Official Invitation Summer General Assembly Basel 2017

Summer General Assembly 2017

Basel Switzerland

30/07/2017 - 01/08/2017

Invitation

Dear EPCAS member, Dear EPCAS friend, We are delighted to invite you to our EPCAS Summer General Assembly, taking place from Sunday July 30th to Tuesday August 1st in Basel, Switzerland.

Together with our members, Frank Wassermann from Wasserman & Company and Stephan Di Gallo from tuck-tuck, we have composed a programme with plenty of culinary highlights by our hosts, and also plenty of take-home value in the form of Best Practices and ‘Future on Stage’ presentations. We have invited new and inspiring faces to bring new insights and energy into EPCAS. ‘Energy’ is the keyword that brings us to Basel.

The city is well known for its vibrant cultural scene, particularly in art and theatre. We will be visiting Basel during a festive day; August 1st is Swiss National Day.

It is celebrated with big family gatherings, so that fits our Assembly perfectly.

We look forward to celebrating with you in Basel!

Kind regards, On behalf of the EPCAS Board and Office,

Ruedi Bachmann EPCAS President

Preliminary programme Sunday July 30th

15.00 – 16.00 Welcome reception

@Pullman Basel Europe 16.00 – 18.00 Official EPCAS Meeting 18.00 – 19.00 Time to refresh 19.00 – 19.30 Transport to Ostquai 19.30 – 22.00 Dinner @Ostquai

Monday July 31st 09.00 – 13.00

13.00 – 13.30 13.30 – 15.00

15.00 – 17.00

17.00 – 19:30 19:30 – 23:30

Official EPCAS Meeting @Congress Centre Basel Time to refresh Lunch @Brasserie Verseau Official EPCAS Meeting @Pullman Basel Europe Time to refresh & Transport Dinner @Villa Wenkenhof

Tuesday August 1st 10.00 – 12.00 12.00 – 14.00

14.00 – 14.30

Visit Vitra Design Museum Closing lunch @Unser Bier Transport to hotel & end of programme

Speakers Beat Imhof Samsung Hall

Best Practice

The new midsize Event Location in Zürich Beat Imhof is leading the catering department of the Samsung Hall. He will give you a Best Practice about what they were able to do with 1000 metres of beer pipes, and how important it is to have the right people at the right time in the right place.

Keynote

Leo Sakaguchi resQ

Best Practice

Redistribution of overproduced food - do’s and dont’s Leo Sakaguchi is the Business Development Manager at resQ, a social startup targeting the redistribution of overproduced foods in the hospitality sector. This brings additional revenue, measurable sustainable behaviour and free marketing for new customers beyond the tech scene.

Mike La Malfa

International Rail Catering Group

Best Practice

Optimization of stocks and flow of goods in the railway catering environment Mike La Malfa will elaborate on how Optimal Inventory Management and other measures resulted in great changes regarding the breakages and wastage of IRCG.

Frank Lindner Food Inspiration

Based on a true story It is fully over with fake, unreal, unhealthy, and untrue in the world of food and catering. The successful concepts, brands and menus of the future are based on true stories.

The future is transparent, open, genuine, honest, integer and inspirational. The Millennial-generation is looking for stories with roots, menus that have ingredients from their surroundings, concepts that are proud of their heritage, and products with terroir. They want a true story.

Future on Stage As mentioned, we have also the ‘Future on Stage’. These are new and disruptive caterers, who will join the Summer General Assembly to tell us their inspiring stories.

We will reveal some of the speakers in the Assembly Updates via e-mail.

Registration & Costs Please confirm your participation by completing the online registration form that can be found on the EPCAS website www.epcas.eu/sga17 before Friday July 7th 2017.

• Per EPCAS Full member, participation for two representatives is included in the membership fee

• Per EPCAS CoRB-member, participation for one representative is included in the membership fee

• For EPCAS Basic members as well as for each additional attendee, EPCAS asks for a contribution of €795 per person The following is included in this contribution:

• Hotel accommodation from July 30th until August 1st (2 nights) • F&B during the official programme

• Transport during the official programme Should you wish to prolong your stay in Basel, you are more than welcome to stay an extra night prior to or after the Assembly (on own expense) at the Hotel Pullman Basel Europe. In any case, we would be more than willing to assist you with extending your stay. Please

be advised that post nights are charged at the negotiated rate by EPCAS. Pre nights however, are upon availability of the hotel without a negotiated rate.

