{"version":"1.0","provider_name":"European Foodservice Summit","provider_url":"https:\/\/dfvcg-events.de\/european-foodservice-summit","author_name":"foodservice","author_url":"https:\/\/dfvcg-events.de\/european-foodservice-summit\/author\/foodservice\/","title":"The Foodservice Strategies Reshaping Hospitality | European Foodservice Summit","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"Zl7cdBUjku\"><a href=\"https:\/\/dfvcg-events.de\/european-foodservice-summit\/hospitality-adapts-to-new-demands\/\">The Foodservice Strategies Reshaping Hospitality<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/dfvcg-events.de\/european-foodservice-summit\/hospitality-adapts-to-new-demands\/embed\/#?secret=Zl7cdBUjku\" width=\"600\" height=\"338\" title=\"&#8220;The Foodservice Strategies Reshaping Hospitality&#8221; &#8212; European Foodservice Summit\" data-secret=\"Zl7cdBUjku\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/dfvcg-events.de\/european-foodservice-summit\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/dfvcg-events.de\/european-foodservice-summit\/wp-content\/uploads\/sites\/19\/2025\/10\/TF74576.jpg","thumbnail_width":3840,"thumbnail_height":2160,"description":"Innovation and adaptation were at the forefront of discussions at this year\u2019s European Foodservice Summit. Industry leaders Alessandro Preda (QSRP, sitting 2nd from left), Shine Yang (Uber Eats, middle), and Mathieu Herrero (Areas, 2nd from right) joined a panel discussion moderated by EFSS Programme Director Katrin Wissmann and Prof. Dr. Torsten Olderog. The discussion delved [&hellip;]"}