The West Edition of Indian Restaurant Congress 2019 was held at Hotel Sahara Star in Mumbai.
The exclusive one-day Summit in Mumbai, on 13th June, was divided into ten prominent sessions including a state-of-the-art workshop specially designed to empower the fraternity with business consultancy pointers shared by restaurant industry experts. With 30+ speakers and 400+ delegates from the restaurant industry, the Summit aimed at delivering value through setting a two-way dialogue among the participants and delegates to find passages of exponential business growth together.
Over the past few years, the west region in the country has witnessed a humungous cultural shift across consumer demand algorithms. The restaurateurs are, hence, keeping pace with emerging demand triggers and key trends by introducing innovative gourmet concepts which seems to be scalable and popular already among masses.
Indian foodservice industry's market size is at Rs 4,23,865 crore in 2018-19 which is expected to grow at a CAGR of 9% to reach INR 5,99,782 crore by 2022-23, estimates the NRAI IFSR 2019. The Report states that Indian Restaurant Industry employed 7.3 million people in 2018-19. The organized food service sector, which is only 35% of the total market, contributed a whopping Rs 18,000 crore as a way of taxes in 2018-19. The number is expected to more than double if the unorganised sector becomes organised, reveals NRAI report.
It is estimated that the chain market share of QSRs, alone, will reach 48% by 2021.
Considering all these factors, Restaurant India, felt the need to bridge the gap and create a cross lineage between the industry players and emerging brands to come on a single platform to tackle various business challenges and celebrate the new partnerships.
The Indian Restaurant Congress Mumbai 2019, West Edition, started with the welcome note of Ritu Marya, Editor-in-Chief, Franchise India Holdings Pvt Ltd. "It's truly the market which sees some remarkable growth when it comes to food service. The cloud kitchens which are becoming a source of food delivery will surely hack the home kitchens; they aren't the threat to restaurant kitchens. Technology will play a far bigger role in the restaurant sector, today. Every year the veterans from the restaurant industry, of the western region of the country, gather together to make it a bigger and a better sector.
While speaking at the inaugural session, Anjan Chatterjee, Chairman, Speciality Restaurants Pvt Ltd, said, "There are certain things in the industry which will disrupt the sector in coming years."
Celebrity Chef Amrita Raichand, who won the Indian Restaurant Community Champion Chef Award 2019, said, "I'm excited to be a part of the Indian Restaurant Congress 2019, looking forward to meeting a really great bunch of people from the food industry and indulging in thoughtful conversations and ideas towards making our country more health-conscious and responsible when it comes to feeding the gut!"
Gaurav Gidwani, F&B Director, Corum Hospitality, said, "Indian Restaurant Congress brings together the leaders and experts from all categories across the industry. It curates mutual dialogues on key agendas that not only help everyone gain more awareness on a particular topic, it also allows them to clarify their doubts and queries. All this surely helps everyone to strategize their future plans. Furthermore, this forum is a great opportunity for building a potential network of partners, vendors, manufacturers, service providers, domain experts and many more. This forum also recognizes and rewards the talent within this industry, the restaurants and the people behind it, and that is truly a great effort to appreciate the hard work and to encourage striving harder."
Key Takeaways from Indian Restaurant Congress Mumbai 2019 were:
- Identifying the growth drivers & business opportunities in the Restaurant sector
- Achieving Quality, Consistency & Food Safety in Multi-chain restaurant operations
- Understanding the scope of Technology deployment in a conventional Restaurant design
- Networking with HNIs, PE/VC & Funding bodies
- Collaborating opportunities for Restaurant Franchisors & Franchisees
- Comparing two business growth strategies - Company Owned vs. Franchise Stores
Some of the special guests and speakers who attended the Summit were:
Anjan Chatterjee, Chairman, Speciality Restaurants Pvt Ltd, Chetan Arora, DA and Multi-Unit Owner, Subway India, Vishal Kamat, CEO, Kamat Group of Hotels, Sahil Jain, Co-Founder, Dineout, Ankit Gupta, Co-Founder & Director, Burma Burma, Animesh Damani, Group Director, Artha Group of Companies, Sharad Sachdeva, Director of Operations, L Catterton Asia, Manoj Balan, Director of Finance, Gaja Capital, Nandini Mansinghka, CEO & MD, Mumbai Angels Network, Hariharan Premkumar, VP, DSG Consumer Partners, Vivette D'cruz, Director, Consumer Products & Retail, Ernst & Young LLP, Hitesh Keswani, Founder & Director, Silver Beach Entertainment & Hospitality, Karan Tanna, CEO, Yellow Tie Hospitality, Rachel Goenka, Founder & CEO, The Chocolate Spoon Company, Reynold Fernandes, COO, Foodlink Services India, Tanmay Kumar, CFO, Burger King India, Varun Verma, Associate, Lightbox Ventures, Sumant Vikas, Corporate Chef, Cremica Food Industries Ltd, Amrita Raichand, Celebrity Chef, Aishwarya Bhende, Founder & Director, AB Celestial, Anirudhya Roy, Executive Chef, Taj Group of Hotels, Altamsh Patel, Executive Chef, The Park Mumbai, Rahul Dhavale, Executive Chef, Westin Mumbai Garden City, Vineet Manocha, Sr. VP- Culinary, Lite Bite Foods, Subhash Talekar, President, Mumbai Dabbawala Association, Gauri Devidayal, Director, Food Matters India, Saransh Goila, Celebrity Chef and Owner- Goila Butter Chicken, Gaurav Dewan, COO, Travel Food Services, Gaurav Gidwani, F&B Director, Corum Hospitality, Shraddha Bhansali, Owner, Candy & Green, Prahalad Sukhtankar, Sommelier & Owner, The Black Sheep Bistro, Joy Singh, Founder, Raasta and Partner- Yeti HKV, EIPosto and Back to Basics, Chef Sanjyot Keer, Food Producer & Founder, Your Food Lab, Mujeeb-ur-Rehman, Chef and Restaurateur, Krishnakant Thakur, Co-Founder & CEO, Charcoal Eats, Ashish Sajnani, Director, OPA Hospitality and Raj Mehta, MD, Little Italy Group of Restaurants