THE AGENDA FOR THE FUTURE

food executive europewhere european hospitality professionals meet

3&4 February 2014

there is no time to waste!

MAastricht

foodservice cateringhotel

programme

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founding partners

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welcome

founding partners Welcome!

We are honoured to be able to welcome you at the first edition of Food Executive Europe (FXE), the first event exclusively for decision makers in the European hospitality industry.

With this exclusive event, we strive to provide a platform for networks and associations in the hospitality industry, in order to encourage sharing experiences and networking with like-minded people. We bring the captains of industry from Euro-pean foodservice, catering and hotel companies together to discuss responsibility regarding the future of our hospitality industry.

We have a full programme planned out for you, with plenty of networking oppor-tunities and lots of chances to be inspired by the many speakers that will address us. The Experience Center will provide you with some of the latest trends and developments in hospitality, and will boast the creativity and innovation of the 9 finalists of the Columbus Trophy. Furthermore, various hospitality professionals and industry leaders will be sharing their own best practices with you.

The city of Maastricht has the ‘joie de vivre’ that hospitality professionals can re-late to, and has lost nothing of its charm, cachet or appeal. We are proud of our city and proud of the local (hospitality) entrepreneurs that are hosting us during the ‘Culinary Tour’ on Monday the 3rd of February. We trust that the city of Maastricht will make you feel welcome.

All in all, it promises to be two inspiring days. We look forward to a successful first edition of FXE!

Kind regards,

Charles van GochInitiator FXE

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Partners

PARTNERs

MEDiA PARTNERs

initiators

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Partners initiators Food Executive Europe is an initiative of three European networks, each specialized on their own field of expertise.

European Party Caterer Association

The European Party Caterer Association (EPCAS) offers a plat-form for leading European caterers in which networking and knowledge sharing on mutual and current subjects are key components. With this, EPCAS creates transparency within this line of business so that differences between regulations and legislation in the participating European countries can be addressed at the European Parliament.

Foodservice Network international

Foodservice Network International (FSN) is a platform for foodservice professionals and has a proven track-record of successful Foodservice Network events. They have been or-ganising their events since 2002 and great content is always guaranteed. Their sister company, Food Inspiration Magazine, is an online magazine for Hospitality professionals focusing on trends and new developments.

HotelloTOP

HotelloTOP is the networking organisation for graduates of International Hospitality Management Schools. Currently, the HotelloTOP network is expanding in Germany and Belgium, providing hospitality management graduates from these coun-tries the opportunity to make use of this network platform.

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Food

In Europe, 180 kg

of food is wasted per person

per year

American and European food waste could feed the 3rd world

Every year 20 million tons of fish is thrown back

into the sea

Global population growth

projections of 2–3 billion people over the next

40 years, combined with changing

diets, result in a predicted

increase in food demand of 70% by 2050

Water

In 2013, 36% of the global

population lives in water-scarce regions. If we

do nothing, this will increase

to 50% by 2050

An average of 1,000 m3 of water is needed to

produce the 2,800 daily calories required for

a nourished diet

780 million people do not

have access to clean water

and almost 2.5 billion do

not have access to adequate

sanitation

Global water demand will in-crease by some 55%, due to growing demand from

manufacturing (+400%), thermal power plants (+140%)

and domestic use (+130%)

PoWer

By 2050, we could get all the energy

we need from renewable sources

More than half of the heat we pump into our homes

disappears through walls, windows and roofs

1.4 billion people haveno access to

reliable electricity

If 0.3% of the Sahara desert was a concentrated

solar plant, it would power all of Europe

The global cost of

lighting is $230 billion per year

InItIated by

educatIonLaying the foundation

Agenda for the Future

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Agenda for the Future

PollutIon

A city affects a large area outside

its own boundaries. London alone will need an area of almost 300 times its

size to satisfy its demands and to dispose its waste

and emissions

Air pollutants can travel thousands of kilometres by

air. In many cities, only a part of local air pollution is generated by the city itself

Rich countries will suffer worse effects from

exposure to ground-level ozone, because of their ageing populations –

older people are more susceptible

Urban air pollution is set to become the top environmental

cause of mortality worldwide by 2050, ahead of

dirty water and lack of sanitation

changIng markets

Online Travel Agencies are becoming increasingly influential.

On average, they demand commissions of 15 to 25%

The retail industry is focusing more and more on hospitality. Is this blurring a

threat to traditional hospitality?

Consumer to consumer initiatives like Air

B&B and Couchsurfing are upcoming alternatives to hotel accommodation. Couchsurfing has 1,2 million

beds on offer, all over the world

In response to the technologization of society, there is a growing need for

authenticity; in product, in concept, in perception

Our society is ageing. Customer needs are

changing, as we are growing older

Obesity is a major risk factor for a number of chronic diseases; diabetes, cardio-vascular diseases

and cancer

More than 1.4 billion adults are

overweight. Of these, over 200 million men and

nearly 300 million women are obese

People are becoming more and more conscious about

their options and choices regarding a healthy lifestyle.

