Conference Agenda

17th December, 2018
10:00AM - 10:10 AM Welcome Note By: Ms. Ritu Marya, Editor-in-Chief, Franchise India
10:10AM - 10:15 AM Lighting of Lamp & Inauguration
10:15 AM - 11:00 AM Session I: Inaugural Session:
Session Highlights: The State of Affairs for Restaurant & Food Services 2018-19
  • Innovation Powerhouse: How South India's Cultural Diversity is paving way for innovation in Food Sector
  • How Rising Consumer Expectations are Changing the Foodservice Game
  • Building an Industry: Talent. Capital and Professionalism
  • Integrating Food Safety & Hygiene
Rajeev Varman, Conference Chairperson & CEO, Burger King India
Akshay Bector, Chairman & Managing Director, Cremica Food Industries Limited
M. Mahadevan, Chairman, Oriental cuisines
Hemant Oberoi, Chef and Owner,Hemant Oberoi
11:00 AM - 11:45 PM SESSION II: Capturing the Craze: How can Restaurateurs insert Global Food Trends in their Market and Menu while keeping the local flavor Millennials' eat differently than their parents'. As a growing Restaurateur it is a constant trial to keep up with numerous food fads and crazes, as well as determining which trends are more lasting and how to adapt them to a specific market and food segment. This session will focus on the key strategies that operators employ when adopting and adapting fast-moving menu trends for their local market. Instead of Restaurant that has a wide variety of decent food, Millenials go to a place that specializes in doing a few things really well. Session Highlights:
  • Gourmet, Vegan, Handcrafted– How to Be flexible with your menu
  • New Fun Social Experiences for Building Brand Loyalty
  • Quality over quantity: Better Food over more food is the way to go
  • Menus Built for Scale: How can your menu development adjust from daily chef specials
    based on the latest trend to a more consistent and cost-effective strategy.
  • Balancing Health and Indulgence
  • Menu-ing Breakfast effectively

Session Moderator: Ms. Ritu Marya, Editor-in-Chief, Startup Publications
Jagvir Singh Rana, Managing Director India & Middle East, HMSHost
Rashmi Daga, Founder & CEO, FreshMenu
Ashish Thadani, CEO, Ciclo Café Pvt Ltd
Nirupa Shankar, Director, Brigade Hospitality
Anirudh Kheny, Partner, 1Q1 Kitchen & Bar
11:45 PM - 12:15 PM KEYNOTE SESSION
2018 Restaurant Leader of the Year
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. P R Shiva Kumaar, CEO & Managing Director, Saravana Bhavan Holdings Limited
12:15 PM - 13:00 PM Session III: Finding the Pot of Gold: THE RIGHT 'MONEY' FINDING RIGHT 'CONCEPTS' 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. Session Highlights:
  • Getting Funding Within the Sector: Angel and VC Funding
  • Product &Service : A bigger Funding lifecycle
  • M&A and the Future of the Restaurant Business
Shanti Mohan, Co-Founder and CEO, LetsVenture
Srikanth Kannan, Associate Vice President, O3 Capital
Reynold Fernandes, COO, Foodlink Services
13:00 PM - 13:45 PM SESSION IV: Good for Growth: Building Your Brand Beyond the Four Walls of Your Restaurant Session Highlights:
  • UNLOCKING THE real potential of your restaurant business
  • Increasing Throughput in a Shrinking Footprint: How technology helps
  • Franchising your business: New Rules, Old values
  • Going Global : More then a New Market
Session Moderator: Venus Barak, Chief Executive Officer, FranGlobal
Siegfried Nierhaus , Managing Director, Atlas Hospitality
Nabi Naseeb, CEO, Doner and Gyros
Mohit Khattar, CEO, Graviss Foods - Baskin Robbins
Muhummed Ibrahim, Founder, Chaiiwala
Pravesh Pandey, Director, Byg Brewski Brewing Company
13:45 PM - 14:30 PM Networking TEA
14:30PM - 15:15PM SESSION V: Experiences That Beats Delivery

Diners expect more than just great food when they dine out – they crave great experiences. In this session, we'll discuss strategies for growing your business by delivering more five-star guest experiences.

  • Handcrafted foods, off beat experience, multi-food moment – the emerging trends for Diners
  • Super foods, Vegan and Niche eating to build Diner Delight
  • What are the hot new food and beverage trends that diners want to photograph and share?
Session Moderator: Chef Abhijit Saha, Founder & Director, Avant Garde Hospitality
Ashish Ugal, Executive Chef, Taj Bangalore
Anurudh Khanna, Executive Chef, Shangri-La
Ashish Kumar Sanyal, Executive Chef, The LaLiT Bangalore
Robin Batra, Executive Chef, Oberoi Hotels & Resorts
15:15 PM - 15:30 PM Session VI: Keynote Session: Jaspal Singh Sabharwal, Co-Founder & CEO-TagTaste& Senior Director, Everstone Capital
15:30 - 16:15 PM Session VII: The Future Of Food Service At Home What can restaurants do to make their delivery operations a success?

