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MUMBAI

About Restaurant Awards

Restaurant Awards 2024 is the top honour bestowed upon the greatest in the industry who have tirelessly dedicated their lives walking an extra mile to raise the bar of the Food & Beverage Sector. The awards will go to various regions of the country physically,to honor and applaud the great work done by foodpreneurs and chefs around the country.

This is a precious opportunity to excel your food & beverage business and hear the elevating tunes of applause by the whole fraternity. These awards will put spotlight on exemplary contributions made by profound professionals and passionate restaurant brands. This recognition will enhance your business credibility and would help in restructuring your brand image. Submissions are now open for Restaurant Awards 2023, browse through the appropriate category and region and nominate yourself today.

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Awards

Restaurant Awards premium focus is to create recognition for various industry experts.

01

Conference

The conference brings new perspective on Scaling up your Restaurant Business.

02

Networking

Influential restaurateurs , thought leaders, innovative suppliers and industry titans join the show. They’re all here.

03

Knowledge

Hear intriguing insights on the latest insights on Food Industry and visionary experts. Sit back and learn as Restaurateurs.

04
  • 9+

    Editions

  • 2500

    Delegates

  • 70+

    Award Categories

  • 50+

    Speakers

  • 20+

    Sessions

Explore Award Categories

Restaurant Awards

Recognizing the best restaurant with delectable food and a delightful ambience.

Nightlife Awards

This Category recognises Night Clubs/Bars that demonstrates the best ambience,food & liquor.

Cafe & Bakery Awards

This category recognises the best bakeries which offers outstanding value, excellent food and appropriate service.

Design Awards

This category recognises a Restaurant/Bar/Bakery that has the best interiors

Special Awards

This category recognises caterers/unique concepts/customer experiences and cloud kitchens.

Editors Choice Awards

This category recognises restaurateurs/chefs/sommeliers who have demonstrated outstanding qualities.

Mumbai Edition Speakers 2024

KARAN KAPUR

Executive Director, K Hospitality Corp

KARAN KAPUR

Executive Director, K Hospitality Corp

Karan Kapur has been with K Hospitality Corp since the past decade, and is part of the strategic decision making, business development and operations strategy roll out for the group. With an expertise in business administration, finance and economics, backed by his education in various universities abroad, Karan believes in being a hands-on leader and believes in actively participating in the operations of the group to facilitate growth and expansion. Karan Kapur is the Executive Director of K Hospitality Corp, one of India’s largest home-grown hospitality and food service corporations. A graduate from Northwestern University in Economics, and from Kellogg School of Management, where he received a Certification in Finance. After setting up new businesses for the organization, Karan returned back to the US to acquire his M.B.A. from Harvard Business School. He played an active part in the setup and launch of Travel Food Services, the travel retail vertical under K Hospitality Corp.

Karan currently heads the Indian and International food services verticals of K Hospitality Corp which include some of the acclaimed brands – Copper Chimney, Bombay Brasserie, Punkah House, Bombay Borough, Blue Sea Banquets, Pavitra Catering, amongst others; along with the recent foray into International QSR growth with the launch of Domino's Pizza in the African subcontinent. At a group level, Karan is part of the strategic decision making, business development and operations strategy roll out for K Hospitality Corp, and has played an active role is building the organizational capabilities to scale up to over 6000 employees today.

PAWAN SHAHRI

Co-Founder, Chrome Hospitality

PAWAN SHAHRI

Co-Founder, Chrome Hospitality

Chrome Hospitality, co-owned by Pawan Shahri, has a multi-brand portfolio that runs brands like Shy!, Demy, Eve in Mumbai. Pawan's experience across segments reflects in the business making his restaurants few of the most popular dining spots in the city. Within just three years of its launch, the group boasts of a multi-brand restaurant portfolio - It opened five outlets in 2022, while, in 2023, it launched its flagship brand Shy! In Mumbai and made its foray into luxury hospitality with its first luxury boutique hotel Kaia in partnership with Bhumi Pednekar in Ashvem, Goa.

One of India’s most promising restaurateurs, Pawan has always put a razor-sharp focus on thick bottom lines, self-sustaining stores, establishing long-term relations with key suppliers and vendors, and above all else, ensuring that his patrons are having the best time at his venues. Pawan’s big picture thinking yet down-to-the-ground approach makes him one of the most exciting hospitality entrepreneurs in the country!

