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.

• Creating an Omni-channel model
• Driving more sales through multiple ways
• Keys to Successful takeout and delivery

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

• 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

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.

• 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

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.

• 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

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