The restaurant industry is currently going through unprecedented change with delivery as one of the fastest-moving trends in its history. As the availability of online ordering, delivery and related off-premise channels continue to proliferate, the impact on in-restaurant dining as well as brand and quality perceptions are an ongoing concern. Understanding the changing dynamics of how and where consumers’ source foodservice at home and expectations for the future are critical for operators across all industry segments.

  • Dark Kitchens: Is this the future of takeaway
  • Satellite kitchens & restaurant business- Finding a connection
  • The Brand Impact of Third-party Delivery
Keynote:Bhavik Rathod, Head of Uber Eats, India & South Asia
Rakesh Ranjan, Vice President - Food Delivery Business, Zomato
Ashish Chaterjee, Vice President, Swiggy
Uttam Kumar, Co-founder & COO, HungerBox
Biju Jose Thomas, Director & COO, Vasudev Adigas
FUTURE OF INDUSTRY ROUNDTABLES
SESSION I: Evolution of Supply Chain Summit

Whether you're taking your brand to a different neighborhood, or new geography, controlling the supply chain is imperative to a successful business. The session will have Leading Supply Chain Heads who with distinctly different needs of the organization will share on how they built their team to support their brands' initiatives and growth.

  • How do you communicate the value proposition of supply chain management within the organization?
  • How do you transition from purchasing and transactional to supply chain management?
  • Balancing Food Safety and Cost Management
K Gopalakrishnan, Head Supply Chain Centre (South), Jubilant FoodWorks
Ghanshyam Singh, Director-Supply Chain Management & Quality Assurance, Chai Point
SESSION II: FOOD LABS

The disruption is not so much about food tech as it is about Food Itself. We are ushering a new era of food that stems from a change in consumer lifestyle and perception about Good Food. The Purpose of the session is to bring together some of the most cutting edge new ideas both in food and beverages and also chefs and corporates who will share one how to do progressive food building in the kitchens of the future. It calls for expanding and being creative with the food and service in order to delight attracts and engages with savvy customers.

  • Making Sense of the Disruption happening in Food & Food service
  • Hot Trends & Innovations To Look Out For – What’s Next Featuring Innovators & Thought-Leaders
  • ‘Deep Diving’ into New too innovation -: ✓ Natural ✓ Veg-Centric ✓ Snacking ✓
  • Free From ✓ Protein ✓ Natural & Wholesome Snacking ✓ Eating
  • Experimentation: How ‘offbeat ‘can becomes mainstream food
  • Thinking food business creatively
  • Health-Driven Aspirational Innovations
Session Moderator: Jaspal Singh Sabharwal, Co-Founder & CEO-TagTaste& Senior Director, Everstone Capital
Prashant Parameswaran, MD & CEO, Kottaram Agro Foods (Soulfull)
Chaitanya Chitta, Co-founder, Goodness! Beverages
Susmitha Subbaraju, Co-Founder, Carrots India
16:30- 17:15 Session III: Restaurant Franchising Innovation Roundtable

So You Think you're ready to Franchise? Hear the Business Leaders in Restaurant franchising at the Restaurant Franchising Innovation Roundtable, who will share their success stories of the numerous ways they have innovated to grow their franchises and also successful franchisees will share what it takes to achieve growth. Attendees who are in franchise or looking to franchise will gain insight and inspiration to help them be more progressive in every facet of their businesses.

Session Highlights:
  • Perfecting the customer experience is the first step toward building a successful franchise model,
  • A Look at Legality: What to Consider in Franchise Negotiations
  • The Ultimate Balance: Empowering the Franchisee when Maintaining Brand Integrity
Venus Barak, Chief Executive Officer, FranGlobal
Samrat Reddy , Founder, Drunken Monkey
Karan Tanna, Founder & CEO, Yellow Tie Hospitality
16:15 PM - 17:00 PMSESSION VIII: Employee Empowerment and Its Role in Restaurant Success
Session Highlights:
B. S. Nagesh, Founder, TRRAIN
Vinod Bhati, Regional & Commercial Manager, IKEA
17:00 PM - 17:15 PMSESSION IX: Changing Food Trends at the Workplace Sanjay Kumar, CEO, Elior India
19:30 PM
ONWARDS
Restaurant India Awards South 2018