• Economic Forecast for the Restaurant Industry
• Movements, trends & new leadership in Food Service Business
• Need for better food processing infrastructure in India
• The food inflation challenge :Fixing the volatile commodity price effects on ROI performance
• Financing Opportunities In Govt Guaranteed Loans

• Understanding the eating out trends
• Need to profile consumers' needs
• Filling out the gap in institutional catering services in India
• Families Matter! Why This Valuable Segment Warrant more loyalty building spend
• Keeping the consumer coming back for more
• Opportunities for Increasing Consumption: A Fresh Take on Strengthening Food Safety quality – A policy thrust

• Best practices in Foodservice operations, relative to sales-building
• The Lifespan of Menu Trends- The Business Case for Menu R&D
• Additional revenues in Catering & Home Delivery
• Cost Audit & Control in Foodservice operations
• A better SUPPLY CHAIN MANAGEMENT
• Growth Vs. Operational Improvement deals

• How private equity firm promotes operational improvement and synergies
• How PE Firms are leading M&A deals in Restaurant Industry
• Private Equity Vs Bank Loans

• Business Opportunities in Restaurant Franchising
• Multiple Unit, Multiple Concepts: How the modern day franchisee profile is changing
• Building the franchisor-franchisee relation on communication & sound strategy
• Drawing the line- control concerns: finance, IP & property

• Latest Ways to Recruit and Retain today’s Workforce
• How can inspired staff be trained to turn customers into fans?
• Strategies to build a culture of dedicated services
• Fighting the battle of low productivity, declining confidence and young employees not prepared to work.
• Training for skill development- a nationwide concern

• Menu Engineering & Design Planning
• Concept standardization and establishing successful partnerships with vendors
• Understanding unit expansion, operating margins, outsourcing & return on capital
• How to Decide Whether to Open, Relocate, Remodel or Simply Close the Store
• Pricing strategies –How fixed and variable model works

• The global marketplace: What to know
• Is your Brand ready to go global
• Identifying the Global marketplace: Where & When
• Collaboration for global outreach

Leadership has taken on many more forms and continues to evolve as the dynamics of people and communication evolve. The reality today is that today the Business owner needs to be crisis-prepared 24/7. It is not a matter of “if” you, as a leader, will deal with crisis; it is a matter of “when.” A thought Leadership session that will allow food operators and entrepreneurs to conquer the emotional paralysis that robs vision and momentum, turning obstacles into incredible opportunities and harnessing the power of change

• This practical discussion will explore the role that IT can play in an restaurant organization to support & provide integrated brand experience including streamlining the Front of House with focus on Menu engineering, table management, POS, reservations etc.

• The strategy for Location Based Behavioral Targeting
• Making print work, Maximize Your Media Mix Social Media: The Fundamental Shift into the Future
• Social Media: The Fundamental Shift in the Future

• Occupancy Costs: When Is Rent Too High and What to Do About It?
• Why Food courts are under-performing & how developers-operator collaborations can fix it
• Explore the pros & cons of Food-courts vs Stand-alone dining space
• Exploring the benefits and problems that surround transit locations (places like airports, metro stations, bus-stands & railway stations) and debate if the transit spots are the true profit pockets.

• Rise in eating out in Hotel restaurants. How & Why?
• Hotel chains clocking high revenues from F&B business in their properties
• Independent restaurants moving in hotel premises & famous hotel restaurants moving out in stand alone locations. Good or Bad?
• Marketing of Hotel restaurants as a separate entity & How they can provide an integrated brand experience.