EUROPEAN FOODSERVICE SUMMIT 2022
Cyrille Filott of Rabobank will talk about the implications of the current inflation and supply chain disruption for both businesses and consumers.
Join us in Zurich on September 21st and 22nd for this year’s European Foodservice Summit to discuss cutting-edge industry topics. On the agenda: restaurant tech, food tech, market movements and major issues like inflation, supply chain challenges and staff shortage. Expect top international speakers and industry insiders. Among them:
Register for the European Foodservice Summit now!
Cyrille Filott, Global Strategist Consumer Foods, Packaging & Logistics at Rabobank
Cyrille Filott is global strategist for Consumer Foods, Packaging & Logistics responsible for setting and executing the research agenda for the Consumer Foods and the Packaging & Logistics franchises within Rabobank. Rabobank is a globally leading Food & Agribusiness bank. He and the team publish research that is relevant to food and agribusiness companies worldwide. Next to that Cyrille is the host of the Consumer Foods-to-Go podcast series. Cyrille spends most of his time discussing sector issues with food&agribusiness corporates. He is frequently invited at C-suite meetings to bring insights and to discuss business strategies in food. Also he is a frequent speaker at industry events.
Cyrille Filott, Rabobank:
Building Resilient Supply Chains in a Fractured World
- Key drivers to rethinking supply chains in food
- Consumer responses to the inevitable higher prices
In his presentation, Cyrille will address the implications of the current inflation and supply chain disruption for both businesses and consumers: What are the key drivers to rethink supply chains in food? How are consumers to respond to the inevitable higher prices? Expect deep insights and learnings from a global strategist!
SECURE YOUR EARLY-BIRD DISCOUNT UNTIL JULY 15!
EUROPEAN FOODSERVICE SUMMIT 2022
TIME TO ACT!
Getting Ahead of the Transformation
Tech Trends. Labor. Market Movements.
September (20), 21 & 22, 2022
Lakeside, Zurich
www.efss.ch
New to the European Foodservice Summit?
For an overview take a look at our 20-year anniversary brochure (2019):
Tech Trends. Labor. Market Movements.
September (20), 21 & 22, 2022
Lakeside, Zurich
www.efss.ch
New to the European Foodservice Summit?
For an overview take a look at our 20-year anniversary brochure (2019):
About the EFSS
Our participants and target group are the main players (entrepreneurs/senior management) of the multi-unit restaurant and catering industry. For suppliers and consultants a limited number of seats is available.
The number of participants is limited to 250, to keep the atmosphere intimate.
The event kicks off on 20 September with an evening get-together - plenty of opportunity to meet, exchange ideas and network!
Register now and become a part of this outstanding community and help create a strong Pan-European network!
Impressions from the European Foodservice Summit 2021:
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The hospitality industry has met in Zurich from 6 to 8 October for the annual European Foodservice Summit (EFSS). This year's motto is "Back to the Future: Strengthening Up & Striving Forward - Seizing New Opportunities". The event is the most important European platform for the hospitality industry. The topics discussed are forward-looking and are on tomorrow's agenda. (Thomas Fedra)
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Participants are key players in the multi-unit restaurant and catering industry, as well as suppliers and consultants. This year the number of participants is limited to 150. The organisers are: foodservice Europe & Middle East (dfv Mediengruppe) and the GDI - Gottlieb Duttweiler Institute. (Thomas Fedra)
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Kicking off the second day of Summit with Henry McGovern, AmRest founder and now investor, "Our industry is a cash machine. You just have to know how!" One of the big next topics, according to McGovern, is Plant & Cell based foods: protein sources and meat and fish cell cultures. (Thomas Fedra)
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Kicking off the second day of Summit with Henry McGovern, AmRest founder and now investor, "Our industry is a cash machine. You just have to know how!" One of the big next topics, according to McGovern, is Plant & Cell based foods: protein sources and meat and fish cell cultures. (Thomas Fedra)
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Urs Niggli, former Director General of the Swiss Research Institute for Organic Agriculture, stressed that organic diversity will be the solution for the future nutrition of the world's population. Among other things, he advises restaurateurs to pay attention to food waste and to put more plant-based products on the menu. (Thomas Fedra)
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Jochen Pinsker, Senior Vice President Foodservice Europe, npdgroup, provided insights into current figures, trends and developments. The biggest opportunity for the future: "It is all about catering for the consumer @home". The biggest competitors are at the guests' homes, namely the fridge and the coffee machine. (Thomas Fedra)
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Chesran Glidden, Head of B2B, Kununu, explained to the Summit participants what is important nowadays in terms of employee recruiting. Glidden analyzed which criteria are important for employees in the tourism and hospitality industry based on data from the employer rating platform. While holistic satisfaction in the industry is in the middle of the pack, satisfaction with salary is far below the average of the 41 industries. (Thomas Fedra)
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Chesran Glidden, Head of B2B, Kununu, explained to the Summit participants what is important nowadays in terms of employee recruiting. Glidden analyzed which criteria are important for employees in the tourism and hospitality industry based on data from the employer rating platform. While holistic satisfaction in the industry is in the middle of the pack, satisfaction with salary is far below the average of the 41 industries. (Thomas Fedra)
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The panel discussion with Boris Tomic, Editor-in-Chief Hotel- und Gastromedien (dfv Mediengruppe), with Andreas Karlsson, Sticks'n'Sushi-CEO, and Walter Seib, HMSHost International-CEO, dealt with one of the most important topics in the industry: the lack of employees. An image upgrade for the restaurant industry is imperative. However, according to Seib, immigration and integration should also play a big role. (Thomas Fedra)
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Aslan Saranga, Group CEO, Domino's Pizza Eurasia, explained that every crisis he has experienced so far has always brought opportunities. In the meantime, the pizza specialist offers a broader food range and the delivery time is to be reduced from 30 to 20 minutes. The newly founded coffee concept Coffy uses Domino's technology and currently has six units in Turkey. 40 percent of sales come from the delivery channel. (Thomas Fedra)
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Aslan Saranga, Group CEO, Domino's Pizza Eurasia, explained that every crisis he has experienced so far has always brought opportunities. In the meantime, the pizza specialist offers a broader food range and the delivery time is to be reduced from 30 to 20 minutes. The newly founded coffee concept Coffy uses Domino's technology and currently has six units in Turkey. 40 percent of sales come from the delivery channel. (Thomas Fedra)
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Due to Covid, in 2021, the EFSS took place at the Gottlieb Duttweiler Institute in Zurich. The number of participants was limited to 150. In 2022, the event will be back in full size at its original location, the Lakeside, on the shores of Lake Zurich.
