21st European Foodservice Summit – Digital Edition

Restaurant Trends in the Time of Pandemic: Options & Opportunities

– The View from 10,000 Meters to the Street Level
– Strategic and Tactical Points for the Future

December 3rd, 2020
3:00 p.m. (CET)

This event will take place in English.

In this presentation we will dive into the major and minor global industry-wide changes that will present both challenges and opportunities for operators as we look towards 2021 and a Post-Pandemic future.

There are so many issues facing the European restaurant market in the Age Of COVID. Clearly everyone wants to know when “normal” operations will return. But before the Pandemic hit in double waves, the market was beginning to see other major shifts taking shape.

At no time since the 1950’s and the rapid growth of the new QSR/Fast Food movement has the industry been presented with the type of change that is happening today. Convenience (where the food goes to the customer) vs. Experience (where the customer goes to the food) are becoming the defining categories for food service. Greater use of delivery was already shaking the traditional dine-in industry to its core while creating the new and growing Ghost Kitchen movement. Increased use of the Drive Thru has changed the definition of “going out to eat.” Demographic changes were relentlessly altering a traditional customer base as both older and younger customers have changed their habits. Concerns for healthy dining, sustainability and climate change are relentlessly pushing themselves into the conversation.

Of course, COVID-19 is still hanging over everything. Cities, towns, even villages are defined by the quality and liveliness of their restaurant communities. As restaurants became the “public living room” for so many people, the impact of lockdowns or closings has had more than a simple impact on the quality of life for many people.

Speakers

The following speakers are confirmed:

Christopher C. Muller, Ph.D.

Christopher C. Muller, Ph.D.

Principal and Founder, Gastronomical Adventures Consulting

Christopher Muller, Ph.D. is a leading academic expert in the field of corporate/chain restaurant management. His research has focused on multi-unit restaurant brand management; chain restaurant organization development and growth; and the training of multi-unit managers.

Dr. Muller has had extensive experience in the hospitality service business including start-up restaurant ownership. He has been a strategic consultant and provider of executive education to local, national and international restaurant, beverage, and hospitality management companies.

Professor Muller has lectured on management topics to a variety of individuals throughout the world, including presentations to organizations from Germany, Great Britain, Russia, China, Italy, Singapore, Hong Kong, Korea, Australia, Mexico, Central and South America. Muller is one of the co-founders of the annual European Foodservice Summit (www.efss.ch).

Along with his commercial work he is a volunteer member of the Board of Directors for the non-profit Innovation Studio which activates Venture Cafés in Cambridge, MA and Providence, RI; he serves on the Advisory Committee for the Federal Reserve Bank of Boston’s Reinventing Work Initiative; and is a founding member of the collaborative Massachusetts Professional and Culinary Trainers (Mpact) social mission organization.

Chris has accepted a position as a Courtesy Professor at the Chaplin School of Hospitality & Tourism Management. He is the former Dean and recently retired Professor of the Practice of Hospitality at the Boston University School of Hospitality. Dr. Muller has also held academic positions at UCF’s Rosen College of Hospitality Management and Cornell University’s School of Hotel Administration. Dean Muller received both his Doctorate and Masters degrees from the School of Hotel Administration at Cornell University. He has written the popular book, The Leader of Managers: Leading in the Multi-Unit, Multi-Site and Multi-Concept World and more than 50 published articles in academic journals and trade magazines. He is often quoted in the media.

Boris Tomic

Boris Tomic

Chief editor, foodservice

Boris Tomic, born in Essen, studied Theatre Studies, English and Politics at various German universities and in London. He received his master’s degree in Berlin. As a freelance journalist, he worked for many daily newspapers and journals as well as for television in the 1990s. Then, in the decade of zero, he was editor-in-chief of Journal Frankfurt, and subsequently head of the local editorial office of Frankfurter Neue Presse. Since April 2017, Boris Tomic has been editor-in-chief of the two trade publications foodservice and foodservice Europe & Middle East and their online presence FOOD SERVICE at the dfv Mediengruppe.

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