Conference Agenda

Time Topic
10:00- 10:10 AM Welcome Note By: Ms. Ritu Marya, Editor-in-Chief, Franchise India&Entrepreneur Media (India & APAC)
Transforming for Tomorrow : The Future of Restaurants is Omni-Channel

Today the only certainty that large restaurants chains face is change. It is driving what's called omni-channel era of restaurants and is something the retailers underwent about 10 years ago. The explosion of mobile ordering, apps, takeout, and delivery demand and other factors are augmenting the need for omni-channel commerce in food service. According to NPD Group, foodservice sales were flat or nearly flat during the third quarter of 2017, but traffic from mobile orders jumped 50 percent in the U.S. The Physical store has to reduce the back of house because it is considered a non-revenue provider. It’s not a correct view, but that’s the mind of the investor. Everything is pushing to the front.

Session Highlights
  • Creating an Omni-channel model
  • Driving more sales through multiple ways
  • Keys to Successful takeout and delivery
Chef Harpal Singh Sokhi, Director, Turban Tadka Hospitality Pvt. Ltd
Sahil Jain, Co-Founder, Dineout
11:00- 11:15 AM Tea Break
11:15 AM - 11:30 AM SESSION II: Who Is The Eater of the Future?

Understanding the customer behavior and his lifestyle needs and its connection to the dark kitchens success.

Sagar Kochhar, Group CMO, Rebel Foods
11:30 AM - 12:15 PM SESSION III : Building A Roadmap To the Dark Kitchen

Dark kitchens are a boon for bootstrapping early-stage restaurateurs, ambitious home chefs who can set up food service business and get immediate access to a growing digital market, without the expense—and enormous risk—of a opening traditional restaurant. The format relies on a well-equipped kitchen and delivery only, with no provision for dine-in facility. This session will share best practices on How to Launch a Successful Dark Kitchen Business with top players from India and global markets sharing their Insights

Session Highlights
  • Understanding the virtual reality: Serving Delicious food Online
  • Easy access, reasonable pricing
  • Building Data-Driven Dark Business Models For the Future of Food
  • Subscription Model
Keynote Address: Joseph Cherian, Chief Operating Officer New Supply Initiatives, Swiggy Access
Session Moderator: Sridhar Raj, Founder & CEO,
Mohammed Ali Shah, Head of Operations, FreshMenu
Kaustubh Fule, Chief Product Officer, Hungerbox
12:15PM- 12:30 PM Keynote Address: "What we look for in businesses”?

Sandeep Murthy, Partner, Lightbox

Funding in dark kitchen has been in vogue since past two years. Investors have been putting in lots of money in this concept as it is driven by proximity and convenience. This session will have top investors investing the sector.

Session Highlights
  • Angel V/s VC funding
  • What to look in before investing in an early age startup
  • Why Investors are looking at kitchens that only serve delivery customers
Session Moderator: Ritu Marya, Editor-in-chief, Entrepreneur Media (India & APAC)
Shanti Mohan, Founder, LetsVenture
Sam Subramaniam, CEO, Brand Capital
AdityaSomani, Private Investor & Advisor, Freshmenu
13:00 PM - 13:15 PM Keynote Address: What every Entrepreneur needs to know about raising funds or How to Get an Investor to Fund you?

Aniruddha Malpani, Director & Founder, Malpani Ventures
13:15 PM - 14:15 PM Networking Lunch
14:15 PM - 14:40 PM The Most Loved/ Ordered Food Online: Know What India Loves to Eat

Vishal Jindal, Co-Founder & Director, Biryani by Kilo
Ashwin Mocherla, Co-Founder, The ThickShake Factory
14:40 PM - 15:25 PM SESSION V: DARK KITCHENS & DELIVERY : The Logistics between Food & its Customer

Cutting-edge technologies, innovative food conceptsand a dynamic delivery system are pivotal to dark kitchens to enable them to live up tothe expectations of their demanding audience. Dark kitchens economics work out in partnerships with third party delivery apps –which therefore represent an emerging market.

Session Highlights
  • The Digital Service & Commerce Layers For The Connected Kitchen
  • The operational efficiencies and supply chain management in third party delivery DIY Delivery vs. Third party Apps
  • Understanding the consumer psyche towards order in conveniences: On time as well as quality delivery is what can make or break a dark kitchen brand
  • How to do Quality packaging & its process to ensure best customer experience
Session Moderator: Rakesh Ranjan, VP- Food Delivery and Online Business, Zomato
Biju Thomas, MD & CEO, Adiga’s
Prianca Pereira, National Supply Manager (F&B), OYO
Sahil Jain, Co-Founder, Dineout
Dharmendra Singh, Director – Sales and Operations, Chai Point
15:25 PM - 16:10 PM SESSION VI: Revolutionizing the Gastronomy in the Dark: How intuitive chefs are breaking through with food delights

The hack to success in Dark kitchens lies in the food itself. The need to stay relevant with food trends and lifestyle mindsets - understanding what people want and are looking for, with the product being the most important part. With no physical premises to refit or remodel, dark kitchens can change their menus – or even the entire concept of their restaurants – quickly and easily.

  • Menus of change that ensure relevance and consumer connect
  • High Standards towards food trends, quality ingredients and efficient nutrition
  • Food that Sells and can cater to a large consumer base and profitably
  • The early times of Food Personalization Revolution
Session Moderator: Chef Vineet Manocha, Senior Vice President – Culinary, Lite Bite Foods Pvt Ltd
Chef Koushik S, Founder, Eatitude
Chef Sumant Vikas, General Manager-Culinary Operations, Cremica Food Industries Ltd
16:10 PM - 16:30 PM Keynote Address: Using Data to innovate in Dark Kitchens
Piyush Chourashiya, Director- Analytics, Swiggy
16:30 PM - 16:40 PM Keynote Address: Dining on Big Data ; How Analytics is Reshaping the Restaurant Industry

Samir Khadepaun , CEO & Founder, Mobikon
16:40 PM - 17:00 PM Tea Break
19:00 PM Onwards Indian Restaurant Awards- South 2019


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