Foodservice Summit Think Tank and Congress for the Restaurant Industry Innovative Restaurants, Thriving Cities, and Human Happiness

www.efss.ch

th 19 European Foodservice Summit Think Tank and Congress for the Restaurant Industry Innovative Restaurants, Thriving Cities, and Human Happiness

| The Need to Aim at a Moving Target | The Urban Core Revitalizes as the Central Place | Sharing, Dining, and the Emotion of Community

15% on early booking by 15 July 2018!

(Monday, 24 September) Conference Language: Tuesday, 25 September English

Wednesday, 26 September 2018 Lake Side, Casino Zürichhorn Zurich/Switzerland Zurich/Switzerland

Visionary Insights for the European Restaurant Industry

Trends – Management – Marketing – Operations – Strategies Welcome

19th European Foodservice Summit (24), 25 and 26 September 2018

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 (2000-2017) 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, consumer over 90 titles (including customized executive edu- and management research. For “Lebensmittel Zeitung”) cation courses and conducts 50 years the independent and covering 12 sectors with a applied research for the entire future-oriented institute known focus on food and foodservice. range of hospitality segments. as the GDI has been developing and providing knowledge and Gretel Weiss, Publisher Chris Muller, Prof. 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, 24 September 2018

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 in and around the largest main station in Switzerland: exciting concepts such as Loft Five on the newly opened Europaallee, Yooji’s on the lower Bahnhofstrasse, and the world-famous Sprüngli at Paradeplatz, as well as many hidden hotspots. The tour ends with the various highlights of Bellevue, where new concepts such as the Sternen Grill compete with icons like the Kronenhalle.

from 20:00 Get-together at Terrasse Restaurant, Limmatquai 3, 8001 Zurich, Tel: +41 44 251 10 74 www.terrasse-zuerich.ch For all conference participants who already are in town. Schedule

1st day Tuesday, 25 September 2018

10:00 Public transfers/Coffee & co. 11:00 Gretel Weiss & Welcome & Intro on Behalf of the Organizers David Bosshart 11:10 David Bosshart The Future of Cities, Restaurants, Food and Jobs GDI Gottlieb Duttweiler Institute | Where We Live, Where We Eat, Where We Work | The New Urbanist Emerges 11:50 Gretel Weiss Europe’s Top 100 Restaurant Operators FoodService Europe & ME | New Ranking and Analysis, Breakthrough Trends | The Push for Growth in Unit Economics 12:20 Lunch 13:30 Herculano Rodrigues The Future of Restaurant Retail Markets Javelin Group | Data Driven Strategic Consumer Insights | Location Analysis and the Emerging Digital Consumer 14:00 Clive Schlee Our Softest Skill is our Greatest Strength Pret A Manger | How Pret Engages its Teams | Together, Stronger, Facing the Future

14:30 Break 15:00 Enrique Francia Creating a Sustainable Brand Portfolio Grupo Vips | Housemade Brands, Imported Concepts, Market Leaders | Lessons from Decades of Market Testing 15:30 Elif Shafak Emotion! | Special Guest: Turkish Award-Winning Writer 16:10 Break 16:40 Hot Concepts on Stage

19:00 Make new Friends & reunite past Friendships (Open End) Kitchen Party by Marché International at Palavrion Beethovenstrasse 32, 8002 Zürich, www.palavrion.com/zuerich/ www.efss.ch

2nd day Wednesday, 26 September 2018

08:00 Public transfers/Coffee & co. 09:00 Pierluigi Collina Success on the Field of Play: Football Referee Decision-Making under Pressure

10:00 Dialogue with Educational Partners (F&B) | Spotting Market Trends | Becoming Partners in Profitability

10:30 Break 11:00 Jérôme Tafani Redefining Fast Food in France Burger King France and Quick | Being Both Quick, and the Burger King | My Recipe for Growth

11:30 Kaspar Basse Building on the Joy of Youth and Freedom Joe & The Juice | People, People, People! | Juice, and so much more