Travel information

Accommodation

Our hotel is centrally located near the Messeplatz in Basel. Even though the hotel is situated at only 8 kilometres from EuroAirport BaselMulhouse-Freiburg, we advise you to take at least half an hour of travel time into consideration between the airport and the hotel. Should you require any assistance with making travel arrangements, please feel free to contact the EPCAS Office.

Hotel Pullman Basel Europe Clarastrasse 43 4058 Basel, Switserland +41 61 690 80 80

Organisation EPCAS Office | Stephanie van Oorschot, Stephanie Cleven & Aafke Idink Jeruzalemweg 2 | 6222 NG Maastricht | The Netherlands | T: +31 43 356 1091 | office@epcas.eu | www.epcas.eu

EPCAS Members Caterers

Broich Catering & Locations Christ Party & Catering Culpepper Event Erasmus Catering Services Food & Mambo FPS Catering Fransen + Kanters Fruy Catering Gallbauer Event- & Officecatering Grupo Ibersol / Silva Carvalho Catering Insieme – Partner in Food & Hospitality Intercatering Koninklijke Van den Boer Groep Papillon 1990 Privileg Catering RAI Amsterdam Steffen Traiteur Stockheim The Real Hospitality tuck-tuck Van Melick Catering Wassermann & Company Zafferano

Georg Broich Marco Christ Matthias Retzki Erik van Welzen & René van Welzen Oscar Alsina Markus Spengler Ron Fransen & Maarten Kanters Ann Verduyn & Xavier Fruy Horst Gallbauer Artur Junqueira Roos Verhaest Andreas Toutziaridis Noud van den Boer & Pierre Smits Luca Legnani & Antonio Marangi Anca Mitu & Cálin Mitu Martin van Nierop Tom Steffen & Frank Steffen Özgür Günes Rolf Oversier Stephan Di Gallo Jorrit van Melick Frank Wassermann Julian Saipe

Committee of Related Branches At Your Service Group Ecolab Farm Frites Koppert Cress Mise en Place Neptunus ProfiMiet RAK Porcelain Europe

Charles Smith Peter Kandels Warden Zuketto Bart Leemans & Rob Baan Niels Vugs Dorrie Eilers & Tom Ambaum Benedikt Saul & Tom Bauerfeind Sven Bodry & Letizia Heinen

National Associations International Caterers Association Leading Caterers of America LECA ONCE Traiteurs de France

Frank Christian & Paula Kreuzburg Carl Sacks Georg Broich Michiel Meier Mattern Gérard Calvet & Hélène Baud

TM

Collaboration Partners Accademia Gualtiero Marchesi HOTREC Milano Cucina / Seeds&Chips Stenden Hotel Management School The Russell Partnership World Gourmet Connection

Enrico Dandolo Susanne Kraus Winkler & Christian de Barrin Marco Gualtieri Klaas-Wybo van der Hoek & Marco ten Hoor David Russell & Laurence McCarthy Robert Verhoeven

Board & Office Ruedi Bachmann Charles van Goch Georg Broich Tom Steffen StĂŠphanie van Oorschot Stephanie Cleven Aafke Idink

EPCAS President EPCAS Board / Mise en Place EPCAS Board / Broich Catering & Locations EPCAS Board / Steffen Traiteur EPCAS Office EPCAS Office EPCAS Office

Hosts Frank Wassermann

Stephan Di Gallo

As Catering & Events specialist, Wassermann & Company is responsible for catering in Basel in the St. Jakob-Park stadium, at the trade fair centre, at the congress centre, and in the musical theatre. Moreover, Wassermann & Company provides high-quality hospitality at sports, culture and corporate events, such as Swiss Indoors Tennis, the CSI Longines horse-show and FIS Alpine World Ski Championships 2017 St. Moritz.

The company was established in January 2004, by Stephan Di Gallo.

The concept of tuck-tuck is to prepare high quality food as close to the guests as possible. For that, tuck-tuck uses Smart cars and trailers that are designed as mobile kitchens. This concept allows tuck-tuck to create a great, experiential event for you and your guests, wherever you are. The company has extensive experience in catering and operates in various countries.

Wassermann & Company

tuck-tuck