Hosting Partners
17 September 2025
Pre Conference Day
Pre-Event Get-Together
powered by Nestlé Professional
18 September 2025
1st Conference Day
9.30 – 10.30
Face 2 Face – Speed Networking Session
powered by Hartstone Rochette
10.00 – 11.00
Networking & Coffee
11.00 – 12.50
Katrin Wissmann
dfv media group (D)
Welcome
Cyrille Filott
Rabobank (NL)
Key Trends that Rock the World of Food Service
A distinguished global strategist, Cyrille Filott offers profound insight into the geopolitical and economic forces shaping today’s business environment. What are the current dynamics at play? What strategic considerations should restaurant businesses prioritize? Which emerging factors may have a significant impact on their operations in the years ahead? Cyrille will share his expert perspective while also addressing how Ozempic and other GLP-1 drugs are shaking up the American food scene—a development that may soon reach Europe. What will it mean for restaurants and the future of foodservice?
Dr. Andy Zynga
HITI (UAE)
Profit. People. Planet. Mission (Im)Possible?
Can restaurants and hospitality leaders meet the world’s demand for both profit and positive impact? In this provocative keynote, Dr. Andy Zynga—former CEO of EIT Food and current VP at HITI—explores the most powerful macro trends redefining foodservice. From sustainability and plant-based transitions to food tech, functional foods, digitalization, and health-driven innovation, Dr. Zynga unpacks the latest research and case studies from global research and European pilots. Is a future where foodservice aligns profit, people, and planet truly mission impossible—or simply the next step on the menu for change?
European Roundtable
Strategic Insights: Perspectives from Industry Experts
This session brings together leaders from three key segments of the European restaurant industry—quick service (Alessandro Preda, QSRP), travel catering (Mathieu Herrero, Areas), and delivery (Shine Yang, Uber Eats). Together, these experts will delve into the dynamic forces shaping the sector’s future. Gain a deeper understanding of how businesses are adapting to swift market changes through innovative technologies and strategic planning. The panel will discuss responses to economic and geopolitical pressures, exploring how these factors influence operational decisions. By examining the balance between opportunity and challenge from their diverse perspectives, the session provides a comprehensive view of ensuring resilience and growth in an evolving landscape.
12.50 – 14.00
Networking & Lunch
14.00 – 15.45
David Jones
Saracens RFC (UK)
Resilience in Action: Harnessing Team Dynamics for Success
An HCPC-registered Sport and Exercise Psychologist and Head of Personal Development with Saracens RFC—one of the UK’s prime rugby teams, David Jones, will delve into the essence of resilience and motivation in tough times. Drawing on his experience with the English Institute of Sport and Formula One, David’s talk will use sports as a lens to examine team dynamics and social capital and their effects on performance. Through data, research, and compelling stories, he will discuss diverse performance contexts and demonstrate how the strategies of sports can enhance workplace environments, fostering both performance and well-being.
Johannes Bühler
Hans im Glück (DE)
In the Eye of the Storm: Transforming Adversity into Customer Insight
In early 2024, Hans im Glück, the leading German fast-casual restaurant chain, faced a major reputational crisis after reports emerged linking one of its shareholders to far-right groups. To protect the brand’s values and public trust, the company moved swiftly and decisively. In this session, CEO Johannes Bühler will share how the crisis affected Hans im Glück’s stakeholders on a personal level, disrupted business operations, and challenged brand perception—and how the company’s proactive response helped mitigate long-term damage and ultimately deepened its understanding of its customer base.
Anna Kozachenko
MilkBar (UKR)
Restaurant Operations in Times of War
Running and growing a restaurant chain amid air raid sirens, supply chain disruptions, waning purchasing power, and uncertain prospects requires immense willpower and resilience. Anna Kozachenko, founder and CEO of Milk Bar, manages nine locations across Ukraine and Poland and is planning a flagship store in Kyiv while expanding internationally. In a conversation with Marta Pogrozewska (COO Bread Holdings), Anna will share first-hand insights into the business challenges faced by restaurant operators in Ukraine and how she navigates them.