12:00 Break 12:30 Chris Sanderson Shifting Generational Behaviours & The Future Laboratory Their Impact on the Food Services Sector

13:10 Benjamin Calleja How Artificial Intelligence is Disrupting Livit Design the Restaurant Industry | Creating a ‘Fine Fast’ Restaurant Innovation Lab | Enhancing Guest Experience & Driving Sales

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

14:00 Lunch & Goodbye Drinks

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

Jordi Barri Carles Barcelona, Spain, www.teresacarles.com

Jordi Barri Carles is CEO of Teresa Carles Healthy Foods. It’s a family business with him, his sister Mar and their parents in ownership and operations. The new generation’s drive gave life to different projects – including Flax & Kale (3 restaurants in Barcelona at present). The goal: to lead, transform and grow the category of healthy eating. It’s a passion! Jordi’s background: consulting and marketing in multinational companies, such as KPMG or Kraft Foods.

Kaspar Basse Copenhagen, Denmark, www.joejuice.com

Kaspar Basse is CEO & Founder of Joe & The Juice. In 2002, after working six years in the world of advertising, and completing his Masters in International Marketing he started the brand. As an elite-athlete (Kumite on the Danish National Team), Kaspar was inspired to create an environment offering uncom- promised quality and nutrition in a carefully developed made-to-order range of juices, coffees and sandwiches. High employee engagement. Today the company has a strong global presence with more than 240 stores in 15 countries.

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.

Benjamin Calleja Stockholm, Sweden, www.livit.design, www.1889.pizza

Benjamin Calleja is Founder of Livit Design – the world’s largest restaurant design company, focusing on improving brand’s performance through guest experience design. Active in 40 countries over 5 continents, developing a new restaurant every 8h somewhere in the world. As part of his commitment to constant innovation he has launched the Fast Fine Restaurant Group, a disruptive restaurant chain and an innovation lab in Stockholm for extraordinary guest experiences. Benjamin holds two Masters of Architecture degrees.

Pierluigi Collina Bologna, Italy

The Italian former referee was chosen as the ‘World’s Best Referee’ for six years running (1998-2003). During his career he refereed the 1996 Olympic Games Final, the 1999 Champions League Final, the 2002 World Cup Final and the 2004 UEFA Cup Final. Currently he is the Chairman of both FIFA Referees Committee and UEFA Referees Committee. Collina is a sought-after expert on questions of leadership, motivation and decision-making under pressure. He was born in Bologna and attended the University of Bologna, graduating with a degree in economics in 1984. Enrique Francia Madrid, Spain, www.grupovips.com

Enrique Francia joined Grupo Vips in 2008 as Senior Executive Vice Pres- ident and CFO and was appointed CEO in 2010, an office he currently holds. Over the last several years he has driven and coordinated the in-depth transformation and modernization process the company has gone through. Grupo Vips is one of the leading multi-brand and multi format players in the food service sector in Spain. Six well-known chains, more than 400 locations, serving more than 120,000 customers a day, 9,000 employees – 400 million euros turnover in 2017.

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

Dr. Christopher Muller, a leading strategic thinker and teacher for the chain restaurant industry, is Professor of the Practice of Hospitality at Boston University where he specializes in Multi-Unit Restaurant Management, Entrepreneurial, and Organizational Leadership. He advises many global restaurant companies and has offered seminars around the world. His book, “The Leader of Managers” is the bench- mark for the restaurant industry.

Herculano Rodrigues London, UK, www.javelingroup.com

Herculano Rodrigues is an Associate Director in the Locations & Analytics practice at Javelin Group, which is part of Accenture Strategy. He has over a decade of experience in retail/restaurant strategy and consumer insight, working with leading international retailers and landlords to develop commercial insights to inform finance, marketing and strategic planning. Herculano is the chairman of the ICSC European Next Gen committee and sits on the ICSC Innovation committee.

Chris Sanderson London, UK, www.thefuturelaboratory.com

Chris Sanderson is Co-founder of trend consultancy The Future Laboratory. He is responsible for delivering the company‘s extensive roster of conferences, events and trend briefings around the world. Chris presented Channel 4 TV’s five-part series Home of the Future and is a SuperBoard member of The British Fashion Council’s Fashion Trust.

