Conference Agenda

Day 1 - June 29, 2020
10:00AM - 10:10AM Welcome Note
Part I
10:15 AM - 12:30 PM Inaugural Session: State of the Restaurant and Foodservice Industry in India: Leaders, Outlook and Expectations

State of the Restaurant Industry: Leaders' Viewpoint and Expectations

INNOVATION | SCALE | SUSTAINBILTY
  • Factors Driving Success Among Industry Leaders
  • Overarching Food Trends that are Fueling Industry Growth
  • Micro and Macro forces shaping future of the food service
  • Amongst the top 10 food brands in India – 6 are global brands. Why Global Restaurants and food service brands have great consumer Affinity in India
  • Theme of the Congress : Building Business and Social Sustainability in the Food service business.
10:45 AM - 11:05 AM From Innovation to Sustainability: Lead with Vision but power up your curiosity

New Ideas are two a penny if they are not followed by great execution and supported by robust models. It calls for managing human, financial, and technological resources in a manner to expand your business, and enhance shareholder value. In this session Mr. Anjan Chatterjee , Chairman and Founder of specialty restaurants will highlight:

  • How do you evaluate costs, progress and rewards of an innovation that doesn't yet exist? What metrics, beyond increased revenue, customers, market share and good ROI, can be used to sanction efforts to turn Innovative ideas into action?
  • The Power of great customer experiences is still the biggest marketing tool
  • The Food supports the business model and not the other way round .Food will always remain the champion in Restaurant business
  • Predictability is the key to your business’ success. The more accurate your forecast, the better your plans can be executed, giving you the opportunity to be more profitable.
11:05 AM - 11:30 AM Focusing on Quality and Innovation: How Cremica is Helping Restaurant Brands Grow

Listen Mr. Bector share his view on how his helped top brands like McDonald’s scale their business in India, while becoming the #1 brand for mayonnaise and #3 in tomoto ketchup supplier…

11:30 AM - 11:45 AM Sustainability in Hospitality Business
Dr. Pushpesh Pant, Indian Academic, Food Critic and Historian
11:50 AM - 12:00 AM Keynote Session by Sahil Jain, Co-Founder, Dineout
12:30 PM - 13:15 PM HOW DIGITAL INNOVATION & TECHNOLOGY WILL TRANSFORM THE FOOD SERVICE INDUSTRY?

Digital innovation is important for sustainable growth today. One needs to be at it, and all the time. Mobile and web technologies have transformed the way business has been done. It has touched the food industry in a similar manner making the process of ordering food simple and fast.

  • How digital innovation is helping build a sustainable business
  • Transforming Processes and Business Models: How Mobile & Web Technologies are transforming the food game
  • Creating A New Customer Experience: The New Age Food Delivery Business
13:15 PM - 14:15 PM Networking Tea
14:15 PM - 15:00 PM Menus of Change : A Sustainable Approach to the Menu

This Innovation Forum will address the emerging importance of Sustainability including Clean Menus, Natural Ingredients and Green initiatives in the restaurant industry. The panel comprising Chefs and Restaurateurs will provide their perspective on:

  • Healthy, gluten-free, bio, vegetarian, local products, vegan, bulk selling… focus on new consumer behaviors-Sustainability Strategies and how they relate to your consumer
  • Issues, opportunities, challenges and rewards of implementing a Sustainability and Clean Menu strategy.
  • How the operator engaged with and partnered with their suppliers to support their Sustainability and Clean Label initiatives.
  • Consumer engagement -How to communicate the improved Sustainability and green positioning to consumers.
  • The importance of Sustainability and Clean Menus to the Restaurant business and to your consumers.
15:00 PM - 15:45 PM THE FUTURE OF CHEF- DRIVEN FAST CASUAL CONCEPTS

This session will talk about the best of the culinary worlds. As Chef-driven fast casuals seem to offer the best experiences and dining for value-motivated, time-starved consumers as well as the best growth vehicle for profit-hungry restaurant operators, the session will discuss about introducing freshness, quality and efficiency at the table

  • Food on Fast Forward: The hallmarks of hospitality have become flexibility, efficiency and freshness
  • Serving high-quality, inventive cuisine traditionally presented
  • Building a hybrid restaurant: Combining fast casual and fine dining together
15:45 AM - 16:30 PMINNOVATION SUMMIT: In the new business ecosystem – New Formats, New locations, New food and New capabilities are required to run restaurants. The Innovation Summit will share New Practices that can bring better customer experience and streamline business operations.

Session 1: FOOD TRENDS & FOOD SERVICE VISION 2030 When a brand becomes a mega success, it re-invigorates the restaurant industry as a whole —from 1 store to 300. Chances are high you’ll find a connection to the brand in more ways than one.

India's most-accomplished restaurateurs who have managed their human, financial, and technological resources to expand their business, and enhance shareholder value in a fire side talk by a highly-regarded foodservice veteran.

