13th European Foodservice Summit
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 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
The people who join us are the industry leaders who shape the European restaurant landscape for the future.
The people who join us are 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:
Mert Askin, Kosebaasi (Turkey)
Joe Bastianich, Eataly (USA)
David Baumgartner, dean&david (Germany)
David Bosshart, GDI Gottlieb Duttweiler Institute (Switzerland)
Ignasi Ferrer, Eat Out (Spain)
Stéphane Garelli, IMD/University of Lausanne (Switzerland)
Martina Kuehne, GDI Gottlieb Duttweiler Institute (Switzerland)
Christopher C. Muller, Boston University (USA)
Herwig Niggemann, Niggemann GmbH (Germany)
Jochen Pinsker, npdgroup (Germany/USA)
Frank Schirrmacher, FAZ (Germany)
Ron Shaich, Panera Bread (USA)
Jim Sullivan, Sullivision (USA)
Gretel Weiss, FoodService Europe & Middle East (Germany)
Alan Yau, AAYA (UK)
Lake Side, Casino Zürichhorn Zurich/Switzerland
English (translation into German)
For further information and booking, please have a look at www.efss.ch
Dr. David Bosshart war von 1999 bis 2020 CEO des Gottlieb Duttweiler Instituts in Rüschlikon, Zürich. Seit 2020 ist er Präsident der G. und A. Duttweiler-Stiftung.
Stéphane Garelli is a world authority on competitiveness. Professor at IMD (Institute of Management Development) in Lausanne, closely connected to the world of business. He was Managing Director of the World Economic Forum and of the Davos Symposium for many years. Stéphane reads today’s global economic picture better than anyone else. Presentations challenge people to think ‘outside the box’
Senior Researcher am GDI Gottlieb Duttweiler Institut. Kühne analysiert gesellschaftliche, wirtschaftliche und technologische Veränderungen mit den Schwerpunkten Konsum, Handel und Mobilität.
Jochen Pinsker is Senior Vice President Foodservice Europe of this leading foodservice market research company, where he has been working for nearly 20 years. NPD is the source for information on consumer purchases of commercially prepared meals, snacks & drinks. Tools: Crest, sales track & supply track.
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.
Mert Askin is President of Food & Beverage division at Azadea Group, that owns and operates more than 50 leading international franchise concepts across the Middle East and Africa. The foodservice portfolio includes PAUL, Eataly, The Butcher Shop & Grill, and Kosebasi.
Restaurateur, vineyard owner, a judge on U.S. television shows MasterChef and MasterChef Italia. Along with partners, he brought Eataly, the largest artisanal food and wine market in the world, to New York. Author of ’Restaurant Man’.
Founder and managing director of dean&david. 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, and opened the first store under the motto ‘Fresh to eat’ in March 2007.
CEO of The Eat Out Group, one of the leading groups in the Spanish restaurant industry. He joined the company as Franchise Manager and developed his career in the areas of Marketing, Operations, and Development. He graduated from Georgetown University (Global Executive MBA).
Owner and Managing Director of the Niggemann GmbH (‘fresh’ food distribution). He has been working with major chains for many years, providing both ideas and supply services. He is a leading voice for new higher level training approaches for young restaurant people in Europe.
Co-publisher and features editor of the Frankfurter Allgemeine Zeitung. His best-selling book, ‘Das Methusalem-Komplott’ has been translated into 21 languages. His latest book ‘Payback’ (2009) has received many awards and is also a bestseller.
Founder, Chairman and Co-CEO of Panera Bread Company. He has received the 2011 MUFSO Pioneer Award for being one of the most significant contributors in the history of the US foodservice industry. He holds a Master’s Degree in Business Administration from Harvard Business School.
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.
CEO and founder of Sullivision.com. He has built his reputation designing successful leadership, sales, marketing, and customer service programs for the Top 200 foodservice and retail chains. Author of the Bestsellers ‘Multi Unit Leadership’ and ‘Fundamentals: 9 Ways to Be Brilliant at the Basics’.
One of Europe’s most influential restaurant concept creators. He is the father of formats like Wagamama and Michelin-rated Hakkasan. Yau received the honour of the Order of the British Empire from Queen Elizabeth II for his contribution to the British restaurant industry.
Seit über 25 Jahren ist Peter Herzog in nationalen und internationalen Führungspositionen tätig. Heute ist er Head Operations und Mitglied der Geschäftsleitung beim GDI und Berater.
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.
Thursday, 27 September 2012
Transfers from the hotels and main station to the conference place Lake Side. Coffee & co.
Welcome & intro on behalf of the organizers
Gretel Weiss | David Bosshart
The acceleration of just about everything
The slower you move the faster you die
Ways to avoid speed traps
David Bosshart | GDI Gottlieb Duttweiler Institute
Europe’s top 100 restaurant operators
New ranking and analysis Restaurant trends & transformations
Gretel Weiss | FoodService Europe & Middle East
The next market place
The seduction of downtowns, malls & food courts
Martina Kuehne | GDI Gottlieb Duttweiler Institute
Eataly NYC: eat, shop, learn
Life is too short not to eat well
We cook what we sell & we sell what we cook
Joe Bastianich | Eataly
Leader one to one – a conversation with Herwig Niggemann
How to succeed when everything changes & falls?
Internal control, external chaos
Fighting to manage my business
Ignasi Ferrer | Eat Out
9 ways to be brilliant at the new basics of business
How to execute the essentials
Fundamentals & best practices
Jim Sullivan | Sullivision
Hot concepts on stage
dean&david – fast casual:
regional sourcing – opportunities & challenges
Kosebasi – casual fine dining:
why Istanbul is on everybody’s tongue
David Baumgartner | Mert Askin
Make new friends & reunite past friendships
Boat cruise on the Lake of Zurich
(foodservice by Marche´ International)
Return to Lake Side
Return to city
(walking distance to hotels and main station)
Friday, 28 September 2012
Transfers from the hotels and main station to the conference place Lake Side. Coffee & co.
From global to fragmented
A competitiveness outlook for 2013 and beyond
Nations, businesses & individuals: winners & losers
Stéphane Garelli | IMD/University of Lausanne
The big 6
The truth about European OOH markets
Similarities & differences across countries
Evolving eating habits
Jochen Pinsker | npdgroup
The creator’s perspective
Alan Yau | AAYA
Leader one to one – a conversation with Chris Muller
How Panera Bread continues to grow, and grow
"A narrow focus on short term self interest destroys companies."
Leader one to one – a conversation with David Bosshart
The digital revolution
It’s much more than just IT, smart phones & facebook
It’s how we think, how we behave in the coming years
Frank Schirrmacher | FAZ
The road ahead
Christopher C. Muller | Boston University
Lunch & goodbye drink
End of conference Bus service to the airport and Zurich main station
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: email@example.com
Hotel Alex Lake, Thalwil: firstname.lastname@example.org
Hotel Ibis, Adliswil: email@example.com
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.
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.
Datum & Uhrzeit
26. September 2012
28. September 2012