Clive Schlee London, UK, www.pret.com

He has been CEO of Pret A Manger for 15 years. The company – UK’s leading sandwich chain – operates 515 shops in the UK, US, Hong Kong, Shanghai, Dubai, Singapore and France with annual sales of over $1 billion. Clive has nearly 30 years’ experience in the food business, both with Pret and with Jardine Matheson, the Hong Kong based multinational. He joined Julian Metcalfe as a founding partner in Itsu in 1998 before moving to Pret A Manger in 2003.

Elif Shafak Istanbul, Turkey

Elif Shafak is a Turkish award-winning writer. © Katharina Luetscher Jérôme Tafani Paris, France, www.burgerking.fr, www.quick.fr

He was appointed CEO of Burger King France & Quick on February 2016. The company is number 2 in the French Hamburger Restaurant Business with more than 460 units of both brands and €1.1 billion system sales. Jérôme began his career at auditing and consulting firm Deloitte. Then he held a number of executive management roles before joining McDonald’s France in 1996 as CFO. 2009 he became Corporate Senior Vice President of McDonald’s Europe. 2014/2015 Executive Director of Chipotle Europe.

Kavi Thakrar London, UK, www.dishoom.com

Kavi Thakrar co-founded Dishoom in 2010. Before Dishoom, Kavi lived in Washington DC where he worked for the World Bank and also held various roles in the food Industry for several years. Dishoom now has five cafés in London, one in Edinburgh and employs over 700 people. Kavi and the Dishoom team care enormously about creating beautiful and democratic shared spaces which pay homage to the old Irani Cafés of Bombay. They also care deeply about creating a company which is an awesome place to work.

Gretel Weiss Frankfurt, Germany, www.food-service.de

Gretel Weiss is co-founder and Publisher of the two leading trade maga- zines – 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.

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 2018. 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 (24, 25 + 26 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 Steigenberger Bellerive au Lac Fax +49 69 75 95 15 10 your seat at the conference please CHF 339-369 incl. breakfast, [email protected] use the new on-line credit card www.zuerich.steigenberger.ch reservation system, go to Hotel Europe David Bosshart www.efss.ch to secure a place. CHF 265-345 excl. breakfast, GDI Gottlieb Duttweiler Institute CHF 2,600 Restaurant companies www.hoteleurope-zuerich.ch Phone +41 44 724 62 01 (early booking by 15 July 2018: [email protected] CHF 2,210) Hotel Helmhaus CHF 3,750 Suppliers/Consultants CHF 235-295 incl. breakfast, Location/Conference place (early booking by 15 July 2018: www.helmhaus.ch Lake Side, Casino Zürichhorn CHF 3,180) Hotel Seefeld Bellerivestrasse 170 Price: All fees have to be paid in CHF 240-290 incl. breakfast, CH-8008 Zurich advance. Participants registering www.hotelseefeld.ch Phone +41 44 385 86 00 less than three weeks before the www.lake-side.ch event can pay by credit card only. Sorell Hotel Rütli Includes documentation, exten- CHF 220-320 excl. breakfast, Conference language sive download area, all meals, www.sorellhotels.com/de/ruetli/zuerich English refreshments, transfers, get-together and dinner party (VAT incl.). Hotel Lady’s First Design CHF 200-240 incl. breakfast,

Restaurant Study Tour www.ladysfirst.ch CHF 520 including guide, transfers and refreshments. Numbers are limited. Registration

19th European Foodservice Summit (24), 25 and 26 September 2018 www.efss.ch www.efss.ch

Educational partners

www.nestleprofessional.com

www.arlapro.com/en-gb

www.csmbakerysolutions.com www.salomon-foodworld.com

www.symrise.com www.ecolab.com

www.truemfg.com www.fourth.com

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 Slovenia, SL-Ljubljana Henry McGovern, 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.

19th European Foodservice Summit (24), 25 and 26 September 2018