|Day 1 - August 29, 2018|
|10:00AM - 10:15AM||Welcome Note By : Ms. Ritu Marya, Editor-in-Chief, Franchise India
Lighting Of Lamp & Inauguration
|10:20AM - 11:15AM||Inaugural Session: The Business Of Restaurants: Predicting Tomorrow, Today
State of the Indian Foodservice Industry: Leaders Viewpoint and Expectations onINNOVATION | EXPERIENCE | SCALE
Mr. Anjan Chatterjee, Founder & MD, Speciality Group of Restaurants
|11:15AM - 11:30AM||Networking Tea|
|11:30AM - 12:15PM||
Session 1: Staying At The Top Of The Game: What Innovation Means For Global Brands
Mr. Unnat Varma, MD, Pizza Hut India Sub Continent
Mr. Ashish Saxena, CEO, TexMex Cuisine India Pvt. Ltd
Mr.Sharad Sachdeva, CEO, Lite Bite Foods
Mr. Sahil Jain, Co-founder, Dineout
Chef Sumant Vikas, Corporate chef, Cremica Food Industries Ltd
From the first drive-through restaurant in early 1948 to Instagrammablefood pictures and design- know how restaurant industry has changed in all these years. But since being innovative and cutting edge isn't everyone's cup of tea, listen to the torch-bearers and disrupters who went through many new innovations to bring the world on a platter.
|12:15PM - 12:45PM||Keynote: How Can Food Industry Leverage the Power of Networks Mr. Jaspal Singh Sabharwal, Co-Founder & CEO-TagTaste & Senior Director-Everstone Capital|
|12:45PM - 13:30PM||
Session 2: Gen-Next Leadership: Growth Strategies from Up-and-coming Power Players
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
Mr. Savar Malhotra, Managing Partner, The Embassy Restaurant Mr. Pavan Jambagi, Founder & Director, Carnatic Cafe Mr. Varun Kapur, ED, K Hospitality Corp
|13:30PM - 14:30PM||Networking Lunch|
While cooking is seen as an art, lavish dining is often about continuity, consistency and rigorous repetition. This means achieving precise standardization and strong quality control. Hence, experience is about elevating the dining ecosystem. Know how some of the top restaurants are creating these #EXPERIENCES to keep ahead of the game in the upcoming sessions
|16:00PM - 16:45PM||
Session I: Addressing The Generation 'ME'
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
Mr. Viraj Lamba, Co-Founder & Director, Fun Bars Hospitality
Mr. Prahlad Sukhtankar, Managing Partner & Sommelier, The Black Sheep Bistro
Mr. Inderjeet Singh Banga, Promoter & Founder, Biggie Hospitality
Mr. Ashish Thadani, CEO, Ciclo Café Pvt. Ltd.
Mr. B Subramaniam, Director, Middle By Celfrost
|16:45PM - 17:00PM||
Session II: Building Integrated Network: Communicating Value Through Supply Chain
|17:00PM - 17:45PM||
Session II: NRAI Panel: Cashing On Business Dining
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.
Mr. Kabir Suri, Delhi Chapter Head, NRAI & Co-Founder & Director, Azure Hospitality
Mr. Priyank Sukhija, Managing Committee Member, NRAI & Chairman, First Fiddle Hospitality
Mr. Varun Tuli, Managing Committee Member, NRAI & Managing Director, Yum Yum Cha
Mr. Sharad Batra, Special Invitee, NRAI Managing Committee & Managing Director, Batra Brothers (Cafe Delhi Heights)
Mr. Thomas Fenn, Special Invitee, NRAI Managing Committee & Partner, Mahabelly
|17:30PM - 18:00PM||Valedictory Session|
|18:00 PM Onwards||
Cigar & Bar Summit
The stage will be set for the leading lounge, bar, and nightclub owners to come together and raise a toast for unlocking the opportunities and the next big bar and Lounge trends in the market.
Mr. Ashish Kapur, Director, Whisky Samba, Antares Goa and The Wine Company
Mr. Magandeep Singh,Sommelier, Founder- IWBS
Mr. Manish Sharma, Director, Molecule and The Drunken Botanist
|Day 2 - August 30, 2018|
|10:30AM - 11:15 AM||
Plenary Session: Experience that Beats Delivery
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.
Chef Nishant Kumar Choubey, CEO, SwadSamudra Pvt Ltd & Consulting Chef- Indus Bangkok
Chef Ashish Bhasin, Executive Chef, The Leela Gurgaon
Mr. Vineet Wadhwa,Owner and CEO, FIO Restaurants
Chef Om Nayak, Co-Founder, The Pasta Bowl Company
|11:15AM - 11:30PM||Keynote Session: Building Your Brand Beyond The Four Walls Of Your Restaurant
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.Mr. M Mahadevan, Chairman, Oriental Cuisines Pvt. Ltd
|11:30AM - 11:40PM||Keynote Session: Sustainability & Society: How Restaurant Sector can create a win-win. Mr. Ankit Kawatra, Founder & Chairman, Feeding India|
|11:30AM - 12:15 AM||
Session I: Beyond The Review: The Real Value Of Digital Partnerships
eCommerce and Restaurants: The New Guest Experience
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.
Mr. Sahil Jain, Co-founder, Dineout
Scaling up comes by default, that's by choice not chance. The problem, however, is that scaling needs an unrelenting ambition to grow, and simultaneously, huge amount of patience. Certainly, it is not as easy as throwing money at a problem, or hiring blindly. If anything, such acts end up running you into the ground. Scaling, however, essentially is driven by the strong foundation.
|12:15 PM - 12:45 PM||Session II: Building a Brand that Transcends Borders
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
|12:45 PM - 13:30 PM||Session III: Beyond The Craze: The Right 'money' Finding Right 'concepts'
Mr. Biju Jose Thomas, Director & COO, Vasudev Adigas
Mr. Sumer Juneja, Director, Norwest Venture Partners
Mr. Digvijay Singh, COO, Indian Angel Network
Mr. Dharmendra Varshney, CFO & Whole Time Director, DS Spiceco Pvt Ltd.
|13:30 PM - 14:30 PM||Networking Lunch|
|14:30 PM - 15:15 PM||Session 4: Catering: Cashing the Mass Food Market
Mr. Sameer Lamba, Owner, Kwals Group
Mr. Amit Dua, Managing Director, FnB India
Ms. Ambika Seth, Director, Caara India
|15:15 PM - 16:00 PM||Session 5: Deliciously Different: The New Age Food Influencers
Ms. Uma Raghuraman, Food Expert & Owner- MasterChefMom
Chef Sanjyot Keer, Food Producer & Founder, Your Food Lab
Mr. Shivesh Bhatia, Self-Taught Baker, Food Blogger and Food Stylist
Mr.Himanshu Sehgal, Chief Foodie, My Yellow Plate
|FUTURE OF INDUSTRY ROUNDTABLES|
|15:45 PM - 16:30 PM||Session 3: Taking Your Brand to the Streets
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.Ms. Jyoti Ganapathy, Co-Founder, Dosa Inc
Mr. Vikrant Misra, Chief Eating Officer & Founder, Eggjactly
Chef Ajay Kumar, Executive Chef, The LalitSuri Hospitality Group
|19:00PM Onwards||Indian Restaurant Awards 2018|