Pankaj Gupta

Owner, Flavour Pot Foods LLP

pankaj-gupta

Pankaj Gupta

Owner, Flavour Pot Foods LLP

Owner, restaurateur, and marketer amongst several others, Pankaj Gupta, Owner of Oye Kake and Taftoon Bar & Kitchen, has donned several hats in the past decade. With two successful restaurant brands, he has surely proven that Mumbai is indeed the city of dreams if you dare to dream big.

A foodie at heart, Pankaj’s biggest inspiration for flavours came from watching his own mother in the kitchen and the flavours she brought to the table. Following several failed attempts at breaking an egg to make himself breakfast as a young boy, Pankaj realized that cooking involved more than just tossing ingredients together in a pan.

After graduating with a degree in Retail and Marketing, he was offered a role at a leading bank in 2011, which he politely declined. Instead, he took time off to travel back to the city of Amritsar which had given him several fond memories of the past. A trip that was meant to be just for a few days, lasted three months and gave Pankaj the ammunition for his next steps after realizing the lack of vegetarian Punjabi food in Mumbai. Hence, despite having no background or connections in the F&B industry in Mumbai, he started working on his plans to bring Amritsar’s renowned yet humble Chole Kulcha to the city of Mumbai. In 2011, Pankaj launched the city’s first Oye Kake, the regional vegetarian Punjabi restaurant brand under the parent company - Flavour Pot Foods L.L.P. Fuelled by his passion, he also contributed to creating marketing USPs which included bringing in water from Amritsar to knead the kulcha dough. Since its inception, Oye Kake has expanded across the city with several outlets and delivery kitchens, with a few more in the pipeline.

Driven by the vision to bring new experiences to the table, Pankaj launched Taftoon Bar & Kitchen in November 2017.

When he is not at work, Pankaj spends his time keeping himself updated on the culinary trends around the world. Additionally, he keeps up with his fitness regime through regular CrossFit training and playing sports.

SYESHA KAPOOR

Associate Director, Silver Beach Entertainment & Hospitality Pvt. Ltd

syesha-kapoor

SYESHA KAPOOR

Associate Director, Silver Beach Entertainment & Hospitality Pvt. Ltd

Syesha Kapoor is the Associate Director at Silver Beach Entertainment and Hospitality Pvt. Ltd. She spearheads the Marketing, Sales, Communications, Content, Creatives and more with over 10 brands across 18 restaurants under the company. She has worked for over 10 years and gained knowledge and experience in the Hospitality industry.

Prashant Issar

Director, Bellona Hospitality Services Limited & Stratix Hospitality Pvt. Ltd

prashant

Prashant Issar

Director, Bellona Hospitality Services Limited & Stratix Hospitality Pvt. Ltd.

A distinguished name in the Indian hospitality scene, Prashant Issar's journey began at the Taj Mahal Palace, Mumbai, where he helmed the Apollo Bar and The Rendezvous. Growing up in Taj culture, he moved to London where he honed his leadership and innovative spirit. While in London, he made significant contributions to the launches of esteemed venues in Knightsbridge, Soho, Piccadilly, and Chelsea. His dedication to excellence was further exemplified by his tenure managing the Michelin-starred Amaya. Working alongside the legendary Camelia Panjabi, he expanded his knowledge of Indian culinary arts and hospitality.
With an insightful vision of India's untapped entrepreneurial potential, Prashant returned to his homeland to lead renowned brands such as Hakkasan and Yauatcha. His magnum opus in the realm of hospitality came with the creation of Ishaara under the banner of Stratix Hospitality, which offers a diverse menu featuring food from across regions and is distinguished by its predominantly hearing and speech-impaired service staff.
Now, as Director of Bellona Hospitality, Prashant continues to champion progressive and novel concepts, cementing his reputation as a visionary in the industry. An alumnus of IHM Mumbai, and with an MBA in entrepreneurship from the esteemed Henley Business School, Prashant's educational background is as illustrious as his career. Beyond the confines of his profession, he's known to inspire and lead. With invitations to educational institutions across India, the US, and Germany, he has enlightened audiences as a speaker and has taken the TEDx stage twice.
Not just a business magnate, Prashant is also an avid long-distance runner, with several Half-Marathons under his belt and an impressive record of completing Six Full Marathons. When he isn't running his business and running marathons.