  • What are the best strategies for food players to meet consumers’ expectations?
  • How to source upcoming trends and develop new businesses?
  • Imperatives for global growth through the power of partnership in the future.
  • Restaurateurs share practical strategies to utilize your various capital resources to support growth.
  • Does shared kitchen space, pop-up locations and centralized delivery hubs work for the innovative brands in the space?
  • Food-waste prevention is where Restaurants are going to save the most money
16:30 PM - 17:30 PM Understanding the Nightlife Generation

This session will explore what this next consumer generation is eating and drinking, and where, when and how they are consuming it.

  • How this generation differs from previous generations
  • Patterns of Food & Drink Binging
  • How Big is Big for Nightlife Restaurant and Bar
Day 2 -June 30, 2020
10:30AM - 11:15 AM Collaboration Summit In the business ecosystem – it is important to run businesses on partnerships…be it restaurants own employee or partnering with a third-party, collaboration summit will talk about partnerships run restaurants. The Innovation Summit will share New Practices that can bring better customer experience and streamline business operations. SESSION I: THE CMO Confidential

Influencer Marketing - Creating A Win-Win Strategy

The concept of restaurant influencer marketing has emerged as the easier way of attracting and engaging with customers. Many restaurants have started to actively engage with micro influencers such as food bloggers and restaurant reviewers. It is cheaper as compared to the traditional forms of marketing, targets the right customer base, and is high on results. The panel will have influencers and forward-thinking marketers who are using new capabilities to drive increases in diners and sales.

  • The real benefits of Influencer Marketing
  • Using Data-Driven Insights, Analytics and Marketing Campaigns to Capture More Visits through influncer marketing
  • Measuring the impact of content advertising on driving incremental diners.
  • The other side - Food bloggers and restaurant reviewers could potentially end up harming the business. How to overcome such challenges?
  • The Threshold: How too much indulgence or reliance on restaurant influencer marketing impacts your business?
11:15 AM - 11:30 AM Networking Tea
11:30 AM - 12:00 PM KEYNOTE SESSION
SUSTAINABLE F&B BUSINESS/ CATERING
12:00 AM - 13:00 PMSession II: Chef Talks: Best Practices in Chefs –Food Supplier Collaborative Innovation

This session will talk about building supply chains for today’s menu needs and novel ways of partnering with food and drinks suppliers

  • Adding new ingredients to creating an experience – how everything matters for a chef
  • Towards health-conscious and sustainable eating - integrating a clean and nutritious menu strategy by new balanced options or cleaning up items
  • Bringing global food to the table
  • Drawing familiarities with the various cultures
  • Top Menu Design Hacks
Part III SCALE SUMMIT

Scaling up comes by default, that's by choice not chance. The problem, however, is that scaling needs an unrelenting ambition to grow, and simultaneously, huge amount of patience. Certainly, it is not as easy as throwing money at a problem, or hiring blindly. If anything, such acts end up running you into the ground. Scaling, however, essentially is driven by the strong foundation.

13:00 PM - 14:00 PM Networking Lunch
14:00 PM - 14:45 PMSession III: Capital Intelligence: The Right 'Money' Finding Right 'Formats

This session uncovers the myriad ways operators are funding expansion and development, from asking patrons to participate in funding, to finding the right private equity partner and will establish how to successfully develop your concept with private equity partners

  • Getting Funding Within the Sector: Angel and VC Funding
  • Which industry segments -- from quick service to upscale dining -- are on the speediest growth trajectories?
  • Product &Service : A bigger Funding lifecycle
  • Tips on how and when to scale
  • M&A and the Future of the Restaurant Business
14:45 PM - 15:30 PM Session IV: Democratizing Your Brand : Big Growth and Higher Footprint
Dark Kitchens: Redefining the rules for Food Players
This session will talk about the rapid growth of delivery apps that are creating a new recipe for success.
  • Focus on the home delivery market: from data to consumers
  • Removing customer seating, waiting areas, serving staff, reducing renting costs… the new financial & operating business model for food players
  • Targeted menu, highest sourcing quality, optimized social media communication… the new key drivers for food players to succeed in dark kitchens
  • Extending delivery to peri-urban areas to develop and expand new catchments
15:30 PM - 16:15 PMSession V: Tomorrow Inc & How GenY is Reinventing their Restaurant business for today's times Growth Strategies from Up-and-coming Power Players

Restaurant operations have thrived through long stretches of the century share the secrets to their perpetual youth and constant reinvention. The Generation Next is all set to change the restaurant industry. Family business new leaders & young start-ups with unfamiliar know-how will discuss how they successfully navigate today’s new normal of tough consumer demands, high-quality menu expectations and game-changing technology. These young guns will share the winning formulas of leading growth chains set to be tomorrow's big brands

  • Finding the Unique: How You can be Different
  • Experimentation: Tinkering Afresh to create a New Market
  • Vibrance : Thinking food business creatively
  • How to keep restaurants relevant and agile?
  • How the restaurants anticipate change in their markets?
  • Introducing modernisation, without changing the core values
  • Attracting new diners and embracing emerging trends while still continuing to serve the loyal customers
19:00 PM OnwardsIndian Restaurant Awards 2019
  • Organised By

    restaurant India
  • In Partnership With

    Franchise India
  • Knowledge Partner

    Francorp
  • Official Magazine

    entrepreneur

Venue Info

When
Where
JW Marriott Hotel, New Delhi
magzine cover Available On Stands