KBDN

Franke Hosts Leadership Summit

SMYRNA, TN — Nearly 500 entrepreneurs, opinion leaders, innovators and influencers gathered in Franke’s Aarburg, Switzerland headquarters recently for the company’s first thought leadership event, “THINK NEXT by Franke.” Experts discussed innovations and trends in the food industry – with a focus on cuisine, design, consumer behavior, architecture, sustainability and technology – via panels, insight sessions and trend labs.

“THINK NEXT by Franke” was born from Franke’s commitment to “Make It Wonderful” – a promise to make everyday life better for its business partners
and customers.

“This event is all about how we think about the future of cooking, eating and living,” explained Alexander Zschokke, CEO of Franke Group. “Yet, we also believe that it is important for us to know what real people will eat, and how they will cook and live in 10 years’ time. We do indeed crunch numbers, but we are also bringing ‘Big Data’ to life. We want to create wonderful moments, so we need to start with the real-life experience of our customers.”

Specialists from around the world shared their insights and included: Claus Meyer, culinary entrepreneur; Philippe Starck, French designer; Matteo Thun, Italian architect; Marius Robles, CEO and co-founder of ReImagine Food; Stephan Sigrist, head of W.I.R.E; Marije Vogelzang, food designer; Tyler Brûlé, editor-in-chief of Monocle; Melchior Lengsfeld, executive director of Helvetas; and Michael Lammel, designer and co-founder of NOA.

“Digitalization is the big topic nowadays,” added Zschokke. “It is all about Big Data, algorithm, Industry 4.0 or artificial intelligence, to name a few. Those are also big topics for us, naturally. Yet we never forget that, at the core of what we do, there are always, and foremost, emotions.”

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