Ankit Tayal

Co-Founder, True Palate Hospitality

Ankit

Ankit Tayal

Co-Founder, True Palate Hospitality

Ankit Tayal started his career with Cercon group, a leading manufacturing company for the Indian Railways, having an annual turnover of 18 Million USD. Fuelled by his passion to create innovative nightlife venues he started investing in an illustrious repertoire of brands such as Auro Kitchen & Bar and Bohca, New Delhi to name a few. The success of his ventures led him to establish One8Commune in partnership with Virat Kohli, Captain of the Indian Cricket Team. Virat is one of the most globally renowned and highly paid athletes with more than 100 million followers on Instagram. With an investment of around 20 Million USD, they plan on establishing the brand in every metropolitan city of India over the next 2 years.

Mumbai Edition Previous Speakers

Vikram Ramasubramanian

Partner, Inflection Point Ventures

Vikram Ramasubramanian

Partner, Inflection Point Ventures

As a Director in KPMG’s Deal Advisory practice, he managed mergers & acquisitions, and restructuring engagements advising clients across Deal Strategy, Strategic Transformation, Synergy & Cost Optimization, and other Process Initiatives.
He worked as the Group Finance Manager – India and Thailand at Magna Cosma International, where he led the M&A, Strategic Finance, and ERP Implementation activities, development of cost models, and FP&A function across the region.
He has also worked in EY (Financial Due Diligence) and PwC (Audit) teams in the early part of his career, specializing in Industrial Manufacturing, IT & ITES sectors.

Jinraj Adyanthaya

Head - Key Accounts & Retail One - Nestle Professional

Jinraj Adyanthaya

Head - Key Accounts & Retail One - Nestle Professional

Experienced professional with 13+ years of experience in FMCGs like PepsiCo, Del Monte and Nestle in both B2B and B2C space with a demonstrated history of working in the food & beverages industry and Management consulting with Accenture. Skilled in P&L Management, Brand Management, Media Planning & Execution, Category development (core + innovation), Customer/Consumer Insights, Fast-Moving Consumer Goods (FMCG), Trade Marketing, Business Development and B2B Marketing (Food Services industry), Management Consulting.

Biraja Prasad Rout

Founder, Biggies Burger

Biraja Prasad Rout

Founder, Biggies Burge

Biraja Prasad Rout is the founder of Biggies Burger. Being an entrepreneur with a passion for global food, Biraja was appalled to see the sordid state of affairs especially in the Indian grilled burger segment. With global chains serving up fried burgers, he took it upon himself to provide customer with healthier, grilled burgers. With the country fed up with the taste of fried burgers, Biggies Burger came up with the grilled burgers.
Having over 6 years of experience in automation, Biraja aims to utilize his experience to standardize the systems and processes so as to build India’s very own QSR chain that revolves around standardization and SOPs. He observed that there was a demand for grilled burgers in the QSR market. Biraja started the first Biggies Burger unit at Electronic City, in the year 2011. The concept of grilled burgers was first introduced to the Indian consumers, and received widespread recognition. Additionally, there was a very great reception for grilled burgers, which has since gone on to become the core USP of Biggies Burger.
Having taken baby steps during the initial years to grasp a better understanding of the nuances of the QSRs, the brand has gradually made its mark among the populace. Perhaps the best testament to the success of the brand is the fact that post adopting the franchising route in 2016. BIGGIES BURGER is the largest homegrown grilled burger chain in India with the brand currently operating 120+ stores in 23 cities across 15 states.
Biraja has since undertaken constant innovations and product development, ensuring uniformity in quality and taste across all locations. Not only in burger making, Biraja is also striving to ease the burger store franchising process for those that want to explore the QSR business opportunities. Adding to it is that Biggies Burger has enabled its franchisees that come from varied backgrounds, comprising of government officials, army personnel, IT professionals etc. to become successful in QSR business.

Chef Vikas Seth

Chef & Culinary Director, Embassy Leisure and Entertainment Projects LLP (Embassy Group)

Chef Vikas Seth

Chef & Culinary Director, Embassy Leisure and Entertainment Projects LLP (Embassy Group)

A well–travelled chef with an in-depth understanding of culinary concepts and a strong passion for innovation. IHM Mumbai alumnus, advance culinary skills honed at the Culinary Institute of America, comes with over two decades of work experience. Chef Vikas Seth has been felicitated with the most coveted ‘Chef of the Year – 2022’ award by the prestigious Times Food & Nighlife Awards.