The hospitality industry also has a responsibility in this matter

Currently the Health Care

Industry is not known

for being very hospitable

Whatever happens in the following years, 50% of our customers

will be online. New strategies for E- and M-Commerce

need to be developed

suPPorted by

health & care

Agenda for the Future

Creating awarenesseducatIon

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programme

12.00 Registration opens Walking lunch at FXE Experience Center

15.00 Kick-off official programme & Word of Welcome With Hans Steenbergen, Arjan de Boer and Charles van Goch

15.30 Rick van der PloegGlobal financial developments, war for supplies & climate crisisRick van der Ploeg has recently become Professor of Econo-mics at Oxford University and Research Director of the Centre for the Analysis of Resource Rich Economies. He engages in the two biggest world problems: the war for supplies and the climate crisis. Rick is an advisor for IMF, the Worldbank, the Bank of England and the Monetary Policy Round-table. He will share the latest developments in macroeconomics and climate economics.

16.15 Tobias Mattstedt Trends & developments in hospitalityTobias Mattstedt is Managing Director of Beyond-Hospita-lity, located in Las Vegas and Hong Kong. Prior to founding Beyond-Hospitality in early 2009, Tobias enjoyed a career in luxury hotels around the globe, including many years with Peninsula Hotels and the Ritz-Carlton Hotel Company. Most recently, he spent eight years with MGM Mirage in both operations and development, including more than two years launching MGM Mirage Hospitality, the non-gaming hotel management subsidiary with more than 15 hotels under development around the world. Tobias will give an update about the Trends & Developments in Hospitality worldwide.

DAy 1 – MONDAy FEbRUARy 3RD

programme

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programme programme 17.00 Columbus Trophy Award Ceremony

Awarding starting entrepreneurs who are active as a supplier to the European hospitality industry.

The 9 finalists of the Columbus Trophy

17.15 Networking drinks

18.00 Transportation to Maastricht city centre

18.30 Reception at the Maastricht City HallWith official word of welcome by mayor Onno Hoes

19.30 Culinary Tour Exploring innovative hospitality concepts in the city centre of Maastricht

23.00 Afterparty At ‘Spanish Government’ Grand Café Maastricht Soiron

Buffalo Foods Limburg

The Netherlands

Emils Feinkost Germany

Franks Farm The Netherlands

Holdaplate USA

Kocemba’s Denmark

Movuz The Netherlands

Das Premium Bad Mobil Germany

Smokey Goodness

The Netherlands

Verdraaid Goed The Netherlands

HoldaplateTM

The Cocktail Plate EvolutionTM

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programme

08.30 Welcome coffeeFXE Experience Center

09.00 Kick-off plenary programme With Hans Steenbergen and Arjan de Boer

09.30 Alexander KlöppingTrends in technology, gadgets & entertainmentAlexander Klöpping is a loquacious nerd of the new gene-ration. One of those people that cycles with Google Maps, reads books on his phone and always carries at least 5 gad-gets. Alexander knows how to identify the trends on the web and in tech-nology. He is 24/7 online and is always the first to know the latest. He is Internet journalist and Internet entrepreneur and advises on new tech, web, and communication trends. He works for De Wereld Draait Door (TV), nrc•next (Newspaper), nu.nl (News site), Vrij Nederland (Opinion journal), TEDxAmsterdam, BKB, Emerce (Online magazine), and the KRO (Television broadcasting company).

10.30 Leader InnervisionWhat keeps the CEOs in foodservice awake? The following CEOs will take the stage to share their hopes and dreams, their drivers and ‘what keeps them awake’.

DAy 2 – TUEsDAy FEbRUARy 4TH

Steve Lowy

Umi Digital & Umi Hotels

Hans Meyer

HotelsAhead

Walter Seib

HMS Host

Warren Dietel

Puff ’n Stuff Catering / International Caterers

Association

programme

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programme programme 11.30 Professor Jamie Anderson

Business strategy, leadership, innovation & creativity Professor Jamie Anderson is an academic and keynote speaker who has been named “management guru” in the Financial Times, and as one of the world’s top 25 manage-ment thinkers by the journal Business Strategy Review. Jamie’s wit and humour have seen him described as a ‘stand-up strategist’, who brings together the theories and frameworks of business strategy, leader-ship, innovation and creativity with a unique presentation style. Jamie is the co-author of ‘The Fine Art of Success’.

12.30 Lunch datesInteractive networking lunch

13.45 360° of InspirationBy industry leaders from the foodservice, hotel and catering segmentSee page 12 for an overview of the speakers

15.15 Gunter PauliThe Blue Economy as a Business ModelGunter Pauli has been active as an entrepreneur, lecturer and commentator in culture, science, politics, sustainability innovation, and the environment. He wrote the book ‘The Blue Economy’, which was originally a report to the Club of Rome that became a commercial book. He would like to set up new standards con-cerning entrepreneurship and sustainability. The goals set for the Blue Eco-nomy as a Business Model are high: To create 100 million jobs and substan-tial capital value through 100 innovations in the 2010-2020 decade.

16.15 Networking drinksAt FXE Experience Center

18.00 End of Programme

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360° of inspirationIndustry leaders from the hotel, foodservice and catering segments will provide the at-tendees of FXE with best practices about their newest concepts and innovations. These best practices will provide valuable insight in what is happening in other segments of the hospitality industry, guaranteeing an optimal 360° of Inspiration for all FXE attendees.

