Conference

State of the Indian Foodservice Industry: Leaders Viewpoint and Expectations on

• How Rising Consumer Expectations are Changing the Foodservice Game
• Redefining sustainability: Building future of food service game

• Adapting the Format: How Brands are Turning to New Store Models to Address Market Disrupters
• Cutting through the Chaos: Making Sense of a Disrupted World
• How the brands are staying relevant and listening to its customers, and how to tap into the experiential market.
• How to Serve up an Improved Customer Experience
• Investing in Innovation: What's on the menu?
• The Push for Growth in Unit Economics

The Generation Next is all set to change the restaurant industry. Family business new leaders & young start-ups with unfamiliar know-how will discuss how they successfully navigate today’s new normal of tough consumer demands, high-quality menu expectations and game-changing technology. These young guns will share the winning formulas of leading growth chains set to be tomorrow's big brands

• Finding the Unique: How You can be Different
• Experimentation: Tinkering Afresh to create a New Market
• Vibrance : Thinking food business creatively

Almost 70% of consumers search for restaurants by cuisine type or food item, not by the the restaurant’s name. How Operators are turning to new store models to address market disrupters

• Shopping, Dining, Socialising, Playing - How Millennials see Life & Fun
• Gourmet, Fast-food, Restaurants, Takeaway or Table Service – How are new concepts creating New Experiences for the New Gen Diner
• Engaging Indian Customer with Sports Programming, Liquor & Food
• Building Affinity with the Traveller

• Farm to Fork: Conquering cost, customer demands
• Managing Inventory
• Executing digitalization in your supply chain

How restaurants can capitalize on the Start-ups and corporate diners who are big spenders every year on business meals. Insight into business diner personas, and dispels common misconceptions.

• How to successfully implement B2B programs attracting the biggest corporate spenders - including meeting and event planners, executive admins, road warriors, pharmaceutical representatives, and others.
• Are Restaurants new co-Working Havens?
• What do Business Diners want and how can Restaurateurs work on making it happen both by design , service and specific needs of diners

Diners expect more than just great food when they dine out – they crave great experiences. In this session, we'll discuss strategies for growing your business by delivering more five-star guest experiences.

• Handcrafted foods, off beat experience, multi-food moment – the emerging trends for Diners
• Super foods, Vegan and Niche eating to build Diner Delight
• What are the hot new food and beverage trends that diners want to photograph and share?

2018 Restaurant Leader of the Year When a brand becomes a mega success, it re-invigorates the restaurant industry as a whole —from 1 store to 300. Chances are high you’ll find a connection to the brand in more ways than one.

The session will discuss the latest developments and trends in food tech sector, and how their new partnership will benefit diners and restaurants alike. Hear directly from the founders of market-leading platforms for restaurants and how they think about their role in the restaurant ecosystem. From attracting new customers with trial offers, to the pre-visit experience online or via apps, to in store interactions and payment, to compelling repeat purchase – the guest experience expectation is changing rapidly.

• Omni-channel Transformation
• How Leisure & physical emotions are driving human experiences in digital world

All Brands and its Leaders dream of taking their businesses global, but how do you know if you are ready to expand your franchise beyond your borders?

Sukh Tiwana, Group Commercial Director of SSP Group, will share how the iconic brand from the UK, Millie's Cookies has made the leap towards global expansion. He'll describe some of the successes and failures of the brand, and offer tips as well as a list of pros and cons to consider before going outside your home base. He will talk about the ground work to enter India and strategy of growth in India

• Getting Funding Within the Sector: Angel and VC Funding
• Product & Service : A bigger Funding lifecycle
• M&A and the Future of the Restaurant Business

• What is 2018 Catering Cool and what is WAY outdated
• How to charge your customers for catering current cool
• How are you catering to the masses keeping your competitions aside

• Creating Uniqueness: How You can be Different
• How Instagram is Changing the Way We 'EAT'
• The Right Social Play: Bringing more vibrancy into the biz

Food trucks, which were once seen only as an economical way to provide foodservice to worksites, are now finding popularity with a variety of brick-and-mortar restaurant chains – big and small. While some brands are using these restaurants on wheels as a way to market their standard concepts, others are solely operating mobile businesses.

This session will not only uncover how brands can use food trucks and stalls as marketing vehicles, but will also focus on best practices when it comes to franchising a mobile concept.