15.45 – 16.15
Breakout Sessions
The Hidden Profit Engine: How Nesto Drives Labour Cost Efficiency at McDonald’s (Nesto)
Using intelligent staff scheduling as a strategic lever for profitability and performance.
Overview:
Labor shortages, volatile demand, raising minimum wages and consumer driven margin pressure are shaking up the hospitality industry. At the same time, intelligent scheduling with the help of technology and AI is becoming a powerful lever for controlling productivity and profitability. This session shows how McDonald’s franchisees are already applying data-driven planning and what others can learn from it.
What you’ll discover:
- Understand how scheduling can evolve from admin task to strategic profit lever.
- Learn how to optimize the balance between productivity and guest experience using data.
- Get inspired by a real-world case from a McDonald’s franchisee using Nesto for measurable performance gains.
Why this session is relevant for restaurant operators:
This session delivers actionable insights into how scheduling, powered by AI, can address today’s biggest operational challenges — and unlock new levels of productivity and guest satisfaction. With clear results from a real McDonald’s case, operators gain a blueprint for turning planning into profit.
Powered by Nesto
Lessons From US Foodservice: Quality, Process & Efficiency (Welbilt)
Overview:
Dive into the crucial differences between American and European foodservice models. Why did the US create globally dominant limited-service chains driven by efficiency, process, and relentless attention to detail, while Europe favored high-touch, culturally rich full-service concepts? Discover how US-style professionalism and technology can help European operators boost consistency, resource management, and scalability—without losing culinary heritage. Welbilt’s FitKitchen demonstrates how to blend American efficiency with European excellence for a resilient future.
What you’ll discover:
- The main differences between US and European foodservice, from their origins to supply chains and especially technology.
- How both models, despite their contrasts, offer valuable strengths and can learn much from each other.
- How a strong kitchen technology partner like Welbilt and FitKitchen can help combine the best of both approaches for greater success.
Why this session is relevant for restaurant operators:
Exploring diverse operational models can inspire foodservice operators to innovate and optimize. Discover how to design your operations for maximum efficiency—making the most of space, staff, and resources while reducing waste, energy consumption, and CAPEX. Streamlined processes and consistent quality drive profitability and growth, and also foster environments that attract and retain top professional talent.
Powered by Welbilt
16.15 – 16.45
Networking & Coffee
16.45 – 18.00
Expert Panel
Design Dynamics: Maximizing Space and Global Opportunities
Join Queenie Lo and Paul Wainwright the creative leads of – FutureBrand (formerly Uxus) and Harrison – as they navigate the forefront of restaurant design and development. How are evolving market demands and consumer preferences reshaping design strategies? How are restaurant companies adapting to smaller spaces? How is tech innovation influencing design? What’s hot in experiential dining? While addressing these questions, the panel also delves into the challenges and opportunities of global brand transfer, showcasing how these industry experts are redefining culinary environments.
2 Lightning Talks followed by panel discussion
- Spatial Branding: From Concept Creation to Implementation (Queenie Lo)
- Designing Trust: Building Brand Equity Across Borders (Paul Wainwright)
Suprise Session
Music, Art & Food
Experience the unexpected: Our surprise session will inspire you with creative encounters at the intersection of music, art, and food.
Take-Aways – Day 1
18.00
End Day 1 & Departure for Dinner
Summit Night
19 September 2025
2nd Conference Day
8.00 – 9.00
Networking & Coffee
9.00 – 10.30
Welcome Back
Benjamin Calleja
Livit Design (SE)
AI in Action: Real-World Examples from Restaurants Around the World
Explore how AI is transforming the restaurant industry—from intelligent kitchens and personalized service to brand development and concept design. In this session, Benjamin Calleja highlights the latest innovations in automation, customer engagement, and data-driven strategy, offering actionable insights and real-world examples to help businesses enhance efficiency, build stronger brands, and stay ahead in a rapidly evolving market.
