Indian Restaurant Congress

Experience Summit

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…

#Elevating customer experience: Do you welcome your customer with a smile? Are the servers well aware about the food and cuisine being served? Are they able to make customer understand what is being served?

#Food, Flavours and Ingredients: Local, sustainable ingredients are gaining grounds as chefs are working closely on artisan products and flavours.

#Fast-casual is the new comfort: White table cloth and fancy dresses are a passé…customers these days walk into restaurant in their sleepers and casual is a chic.

#Focusing on Service: When you treat them your customers with care and respect while providing an excellent meal, they'll come back to your restaurant again and again.

#Matching Global Standards: Have you always kept yourself ahead of the trends? Do you believe in standardizing your menu? Do you have a forward thinking for the business?

Conference Agenda
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 Shopping, Dining, Socialising, Playing - How Millennials see Life & Fun Gourmet, Fast-food, Restaurants, Takeaway or Table Service – How are new concepts creating New Experiences for the New Gen Diner Engaging Indian Customer with Sports Programming, Liquor & Food Building Affinity with the Traveller
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. How to successfully implement B2B programs attracting the biggest corporate spenders – including meeting and event planners, executive admins, road warriors, pharmaceutical representatives, and others. Are Restaurants new co-Working Havens? What do Business Diners want and how can Restaurateurs work on making it happen both by design , service and specific needs of diners
Valedictory Session

Conference Agenda

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

Shopping, Dining, Socialising, Playing - How Millennials see Life & Fun
Gourmet, Fast-food, Restaurants, Takeaway or Table Service – How are new concepts creating New Experiences for the New Gen Diner
Engaging Indian Customer with Sports Programming, Liquor & Food
Building Affinity with the Traveller

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.

How to successfully implement B2B programs attracting the biggest corporate spenders – including meeting and event planners, executive admins, road warriors, pharmaceutical representatives, and others.
Are Restaurants new co-Working Havens?
What do Business Diners want and how can Restaurateurs work on making it happen both by design , service and specific needs of diners

Valedictory Session