At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
This year's location for the networking event: Carlton Restaurant & Bar
(Thomas Fedra)
Mario C. Bauer, Aperitivo, Nieves Conde Peréz, Goiko, with Marta Pogroszewska, Gail's Bakery
(Thomas Fedra)
Excellent food offerings at the 23rd European Foodservice Summit in Zurich.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
Francesca Tiritiello, Kikkirossi, with Gretel Weiß, FoodService Europe & Middle East, with Inga Dengel, PepsiCo
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
Petra Gierstorfer, Energy Kitchen, Lukas Jezler, Gottlieb Duttweiler Institute, with Christian Gierstorfer, Energy Kitchen
(Thomas Fedra)
The location: Carlton Restaurant & Bar
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
Christina Block, Block Group, Gregor Meyer, Meyer Catering & Service, Gretel Weiß, FoodService Europe & Middle East, Markus Gotta, dfv Mediengruppe, with Oliver Altherr, Marché International
(Thomas Fedra)
Lou Cooperhouse, BlueNalu, has taken up the cause of the food tech revolution. He gave insider information on the market for alternative proteins: cell-cultured, fermented and plant-based.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
Andreas Karlsson, Sticks'n'Sushi, Vincent Mourre and Rebecca Viani, both WhiteSpace Partners, with Kevin Todd, Big Easy Restaurants/Farmers J
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
Christina Block, Block Group, gave insight into the advantages of a family business in terms of recruiting and employee retention.
(Thomas Fedra)
Cyrille Filott, global strategist for Consumer Foods, Packaging & Logistics at Rabobank, on current and future challenges of the industry.
(Thomas Fedra)
From Ceviche to local specialities like the Zürcher Geschnetzeltes - the choice was always great at the different locations of this year's European Foodservice Summit.
(Thomas Fedra)
On stage at the 23rd European Foodservice Summit: Thomas Noroxe, Joe & The Juice.
(Thomas Fedra)
The Summit-Team of the Gottlieb Duttweiler Institute.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
Prof. Chris Muller, Cyrille Filott, Rabobank, Lou Cooperhouse, BlueNalu, with Matthew Robin, Cultured Meat Innovation Hub, ELSA-Mifroma.
(Thomas Fedra)
Keynote speaker at the 23rd European Foodservice Forum: Sigmar Gabriel, former German Foreign Minister.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
Matthew Robin, Cultured Meat Innovation Hub, ELSA-Mifrona, über die unternehmerischen Vorteile disruptive Food-Lösungen zu adaptieren.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
At the 23rd European Foodservice Summit in Zurich, around 200 top executives discussed the latest trends in the industry over two days. Impressions from the second day of the congress and the networking evening of the industry summit.
(Thomas Fedra)
Time for a break: Mario C. Bauer, Aperitivo.
(Thomas Fedra)
The Advisory Board of the European Foodservice Summit: Markus Gotta, Mert Askin, Katrin Wißmann, Kevin Todd, Walter Seib, Chris Muller (back row). Patricia Fernández de Arroyabe, Marta Pogroszewsk, Mario C. Bauer (middle row). Boris Tomic, Andreas Karlsson and Gretel Weiß (front row).
(Thomas Fedra)
