th 20 European Foodservice Summit Think Tank and Congress for the Industry

The Future Awaits Preparing Together for an Ambiguous Tomorrow

15% on early booking by 14 July 2019!

(Monday, 23 September) Conference Language: Tuesday, 24 September English

Wednesday, 25 September 2019 Lake Side, Casino Zürichhorn Zurich/Switzerland Zurich/Switzerland

Visionary Insights for the www.efss.ch European Restaurant Industry

Trends – Management – Marketing – Operations – Strategies Welcome

20th European Foodservice Summit (23), 24 and 25 September 2019

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.

FoodService Europe & Boston University GDI Gottlieb Duttweiler Middle East One of the very few hospitality Institute Leading B2B magazine for management programs located The European Institute for the multinational restaurant in highly selective private Economic and Social Studies industry, published by dfv universities in the USA. The is focusing on retailing and the media group in Frankfurt/ School offers a comprehensive service industry. Main activities: Germany. The company owns four-year baccalaureate degree, congresses, seminars, consu- over 90 titles (including customized executive edu- mer and management research. “Lebensmittel Zeitung”) cation courses and conducts For 50 years the independent covering 12 sectors with a applied research for the entire and future-oriented institute focus on food and foodservice. range of hospitality segments. known as the GDI has been developing and providing know- Gretel Weiss, Publisher Chris Muller, Professor ledge and innovative solutions. FoodService Europe & Boston University School of Middle East Hospitality Administration David Bosshart, CEO Phone +49 69 75 95 15 11 Phone: +1 617 353 0932 Phone: +41 44 724 62 01 Email: [email protected] Email: [email protected] Email: [email protected] www.food-service-europe.com www.bu.edu/hospitality www.gdi.ch Frankfurt a. M./Germany Boston/USA Zurich/Switzerland www.efss.ch

Ahead

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

11:00 Restaurant Study Tour – Best of Zurich with Tastings Separate booking

Zurich MBB (Main station – Bahnhofstrasse – Bellevue) For first-time participants Tour: Peter Kern There’s plenty to discover and taste in and around the largest main station in Switzerland. New Concepts at Europaallee, the lower Bahnhofstrasse and the highlights of Bellevue will be visited. Peter knows this town like his own courtyard.

from 20:00 Get-together at Globus am Bellevue, Theaterstrasse 12, 8001 Zurich, Tel: +41 58 578 67 67 www.globus.ch For all conference participants who already are in town. Schedule

1st day Tuesday, 24 September 2019

10:00 Public Transfers/Coffee & co. 11:00 Gretel Weiss & Welcome & Intro on Behalf of the Organizers David Bosshart 11:10 David Bosshart Success in a World of Growing Populism, GDI Gottlieb Duttweiler Institute Alarmism, and Distrust | Why We Need Both Smarter Research-Driven Technologies and Emotional Human Moments to Survive | Creating the Multi-Polar Future – Asia, Africa, Europe, the USA? 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 Mario Federico New Growth for THE Global Brand in Mature Markets McDonald’s Italy | McDonald’s Italy Sets the Pace | Building Frequency and Loyalty 14:00 Jitse Groen Disrupting the Disruption in Takeaway.com | Who Defines Convenience? | The Battle for Dominance over the “Last Mile”

14:30 Break 15:00 Aaron Allen Staying Ahead of International Restaurant Trends Aaron Allen & Associates | How Big Data Favours Big Corporations | Who Owns, Who Drives, Who Creates The New Market of Ideas 15:40 Daniel Schunk Skills and Competence in Decision Making University of Mainz | Changing as We Age | New Insights on the Psychology of Behavioural Economics 16:10 Break 16:40 Hot Concepts on Stage Victor Lugger | Big Mamma, Paris/France | Big Dreams, Big , Big Future Carles Tejedor | Oilmotion, Barcelona/Spain | The Engineering of Gastronomy and Science | A Design Cook Rediscovers the Ancient Olive

19:00 Two Decades Together! A Special Celebration for Our 20th Anniversary at Samigo, Mythenquai 59, 8002 Zürich, www.samigo.ch from 22:30 Return to Hotels Return to City/Night Cap at Quaglinos/Hotel Europe Dufourstrasse 4, 8008 Zurich – www.quaglinos.ch (walking distance to hotels) www.efss.ch

2nd day Wednesday, 25 September 2019

08:00 Public Transfers/Coffee & co. 09:00 Henning Beck Unlocking the Human Brain Neuro | Science | Entertainment | The Creative Mind Meets the Algorithmic Machine | Melding HI (Human Intelligence) with AI (Artificial Intelligence)

