What We Learned: Key Summit Takeaways
The European Foodservice Summit traditionally ends with a summary of key learnings from individual speakers and sessions. In 2024, co-founder and long-term moderator Prof. Chris Muller shared his key take-aways for the very last time. Here they are:
Don’t Let Finance Drive Your R&D or Product Innovation
Jose Cil emphasized the importance of maintaining an innovative spirit when making decisions in R&D and product development. Allowing financial metrics to solely dictate your direction can stifle creativity and innovative potential.
Purpose in Business
Continuing his insights, Jose Cil also pointed out the necessity of leading a purposeful business life. This theme of purpose remained a constant refrain throughout the Summit, urging executives to align their business strategies with a greater mission.
The Efficiency of Coffee Shops & “Stuffed Bread”
Katrin Wissmann, while sharing insights into the growth of restaurant chains throughout Europe, introduced the concept of “stuffed bread” as a universal food that transcends cultural barriers. She noted that while different cultures may have different names for it, like pita, tortilla, or naan, the fundamental concept remains the same.
Postponed Customization and Efficient Labor
Alan Honan discussed Wingstop’s successful growth story, highlighting strategies like postponed customization, outsourcing non-essential production, and optimizing labor.
Short-Term vs. Long-Term Strategy
Olo Danielewicz highlighted the ongoing challenge of balancing short-term tactics with long-term strategy. In a rapidly changing market, making decisions with a long-term focus remains critical.
Culinary Machine Learning for Organoleptic Outcomes
Unox delved into using machine learning in culinary applications to achieve desired flavor and texture profiles, showcasing the intersection of technology and food science.
Creating a Core of Sustainability Certified Smart Chefs
Barilla encouraged the development of sustainability-certified chefs within the EU, stressing the importance of sustainability in the culinary profession.
People and Cities Evolve Around Food & Beverages
Jeremy Scarf and Stefan Breg emphasized the fundamental role food and beverage establishements play in community building — even in giga projects like the ones currently under development in Saudi Arabia.
Investing in European Foodservice
The Investment Panel explored the critical considerations and opportunities within the European foodservice sector, underscoring investment strategies beyond mere financial returns.
Combat Poverty with Deliciousness
Claus Meyer shared his transformative journey and the vision of using culinary skills to combat poverty. His approach highlights the powerful role food can play in social upliftment.
Time for Price Differentiation
Torsten Olderog argued that the foodservice industry must embrace price differentiation to better match demand and customer behavior, leveraging behavioral economics for optimized pricing strategies.
Understanding Customer Emotion in Pricing
Philipp Laqué and Joaquín Capel Alcaraz underscored the role of emotional and behavioral factors in pricing, highlighting the importance of storytelling to make customers feel like they are gaining rather than losing.
Eating Out Becoming More Off-Premise Driven
Edurna Uranga pointed out the growing trend of off-premise dining, accelerated by the post-COVID landscape, which calls for a reimagining of traditional dining experiences.
Digitalization of the Back of House
Welbilt and Winterhalter pushed for further digitalization in kitchen operations to enhance efficiency and meet modern demands.
Proximity Retail: Small and Essential
Andrija Topic discussed the concept of proximity retail, emphasizing small, essential retail spaces that cater to immediate neighborhood needs – including more and more foodservice offers.
Why Wouldn’t We Prepare Fresh Products?
Sven Oliver Neitzel pointed out that supermarkets, known for their fresh produce, but traditionally slow to adopt in-store meal preparation, are now tapping the potential in this market.
Immersive Dining Driven by AI
Jade Frommer and Lina Utzig showcased the future of dining as an immersive experience driven by AI and entertainment, pushing the boundaries of traditional restaurant concepts.
Satisfying the Hunger: The Intimacy of Shared Humanity
Jimmy Nelson concluded with a powerful message on shared humanity and the hunger for fostering intimate human connections.
My 25 Years: Leadership Reflections
- Practice Stewardship
- Become an Agent of Change
- Have Clarity of Vision
- Be a Champion of Your People
- Embrace Servant Leadership
After 25 years, Prof. Chris Muller has decided to step down as “Maitre d'” of the European Foodservice Summit, leaving his tasks to another professor: Dr. Torsten Olderog, who will moderate the conference from 2025 onwards. Prof. Muller concluded the conference by sharing five major learnings on leadership which he was able to gather throughout his Summit years.