Warren dietel – international caterers association ‘‘Managing with an advantage - the importance of organisational health’’

When an organization’s leaders are cohesive, when they are unambiguously aligned around a common set of answers to a few critical questions, when they communicate those answers again and again and again, and when they put effective processes in place to reinforce those answers, they create an environ-ment in which success is almost impossible to prevent. Follow Warren Dietel, CEO and owner of Puff ‘n Stuff Catering on his mission to transform his organization into a unified team of passionate leaders and staff, committed to excellence and determined to succeed.

Denise Kuschewski & kim van den wijngaard – Olery“How guest reviews can improve the hotel industry’’

Travel has become a lot more transparent since the introduction of reviews and social media. Tools to manage online reputation were already a big help to the industry to engage with guests online. But what if we look beyond the management of online reputation on a hotel level... How can guest reviews improve the hospitality industry as a whole? Denise and Kim will share their insights.

alberto sanna – ospedale san raffaele sientific institute“Redesigning and reengineering of food services to promote healthier and greener individual and collective behaviour”

Alberto Sanna is the Scientific Director of an innovative Research Master in Service Design: e-Services for Life Design. He is active in the redesign/reengineering of food services to promote healthier and greener individual and collective behaviour. Together with his group, Alberto has developed a unique, innovative and integrated service platform for catering at locations such as workplaces, schools and hospitals. They test this platform in the City of the Future Living Lab premises in Milan. Furthermore, they are very active in promoting nutritional education and consumer awareness, to leverage on customer loyalty and satis-faction within healthier & greener added value food services, as well as corporate social responsibility.

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360° of inspiration 360° of inspiration

Jochen hackmann – profimiet‘‘D2D – new way of stewarding’’

Best practice: Radisson Blu Cologne strikes a new path with ProfiMiet, they give the whole provision of table top to ProfiMiet and save money. In this innovative project ProfiMiet will cover the whole scope of services including rental, delivery and cleaning of table top and kitchen equipment in a Day 2 Day exchange service. Almost no hotel washes his only laundry, why should they do it with table top and kitchen equipment?

Ruedi bachmann & Peter Kandels – EPCAs‘‘New strategies to reduce food waste’’

As per EUROSTAT in the year 2010, 89 million tons of food is wasted per year, which means 180 kg per person. At the same time, 868 million people around the world suffer from hunger. The EU objective is to reduce 50% of food waste by 2020, by creating awareness and changing regulations. The members of the European Party Caterer Association, leading caterers from 15 European countries, have set up their own initiative to prevent Food Waste within their companies. EPCAS strives for its members to be sensible and aware regarding food waste, and to become pro-active to avoid / minimize food waste – wherever it matters.

Ad van bussel – 112 Academy“Fraud & Theft Control to obtain Profitable Hospitality”

In the Hospitality industry fraud is an increasing common problem. Not only fraud by guests, but also the increase of fraud by it’s own staff is a fact we cannot ignore. The present time invites us to centralize a collaborative approach to the registration of undesirable guests. In response, Digitale Opsporing introdu-ces “HosPol”. The “HosPol” (Hospitality Policy or Police) is an automated warning system, designed for the hospitality industry. The system can be consulted 24/7 and answers the question if a specific person has committed undesirable (or even criminal) deeds.

Rob baan – Koppert Cress“Let’s change the way we look at fresh food and catering”

“Let thy food be thy medicine and thy medicine be thy food” - Hippocrates. Food providers should take their responsibility for feeding their customers. Consumers know more about health than the professionals.

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360° of inspiration

Professor Jamie Anderson “Strategy, Leadership, Innovation & Creativity”

FXE Keynote speaker and co-author of ‘The Fine Art of Success’, Professor Jamie Anderson, will expand on his presentation during the FXE plenary programme. During this session you will get the chance to learn more from the ‘Stand-Up Strategist’ and have the opportunity to ask stimulating questions within a smaller group.

Alewijn brouwer - unilever“The Agenda for the Future – Waste”

At Unilever Food Solutions we are very aware of the issue represented by food waste. Supporting our clients in their approach of reducing waste is one of our commitments through the Unilever Sustainable Living Plan (USLP). So far we have developed some concrete tools in order to increase efficiency in the kitchen. To date, 9 restaurants have accepted to test our tools: 4 in the Netherlands, 4 in Belgium and 1 in France. In 2014, we wish to speed up the pace and put food waste at the heart of our strategy. Find out more in this workshop.

Filip Helssen – Manage your Media“Media 2020”

Filip Helssen will explain more about the meaningful conversations with consumers in general and with their customers in particular, and this at the right time and in the right place. To do this as efficiently and cost-effec-tively as possible, without increasing the complexity to operate, using digital technologies and cloud solutions.

Audrey Copeland – LeanPath “Preventing Food Waste: How Technology and Measurement Drive Behaviour Change”

Food waste is a critical point within the hospitality industry. This approach recommends a behavioural diagnosis, technology deployment, and auditing system to find the points where the food is getting lost, to plan the action-steps and set up procedures that handle food in each moment from buying, to storage, to preparation, to cooking, and product presentation. Attendees will leave this session with inspiration to pursue innovative partnerships and establish creative relationships with their local net-works to address food waste.

