How food to go will drive future retail formats

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Registration for the webinar

Currently there are no future dates for the webinar.

Moderators

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Benjamin Nothaft

The session is co-organized by Benjamin. He works with retailers and specialists across the globe on implementing modern hot food solutions. Here he will share some of the key success stories but also key factors to implement concepts.

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Gavin Rothwell

The session will be hosted by FFI founder Gavin Rothwell, an expert in food-to-go insights, who will share the latest trends he’s seeing in food-to-go evolution and some of the latest channel and format innovations from across Europe.

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Martin Gaber

Martin is a board member and managing director for DACH region and South East Europe at JosDeVries, a leading European consultancy and design company focused on FMCG retail. 

Martin held operational and strategic positions at REWE Group such as head of marketing/head of purchasing for BILLA CEE / Italy and COO of Billa Slovakia. From 2010 to 2014 he was general manager for Marionnaud Autriche, part of AS Watson / Hutchinson Hong Kong. 

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How food to go will drive future retail formats

This time we will discuss what the formats of the future need to deliver. Therefore we will also have a closer look into the importance of delivering fresh, experience, and mission-based solutions. And within this, we will consider the fast expanding role of food for now and food for later in supporting these goals.

Based on the outcomes we will further discuss how these requirements for the future can be adapted to different formats and locations.

This time we will be joined by an great industry specialist Martin Gaber, board member and managing director for DACH region and South East Europe at JosDeVries. Martin held operational and strategic positions at REWE Group such as head of marketing/head of purchasing for BILLA CEE / Italy and COO of Billa Slovakia. From 2010 to 2014 he was general manager for Marionnaud Autriche, part of AS Watson / Hutchinson Hong Kong. He will give us his insights and thoughts on how the future formats, food spaces and offers will evolve. 

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