12th European Foodservice Summit
Facing the Winds of Change | Building Wind Meals, Tearing Down Walls | Setting the Course for the Future
Facing the Winds of Change | Building Wind Meals, Tearing Down Walls | Setting the Course for the Future
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. 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!
Over these two days, more than a dozen international experts and global players will present their views on the future.
Among them:
- Nadine Beshir (Cilantro Cafe, Egypt)
- David Bosshart (GDI, Switzerland)
- Lord Sebastian Coe (LOCOG, UK)
- Gustavo Duràn (Pollo Campero, Spain)
- Ellie Frost Jamie’s Italian, UK)
- Christopher C. Muller (Boston University, USA)
- Douglas Rushkoff (New York University, USA)
- Ivan Schofield (KFC, France)
- Howard Schultz (Starbucks, USA)
- Gretel Weiss (FoodService Europe & Middle East, Germany)
- Maria Wirén (Naked Juice Bar, Sweden)
For further information and booking, please have a look at www.efss.ch
Speakers
David Bosshart
Switzerland
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 G. and A. Duttweiler Foundation.
Nadine Beshir
UAE
Nadine Beshir’s latest business is a unique experimental dining show (3D-projection – 6-course-menu). She started her career as MD of Cilantro Café in Egypt and managed the growth of the chain from 12 to 80 outlets in 5 countries. In 2014 she moved to Dubai to assume the role of CEO of London Dairy Café (ice cream parlors in the UAE). Now, two years later Nadine with her strong entrepreneurial vision, Belgian partners and cutting edge technology has launched a first of its kind digital concept.
Lord Sebastian Coe
Great Britain
Chair of the London Organising Committee of the Olympic Games and Paralympic Games (LOCOG). He is a double Olympic Champion and 12-time world record holder in Track and Field events. Coe is a Conservative Member of Parliament and Private Secretary to William Hague.
Gustavo Duràn
Spain
Executive Vice President for Pollo Campero’s International Franchising business. Before that he was Managing Director of Telepizza. Pollo Campero expanded to Europe in 2009. Educational background: Degrees in Law, Commercial Management & Marketing.
Christopher C. Muller
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.
Ellie Frost
Italy
International Business Development Director of Jamie's Italian. Frost was involved in developing and managing all of Jamie Oliver’s restaurant projects. Educational background: Law at the Kingston University.
Douglas Rushkoff
USA
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.
Ivan Schofield
USA
General Manager of KFC. Previously, he was Finance Director for Yum! Brands Inc. in Europe and KFC UK. Through his effort, the brand doubled the size in 3 years in France. Educational Background: Bachelor (Hons) at the University of Bath and an MBA at INSEAD Fontainebleau.
Howard Schultz
USA
Chairman, President and CEO of Starbucks Coffee Company. He is the best-selling author of «Onward: How Starbucks Fought for Its Life without Losing Its Soul», and «Pour Your Heart Into It». Howard earned a bachelor’s degree from Northern Michigan University.
Maria Wirén
Sweden
Founder and CEO of Naked Juicebar AB in Sweden. Together with Stephen Collyer, she was awarded 'Best national entrepreneur' in their home country in 2009. Maria got her bachelor degree of communication in Australia, where she also got the idea for the Naked Juicebar.
Peter Rosenberger
Switzerland
Independent entrepreneur in Zurich for 19 years. Operational co-manager of his own restaurant ventures called 'Sternen Grill', 'Rosaly’s Restaurant & Bar' and 'Belcafé'.
Rostislav Ordovsky-Tanaevsky Blanco
Russia
One of Russia's most prominent and successful entrepreneurs. He pioneered chain restaurants in his country with great vision, energy, intelligence, cha- risma and humour.
Gretel Weiss
Germany
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.
Henry McGovern
Poland
Henry McGovern developed AmRest from one restaurant to its current level of 800+ units in more than 10 countries; from the USA via Russia to China. The business includes Burger King, KFC, La Tagliatella, Pizza Hut, Starbucks and Blue Frog. He has served for years on the International Advisory Board of YUM Inc.
Peter Herzog
Switzerland
For over 25 years he has been involved in national and international leading management positions. Today he is head of operations at the GDI and working as a consultant.
Peter Kern
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.
Programme
1st day Tuesday, 20 September 2011
10.00
Transfers from the hotels and main station to the conference place Lake Side. Coffee & co.
11.00
Welcome & intro on behalf of the organizers
Gretel Weiss | David Bosshart
Towards a new mindset
The new consumer soul
New horizons, shifting power, reconstructing the future
David Bosshart | Gottlieb Duttweiler Institute
Europe’s top 100 restaurant operators
New ranking and analysis
Movements, trends & new leadership in the foodservice business
Gretel Weiss | FoodService Europe & Middle East
Long-term perspective for the restaurant industry
Outlook, opportunities & challenges
The future of eating out
Christopher C. Muller | Boston University
Q&A
13.10
Lunch
14.30
Onward: how Starbucks fought for its life without losing its soul
Howard Schultz | Starbucks
Leader one to one – a conversation with Chris Muller/USA
Q&A
15.45
Break
16.15
Hot concepts on stage
Ellie Frost | Jamie’s Italian, Great Britain
Gustavo Duran | Pollo Campero, Spain/Guatemala
Maria Wirén | Naked Juicebar, Sweden
19.00
Dinner party
Make new friends and reunite past friendships
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, 21 September 2011
8.00
Transfers from the hotels and main station to the conference place Lake Side. Coffee & co.