Bobby Healy
Manna Air Delivery (IRL)
Drone Delivery Is Now
“Drone delivery isn’t the future — it’s happening now,” says Bobby Healy, CEO and founder of Manna. His company has completed more than 200,000 ultra-fast deliveries across Dublin, partnering with global platforms like Just Eat, Uber Eats, and Delivery Hero, as well as local players. In this fireside chat, Healy shares what’s next for food delivery as Manna’s drones — cheaper, safer, and greener than road transport — take flight beyond Ireland.
Jochen Pinsker
Circana (D)
Market Outlook & Full-Service Spotlight
Jochen Pinsker, Industry Advisor Foodservice Europe at Circana and respected market researcher, offers a nuanced analysis of the forces shaping consumer choices and industry trends across Europe’s diverse markets and segments, with a focus on the past six months and all of 2024. His outlook looks ahead to the coming years, highlighting anticipated market developments and key shifts on the horizon. As a special addition, he takes a closer look at the full-service segment—uncovering unique challenges, emerging product trends, and growth opportunities as the industry moves further into the to-go era.
10.30 – 11.00
Breakout Session
Securing the Future: Innovation-Driven Supply Chains for the Modern Foodservice (Unox)
A Case-Led Session for QSR Executives Building Fast, Sustainable, Innovation-Driven
Overview:
In today’s competitive foodservice market, speed, control, and adaptability are key. This session explores how Unox built an innovation-first supply chain that enabled rapid product development, uninterrupted operations during global disruption, and a low-carbon footprint—offering a powerful blueprint for QSR leaders.
What you’ll discover:
- How vertical integration accelerates custom product development and unlocks full supply chain control.
- How local manufacturing can drive innovation, reduce environmental impact, and ensure long-term competitiveness.
- Real-life case studies illustrating how Unox rapidly developed custom equipment for a global QSR brand—cutting time-to-market and boosting operational impact
Why this session is relevant for restaurant operators:
Today’s QSR operators must move faster than ever—adapting to shifting demands while building sustainable, scalable growth. This session shows how an innovation-driven supply strategy can turn supply chain complexity into a competitive advantage, enabling greater speed, control, and long-term value creation.
Powered by Unox
11.00 – 11.30
Networking & Coffee
11.30 – 13.00
Expert Round Table
Tech Update and Outlook
Unlocking Next-Level Hospitality
This panel will unite top foodtech innovators who are reshaping the guest experience across POS, reservations, loyalty, and checkout. Joining the conversation are: Ana Munoz, General Manager of International at Toast, Georgio Ntontos , Regional Vice President, Strategic Sales EMEA at SevenRooms and Ludwig Jamet, Co-Founder of Hey Pongo. Moderated by Victor Lugger, CEO of Sunday and Co-founder of Big Mamma Group, the roundtable will dive into the future of guest-facing restaurant technology, spanning fast casual to Michelin-starred venues. Together, the panelists will explore how these solutions interconnect and give restaurateurs actionable insights: how to prioritize guest experience initiatives, which KPIs matter most, and what best-in-class looks like today—and tomorrow.
Oriol de Pablo Morató
Vicio (ES)
Digital First: Vicio’s Strategy for Gen Z and Delivery Success
A passionate entrepreneur and founder of Vicio, Oriol de Pablo (Uri) shares the strategies behind this rapidly growing, digitally-native burger chain in Spain. With a digital-first ethosand a focus on Gen Z marketing, the presentation delves into engaging younger audiences through social media tactics and strategic collaborations. The session also offers insights into the transformation and potentials of the delivery market.
Prof. Torsten Olderog
AKAD University Stuttgart (D)
Conference Wrap-Up: Key Takeaways & Closing reflections
In this brief session, conference moderator Prof. Torsten Olderog recaps the Summit’s highlights, sharing key learnings and insights from each session. Take away the main trends and ideas as the European Foodservice Summit 2025 comes to a close.
13.00 – 14.00
Lunch & Goodbye