10th European Foodservice Summit
Setting a Course for a New Horizon
Setting a Course for a New Horizon
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!
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.
One of the original founders of Strada restaurant group. The same entrepreneur team created a new concept called Côte bistro and bought a business named Bills produce store (food and foodservice). Cload has a degree in Art history and architecture.
Musician and Manager. He worked as a conductor with numerous orchestras and produced 190 CDs which gained awards. He created a coaching concept, which demonstrates the similarities between orchestras and company structures. Gansch studied piano and violin in Vienna.
Founder and co-owner of the QSR brand ‘Teremok’. He is one of the leading entrepreneurs in the Russian restaurant industry. Recently Goncharov started a new concept named ‘Bitte-grill’ (meat). He received his university degree in mathematics.
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.
Kjell A. Nordström
Dr. Kjell A. Nordström is the enfant terrible of the new world of business. One of the most influential management gurus (Harvard Business Review in 2011). Kjell is a keynote speaker on all continents. Best-selling books, i.e. ‘Karaoke Capitalism’ (translated into 23 languages) and ‘Funky Business Forever’.
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.
Divisional Director of Mitchells & Butlers plc. Before he has led well-known brands in the UK hospitality industry. Todd has an International MBA from Nottingham Business School and is an Alumni of Harvard Business school where he studied the Advanced Management programme.
Pionierin des Eating-Designs. Sie entwickelt neue Konzepte, macht Kunstinstallationen und kuratiert Ausstellungen. Seit 2014 leitet Vogelzang das Programm Food Non Food an der Design Academy Eindhoven. 2016 gründete sie The Dutch Institute for Food and Design. Ihre Projekte werden weltweit diskutiert.
Ehemaliger Chefökonom der Deutschen Bank und Mitglied des Rates der «Sieben Weisen». Vor seinem Wechsel zur Deutschen Bank, wo er auch den Think Tank DB Research leitete, war Walter Direktor am Institut für Weltwirtschaft. Ende 2009 gründete er die Walter & Töchter Consult.
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.
Responsible for the strategic positioning of Germany and Western Division Europe in the market and the development of innovative concepts. Woodbridge also worked for McDonald’s New Zealand and Hungary.
Thursday, 24 September 2009
Transfers from the hotels and Zurich main station to the conference place Lake Side. Coffee & co.
Welcome & intro on behalf of the organizers
Gretel Weiss | David Bosshart
A new mindset
A time of loss becomes a new age of hope
A vision for the new decade, the 21century arrives
David Bosshart | Gottlieb Duttweiler Institute
Europe’s top 100 restaurant operators
New ranking and analysis
What will stay and what will change in foodservice business
Gretel Weiss | FoodService Europe & Middle East
Leading an orchestra – "The Chef"
Conducting, managing & controlling chaos
Turning cacophony into harmony
Christian Gansch | sinfonisches consulting
An economist’s outlook for the next 2 years
Forecasting the unpredictable
Europe’s place in the emerging global environment
Norbert Walter | Deutsche Bank Group
Away-from-home-markets in Europe: consumer factsWhat our guests think and what they doTrends in UK, F, D, E, I & RUHow consumers are changing during economic challengesJochen Pinsker | Npdgroup/Crest
Hot concepts on stage
Steven K. Winegar | La Tagliatella, Spain
Mikhail Goncharov | Teremok, Russia
Marcus Cload | Côte/Bills, UK
A celebration of 10 years of forward thinkingSpecial guests talk about remarkable changesRecognizing how far we have come
Make new friends and reunite past friendships
Boat cruise on the Lake of Zurich(foodservice by Marché International)
Return to Lake Side
Return to City
(walking distance to hotels and main station)
Friday, 25. September 2009
Transfers from the hotels and Zurich mainstation to the conference place Lake Side. Coffee & co.
Wake-up energy by "eating-design"
8 Points-of-inspiration: psychology, culture, senses, nature, action, science, technique and society
Marije Vogelzang | Proef Q&A
The new capitalism emerges
The evolution of "Funky Business"
New ways to adapt, new survival patterns
Vision, Innovation, Leadership
How to be a market leader for more than half a century
Looking beyond the cycles of business
Cross-generational leadership in good times and bad
How great companies survive and thrive the challenge of the knowledgeable consumer
Edward Mohr | Ikea (Sweden)
Morten Solberg Nilsen | SSP (Norway)
Kevin Todd | Mitchells & Butlers (UK)
Steven K. Winegar | Restauravia Food (Spain)
Christopher C. Muller | University of Central Florida (UCF)
The road ahead
Christopher C. Muller | UCF
Lunch – End of Conference
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: 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.
Fee per Person
CHF 2'400.- Restaurant Companies
CHF 3'500.- Suppliers/Consultants
The price includes documentation, extensive download area, all meals, refreshments and
- Get-together, Wednesday, 23 September 2009, 20:00
- Dinner party, Thursday, 24 September 2009, 19:00
(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.