22nd European Foodservice Summit 2021
Back to the FutureStrengthening Up & Striving Forward – Seizing New OpportunitiesThink Tank and Congress for the Restaurant Industry
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.
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 (2000-2020) 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.
This years' Summit will take place at the Gottlieb Duttweiler Institute in Rüschlikon.
Further links on the entry requirements for Switzerland can be found under "Information".
Munich, Germany, www.deananddavid.com
David Baumgartner is founder and Continuous Improvement Officer of dean&david (fast casual). He developed his food concept – healthy, local and top quality – during a half-year-trip around the world after completing his studies in political science and economics. David opened the first store under the motto ‘Fresh to eat’ in March 2007. Today, the brand "dean&david – change for better" is one of the leaders in the field of green concepts. With sister formats nearly 200 units in the heart of Europe.
Stockholm, Sweden, www.maxburgers.com
Richard Bergfors is the CEO of MAX Burgers since 2002. He is part-owner of the family business founded by Richard’s parents in 1968. MAX strives to become the best burger chain in the world by serving the tastiest burgers and by doing good in society. As early as 2008, MAX began climate labeling their menu and to offset carbon for all emissions - from farm to fork. Since 2018 MAX’s menu has been climate positive, meaning the company capture more greenhouse gases than the entire value chain emits and at the same time reducing their emissions in line with the UN's global 1.5-degree target.
Berlin, Germany, www.kununu.com
As the Head of B2B, Chesran Glidden is responsible for the development of the employer solutions on the employer review platform kununu. After completing her Master’s degree from WHU – Otto Beisheim School of Management, Chesran Glidden joined New Work SE in 2017. She has been with kununu since 2019. Since 2017, kununu has received more than 3.8 million authentic employer reviews from employees in German-speaking countries. Since 2019, more than 1.2 million salary details and more than 340,000 details on corporate culture have also been submitted via the kununu culture compass.
The former Vice Chancellor and Foreign Minister of the Federal Republic of Germany (1998-2005) led the Green Party in its first participation in government, both at the state (Hessen) and federal levels. From 2006 to 2007, Mr. Fischer held a professorship at the Woodrow Wilson School of International and Public Affairs at Princeton University (US). Mr. Fischer is a founding partner of Joschka Fischer and Company.
Copenhagen, Denmark, https://cofoco.dk/en/
August Lund is a climate change economist, advisor and principal investor. After obtaining his MSc at the University of Copenhagen and Cornell University, Lund relocated to London in 2003, where he operated as managing director at Goldman Sachs. Since his return to Copenhagen in 2014, August Lund has been investing in the F&B industry, restaurants, hotels and property, as well as renewables, reforestation and sustainable coffee bean production. As for the recurrent theme in the work and investments of August Lund, the principle is simple: it has to work within a strict climate framework.
Christopher C. Muller
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.
Prague, Czech Republic
American Henry McGovern came to Poland after the fall of the Iron Curtain and founded AmRest, which under his leadership became one of the fastest-growing multi-concept restaurant groups in Europe. The portfolio includes global success brands such as KFC, Pizza Hut, Burger King and Starbucks, as well as the European chains La Tagliatella and Sushishop. With 2, 300 restaurants, AmRest generated total sales of Euro 2 billion in 2019. McGovern left the company in 2019 to pursue new ventures, including the restart of Vapiano with Mario C. Bauer and Sinclair Beecham.
Frick, Switzerland, www.fibl.org
Former Director General of the Research Institute of Organic Agriculture (FiBL) in Frick, Switzerland. Niggli is a Swiss agricultural scientist and pioneer of organic agriculture. Under his 30 year leadership, FiBL has developed into one of the world's leading research institutes. He is also the founder of agroecology.science, a consulting company for sustainability and organic farming.
London, UK, https://gailsbread.co.uk
Marta Pogroszewska is the Managing Director of GAIL’s, Executive Director at the Bread Holdings Ltd and Non-Executive Director at Well Grounded. Following master’s degree in economy and strategy, she gained international experience in hospitality whilst working for Pret A Manger in the UK and the US. In 2016 Marta joined GAIL’s, the modern artisan neighbourhood bakery in England and grew the business together with her team to over 70 locations, serving 15 million customers a year. Marta specialises in building and leading empowered teams, as well as setting and delivering effective transformation and growth strategies. She is an optimist with everlasting growth mindset and eternal drive to be the agent of positive change.
Moscow, Russia, www.kfc-russia.ru
Oleg Pisklov is CEO of KFC operations in Russia, CIS and Europe (excl UK&I), leading one of the fastest growing equity and franchise business units in Yum!: ~2700 restaurant and sales of ~$3.7 billion. Oleg joined YUM! in 2010 and developed the overall strategic direction which is delivering outstanding restaurant growth and operational results. Prior to joining Yum! Oleg was CEO of Castorama RUS (Kingfisher Plc) and held a variety of senior roles in Tesco and Mars Inc in the UK, Russia and Turkey.
