European Foodservice Summit 2022

Key Learnings from two conference days

Prof. Chris Muller, co-founder and host of the European Foodservice Summit, summarized the complex content of 15 speeches in a few sentences.
Thomas Fedra
Prof. Chris Muller, co-founder and host of the European Foodservice Summit, summarized the complex content of 15 speeches in a few sentences.

At the 23rd European FoodService Summit in Zurich, more than 200 participants spent two days updating and exchanging ideas. On the stage of the top-class European industry summit, numerous renowned speakers provided interesting insights. The topics: Market research, science and practice with a wide range of topics from market data to technology, pricing, consumer behavior, M&A, food trends and employees. The essence of the summit by Prof. Chris Muller, summit founding member, event moderator and proven foodservice expert.

#1

Don't get caught up in "presentism". Don’t be concerned only with now. Create Your dream to become reality​.
- David Bosshart, author, speaker and executive advisor

#2

Staying relevant is the biggest problem. We are a business that is always a step ahead of the consumer. QSR Dine-In is no longer relevant after the pandemic.
- Gretel Weiß, Summit founder and editor of foodservice Europe & Middle East

#3

All companies need a sustainability officer.
- Katrin Wißmann, Executive Editor of foodservice Europe & Middle East

#4

Avoid as much animal suffering as possible. Open as many stores as possible. Economic efficiency is top priority.
- Charly Schillinger, Founder & Owner of Swing Kitchen

#5

Our consumers are ready to:​ Trade down​, Cut out extras, Seek deals​.
- David Henkes, Senior Principal and Head of Strategic Partnerships, Technomic

#6

Experienced investors have a strong advantage when risks are changed​. Take your experience and constantly re-evaluate it. Would I do the same thing today?
- Vincent Mourre, WhiteSpace Partners

#7

Growth takes time​. Growth needs innovation. Diversification with focus​.
- Karl Brauckmann, Managing Director, Valora Foodservice Germany

#8

Delivery is​ not “eating” restaurant share​, but “eating” supermarket share. People are not substituting the eating-out-experience. They go for convencience instead of shopping and cooking.
- Anton Soulier, Founder and CEO, Taster

#9

In order for us to cut food waste, we need to collaborate.
- Daniel Khachab, Co-Founder and CEO, Choco

#10

90% of Gen Z purchasing is ​done on a mobile device​.
- Claudia Studtmann, Head of Retail DACH, Meta

#11

You need to think about “Resilience”. Be fast on your feet, think one step ahead! 
- Cyrille Filott, Global Strategist Consumer Foods, Packaging & Logistics, Rabobank

#12

Food tech responds to consumer demands for choice​: Protein Tech.  Produce Tech​. Placement Tech.  Personalization Tech.
- Lou Cooperhouse, BlueNalu

#13

Cultured meat? It is going to happen, because we have no other choice. It is not a question of whether, but when!
- Matthew Robin, Cultured Meat Innovation Hub; CEO, ELSA Mifroma

#14

A juicer is not a machine!​ We focus 100% on people. Everything you don’t see we automate​ - Everything you do see we handcraft.
- Thomas Noroxe, Joe & The Juice

#15

Family tradition is the definition of loyalty. People like to be connected  - to families, to friends, to the workplace.
- Christina Block, Member of the Supervisory Board and Shareholder of Block Group, Block Group

EUROPEAN FOODSERVICE SUMMIT
The motto of the 23rd European Foodservice Summit (20.-22.9.2022): " TIME TO ACT! Getting Ahead of the Transformation". The event is the most important European platform for the hospitality industry. The conference is organised by the trade journal foodservice Europe & Middle East of the dfv Mediengruppe and the Gottlieb Duttweiler Institute. Participants are the key players in the multi-unit restaurant and catering industry as well as suppliers and consultants. The next Summit will take place from 19 to 21 September 2023.
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