Chef Seth is now the Culinary Director at Embassy Leisure, he has been the brains behind the multi-award winning restaurants Sanchez Restaurante & Cantina, Sriracha – Contemporary Pan-Asian Dining, HopsHaus – Botanical Brewery + Kitchen, Zest Besopke Catering, F&B outlets @ BLVD Club – Embassy Boulevard, Eden Café at Embassy Springs, amongst others.

Chef Vikas Seth A truly multi-faceted chef and member of the prestigious International association of gastronomy as ‘Chaîne des Rôtisseurs’. He has authored books for private circulation “The Modern Indian Odyssey” and a unique twin cover brand book ‘Sanchez & Sriracha’. Chef Seth has been listed in the ‘Top Food Entrepreneurs’ book by Restaurant India, he is the winner of Upper Crust Food and Wine Celebrity Chef Competition. Chef Seth was one of the Super Chefs on the Sony TV telecast Cooking Reality Show - ‘Sanjeev Kapoor Ke Kitchen Khiladi’.

Chef Seth, has extensive experience in international product development as well, creating global flavours for every kitchen through the frozen food and ready-to-eat medium. These products were widely recognized globally and awarded a number of prestigious awards, namely in Boston Seafood Show and European Seafood Exposition in Brussels.

Rashmi Daga

Founder & CEO, FreshMenu

Mahesh Reddy

CEO, GoPizza India

Karan Kapur

Executive Director, K Hospitality Corp

Karan Kapur

Executive Director, K Hospitality Corp

Karan Kapur has been with K Hospitality Corp since the past decade, and is part of the strategic decision making, business development and operations strategy roll out for the group.
With an expertise in business administration, finance and economics, backed by his education in various universities abroad, Karan believes in being a hands-on leader and believes in actively participating in the operations of the group to facilitate growth and expansion.
Karan Kapur is the Executive Director of K Hospitality Corp, one of India’s largest home-grown hospitality and food service corporations.
A graduate from Northwestern University in Economics, and from Kellogg School of Management, where he received a Certification in Finance. After setting up new businesses for the organization, Karan returned back to the US to acquire his M.B.A. from Harvard Business School.
He played an active part in the setup and launch of Travel Food Services, the travel retail vertical under K Hospitality Corp.
Karan currently heads the Indian and International food services verticals of K Hospitality Corp which include some of the acclaimed brands – Copper Chimney, Bombay Brasserie, Punkah House, Bombay Borough, Blue Sea Banquets, Pavitra Catering, amongst others; along with the recent foray into International QSR growth with the launch of Domino's Pizza in the African subcontinent.
At a group level, Karan is part of the strategic decision making, business development and operations strategy roll out for K Hospitality Corp, and has played an active role is building the organizational capabilities to scale up to over 6000 employees today.

Pravesh Pandey

Founder & Director, Handcrafted Restaurants Private Ltd

Prasanna Kumar

Co-Founder and CEO, BLR Brewing Co

Nidhi Singh

Co-Founder, Samosa Singh

Nidhi Singh

Co-Founder, Samosa Singh

"Think Big! Trust Yourself and Make it Happen”, this is the mantra that Nidhi Singh, Co-Founder of Samosa Singh lives by.
Nidhi was heading the Business development vertical for a US based healthcare company, BioXcel Corporation. She worked a decade before quitting her satisfying job to start Samosa Singh.
She aspires to offer nostalgic and Indian delicacies both online and offline. She believes that the goal is to recreate and dominate the Indian snack category.
Her experience has enabled her to establish strong client bases that have assisted in reaching out at the corporate level for the business's growth potential. Her management and sales experience aided exponential growth and was critical in steering the startup by establishing a strong and healthy brand image.
Having a vision for developing healthy and hygienic food in India. Nidhi recognized a huge market opportunity and reached out to 10,000 customers in one day, delivering the samosas.