Nuremberg, Germany, www.npdgroup.de
Senior Vice President Foodservice Europe, npdgroup, Nuremberg. Jochen Pinsker has tracked European foodservice and consumer behaviour trends for more than 20 years. He now sets the course for The NPD Group’s foodservice industry tracking in the E.U. Jochen consults with some of the largest operator and manufacturer clients across Europe, and he is frequently a featured speaker at various global food industry events and corporate conferences. Prior to joining The NPD Group, Jochen’s career included managing sports organizations in Germany.
Istanbul, Turkey, www.dominospizza.com.tr
Aslan Saranga is the founder and CEO of Domino’s Pizza Eurasia and as such the fifth largest master franchisee within the global Domino’s system. The first Domino’s Pizza store in Turkey opened in 1996. Today, the Domino’s Pizza Eurasia network encompasses 775 stores (570 in Turkey, 192, in Russia, 9 in Azerbaijan, 4 in Georgia) and has consistently been one of the best performing master franchisees globally. DP Eurasia was the first company in Turkey to be listed in the premium segment of the London Stock Exchange. Aslan Saranga has a BA degree in Management from Istanbul University, as well as a MA in Finance. In 2011, he participated in the Insead Advanced Management Programme. He also brought the Wagamama brand to Turkey in 2002.
London, UK, www.itsu.com
Clive spent the first 17 years of his career in Hong Kong, Australia and the US working for Jardine Matheson, the Hong Kong based conglomerate. He returned to London in 1997 joining Julian Metcalfe to develop Itsu before serving as CEO of Pret A Manger 2003-2019. Pret grew rapidly during this period and was sold to Bridgepoint Capital in 2008 and again to JAB Holdings in 2018. Clive currently chairs Itsu, Psycle and the Seckford Foundation. He has a degree in modern history from Oxford University.
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.
Frankfurt, Germany, www.food-service.de
Katrin Wissmann is the Executive Editor of the b2b magazine foodservice Europe & Middle East and a long-standing editor of foodservice. She studied journalism and American Studies in Mainz (Germany), Pamplona (Spain) and in Middlebury, VT, (USA). After gaining initial professional experience in print, radio and television, she joined the editorial teams of foodservice and foodservice Europe & Middle East in 2006. Since October 2018, Katrin Wissmann has been responsible for content planning and coordination of Foodservice Europe & Middle East and was recently named the publication’s Executive Editor.
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.
Moderator: Conversation with Clive Schlee
Mario C. Bauer
Amsterdam, The Netherlands, www.teddytalkswith.com
The entrepreneur, brand ambassador, keynote Speaker and author was responsible for global growth at Vapiano until 2017. In the summer of 2020, he and other highly respected entrepreneurs in the industry, acquired the struggling Vapiano brand from insolvency. Bauer is also in demand as an inspiring keynote Speaker and is a co-founder and advisory board member of Dr. Oetker Hospitality and other.
Copenhagen, Denmark, www.sticksnsushi.com
Curtice Brothers co-founder Andreas Karlsson, born in Sweden, actually only planned to Work in a London hotel for three months. This turned into a 15-year career as Director of International Licensing at Wagamama. Under Karlsson's leadership, the brand expanded into 15 countries. In 2011, he joined the successful Japanese concept Sticks'n'Sushi' as Operations Director, in 2019 promoted to CEO leading twelve restaurants in Denmark, nine in the UK and soon two in Berlin.
Amsterdam, The Netherlands, www.hmshost.com
Walter Seib is CEO of HMSHost International, which covers Northern Europe, Middle East & Asia with outlets in 19 countries. He is part of the Senior Executive Team of the Autogrill Group (HMSHost’s parent company). Prior to joining HMSHost Walter held management positions at La Place, Wescho Gastronomie and Mövenpick. Since January 2020 Seib – born in Austria – is the chairman of Foodservice Institute Netherlands. He studied at Vienna’s School of Hotel Management.
Frankfurt am Main, Germany, https://www.dfv.de/
Editor-in-chief of the trade publications foodservice, ahgz and foodservice Europe & Middle East and their online presences at the dfv Media Group. Boris Tomic, born in Essen, studied Theatre Studies, English and Politics at various German universities and in London. He received his master’s degree in Berlin. As a freelance journalist, he worked for many daily newspapers and journals as well as for television in the 1990s.