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360° of inspiration 360° of inspiration

Tom steffen – steffen Traiteur“Collection Luxembourg”

Steffen Traiteur, member of the European Party Caterer Association, is an award-winning caterer from Luxembourg. In 2010, they created “Collection Luxembourg”: the first ‘Food Collection’ devised to pay homage to the Luxembourg food culture, in their own style. With their best practice, they provide the perfect example on dealing with setbacks in creative and unconventional ways, while staying true to your beliefs. Above all “Collection Luxembourg” is a great example of how to look for solutions instead of excuses when facing a challenging situation…and that’s the least you could call the challenges which Steffen Traiteur was facing in 2009!

Hannah semler – spora synergies “Preventing Food Waste: An Integrated Approach”

You manage the things that you measure. This adage holds true in foodservice operations, where on average four to ten percent of the food that is purchased is thrown out before it reaches a customer’s plate. During this session, international food waste prevention experts will describe innovative approa-ches to measure and account for food waste on a daily basis. They will also describe findings from beha-vioural studies on how staff members view food waste and how you can foster a positive, collaborative team culture centred on waste reduction.

Luc Driessen – Plukkruidje (Powered by LiOF)“How the fresh herbal ‘tea’ of grandma Driessen became a generation 3.0 story”

Changes in consumer behaviour also have their effect on the consumption of tea. After the coffee market has undergone major development, the tea market is now in motion. What had Grandma Driessen fore-seen in the eighties....

Tobias Mattstedt - beyond-Hospitality “Trends & Developments in Hospitality”

FXE Keynote speaker and Managing Director of Beyond-Hospitality, Tobias Mattstedt, will expand on his presentation, giving the attendees the opportunity to gain more insight from his knowledge and experi-ence within the international hospitality industry.

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Columbus Trophy 360° of inspiration

Arjan de boer – Food inspiration Magazine“New Balls Please”

Room 13:45 - 14:20 14:30 - 15:05

0.1 Alberto Sanna Alberto Sanna “Redesigning and reengineering “Redesigning and reengineering of food services to promote healthier and of food services to promote healthier and greener individual and collective behaviour” greener individual and collective behaviour”

0.2/0.3 Audrey Copeland Hannah Semler “Preventing Food Waste: How Technology “Preventing Food Waste: and Measurement Drive Behaviour Change” An Integrated Approach”

0.4 Warren Dietel Alewijn Brouwer ‘‘Managing with an advantage - the importance “The Agenda for the Future – Waste” of organisational health’’

0.5 Rob Baan Kim van den Wijngaard “Let’s change the way we look “How guest reviews can improve at fresh food and catering” the hotel industry’’

0.6/0.7 Ruedi Bachmann & Peter Kandels Tom Steffen ‘‘New strategies to reduce food waste’’ “Collection Luxembourg” 0.8 Filip Helssen Ad van Bussel “Media 2020” “Fraud & Theft Control to obtain Profitable Hospitality”

0.9 Jochen Hackmann Luc Driessen ‘‘D2D – new way of stewarding’’ “How the fresh herbal ‘tea’ of grandma Driessen became a generation 3.0 story”

2.7/2.8 Professor Jamie Anderson Tobias Mattstedt “Strategy, Leadership, Innovation & Creativity” “Trends & Developments in Hospitality”

2.9/2.10 Arjan de Boer Arjan de Boer “New Balls Please” “New Balls Please”

PROGRAMME

We live in an exciting era. Many people expect that when the crisis is over, business will regain as it was. Wrong! We are on our way to a new reality. We need game changers, innovators, pioneers.

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Columbus Trophy The Columbus Trophy is the award granted to a successful young entrepreneur who is active as supplier to the hospi-tality industry, or who has created an innovative hospita-lity concept. Opposed to the various hospitality innovation awards that are known throughout Europe, the Columbus Trophy does not focus solely on the product or service, but focuses on the entrepreneur behind it. Many young entrepreneurs have great drive and potential, but find it challenging to con-tinue when they experience difficulties. The Columbus Trophy aims to support those entrepreneurs by stimulating them to take that extra step.

After an extensive jury process, 9 finalists have been selected who are presenting themselves in the heart of the Experience Center during Food Executive Europe. Two of the 9 finalists are ‘LIOF Wildcard Holders’ and were sent straight to the finals thanks to LIOF, main sponsor of the Columbus Trophy.

sPONsORED by

MAiN sPONsOR

360° of inspiration

PROGRAMME

Finalists 10th Edition

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Columbus Trophy

JURy MEMbERs

Walraven|SaxMarcel Driesse

Muurbloem design studioBart van de Kerkhof

Dupont Hotel & LeisureWim Dupont

Koninklijke Horeca NederlandJan Hoen

Event OasisRoel de Kanter

P&P Foodservice Hotel Management School MaastrichtPaul van Oers

EurhodipCees van der Klip

LaBaronalePiero Gallucci

FreshwebJasper van Roon

Deli XL Hen Bremmers

KokkerelliJules Klerken

Levens Cooking & Baking SystemsMaikel Adriaans

ECOLAB Richard Evers

DrukexpressDylan Kleer

Designhotel Maastricht Hampshire EdenSita Tadema

Golden Tulip Apple Park MaastrichtMarcello Pauw

Hotel & Leisuregroep Zuid-NederlandMichael Spetter

TV LimburgWim Cremers

Bert Salden PubliciteitBert Salden

AdMirrorRemy Bordewin

Horecahuis Limburg Leon Keppels

Vermeeren & Dietz NotarissenJos Vermeeren

Independent HospitalityCleo van Amelsfort-Pinck

Match+ / Gastvrij RotterdamRobert Melaard

Buitenplaats VaesharteltToos Hofstede

EcoProducts4UJos Loock-Alaerds

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Columbus Trophy Columbus Trophy finalists