10:00 Ali Knapp Turning your Employees into Knowledge Wisetail Ambassadors | Putting Customized Learning Programs Out Front | Being Smarter to Become Better

10:30 Break 11:00 Dialogue with Educational Partners | Equipment: Spotting Market Trends | Becoming Partners in Profitability

11:20 Fyodor Ovchinnikov Growing Against All Odds Dodo | Using Consumer Focused Technology | Building Radical Transparency

11:50 Francesco De Mojana Investing in Emerging Businesses Buono Ventures | What Do I Look For? | Execution, Digitalisation, International Growth

12:20 Break

12:50 Christophe Cuvillier A Conversation on the Future of Retail Unibail-Rodamco-Westfield with Mario C. Bauer | Restaurants, Brands & Shopping in the Year 2025 | How Restaurants Integrate into Tomorrow’s Retail Space

13:20 Christopher C. Muller The Road Ahead Boston University Final Conclusions

14:00 Lunch & Goodbye

15:00 End of Conference Bus Service to the Airport Zurich www.efss.ch Speakers www.efss.ch

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

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

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, digitization between man and machine, management, social change and globalization.

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. Previously Christophe Cuvillier spent 14 year with L’Oréal and 11 with Kering. He is a graduate of HEC Paris (1984).

Francesco De Mojana London, UK

Francesco De Mojana is owner and CEO of Buono Ventures, a young advising and investing firm supporting emerging restaurant brands. He retired from Permira after 15 years, where he focused on retail, leisure and restaurants, and led investments of over Euro 1.5 Bn in the retail space including, Akindo Shushiro and . Prior to joining Permira Francesco spent three years with McKinsey & Company in Milan and London. Mario Federico Milan, Italy, www.mcdonalds.it

Mario Federico is managing director of McDonald‘s Italy. He joined the world market leader in 1999, where his career includes time as MD of McDonald’s Switzerland. In 2014 he was appointed Chief Restaurant Officer for McDonald’s Europe (39 markets). A short time later he became Restaurant Solutions Group Officer for 9 High Growth Markets including and Korea. In all these years as a McDonald’s leader he has demonstrated a strong commitment to running great restaurants and a deep understanding of the partnership value that comes from franchisees and suppliers.

Jitse Groen Amsterdam, The Netherlands, www.corporate.takeaway.com

Jitse Groen (CEO) founded Takeaway.com in 2000. He studied Business & IT at the University of Twente where during his studies he started his entrepreneurial career by launching a business in web development. Inspired at a family gathering in a remote area of Holland, he came up with the idea for an online food delivery marketplace. For 2018 Takeaway. com reported 93.9 Mio. food orders from 43,763 listed restaurants (31 Dec.). It is the market leader in 5 European countries.

Ali Knapp Bozeman, USA, www.wisetail.com

Ali Knapp is the foundational force and the president of Wisetail, an Intertek company, an enterprise that offers a forward-thinking training and communication platform built to engage today’s workforce. Wisetail is focused on developing customized Learning Management Systems for well-known global foodservice brands. Ali has a degree in Packaging Engineering and prior to moving to Wisetail she held several positions at Hewlett-Packard. She unplugs by playing in the mountains.

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 price, in warm and welcoming places. Today Big Mamma Group counts 9 trattorias in Paris and Lille, including La Felicità (the biggest Food Market in Europe with 3.000 clients per day). New to the mix, Gloria in London, the first company restaurant outside France which opened in February, 2019. Big Mamma Group is a Certified B-Corp, with more than 1000 employees and a strong HR culture.

Christopher C. Muller Boston, USA, www.bu.edu/hospitality

Christopher C. Muller is Professor of the Practice at Boston University where he specializes in Multi-Unit Restaurant Management, Entrepre- neurial studies, and Organizational Leadership. He is a leading strategic thinker and teacher for the chain restaurant and food industry and has offered seminars around the world. His book, “The Leader of Managers” is the benchmark for the restaurant industry. Carles Tejedor Muntadas Barcelona, Spain, www.oilmotion.com

Carles Tejedor has become a business person, consultant and designer of gastronomic concepts after eight successful years working in the front of the Michelin 1-Star Via Veneto. He has been a Speaker in the Harvard University Master’s Degree in Science and Cooking. By learning about the world’s cultures and cuisines and after much research and growth Carles discovered one of the most primary and natural elements – the olive. Currently he is leading the Gastronomic Management and Direction of Sofia/Selenta Group in Barcelona.

Fyodor Ovchinnikov Syktyvar, Russia, www.dodopizzastory.com

Fyodor Ovchinnikov founded Dodo Pizza in 2011. He is currently global CEO. In 8 years the company has expanded to 480 pizza stores in 12 countries generating monthly system sales of $24 m (April 2019). Dodo Pizza differentiates by unique use of IT to enhance operations efficiency and consumer experience. Transparency is a major pillar of the company’s culture. Today Dodo is the number one pizza brand in Russia, leaving global competitors far behind.

