20 May 2021
10:00-10:30 AM Keynote Session
The business of Food Service: New & Normal
How Restaurants turned to Dark Kitchens & Delivery for growth during the pandemic & Transforming your Business for Growth: Adopting to economic realities with delivery, food innovation The COVID-19 pandemic has changed the fabric of the restaurant industry and brought forward the need for Innovation and change for Restaurants Brands and operators. The trends towards convenience further accelerated by COVID - Consumer preferences have changed quickly and food brands need to keep pace. Flexibility will be the key for the next phase of foodservice Session Highlights:
  • Post -Pandemic - Would Delivery be an opportunity to reach new guests at a much lower cost than building actual restaurants
  • What kind of Restaurant chains would be able to make the most of this business model
  • Lessons Learnt- Should Dark Kitchens be an Independent business model or an extension of the Restaurant
Keynote Session:
Padma Shri. Sanjeev Kapoor, Celebrity Chef, Entrepreneur, and Masterchef Judge

10:30-11:15 AM Session 1:
The Tech in the Food How technology is making food service seamless and Delivery the Go-Model for food businesspreneurs
Session Highlights:
  • New tech, New Menu and New Commerce
  • Making quality seamless: How to win your offline customer’s loyalty in the online landscape
  • Evolving kitchens economics: Getting your store operations ready for delivery
  • Offline to online: Journey of innovation
Session Lead & Moderator:
Ms. Ritu Marya, Editor-in-Chief, Franchise India Group and Entrepreneur Media

  • Ankit Nagori, Co-founder, Cure.Fit, Eatfit
  • Joseph Cherian, India Head, Kitchen Plus
  • Jasper Reid, Founder, IMM (Wendy’s, Jamie's India)
  • Rakesh Ranjan, Chief Sales Officer, Zomato
  • Renjith Prahladan, Director, Sales and Growth – India, Urban Piper
11:15- 11:45 AM Keynote Session
Food Innovation: A seismic shift in dining habits
Ranveer Brar, Celebrity Chef, Restaurateur, and Masterchef Judge
11:45- 11:55 AM Session
Unlocking the Value of IoT & Automation: Customized Bots for Dark Kitchens
Session Highlights:
  • Designing ‘smart devices’ to assist operators rather than replace them
  • Building fit-for-purpose solutions that are viable to deploy at scale
  • Integrating seamlessly within existing ecosystems & operations
  • Providing Automation as a Service (Case Study: Rebel Foods)
Sagar Mehta, Co-Founder, Knox Innovations
11:55 PM- 12:30 PM Session 2
How Dark-kitchens are building & capturing on the home-dining trend

Business practices on having a robust digital infrastructure and working with a delivery partner as a path to building the brand.

Session Highlights:
  • Who Is The Eater of the Future? Understanding customers psyche
  • Raising capital for a young dark kitchen business
  • The right Menu for your Dark kitchens
  • Gourmet vs Everyday Food - what works in a dark kitchen and why
  • The Business of Subscription: How does it work?
Session Lead & Moderator:
Aditya Somani, Investor & Advisor- FreshMenu

  • Vineet Manocha, VP- Culinary, Lite Bite Foods
  • Tushar Anand, Co-Founder, Cheferd Foods
  • Nandini Mansinghka, Co-Promoter and CEO, Mumbai Angels Network
12:30-01:00 PM Session 3
How Dark Kitchen and delivery has become mainstream in 2021 globally
Session Highlights:
  • App to door dining: How delivery has changed the eating behavior
  • Ordering food online: What menu works in the delivery space
  • Raising capital in the dark kitchen & Delivery space
Session Lead & Moderator:
Sudarshan Pareek, Investor, CE- Ventures

  • Vishal Kapur, COO, North Africa (Domino’s Pizza), Alamar Foods
  • Kent Wu - Chief Operating Officer, JustKitchen
  • Eshwar K Vikas, Co-Founder and CEO, Mukunda Foods
1:00-1:20 PM Keynote Session
Introducing vibrancy in Food: How Indian restaurants outside India has changed their flavors in 2020
Michelin-starred Chef Atul Kochhar
1:30-1:50 PM Keynote Session
Building a Dark kitchen business to Scale

  • Good Food Fast - How technology will be the key to making hygienic food fast
  • The Economics of a Multi-Brand Cloud-Kitchen Business model
  • The Data Goldmine- Insights into the In-home and in future In-office eater
  • Collaborating with Brands for building a big Distribution

Karan Singla, Head of Operations - India Business Unit, Rebel Foods