Emils Feinkost Jens Wages

Emils makes top-quality organic dressings & dips – entirely without additives, pasteurization or sugar. This makes their products ideal for people with food allergies and intolerances. Their products are created together with an organization which helps people find their way back into the working life: a sustainable product with a sustai-nable production.

www.emils.com

Buffalo Foods Limburg John Probst & Jan Seerden

Buffalo Foods Limburg produces high quality, innovative products of 100% Dutch buffalo milk. Besides the ‘standard’ use of buffalo milk for creating mozzarella cheese, Buffalo Foods Limburg produces a variety of other products such

as buffalo yoghurt, tzatziki and buffalo ice cream.

www.buffalofoods.nl

Verdraaid Goed Lisanne Addink-Dölle & Remco Addink

Verdraaid Goed is a young design company, which designs and produces sustainable products of scrap materials, all pro-duced in social workplaces. They compete for the Columbus Trophy with the “Foodiebag” – a new generation doggybag, al-lowing guests to take their leftovers home in an elegant manner,

without feeling embarrassed.

www.verdraaidgoed.nl

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Columbus Trophy finalists

HoldaplateTM

The Cocktail Plate EvolutionTM

HoldaplateJohn Zox

The cocktail plate evolution! The Holdaplate elegantly solves a common cocktail plate problem: holding a plate and a glass, one in each hand, while attempting to eat food or shake hands. The plates are usable with any size of glass, and are BPA-free,

eco-friendly, stackable and dishwasher safe.

www.holdaplate.com

Movuz Harm Martens & Patrick Peeters

The Dutch based manufacturer MOVUZ is specialized in various mobile systems for both professional and private use. All mo-bile systems are manufactured from high quality stainless steel. They compete for the Columbus Trophy with their “95-range”, which entails several mobile units, all with the same dimensions

and design.

www.movuz.nl

Kocemba’s Jacob Kocemba

Jacob Kocemba, a renowned Danish master sommelier and former winner of ‘World’s Best Waiter’, has created a whole new beverage category: it’s not wine, nor beer, cider or iced tea. It’s their very own “Sparkling Tea”, brewed on tea, fresh herbs and wine. They offer a variety of flavours and varie-ties, each with a unique taste.

www.kocembas.dk

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Columbus Trophy finalists Columbus Trophy finalists

Smokey GoodnessJord Althuizen

Smokey Goodness is an event- and party caterer, speciali-zed in authentic barbecue catering concepts. With their wide range of smokers, BBQ’s and grills, including the largest BBQ of the Netherlands, their innovative barbecue catering concepts are a unique and striking addition to any event.

www.smokeygoodness.nl

Franks FarmFrank Brinkhaus & Anita Docters van Leeuwen

Frank’s Farm is an authentic and innovative goat farm, where the wellbeing of the goats is top priority. They pro-duce goat kid meat, ‘bitterballen’, croquettes, cheese, goat milk ice cream and goat milk liquor. They compete for the Columbus Trophy with ‘Violatta’ – a liquor made of goat milk

and local blueberry juice.

www.franksfarm.nl

Das Premium Bad MobilHenning Senger & Alexa Senger

Das Premium Bad Mobil offers high quality mobile restrooms for events and exhibitions. Their luxurious sanitary containers are built with high quality materials and the latest technical systems. Das Premium Bad Mobil boasts modern design and decoration, high quality multimedia systems and elegant lighting fixtures, to

make a lasting impression on the guests of your event.

www.das-premium-bad-mobil.de

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Culinary Tour

Maastricht City Hall

The Maastricht City Hall was built between 1659-1664 under ar-chitect Pieter Post. The tower dates from 1684 and contains a carillon with 49 bells, which are still regularly played. The City Hall has the most interesting interior with beautiful tapestries, plaster, ceiling paintings and pageantry. The City Hall stands in the mid-dle of the market square in the centre of Maastricht and has a rich, largely 18th-century décor. The whole with natural stone clad detached building serves as an important example of Dutch Clas-sicism. The Cloth Hall, The Belfort, part of the city wall, with in it the Prisoners Gate and the Liars Gate, and several houses were demolished to make place for the construction of the City Hall. A large square plaza arose in the center of Maastricht. The City Hall is 100 Rhineland feet long, wide and high. This is equivalent to 32 meters. We can say all we want about this magnificent building but you have to see it yourself. This building will impress you and you will love it. Onno Hoes, the Mayor of Maastricht, will welcome you in his Euregional city, Maastricht!

