Thoughts on Zurich 2008

I’m back in Orlando, fresh from Zurich and the 9th European Food Service Summit. Now, after a few days of reflection here are my thoughts on the highlights of our days together.

• As the Summit heads into its tenth year, the European restaurant industry has never been as diverse and entrepreneurial as it is today. Across the entire EU there are new and exciting restaurant concepts being introduced to an eager marketplace.
• Because this is true, many of these new concepts are now expanding outside of their home markets, becoming true multi-national operators. An elite group is even bringing their exciting ideas to North America, not too long ago thought to be a far distant dream.
• Building on the traditions of culinary excellence found all over Europe, great food continues to be the “heart” of this new generation of restaurants. But there is also the tradition of strong business management which is now the “head” of these enterprises. Serving great food at a profit is the foundation for creating long term value. It is remarkable to see how many concepts are offering this today.

Internet technology, especially in the area of marketing and customer relationship management has radically changed the way business is conducted. There is no way to turn back this movement, and entrepreneurial foodservice managers are set to take advantage of it. The application of Web 2.0 concepts will explode over the next year. In every segment of the industry, both restaurant operators and their customers are searching for “authenticity” in their menu offerings, and are looking for a feeling of “wellness” when they find it. Restaurants will be required to be partners with customers in their attempts to find new ways to celebrate, restore, and simply eat away-from-home. The Summit always leaves me feeling upbeat. This year the energy was especially positive, with much to look forward to between now and our next meeting.