19th European Foodservice Summit
Innovative Restaurants, Thriving Cities, and Human Happiness Think Tank and Congress for the Restaurant Industry
Speakers
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.
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 and is considered an expert in the area of hospitality design and technology.
Pierluigi Collina
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.
Mette Lykke
Copenhagen, Denmark, www.toogoodtogo.com
Mette Lykke is an accomplished entrepreneur on a mission to fight food waste as CEO of Too Good To Go. Available in nine countries in Europe, Too Good To Go is helping more than 10,000 restaurants, supermarkets and other food retailers sell the surplus food they would otherwise have thrown away at the end of business. The vision is to create a strong movement to get all of us to waste less food.
Christopher C. Muller
Boston, USA
Chris Muller is a leading academic expert in the field of restaurant management. His research has focused on multi-unit organizations, development and growth, and the training of multi-unit managers and leaders. He has held positions at Cornell University’s School of Hotel Administration, UCF’s Rosen College, Boston University, and is currently Courtesy Professor of Executive Education at FIU’s Chaplin School of Hospitality. He is an author and has lectured around the globe.
Enrique Francia
Madrid, Spain, www.grupovips.com
Enrique Francia joined Grupo Vips in 2008 as Senior Executive Vice President 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 multiformat 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. Enrique started his career at Arthur Andersen.
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, sits on the ICSC Innovation committee, and is a frequent speaker at events in all different industries.
Chris Sanderson
London, UK, www.thefuturelaboratory.com/uk
Co-founder of trend consultancy The Future Laboratory. Chris is a SuperBoard member of The British Fashion Council’s Fashion Trust.
Elif Shafak
International award-winning author and one of the most-read writers in Turkey. Shafak is also active in politics and is, inter alia, one of the founding members of the European Council on Foreign Relations.
Jérôme Tafani
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 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, university degrees in Nutritional Science and Economics.
David Bosshart
Rüschlikon, Switzerland
Author, Speaker, Executive Advisor. Dr. David Bosshart was CEO of the GDI Gottlieb Duttweiler Institute for consumption, economic and social studies from 1999 to 2020. Since 2020 he has been President of the Gottlieb and Adele Duttweiler Foundation.