Four Cities, Four Trends: “The Future Doesn't Happen Someday, It's Happening Now”

It all kicks off with a two-day workshop on September 9 and 10 at Europa-Park Rust. Deliberately avoiding a traditional conference format, it offers intensive, hands-on work on the topics of gastronomy, artificial intelligence, and management. Joining Nierhaus: digital and AI expert Markus Wessel. Together, they explore the questions currently preoccupying industry leaders the most—from leading teams through the AI transition to determining which digital tools actually add value and which do not.

Participants gain behind-the-scenes insights into one of Europe's most successful theme parks, including direct discussions with local hospitality and food service managers. Nierhaus’ personal tip for this stop: a visit to EATRENALIN.

Afterward, the program heads to three international metropolises, each representing its own trend:

Madrid (October 20 to 22) has long ceased to be an insider tip, yet according to Nierhaus, it still surprises with its diversity—above all as a European showcase for South American concept cuisine. Spanish culinary tradition meets Latin American influences and a new generation of gourmet food halls here. Highly recommended: “Sala de Despiece”, which is housed in a former butcher shop.

London (November 17 to 19) is described by Nierhaus as a “seismograph” for global hospitality trends. Hardly any other city launches new dining and hospitality concepts with comparable density and speed. As a highlight, he points to the Guinness Open Gate Brewery in Covent Garden, which was personally opened by King Charles in December 2025.

Tokyo (December 1 to 4) marks the finale and the highlight of the year. A rare tour that Nierhaus offers only every two to three years. What is still considered a future vision in Europe is already everyday life in Tokyo. Nierhaus sees Tokyo at the global forefront, especially in the realm of presentation. An individual visit to Kyoto is scheduled for the final day of the trip.

All four programs are intentionally kept small: With a maximum of 12 to 15 participants per date, the focus is not only on professional insights but also on peer-to-peer exchange among industry colleagues. According to the organizer, the fact that many participants return repeatedly proves that the concept resonates.

Anyone in a leadership role in food service or hospitality is currently facing a bundle of challenges: the shortage of skilled labor forces more efficient workflows, AI is transforming communication and processes at a pace that few businesses can navigate alone, and guest expectations continue to rise regardless. Those who only look within their own business for answers in this situation can easily lose touch with developments that have long become standard practice elsewhere.

This is precisely where the value of Nierhaus’ format lies. Instead of abstract theory, it delivers tangible, field-tested examples that can be directly applied to one's own business. The intentionally small groups ensure that this yields not only inspiration, but also a resilient network among industry peers. For executives looking to future-proof their operations, the fall program offers a package of professional development, market observation, and personal exchange, compactly bundled across four dates.