Kruisherenhotel Maastricht

Design between heaven and earth. Situated in the centre of Maas-tricht is the former Kruisheren cloister, dating from the fifteenth century. Together with the monumental gothic church, this com-plex has been transformed into a very special designer hotel. The hotel boasts 60 modern rooms. The nave of the church contains a mezzanine with a restaurant area. The former nave also houses the reception, the lobby, three lounge corners (in the former side chapels), three modern boardrooms, a library, a glass lift and the wine bar with a very special “wine cellar” above ground.

beluga loves you

Welcome to Beluga loves you. Welcome to a world of taste, scents, colors and hospitality. The world is changing, guests are changing, you are changing. Tough, the hunger for pleasure will never chan-ge, which starts with the basics of creativity. The new, 2** Michelin concept Beluga loves you will meet proponents and opponents. They still hope to welcome all of their loyal guests, but also a lot of new, in-spiring people to what they call ‘the future of Beluga’. Enjoy high level food in a comfortable and casual atmosphere. Find out how contra-dictions can be merged. Don’t be afraid to stand out from the crowd. Be positive, dare to dream and focus on the future.

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Culinary Tour Culinary Tour

Coffee Lovers

Coffee Lovers loves ‘coffee lovers’ and vice versa... The love for the black gold, but also tea, can be tasted and felt! The speci-ally trained Coffee Lovers Baristas grind a fresh quantity of beans for each coffee, derived from domestic supplier Maison Blanche Dael: since 1878, a concept in Maastricht. Latte art they do on request, the Coffee Lovers heart is obviously a popular request. Coffee Lovers also love sweets... with an Italian inspired menu full of focaccia, ciabatta and salads, and delicious dolce, such as dif-ferent types of cheesecake, carrot cake, brownies and muffins. No time to sit down? Both the coffee and the pastries can also be taken wrapped for take-away. Coffee Lovers at the Annex, you can also get fresh packaged coffee Blanche Dael, for who wants to play barista at home. The Coffee Lovers concept is growing steadily, with seven locations in the South of the Netherlands. A modern place to enjoy with traditional values such as quality and customer satisfaction!

bisschopsmolen

The Bisschopsmolen is located in the heart of Maastricht. It is the oldest working water mill in the Netherlands. The mill has its own traditional bakery. Here they demonstrate that daily bread baking is an art and that passion is the main ingredient for a delicious pie. In the mill, guests can get acquainted with the craft of the miller and see how the ancient grain Kollenberger Spelt flour is made. In Bisschopsmolen they also give guests the opportunity to eat a snack and monitor various activities. In the bakery, they also work with other ancient grains, such as oats, teff, kamut, quinoa, bucket and buckwheat.

sjinkerij de bóbbel

Sjinkerij de Bóbbel is a special place, not to imagine away from Maastricht, at a stone’s throw from the beautiful ‘Onze Lieve Vrou-weplein’. With the atmosphere of yesteryear, wooden panelling and benches, white sand on the wooden floor, neatly uniformed waiters, and the whole in a mix of “old brown” and Jugendstil, it seems as if time has stood still in the Sjinkerij de Bóbbel! But always with the right atmosphere in which people can meet and socialize. This fact defines the decade long success of Sjinkerij de Bóbbel. ‘De Bób-bel’ is known for, great hosting, stylish service, yet cozy, top-quality products including all the Brand beer varieties on tap, and a range of wines available by the glass. There are also 4 different house-drinks made in De Bóbbel. All with a different taste but with the same base ingredient; Brandy. They have to keep the recipe a secret but eve-ryone has to at least try 1 before you leave De Bóbbel.

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Chocolate Company

It all started in 2004, in the kitchen of the first store in Aachen, Germany, where they made delicious hot chocolate. Always trying a different flavour, and cleaning the big hotpots at the end of each day. “There must be another way,” Toussaint thought. “There has to be a single portion thought out for this ...” And there it was: the Hot-chocspoon. A delicious piece of chocolate on a spoon which you stir in the hot milk. Blessed! That’s what more people thought. So they had to get busy. Thus, the Chocolate Company started. First with one shop, now their delicacies roam around the world. From the Ne-therlands to Japan and from Sweden to Canada. The Hotchocspoon remains their pride and darling, but their range has greatly expanded. Because chocolate should be found everywhere!

Thiessen

In 1717 merchant Guillaume Thyssen began his wine shop in a sta-tely home on the Grand Canal in Maastricht. The property, of which the oldest cellars once belonged to the Maastricht fortifications, was and is ideal for storing wine. Here began the rich history of Thiessen Wijnkoopers. The last descendant of the Thiessen family, Joseph, died in 1907. The business was then sold numerous times, exten-ded and renovated. Thiessen Wijnkoopers continued to grow and was acquired in 2003 by Moraco, the investment company of Mar-cel Mourmans. A total renovation of the shop, basements, facades, offices and tasting rooms followed without the authenticity of the beautiful city property being lost. Choosing wines, tasting and buy-ing is still done in a very charming entourage.

Grand Café Maastricht soiron

At Grand Café Maastricht Soiron, classic and modern form a total expe-rience. This applies not only to the gastronomy, but certainly also to the interior. Stately columns separate the indoor terrace style living room where a reading table and a white grand piano found their place. Stylish black tables accommodate the local delicacies of the original Maastricht menu. Burgundian enjoyment with the best pie in Maastricht (we would like to tell you where they came from) with a Maastricht coffee or cap-puccino from Blache Dael, overlooking the Vrijthof or a special exhibition of the ‘Museum aan het Vrijthof’. During the day, a delicious lunch- and coffeeshop, where you can sample the famous Maastricht cake; “Grena-che tourt”. Who visits Grand Café Maastricht Soiron, is embraced by nostalgia and the peace and tranquility of the city and its people.