Sandipan Mitra

Co-Founder and CEO, HungerBox

Sandipan Mitra

Co-Founder and CEO, HungerBox

Sandipan Mitra is the Chief Executive Officer of HungerBox – an institutional food technology company he co-founded in 2016, with Uttam Kumar, which helps institutions manage their F&B services effectively. It serves marquee clients across various sectors like corporates, manufacturing facilities, hospitals, malls, and multiplexes with the help of a comprehensive product suite built from the ground up to offer a seamless, digital cafeteria experience.
HungerBox currently manages over 550 cafeterias and works with more than 900 food partners to serve a user base of 1.2 million and handles 12 million orders every month. HungerBox counts 8 of the top 11 private sector employers in the country as its clients.
Prior to starting HungerBox, Sandipan co-founded HungryZone - South East Asia’s 1st online food ordering portal which saw a successful exit when it got acquired by FoodPanda.
An MBA by profession, Sandipan has worked with organizations like Wipro and Yahoo before venturing into his entrepreneurial journey. Fortune India featured Sandipan in its 2021, 40 Under 40 list of India's Brightest Young Entrepreneurs.

Akshay Luthria

Managing Partner, Street Storyss and Sindh Kitchen

Akshay Luthria

Managing Partner, Street Storyss and Sindh Kitchen

Akshay Luthria is a dynamic industry professional and restaurateur with over 15 years of experience.
His passion for hospitality projects led him to operate as a partner at Lemp Brew by Lemp Brewing Co., America’s first Lager beer brewers and one the most legendary brewing brands.
He has also opened his successfully running restaurants in Bengaluru and operating as a managing partner at Street Storyss and Sindh Kitchen.

Chef Dr. Avin Thaliath

Pastry Chef, Co-founder and Director of Lavonne Academy of Baking Science and Pastry Arts

Chef Dr. Avin Thaliath

Pastry Chef, Co-founder and Director of Lavonne Academy of Baking Science and Pastry Arts

The bakery industry in India is the largest of the food processing segments with an estimated annual turnover of about $ 7.60 billion in 2020. The growth and spread of the bakery market have thrived on highly skilled bakers who have rattled the global industry as well.
Chef Avin Thaliath is one such name all pastry chefs and chocolatiers reckons with. An educationist at heart, the talented Chef’s mission is to spread joy with his insights and motivate others to find solace in this beautiful form of art.
Currently serving as the Co-Founder and Director of Academics at Lavonne Academy of Baking Science and Pastry Arts, India, Chef Avin’s desire and ambition to set up a specialized baking school in India, came true when Lavonne was born.
Hailing from Kerala, Chef Avin’s mother played a pivotal role in shaping his career and largely influenced him to dive into the culinary world. He was awarded a bronze medal in 2004 during his Bachelor of Hotel Management degree from Bangalore University. He further stimulated his field of interest, by taking up advanced level program in Chocolaterie and Sugar at Feves the Choco Creation of Pastry Fine Arts, Malaysia. He also holds the credit of being a Golden Certificate Awardee of Vatel Scholarship, Nimes, France.
After his studies in France, Chef Avin also interned under Chef Antonio Texeira before working with Le Granier A Pain, Paris, Paris Mamamia, Institut Vatel, Nimes and also Rhone Valley in France. After his stint in France, he worked with Indian giants like The Taj Hotels and The Orchid Hotels. Chef Avin was also appointed as a member of WACS (World Association of Chef’s Society), SICA (South Indian Culinary Association), and IFCA (Indian Federation of Chefs Association).
Rising up as a skilled dignitary in his field, Chef Avin steered the grounds of academic prowess as author of a number of academic journals, books, and monographs and has presented award-winning papers at top-level industry summits. He also served as assistant professor at the prestigious Christ University, Bangalore, India and has been associated with WorldSkills Org, since 2016 and has been representing India with skills from across the country at a global level. As someone who believes learning never stops, he competed his PhD in oenology studies and was in The Harun list for the most enterprising entrepreneurs of India. At present he is vice-president for the Pastry Council of India.
Soon, Chef Avin will launch his book “The Science in the Art of Baking”, which he has been working on for past 10 yrs.

