With so many changes taking place in both the Restaurant industry and the region at large, Indian Restaurant Congress 2018 has set a benchmark for empowering the Restaurant and Food service sector.
Indian Restaurant Congress 2018 captured the four facets that will move the cheese for the industry from Good to Great including; Innovation, Experience and Scale and most Importantly a strong Business Culture that creates successful and sustainable restaurant enterprise.
The day one of the congress focused on building and nurturing the business of food and the innovation ecosystem for supporting entrepreneurs and creating platforms for collaboration. It is the platform where restaurants, chefs, brands found future business models, menus and Ideas to address tomorrow’s market demand.
The Congress was kick started with the inaugural session led by Rajeev Varman, CEO, Burger King India; Anjan Chatterjee, Founder, Speciality Restaurants along with Ritu Marya, Editor-in-Chief, Franchise India Group signifying an auspicious start to the proceedings.
Some of the other leading thought leaders at the conference included Unnat Varma, MD, Pizza Hut (India); Ashish Saxena, Tex Mex Cuisines(Chili’s Restaurants); Ashish Kapur, Founder, Moods Hospitality(Whisky Sambha); Jaspal Sabharwal, Senior Director, Everstone Capital & Co-Founder TagTaste Foods; Rajat Tuli, Principal, AT Kearney; Anand Thakur, Chief Digital Officer, Jubilant Foodworks; Chef Nishant Choubey, Corporate chef, Roseate House; Sahil Jain, Co-Founder, Dineout amongst others.
The inaugural session was about The Business of Restaurants: Predicting Tomorrow, Today. The session was mainly concerned about the state of the Indian Foodservice Industry which led to a discussion on Leaders Viewpoint and Expectations on Innovation, Experience & Scale.
Global brands have always stayed at the top when introducing newness into the Restaurant Business. The next session talked about what innovation meant for Global Brands. The session was led & moderated by Ritu Marya, Editor-in-chief, Franchise India, Unnat Varma, MD, Pizza Hut India Sub Continent; Ashish Saxena, CEO, TexMex Cuisine India Pvt. Ltd; Sharad Sachdeva, CEO, Lite Bite Foods; Sahil Jain, Co-founder, Dineout; Chef Sumant Vikas, Corporate Chef, Cremica Food Industries Ltd.
The first half of the Conference witnessed several panel sessions with speakers like Jaspal Singh Sabharwal, Co-Founder & CEO-TagTaste & Senior Director-Everstone Capital; Pavan Jambagi, Founder & Director, Carnatic Café; Varun Kapur, ED, K Hospitality Corp; Savar Malhotra, Managing Partner, The Embassy Restaurant who addressed the conference and enlightened the audiences with their golden words.
On the second half of the conference, there was a panel session on the ongoing top techniques & tools for controlling Manpower costs, new age customers, supply chain issues and technology at the larger extent.
The evening was welcomed with CIGAR & BAR SUMMIT, where the stage was set for the leading lounge, bar, and nightclub owners who rose a toast for unlocking the opportunities and the next big bar and Lounge trends in the market.
The day two of the conference was more focused on delivering expereince in the restaurant bsuiness here top chefs and restaurant owners discussed and debated on topics like growing home chef culture, food truck business, new catering opportunities to name a few.
Adding glitz to the glamour was the Indian Restaurant Awards 2018 that also celebrated and honoured victory of chefs and restaurateurs who have made a difference in the restaurant business with their offerings by staying ahead of the curve. The Indian Restaurant Awards also welcomed famous cricketer and 34 year old Delhi boy Mr. Amit Mishra who has a record of 1000 wickets in first class cricket. He is the only Indian Cricketer who has taken 3 hat-tricks in Indian Premier League and is the highest wicket taker in IPL; Thought Leader and Author, Mr. Gurcharan Das; INC Spokesperson Prof. Dr. Gourav Vallabh as some of the top dignitaries to present awards to the top winners.