Culinary Tour Culinary Tour

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il bacaro Maastricht

Il Bacaro is a true Italian “bar e cucina” (bar and kitchen), located at the Vrijthof in Maastricht. With Il Bacaro you can enjoy a pleasant drink, but also small or extensive dining in a Mediterranean ambiance. The menu consists of Cicchetti (pronounced chi-KET-tee), small snacks that have centuries long been presented in a Bacaro (wine bar). This tradition is brought from Venice to Maastricht. You can en-joy all the best that Italy has to offer. You can go there to eat a little snack, but also for a complete menu. For an original cappuccino or a glass of wine. Quality, service and experience is what they stand for. And all this in a casual atmosphere.

Restaurant Livrei

You will find them near the Vrijthof, at the corner of the Great Canal and Kommel. Restaurant Livrei is the perfect place for a romantic dinner for two with its many cozy corners. Their beautiful terrace is also opened when the weather permits is too. The menu includes a tasting of three different appetizers, possibly a side dish, one main course and three different desserts or cheese. You can combine your own preferences yourself.

Nxt Door

It’s been almost two years since Nxt Door restaurant began standing on its own feet. And with success! The Nxt Door menu is full of sty-lish and tasty dishes, the atmosphere is hip and relaxed and the door of the attractive building on the corner of the Koestraat is both open for lunch and dinner as well as for an aperitif and digestive. Located in the charming Maastricht Jekerkwartier, in the shadow of the Onze Lieve Vrouwenbaseliek, Nxt Door provides a pleasant mix of prevai-ling in Joie de Vivre with its own trendy Nxt Door feeling.

bistro boeuf La Roche

Bistro Boeuf La Roche is the little sister of the big Michelin star res-taurant Tout À Fait. Their specialty is dry-aged meat which is ripened for 5 to 6 weeks, in a Dry-Ageing cell that always has the temperature between 0 and 1 degrees celcius. This way of aging causes the meat to lose up to 30% of its moisture and lets the natural enzymes break down the muscle tissue. After the period in the Dry-Ageing cell the meat has a tender structure and an intense taste. But the meat is not yet ready for consumption. The meat has a tough and dry feel to it and looks black on the outside. This natural black crust protects the meat, during the ripening, against drying out and bacteria forming. They cut the dry, black part off and cut the meat from the bone. After this process the meat is ready for consumption, when you cut the meat the inside is bright red and soft as butter.

Culinary Tour

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G20 Hotelvision The G20 Hotelvision is a ‘by invitation only’ sub-event of FXE, organised specifically for hotel professionals: the CEOs, VPs, E-Commerce directors and GMs of leading European hotels. The speakers will discuss the central theme “The Digital Journey: from Customer - to Guest - to Customer”. During the G20 Hotelvision, speakers from different perspectives will share their point of view on this matter: from OTAs to Meta search engine, from hotelier to related industry.

The Digital Journey: from Customer - to Guest - to CustomerRedefining the journey a customer takes to stay at a Hotel from discovery to aftersales.

The hospitality industry needs to adapt the way it approaches their guests. Don’t just focus on the transaction, but consider the entire journey from discovery (be-fore), experiencing (during) and sharing (after). Hotels need to understand that they are not controlling the guest anymore. Only one third of the entire journey takes place at location, the rest happens in the outside world. 93% of global travellers say their booking decisions are influenced by online reviews. 53% of travellers say they won’t book a hotel that doesn’t have online reviews. The ho-tel branch needs to wake up and adapt to be more digital. There is still a lot of potential for hotels to work on their website, from content to videos and photos.

Furthermore, the customer are not easily segmented anymore. Nowadays it is based on the purpose and the way they travel, and not their demographics. We are nomads, looking for location instead of labels! Communication of content needs to be changed; young people are like chameleons, they don’t like to be labelled. Digitalization helps here as the guest preferences are shown muchbetter on OTAs.

PROGRAMME G20 HOTELvisiON

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G20 Hotelvision G20 Hotelvision

09.30 – 10.00 Welcome Coffee G20 Hotelvision10.00 – 12.00 G20 Hotelvision

Moderated by Sander Allegro

Location: the Provincial Government buildings on the MueseLimburglaan10 - 6229 GA Maastricht - www.limburg.nl

introduction by Jessica Jahns (Jones Lang Lasalle)How Jones Lang LaSalle sees the world – insights on the Hotel Investment Outlook research

Diana van Roest (Google)“New trends, devices & developments in travel & hospitality”

As Industry Head in Google’s Netherlands Travel team, toge-ther with her team, Diana is responsible for working closely with travel clients to ensure they capture maximum value from the web and their relationship with Google. Diana has 15 years of experience in the European hotel industry in a variety of senior commer-cial management roles within NH Hoteles and Golden Tulip Hotels. She started her career by joining the prestigious Headquarters Management Development trainee scheme of ABN AMRO, following a number of positions in (International) Marketing. Diana has been awarded as Top 100 Female Dutch Marketer.