Daniel Schunk Mainz, Germany, www.daniel-schunk.de

Daniel Schunk is a professor of Public and Behavioral Economics at Johannes Gutenberg University of Mainz. Previously he worked as a consultant at McKinsey & Company and as a senior research associate at the University of Zurich. His studies focus on the complexity of human preferences, skills and personality which develop over a lifetime and what this ultimately means for the future of work, for institutional design and for public spending. His publications regularly integrate perspectives from genetics and bioinformatics.

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, with university degrees in Nutritional Science and Economics.

Guide: Zurich Restaurant Study Tour

Peter Kern Zurich, Switzerland

Certified architect, interior and product designer. He designs restaurants, bars, hotels, retail stores etc. and also has a broad experience in renovating and restoration in gold premises at home and abroad.

Information

Organizer Transport Changes in the program GDI Gottlieb Duttweiler Institute Lake Side can be reached from The program is subject to change. Langhaldenstrasse 21 Zurich main station by tram no. 4, Should the event fail to take place, CH-8803 Rüschlikon/Zurich stop Fröhlichstrasse, fees will be refunded. Further claims 5 minutes-walk to the venue. are ruled out. Registration/ From the airport, take S6 or S16 Administrator Events train, stop Tiefenbrunnen, Cancellation Brigitte Fischer 5 minutes-walk to the venue. Cancellations must reach us by Phone +41 44 724 62 66 Hotel guests: please ask your 25 August 2019. After this deadline Fax +41 44 724 62 62 reception. and until 5 whole working days prior [email protected] to the beginning of the conference, www.gdi.ch/efss Voucher participants will be charged 75% of www.efss.ch We will send you a voucher the fee. The full amount is charged for free transport on all 3 days for cancellations thereafter. Naturally, Event organization (23, 24 and 25 September) valid a substitute participant will be Susanne Hanselmann within the zone 10 (Zurich city) welcome. Phone +41 44 724 62 15 one month before the event. The [email protected] voucher is not valid for the train Hotel accommodations to the airport! If you wish to book a hotel please Conference hosts use the link below. Gretel Weiss Summit fee per person www.efss.ch/hotels FoodService Europe & The European Foodservice Middle East Summit sells out nearly every Hotel range Phone +49 69 75 95 15 11 year. To confirm and guarantee Hotel Helmhaus Fax +49 69 75 95 15 10 your seat at the conference please CHF 260-345 excl. breakfast, [email protected] use the new on-line credit card www.helmhaus.ch reservation system, go to Sorell Hotel Seefeld David Bosshart www.efss.ch to secure a place. CHF 250-300 incl. breakfast, GDI Gottlieb Duttweiler Institute CHF 2,600 Restaurant companies www.sorellhotels.com/de/seefeld/ Phone +41 44 724 62 01 (early booking by 14 July 2019: zuerich [email protected] CHF 2,210) CHF 3,750 Suppliers/Consultants Sorell Hotel Rütli Location/Conference place (early booking by 14 July 2019: CHF 230-320 excl. breakfast, Lake Side, Casino Zürichhorn CHF 3,180) www.sorellhotels.com/de/ruetli/ Bellerivestrasse 170 The price includes documentation, zuerich

CH-8008 Zurich extensive download area, all meals, Hotel Lady’s First Design Phone +41 44 385 86 00 refreshments, transfers, get-to- CHF 210-260 incl. breakfast, www.lake-side.ch gether and dinner party (VAT incl.). www.ladysfirst.ch

Conference language Restaurant Study Tour English CHF 550 including guide, transfers and refreshments. Numbers are limited. Registration

20th European Foodservice Summit (23), 24 and 25 September 2019 www.efss.ch www.efss.ch

Educational partners

www.arlapro.com/en-gb www.nestleprofessional.com

www.symrise.com

www.salomon-foodworld.com

www.truemfg.com/emea www.winterhalter.com

Concept/Advisory Board Mario C. Bauer, Aperitivo International, NL-Amsterdam David Bosshart, GDI Gottlieb Duttweiler Institute, CH-Rüschlikon Ignasi Ferrer, Amura Strategy & Management Advisors, E-St. Feliu de Llobregat Andreas Karlsson, Sticks’n’Sushi, GB-London, DK-Copenhagen Bane Knezevic, McDonald’s , SL-Ljubljana Henry McGovern, Founder AmRest, PL-Wroclaw 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.

20th European Foodservice Summit (23), 24 and 25 September 2019