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
10:20AM - 11:15 AM Inaugural Session:
Session Highlights: 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
  • Cultural Diversification: The new fad in F&B
  • Integrating Food Safety & Hygiene
11:15 AM - 11:30 AM Networking TEA
11:30 AM -12:15 PM SESSION I: 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

12:15 PM -12:40 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.
  • An appetite for change: Focussing on quality, sustainability and convenience
  • The opportunity: New Formats, Contemporary stores , High on Expereince
  • At your Service: Introducing best of class service
  • More is Less: Big on portion, bigger on return!
  • Putting Health on the Platter

12:40 PM - 13:30 PM SESSION II: Differentiating Through Drinks
Session Highlights:
  • Putting the Mock in Cocktail: The New age experimental Culinary Beverages
  • Besting Barbeque
13:30 PM - 14:30 PM Networking LUNCH
14:30 PM - 15:15 PM SESSION III: FOOD LABS - Making Sense of the Disruption happening in Food & Food service
Hot Trends & Innovations To Look Out For – What’s Next Featuring Innovators & Thought-Leaders
Session Highlights:
  • ‘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
15:15 PM - 15:45 PM 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
15:45 PM - 16:00 PM KEYNOTE SESSION: The Future of Sustainability - And What That Means for the Restaurant Industry
16:00 PM - 16:45 PM SESSION IV: Good for Growth: Building Your Brand Beyond the Four Walls of Your Restaurant Session Highlights:
  • Increasing Throughput in a Shrinking Footprint
  • UNLOCKING THE real potential of your restaurant business
16:45 PM - 17:15 PM SESSIOON V: Business beyond Fad: A hard look into On-the go & Delivery Model Young Indian loves prepared food and want to spend the least amount of time on meal preparation. Millennial wants to eat out more but will not always be bothered to go out and eat .The preference for prepared food & eating out comes from increasingly valuing convenience over cost.
  • How chains can be offering new foods for delivery
  • Bundling it Right: Coffee /Tea and Snack bites to Go
  • Building Convenience in Ease of Payments
  • Delivery option within your own restaurant or partnering with local food delivery services: Pros and Cons

17:15 PM - 18:00 PM SESSION VI: Catering 101: From Marketing to Menus SESSION HIGHLIGHTS:
  • Changing Standard Menu to Wider Menu: Globalizing the Palate
  • Integrating Tech-led Innovations
7:30 PM
ONWARDS
Restaurant India Awards South