Where Food, Technology and Mobility come together
Join us for three hours of interactive sessions, keynotes, and best practices that will keep you looking ahead.
Dark Kitchen & Delivery Conference X IRC will be a Virtual gathering of dark kitchens, delivery and restaurant experts in the food service market. The Food Service Industry has to think omnichannel and need to think beyond how technology is disrupting their industry to how technology can improve the guest experience. The Virtual meeting will cover off-premises dining with focussed discussion on delivery, takeout and more and best practices for building profitable operations across formats.
13th April 2020
03:00 PM - 06:00 PM
join the event online
from wherever you are
in the world
| Session Time | Description |
|---|---|
| 3:00 PM - 3:15 PM |
Keynote: Advantages of Delivery only Kitchens |
| 3:20 PM - 4:00 PM |
Session 1 : Being close to the Customer: Setting up Virtual Kitchens or Transforming your Restaurants to Delivery Kitchens The trends towards convenience over visiting a restaurant are only growing stronger, and restaurateurs need to build winning strategies. Consumer preferences change quickly, and food brands need to keep pace. Flexibility will be the key for the next phase of food service growth.
Sagar Daryani, CEO and Co-Founder, Wow! Momo |
| 4:00 PM - 5:00 PM | Session 2: Rising up to the Food on Demand: Food Delivery Strategy How to understand your data better, consumer’s path to purchase for delivery, setting expectations for delivery volume, the average cost to deliver and quality expectations
Vikram Gupta, Founder, IvyCap Ventures |
| 5:00 PM - 5:20 PM | Keynote : How to Put Food at the heart of Dark Kitchens Business Session Highlights:
Ranveer Brar, Television celebrity, Masterchef India judge, author, restaurateur |
| 5:25 PM - 6:00 PM | Session 3: Food First: Putting food at the heart of any delivery plan, conversation, or strategy. Session Highlights:
Anshu Raj, Founder, Caterspoint |
If you still have unanswered questions after reading this page, please contact us.