PROGRAMME G20 HOTELvisiON

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Remy Merckx (Carlson Rezidor)“How Hoteliers should digitally change their mindset”

Remy Merckx is Senior Director Global e-Business Develop-ment for Carlson Rezidor Hotel Group, based in the com-pany headquarters in Brussels, Belgium. He is in charge of developing hotel sales through online channels, driving in-cremental business and revenues to the branded hotels by increasing significantly the traffic and the conversion of the branded digital platforms, and finally building strategic partnerships with global online intermediaries being Online Travel Agen-cies (OTA), Meta-Search Engines, Affiliate Platforms and key travel partners. Remy joined Carlson Rezidor Hotel Group in July 2013 after holding a VP e-commerce Sales & Distribution position during close to three years for the Accor group in Paris. Prior to his Accor tenure, Remy has 10 years of experience with Expedia, Inc.

Olivier Pernoud (Expedia)“How Expedia works across the journey of the customer”

As Director of Market Management, Olivier is responsible for the growth and development of Expedia, Inc in the Benelux region. Besides strategy development, he is also in charge of new business initiatives in The Netherlands, Belgium and Luxembourg. His career with Expedia, Inc started in 2004, when he worked as Market Manager in Brussels. During his tenure in Brussels, he built an extensive network of partners and hotels in various cities in the Benelux. Two years later, he joined the team in Amsterdam as Senior Mar-ket Manager. The travel and hotel industry is in Olivier’s genes: he was born and raised in his parents hotel in Paris, where he worked as a sales manager after graduating from his marketing studies at the Lyon School of Management and obtaining his MSc.

G20 Hotelvision

G20 ADvisORy COMMiTTEE

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G20 Hotelvision young Professionals - Hotel Management school Maastricht“What is happening in E-commerce in the retail, airline and entertainment industry and what can the hospitality industry learn from this?”

Six students from the Hotel Management School Maastricht conducted research on the uses of e-commerce and m-commerce in the air-line, entertainment, and retail industries. They looked into inspiring uses of E- and M-Commerce that add customer value, to see how the hotel industry could learn from their approaches. The purpose of this research was to identify inspiring uses of e-commerce and/or m-commerce that could add customer value in the hotel industry with re-gards to relationships and usability.

Denise Kuschewski & Kim van den Wijngaard (Olery)‘‘How guest reviews can improve the hotel industry’’

Travel has become a lot more transparent since the in-troduction of reviews and social media. Tools to manage online reputation were already a big help to the industry to engage with guests online. But what if we look beyond the management of online reputation on a hotel level... How can guest reviews improve the industry as a whole?

G20 Hotelvision

Olivier Pernoud Expedia

Lily Lin wearehoteliers.com

Remy Merckx Carlson Rezidor Hotel Group

Joep Peeters Westbridge Europe

Martijn Koelman Revmax Consultancy

Remko West Xotels

Jim Slevin Stenden University

Paul van Wijk VanWijk&Ko

G20 ADvisORy COMMiTTEE

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virtually FXE ADvisORy bOARD FXE & sUPPORTiNG AssOCiATiONs

ADvisORy bOARD FXEGO DiGiTAL WiTH viRTUALLy FXE

Food Executive Europe may take place only once a year, but with ‘Virtually FXE’, you can be-nefit from the event throughout the year. Virtually FXE is a secured online environment that is set up as a virtual convention center, where FXE participants can get together, communicate, learn and share knowledge. Only the registered participants of FXE have access. The virtual playground of FXE is split up into several locations with different goals: RECEPTIoN: Here you will see the upcoming events/seminars, breaking news and the new members.

CoNFERENCE: Here you can be kept updated about the upcoming seminars – which can also take place digitally throughout the year.

MEDIA CENTER: Via this location, you can receive access to uploaded documents related to past speakers and other parts of the programme. During the FXE event, parts of the plenary programme and 360° of Inspiration will be filmed and posted online, to view at a later date. This will allow you to watch the best practices to which you didn’t have the chance to visit.

CoMMuNICATIoN CENTER: This location shows a list of all the FXE participants who are presently online with whom you can start a chat with. Chatting can be done by instant mes-saging or by video chatting.

PEoPLE FINDER: Have you met someone you would like to catch up with on a later date? Search for them here and send them a message. Networking gone viral! Virtually FXE will allow you to keep in contact with the other attendees, connect with new people and gain knowledge throughout the year. Don’t forget to go digital via virtuallyfxe.foodexecutive.eu

viRTUAL ORANGE

Virtually FXE is hosted by Virtual Orange. Their aim is to enhance the (marketing-)commu-nication with -and between- members and prepare you for serving the ‘digital generation’ with this Community knowledge Centre (CkC). www.virtualorange.eu

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virtually FXE ADvisORy bOARD FXE & sUPPORTiNG AssOCiATiONs

Kasper Stuart Leaders Club International

Peter Ducker Institute of Hospitality

Arjan de Boer Foodservice Network International

Peter Bierwirth European Hotel Managers Association

Ruedi Bachmann European Party Caterer Association

Warren Dietel International Caterers Association

Maarten Poels FoodServiceEurope

Jörg Arnold Züricher Hoteliers

Maartje Beijsens HotelloToP

Herwig Nowak Skål Cologne

Hans Poortvliet HSMAI

ADvisORy bOARD FXE

sUPPORTiNG AssOCiATiONs

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fOOD EXECUTivE EUROPE | P.O. box 4260 | 6202 wc Maastricht | the netherlands T: +31 (0)43-3561091 | office@foodexecutive.eu | www.foodexecutive.eu

@FOODexecutiveeu | #fxe2014

iNiTiATORs ORGANisER