Anand Ramanathan

Partner, Deloitte

Anand Ramanathan

Partner, Deloitte

Anand has around 16 years of experience from both an industry and consulting perspective. Anand is currently a Partner with the Strategy & Operations practice in Deloitte based out of Bangalore. He is a graduate from BITS Pilani and has completed his MBA from IIM Indore and PhD from IIM Bangalore. Anand started his career with GlaxoSmithKline Consumer Healthcare. He has been in sales and brand roles for nutritional food brands such as Horlicks & Boost. Prior to Deloitte, Anand has been a part of the management consulting practice at KPMG for the past 8 years and has worked on over 90 engagements. His work has primarily been in the consumer markets domain across various sectors such as Retail, FMCG, Agribusiness, and Education. Anand led the channel and salesforce effectiveness solution for the practice.

Dawn Thomas

Managing Director, V&RO Hospitality

Dawn Thomas

Partner, Deloitte

Dawn Thomas has finished B.Tech from M.S Ramaiah Institute of Technology, Bangalore. At the age of 17, Dawn co-founded Rices Obliquity (a clubbing community) to bring all of Bangalore together for incredible nightlife experiences and even joined hands with Sunburn and co-produced concerts of the likes of David Guetta, Avicii, Hardwell, Dada Life, Matzo, etc.
Just as most creators are - he is very particular about the brand image the company puts out and occasionally has taken up the responsibility of design & artworks himself in the beginning of his entrepreneurial journey.
In 2018, Dawn Thomas started working on building V&RO Hospitality as the CEO & Co-founder. VRO Hospitality, is one of the fastest growing hospitality chains in India which is the parent company of Popular Restaurant brands like Hangover, Badmaash, Nevermind, Cafe Noir, Tycoons, Plan B & Mirage. V&RO Hospitality takes pride in its repertoire of multi-format restaurants, cafes, lounges across 22 outlets in India
Under the leadership of Dawn Thomas, V&RO Hospitality also acquired F&B brands like Fava, Cafe Noir, Plan B, Caperberry, and One Night in Bangkok amidst the pandemic and also ventured into cloud kitchen brands with Burger & Beyond, Holy Doh to adjust to the new world of dinning
V&RO Hospitality has successfully raised an amount of $3million in a mix of equity and debt funding in Series A funding led by CreedCap Asia
Dawn Thomas is now focused on the growth mode of the company and with this fresh round of funding he aims to keep V&RO Hospitality on the trajectory of success.

Ramesh Prabhu Ramasamy

Channel and Customer Marketing Manager – South India
Nestle Professional

Ramesh Prabhu Ramasamy

Channel and Customer Marketing Manager – South India
Nestle Professional

10+ Year of Experience in Out of home F&B Space and part of two successful product launches in South.

Sunil Nair

Chief Strategy Officer, Third Wave Coffee

Sunil Nair

Chief Strategy Officer, Third Wave Coffee

Started from 25 Cafes at CAFÉ COFFEE DAY in the Northern India as a Territory head advanced to a National head leading about 1400+ cafes & 400 kiosk spread across the country with a team strength of almost 8000 employees. With the retail experience and with the astute relationship have managed to open cafes at about 130+ cities across the country. Have been instrumental in scaling up the Café Division from 100 to 800 CR (pre covid). Setting sales goals basis the annual business plan & driving the team to achieve the set topline targets has been the key primary task.. Driving ops team to deliver organizational goals and deliver best customer experience was the motto.
Last 1 year, the journey at TWC as a Chief Strategy officer one of the key focus areas of my profile has been expansion. The strategy used in sequencing new outlet launches, training the team on negotiation skills, ensuring profitability of every store, data-driven decision-making in finalizing newer locations combined with teamwork has resulted in the launching of 70+ successful new outlets in less than a year. Still a long way to go with the targets that we have set for ourselves, but I am excited to be part of that journey that will surely help us build a strong Indian origin brand called Third Wave Coffee.

Ankur Singh

Principal, Kearney

Ankur Singh

Principal, Kearney

Ankur is Principal with the global management consulting firm – Kearney. He is a practitioner within Consumer Industries and Retail Practice. He has engaged with multiple Indian and global food retail companies. The said engagements cover a variety of topics ranging from cost improvement, Sales and operations planning, store operations optimization and growth strategy. Across these engagements, Ankur has been actively involved in both strategy development and ensuring last mile implementation.

