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The International Foodservice Network
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10 visionaries...that revolutioned our daily life
Steve Jobs Apple The digital humanistMiuccia Prada Prada The fashion philantropistHoward Schultz Starbucks The king of take-away coffeeMark Zuckerberg Facebook The revolutionary of friendshipIngvar Kamprad Ikea The symbol of flat packaging Carl Djerassi Contraceptive
pill Love liberator
Jamie Oliver Jamie Oliver The specialist of simple kitchen Albrecht brothers Aldi The extremists of savings
Joanne K. Rowling Harry Potter The universal magician
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Howard Schultz
He made out of coffee, originally intended for breakfast and meals,
a take away drink that you can sip
everywhere, all day long.
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Jamie OliverHe made cooking easy and accessible to everybody.He fascinates the younger generation, disclosing them gastronomy and healthy food.
.
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You just need a little grain of genius…
1. Know-how2. Creativity 3. Inspiration4. Intuition5. Independence 6. Obstinacy7. A bit of change
The 7 ingredients fundamental for your success
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Main tendencies 2015
1. Comfort
2. Health
3. Trust
4. Emotion
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The role of foodservice today
Restaurant and foodservice industry
A (public) living room in society
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1. Thesis
Growth is to be found at intersection points of close-bybusiness
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Growth is at intersection points between:
Business
Transports Foodservice Leisure
Work
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Locations
We eat there where we find food
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Eating outdoor
The more we live and work
indoor,
The more we want to spend
our free time
outdoor
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2. Thesis
MixSpeed and quality,Discipline and pleasure
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Modality of culinary consumption
More feminine menus
A higher demand for fresh
products
Maximum individuality
Health and pleasure= a binome, not a contradiction
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The market of Take-Away
A refined normal habit is today trendy
Simple thingsfull of refinement
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3. Thesis
Culinary cultures
from all over the world co-exist together
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World Kitchen
Between local and international market
Between local and ethnic kitchen
Local ingredients available all over the world
1703.05.2023
Kitchen and import / export
Stereotypes facilitate the transmission of culinary cultures
(Stereotypes = preconcpetions acquired and memorized by millions of people)
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New taste sensations
A major challenge for restaurant owners
A chance for restaurants
New taste profiles
New products
New cooking methods
New adventures for consumers
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4. Thesis
Local products and recipes come back
2003.05.2023
Regional kitchen
Consumers look for :
Familiarity Security Transparence
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Local kitchen
It will always play a central role in people’s
culinary biography
Its footprint stays for ever
It belongs to a nation’s cultural code
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The recipe for success
70 % of family and familiar memories
30 % of novelty
Consumers love innovative tradition
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5. Thesis
Coffee bars
Part of an infrastructure
10 minutes pause
A small daily luxury
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Evolution of modelsDrinks
Hot drinks Breakfast, After meals During meals Small coffee cups
Snack to drink 24/7 consumption Take away Big mugs
2503.05.2023
6. Thesis
Freshness
Rapidity
Esthetics
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Fast and handy
Healthy and simple foodPeople have little time available, but still want to enjoy
Pioneers: Wagamama, Vapiano
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Power of persuasion
Equipment
Brand
Service
Price
Style
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7. Thesis
New drinks
Better taste
Exotic mix
Added values
Big brands
Amazing advertising
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8. Thesis
Lifestyle replaces living standards
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The joy of living
Consumers look for:
Style
Character
Aestetics
Places to live
3103.05.2023
9. Thesis
Quality is an obligation and
an engine for growth
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The 5 big parameters for quality
Gastronomy Client
Raw materials Freshness Recipes Taste Employees ServiceTransparence Product policyRental space Atmosphere
Creation Results
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Conclusions
Foodservice: cannot disappear from Internet
cannot be exported in low cost countries
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Innovation, profitability and appeal
The ideal restaurant is:
innovative in: its market, its market share, its future
profitable in: its offer, while proposing competitive prices
appealing in: its staff and clients
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In the future
Eating and drinking: the most international languages! Restaurants are open to the worldSuits both locally than globally
Products. Concepts. Careers.Do not miss the
occasion!
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500 members11 000 restaurants6 billion € turnover50 000 employees
Since 1993 - www.leadersclub.fr
Since 2001 - www.leadersclub.de
Since 2003 - www.leadersclub.ch
Since 2004 - www.leadersclub.be
Since 2006 - www.leadersclubrussia.com
Since 2014 - www.leadersclubturkey.com
An International Network
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Leaders Club InternationalPresident: Jurgen StrasserContact: Francesca Cardarellif.cardarelli@leadersclubinternational.comwww.leadersclubinternational.com
Leaders Club BelgiumPresident: Eric De [email protected]
Leaders Club FranceCo-Presidents : Vincent Mourre,Nicolas Riché, Jonathan [email protected]
Leaders Club GermanyPresident: Roland [email protected]
Leaders Club RussiaAnastasia Morozova - [email protected] Mozel - [email protected]
Leaders Club SwitzerlandPresident: Claudine [email protected]
Leaders Club Turkey
Atif Malik: [email protected]
Leaders Club UkraineIgor Sukhomlyn (President)[email protected]
Our International correspondants
EUROPENetherlands: [email protected]: [email protected]
ASIASingapore – Malaysia – ThailandeMr. Pascal Hequet [email protected] - China – CoreaMr. Pierre Baudry – SBA [email protected]
AFRICAMoroccoEric Arnoux [email protected] Barut [email protected]
Contacts
Thank you Ukraine!