Wednesday, 6 October 2021 – Get-together
Thursday & Friday 7 & 8 October 2021 – Conference
Pre-Conference Day – Get-together Wednesday, 6 October 2021
"NZZ am Bellevue", Theaterstrasse 12, 8001 Zürich
Thursday, 7 October 2021
Transfer / Coffee & Co.
David Bosshart, Executive Advisor, Gottlieb Duttweiler Institute
The Pressure of NOW & the Challenge of Radical Change
| Life in the Next Phase of Covid-19
| People, Markets, Food Consumption
Gretel Weiss, Co-founder and Publisher, foodservice Europe & Middle East
Europe’s Top 99 Restaurant Operators
| New Ranking and Analysis
| Who Grew? How Fast? Why?
Katrin Wissmann, Executive Editor, foodservice Europe & Middle East
Experts' Vision Board
| Exclusive Survey Results
| Parameters of Success for the Restaurant Industry
Oleg Pisklov, CEO, KFC Europe, Russia and CIS
Chicken Beats Covid
| KFC: A Reborn Culture
| Driving Growth Across Europe
| Robots, Drive Through, Technology
Braving the Pandemic: Resilience & Resourcefulness
David Baumgartner, Founder and Continuous Improvement Officer, dean&david
| Taking Chances, Meeting Challenges
| Moving Fast Through Diverse Channels
Marta Pogroszewska, Managing Director, Gail’s Bakery
| Leading with agility and growth mindset
| Baking the world a better place
Clive Schlee, Chairman, Itsu
A Conversation About Leadership with Clive Schlee – Led by Mario C. Bauer
| How to Make People Care
| What Happens in Tough Times
Aslan Saranga, Group CEO, Domino’s Pizza Eurasia
Benchmark for Technological Transformation
| The Value of Data – Analysing Pizza Bytes
| Decisive Steps Towards Digital Success
Richard Bergfors, CEO, Max Premium Burger
Tackling Climate Change – Bite by Bite
| Driving the Climate Positive Agenda
| Role Model for Responsible Business
Chris Muller, Professor of the Practice of Hospitality Administration
A Unified Theory of Pizza and Burger
| The Same 5 Ingredients, A World of Difference
| How Mass Production Creates the Most Customizable Choices
August Lund, Climate Activist & Co-owner Cofoco (Copenhagen Food Collective)
From Investment Banker to Sustainable Champion
| Building a Food Collective Like No Other
| Activism With a Purpose
Apéro, Flying Dinner and Partytime at the GDI
Friday, 8 October 2021
Transfer/Coffee & Co.
Henry McGovern, Founder AmRest
Restaurants: The New Focus of the Financial World
| Venture Capital, Public Markets, and Spacs
| A View on Investment Opportunities
Jochen Pinsker, Senior Vice President, Foodservice Europe, npd group
Interpreting Dining Markets and Patterns
| Opportunities Through Covid-19
| Changing Consumer Needs
| Similarities and Differences Across Countries
Chesran Glidden, Head of B2B, Kununu
The Restaurant Industry from Employees‘ Perspective
| The Value of Authentic Employer Presentation
| What Are Today’s Employees Looking For?
Panel Discussion, moderated by Boris Tomic, Editor in Chief, dfv hotel- and foodservice media
Understaffed: How to Solve Labour Shortage
Andreas Karlsson, CEO, Sticks’n'Sushi
Walter Seib, CEO, HMSHost International
Urs Niggli, former Director General, Swiss Research Institute of Organic Agriculture
Feeding 10 Billion People Is Possible, but How?
| What Kind of Agriculture and Industrialization of Food Production?
| The Role of Digitalization and Green GMO
Chris Muller, Professor of the Practice of Hospitality Administration
Final Conclusions & the Road Ahead
Joschka Fischer, former German Foreign Minister and Vice Chancellor
The Future of Europe, Sustainability, and the World
| Germany After the Election
| The Role of Green Parties and Green Movements in Europe
| Europe Between Asia and the US
Lunch – End of Conference
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
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.
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.
To benefit from special rates, please refer to the code: EFSS 21
Hotel Belvoir, Rüschlikon: firstname.lastname@example.org
Hotel Alex Lake, Thalwil: email@example.com
Hotel Ibis, Adliswil: firstname.lastname@example.org
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.
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.
You are welcome to leave your luggage in the GDI cloakroom.
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.
Full price: CHF 2210
Early-bird discount until 31 August 2021: CHF 1980
Full price: CHF 3750
Early-bird discount until 31 August 2021: CHF 3180
All fees have to be paid in advance. Participants registering less than two weeks before the event can pay by credit card only. Includes documentation, extensive download area, all meals, refreshments, transfers, get-together and dinner party (VAT incl.).
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.
Datum & Uhrzeit
7. Oktober 2021
8. Oktober 2021
GDI Gottlieb Duttweiler Institute