9.00
Surprise
9.30
Program or be programmed
Ten commands for a digital age
Mastering your net presence while selling in the real world
Douglas Rushkoff | Author, media theorist | New York University
Q&A
10.30
Break
10.50
Establishing KFC as a leading brand in France
France & QSR: love, hate or mutual respect?
Brand positioning: from 'me too' to 'you and me'
KFC: still on the ground floor for global expansion
Ivan Schofield | KFC (Yum!)
Leader one to one – a conversation with Rostislav Ordovsky/Russia
Young, Arab, female & hungry
How to create success in an emerging country
How Egypt & the Cilantro chain show us a new way
Appetite for life: overcoming the limits of society
Nadine Beshir | Cilantro
Leader one to one – a conversation with Henry McGovern/Poland
12.20
Break
12.40
Winning
Creating the right leadership spirit
Running towards the future – London 2012
Lord Sebastian Coe | LOCOG
Q&A
The road ahead
Final conclusions
Christopher C. Muller | Boston University
14.00
Lunch & goodbye drink
15.00
End of conference
Bus service to the airport and Zurich main station
Information
Conference language
English
COVID certificate
In order to provide you with the safest and most unrestricted conference experience possible, a valid COVID certificate and official ID are required to attend the conference.
The certificate serves as proof that you are fully vaccinated, recovered or have tested negative. This will allow all participants to move around the GDI more freely and without a mask.
The GDI will offer free COVID tests on both days of the conference. If you test negative, you can get the certificate you need right on the spot. The testing facilities are located directly in front of the institute, at the following hours:
- 6 October 7.30 – 9.00 p.m. at Bellevue Apotheke
- 7 October 9.00 – 12.00 a.m. at GDI Gottlieb Duttweiler Institute, Rüschlikon
- 8 October at Pill Apotheke & Drogerie Glärnisch, Weingartenstrasse 11, 8803 Rüschlikon
The Swiss Federal Office of Public Health (FOPH) has published further information on the COVID certificate and the entry requirements for Switzerland.
Questions and answers on entry and stay in Switzerland, the exceptions and suspension of visas
Changes to the programme
The programme 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 25 August 2021. After this deadline and until 5 whole working days prior tho the beginning of the conference, participants will be chrged 75% of the fee. The full amount is charged for cancellations thereafter. Naturally, a substitute participant will be welcome.
Hotel accommodation
To benefit from special rates, please refer to the code: EFSS 21
Hotel Belvoir, Rüschlikon: info@hotel-belvoir.ch
Hotel Alex Lake, Thalwil: reservations@alexlakezurich.com
Hotel Ibis, Adliswil: welcome@ibiszurich.ch
Transport
From Zurich airport
You can reach the GDI and partner hotels by taxi in around 45 minutes. The cost is approximately CHF 100, depending on traffic. Alternatively, the train is a fast and easy way of reaching Zurich and Thalwil train station (online timetable).
There will be a free shuttle bus service between the GDI and the Hotel Sedartis / Thalwil train station.
Shuttle bus: Thalwil – GDI
The GDI shuttle bus runs from the Thalwil train station to the GDI. The bus will wait on the lake side of the station. A GDI staff member will be on site to meet you. Hotel Sedartis guests may also use this bus.
Timetable:
Wednesday, 6 October:
Busses will leave at Schillerstrasse, at the entrance of Parkhaus Opéra
- 22.30 transfer to Hotel ALEX Lake and Sedartis
- 22.45 transfer to Hotel Belvoir
- 23.00 transfer to Hotel Ibis Adliswil
- 23.15 transfer to Hotel ALEX Lake and Sedartis
Thursday morning, 7 October:
- 9.45 – 11.00 transfer from Hotel Sedartis/Bhf. Thalwil to GDI
- 9.45 transfer from Hotel Alex Lake to GDI
- 9.45 transfer from Hotel Ibis to GDI
Thursday evening, 7 October:
- 21.30 – 23.00 transfer from GDI to Hotel Sedartis/Bhf. Thalwil
- 22.30 transfer from GDI to Hotel Alex Lake
- 22.30 transfer from GDI to Hotel Ibis
Friday morning, 8 October:
- 7.45 - 9.00 transfer from Hotel Sedartis/Bhf. Thalwil to GDI
- 7.45 transfer from Hotel Alex Lake to GDI
- 7.45 transfer from Hotel Ibis to GDI
Friday after the conference, 8 October:
- 14.15 1st transfer to the airport
- 14.30 2nd transfer to the airport
Hotel Belvoir is within walking distance of the GDI.
Luggage
You are welcome to leave your luggage in the GDI cloakroom.
Parking
The car park is a five minute walk from the GDI and located on Zürcherstrasse 4, 8803 Rüschlikon. You will receive a ticket from the GDI to exit the car park free of charge.
Fees
CHF 2'600.- Restaurant companies
CHF 3'750.- Suppliers/Consultants
The price includes documentation, extensive download area, all meals, refreshments, transfers, get-together and dinner party (VAT incl.). The fee has to be paid in advance.
List of participants
About the European Foodservice Summit
The Summit is the number one European platform for the restaurant industry. Issues that are discussed are trendsetting and on tomorrow’s agenda. Together with Boston University and FoodsService Europe & Middle East, the GDI has created a think tank to analyze the most important changes in the industry as well as an annual forum that takes place in September each year. Participants are industry leaders who shape the European restaurant landscape for the future.
Vergangene Konferenzen
Date & Time
Monday
19 September 2011
Wednesday
21 September 2011
Location
Lake Side
8008 Zürich
Switzerland