrasse 170 Numbers are limited. CH-8008 Zurich Consideration according to Phone +41 44 385 86 00 registration date. www.lake-side.ch Workshop CHF 400. Material, coffee & co. Limited group size. www.efss.ch
Registration
9th European Foodservice Summit (15), 16 and 17 September 2008
Please complete, copy and send by fax to +41 44 724 62 62. Online registration and credit card payment: www.efss.ch
Title, Last Name First Name
Company Restaurant company Supplier/Consultant
Function/Position
P.O. Box, Street
Country, Postcode, City
Phone, Mobile Fax
Who’s who booklet – please send a portrait photo (digital or print) to: [email protected] or GDI/Brigitte Fischer
Restaurant study tours, Hotel 15.9.2008, 11:00 - 17:00 Please book a hotel room in my name. I will attend: Park Hyatt Zürich CHF 650 - 840 incl. breakfast R1 - Zurich for beginners, CHF 400 www.zurich.park.hyatt.com R2 - Zurich for repeaters, CHF 400 Eden au Lac CHF 440 - 515 incl. breakfast www.edenaulac.ch Workshop, 15.9.2008, 14:00 - 17:00 Steigenberger CHF 395 incl. breakfast
I will attend: W – Workshop, CHF 400 www.zuerich.steigenberger.ch Opéra/Ambassador CHF 250 - 340 excl. breakfast www.operahotel.ch Get-together, 15.9.2008, from 20:00 Lady’s First CHF 260 - 310 incl. breakfast I will attend. www.ladysfirst.ch Seefeld CHF 215 - 240 incl. breakfast Dinner party, www.hotelseefeld.ch 16.9.2008, 18:30 - 22:00 Seegarten CHF 230 - 240 incl. breakfast I will attend. www.hotel-seegarten.ch I will be accompanied at the party by: Europe CHF 210 - 290 excl. breakfast www.hoteleurope-zuerich.ch Name (companion) Seehof CHF 220 - 250 incl. breakfast www.seehof.ch
Transport Du Théâtre CHF 145 - 250 excl. breakfast www.hotel-du-theatre.ch I wish to use the free shuttle service between the Zurich main station and the conference place Arrival Departure Lake Side. I wish to use the free shuttle service from the conference place Lake Side to the airport after the Credit card number Validity date conference 17.9.2008. I will travel by car (parking required at the Lake Side).
Date/Signature www.efss.ch
Educational partners
Duni enhances atmosphere and brings convenience to any eating and drinking occasion by providing The Coca-Cola Company is the inspiring and innovative products Nestlé Professional is the worlds world’s largest beverage and concepts. leading creative branded food and company and Coca-Cola is www.duni.com beverage solutions partner that recognized as the world’s best- enables operators to innovate known brand. Through the most and delight consumers. widespread distribution system www.nestlefoodservices.com in the world, consumers in more than 200 countries enjoy the Foodservice and hospitality Company’s beverages. markets in nearly 170 countries www.cocacola.com rely on our 22,000 associates to keep their operations clean and sanitary. Innovative and METRO Cash & Carry is interna - unparalleled custom cleaning tionally leading in self-service programs, and effective problem- wholesale, operating more than Whether drinking a latte on the solving relationships are our 620 stores in 29 countries. As go or snacking at your desk, prime objectives. We will take on partner for professionals we offer today's consumer expects the your toughest problems and our customers a large choice of top packaging to reflect the quality of solve them. quality products all under one roof. the product inside. With this in ‘Delivering peace of mind’ - that’s www.metro-cc.com mind, Huhtamaki provides a the Ecolab difference. comprehensive range of top www.ecolab.com quality foodservice packaging products, designed to meet the needs of small local businesses through to major international customers. www.huhtamaki.com Impulses . Success . Emotions - Barilla FoodService has been For professionals from created to offer specific solutions professionals for the restaurant sector, and has www.salomon-foodworld.com become a great international reality. This success is the result Winterhalter is Europes first of our dedication to positioning name in warewashing. As a ourselves on the market as single product specialist, "The Pasta Solutions Specialist”, Winterhalter is able to put total which finds its full expression resource into research and Primary focus in fresh products. today in our Pasta Meal Point’s, development of award winning In the cheese business, Emmi a synergy of five winning warewash solutions for the positions itself as the leading elements: product, process,
European Foodservice Summit foodservice industry. company worldwide for Swiss equipment, branding and service. th www.winterhalter.biz cheese. In 2007, net sales of www.barillafoodservice.com 9 (15), 16 and 17 September 2008 CHF 2.5 bn. www.emmi.ch