20th European Foodservice Summit
The Future Awaits| Preparing Together for an Ambiguous Tomorrow
Speakers
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.
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).
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. She 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.
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 China 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 (31.12.). It is the market leader in 5 European countries (The Netherlands, Germany, Belgium, Austria, Poland).
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.
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.
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.
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 Telepizza. Prior to joining Permira Francesco spent three years with McKinsey & Company in Milan and London.
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.
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.
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.
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.
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.
Partner
Hosting Partners
Chris Muller (Boston University School of Hospitality), Gretel Weiss (FoodService Europe & Middle East), and David Bosshart (GDI Gottlieb Duttweiler Institute).
Educational Partners