Mohammed Ali Shah

COO, FreshMenu

Mohammed Ali Shah

COO, FreshMenu

Mohammed Ali Shah is COO at FreshMenu. He is an experienced Operations Supervisor with a demonstrated history of working in the food & beverages industry. Ali joined FreshMenu in 2015 as Operations Manager. He is highly skilled in Operations Management, Microsoft Excel, Customer Service, Sales, and Business Development. He is a Strong operations professional with a Master of Business Administration - MBA focused in Operations Management and Supervision.

Shikha Nath

Culinary Director, Charcoal Concepts

Shikha Nath

Culinary Director, Charcoal Concepts

To say that Shikha Nath is passionate about food is an understatement. Discovering the best that India has to offer, and sharing it with the world, is what she brings to the Copper Chimney, Bombay Brasserie and Bombay Borough tables.
Having been with the K Hospitality Corp group for over two and a half decades, she's worn several hats, along with being Culinary Director for Charcoal Concepts, the specialist Indian F&B vertical under K Hospitality Corp.
She's travelled across the length and breadth of the country with her young team of chefs, identifying unique ingredients, understanding India's rich culinary history and bringing constantly evolving, fresh ideas to keep reinventing the foodscape for each brand, based on the it's distinct identity. Mrs Nath has also played a key role towards the setup, growth and expansion of restaurants across different formats in India as well as Internationally

Agenda 2024

10:15-10:30 am

Welcome Note

Ms. Ritu Marya, Editor-in-Chief, Franchise India

Lighting of the Lamp

10:30 11:15 am

Inaugural Session: Building for Tomorrow: The Industry and the Impact

Session Highlights:

  • Forecasting the Future of Foodservice
  • Deciphering The Modern Global Consumer
  • The Omni-channel of restaurants
  • The Balance of Technology and Hospitality

11:15-11:40 AM

Keynote



C-Suite Perspective: Food for Thought and Inspiration for Restaurant Leaders

11:40-12:15 PM

Global Insights: International Growth
Brands share everything from being a local leader to a World Explorer

Session Highlights:

  • Building brands for the World: What to learn & unlearn?
  • Thinking Global: The opportunity markets outside India
  • How to innovate and adapt to foreign markets
  • Technology and Automation: Elevating customer/store experience while keeping costs in check

12:15-1:00 PM

Capital Connection: Raising Capital for Growth

Session Highlights:

  • Growth Funding: How Angels & VC’s are evaluating the food service industry
  • Collaborations and partnerships: fuelling growth via M&A
  • Emerging Brands: Financing Options When There is Growth on the Plate
  • Consolidation in the food service industry

1:00-2:00 PM

Networking Lunch

2:00-2:30 PM

Are Restaurant businesses up for the Bourses?

Session Highlights:

  • Restaurant IPOs and how they stack up
  • Going Public: Building Readiness
  • Life after Listing

2:30- 2:45 PM

Keynote Session

2:45- 3:15 PM

The Power of Collaboration: Understanding Realty-Restaurant Economics

Session Highlights:

  • Personalization, customer service, and proximity: How to do More with Less
  • Space: Addressing all customer needs in limited space
  • Rent or Rev Share: What works best for a restaurant organization ?
  • Beyond Mumbai : Goa, Pune, Nagpur and beyond

3:15-3:45 PM

The Business of New Age restaurants and

Session Highlights:

  • Nightlife and lifestyle Quotients in Food service
  • The location of the drink
  • The day/ economics of contemporary restaurants

3:45- 4:15 PM

Food Delivery and Phygitization of Restaurants

How Cloud kitchens are going beyond the screen

4:15- 5:00 PM

Food Gastronomy: Health, Taste & Sustainable Menus that work for consumer and Business

Session Highlights:

  • Future of food: How does the restaurant menu look like in 2024
  • Evaluating the best prices: Innovation vs old school
  • Maintaining menu and food standards With Third-Party Delivery Partners
  • Knowing your beverages right: How to pair with the food menu

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FIND OUT Who Should Nominate

  • Restaurateurs
  • Chefs
  • Food Court
  • Restaurant Suppliers
  • Beverage Brands
  • Liquor Brands
  • Home Concepts
  • Food Entrepreneurs
  • Cafe And Bakery
  • Stand Alone Restaurants
  • Franchise Concepts
  • 24 Hour Dining Concept
  • Caterers
  • Food Professionals
  • Food Designers
  • Sommeliers

PREVIOUS Award Winners

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