| March 19th, 2017 |
| 10:00AM - 10:15AM | Welcome Note By: Ms. Ritu Marya, Editor-in-Chief, Franchise India
Lighting of Lamp & Inauguration |
| 10:15AM - 11:15AM | Inaugural Session: Setting The Scene for Restaurant Growth in West India
The State of the Restaurant Industry : Restaurant economics and consumer Trends in West Indian market and Opportunity India
- Food law and policy: Complying with new menu labelling & food safety regulations
- How technology is shaping the future of foodservice markets and their suppliers
- From idea to IPO –Finding Success in Scale
Shri Shivaji Desai, Joint Commissioner- Food & Safety, Food & Drug’s Administration, Pune
Venkatesh Iyer, Co-Founder & CEO, Goli Vadapav
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| 11:15AM - 11:30AM |
Networking Tea |
| 11:30AM -12:15 PM | Session 1:
Meeting The Need OF The Evolving Consumer
What are the hot new concepts, foods and products in the West Indian market? What eating trends are shaping the industry? How is the traditional business model evolving? How are millennial changing the models and concepts of the future?
- Appealing to Changing West Indian tastes and sensibilities : Aiming for consistency in food while having a creative menu
- The growing Night Life culture and global cuisines
- The Bistro and the Café Moment in West India
- Building Omni channel and Mobile Brand Experience for tech savvy consumer
- Benefits of Co-Branding to capture the non-customer
- Factoring Service Efficiency and Guest Experience for hard to please consumer
Mr. Anurag Katriar, ED and CEO- deGustibus Hospitality
Mr. Khodu Irani, Owner- High Spirits
Mr. Sahil Jain, Co-Founder- DineOut
Mr. Tanai Shirali, Director- Operations- Bellona Hospitality
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| 12:15PM-1:00PM | Session 2:
The Capital Forum
What are they looking for? Why do they invest in F&B? At what stage of the cycle is the market at currently? Where are the opportunities for 2016-17
- Market Signals : What is important for Investors in 2016-2017
- Why Casual dining over other segments
- Finding the right balance in valuations for restaurants and new food product businesses
- Evaluating the state of private equity investing in franchisees
- Exit outlook amongst PEs and early-stage backers
- Consolidate and conquer: Merger is on the menu
- Making Best Deal Possible: How Advisors are connecting Restaurant Owners to Investors
Mr. Sriranjan Seshadri, Director, Gaja Capital Partners
Shri Pushkar Mishra, Deputy General Manager, SIDBI, Pune
Mr.Swarup Beria, Principal, Omnivore Venture Partners
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| 1:00PM-2:00PM |
Networking Lunch |
| 2:00PM - 2:10PM | Session 3:
Outlining The Future Of Restaurant Management Solutions:
- Eradicating Simple Pen and Paper Method to record and track customer information and enable a restaurant to optimise operations, through better walk-in's, waitlist and reservation management.
- Bringing all restaurant operations to 1 easily accessible, user friendly dashboard.
- 3 Components of a Restaurant's Bermuda Triangle - Recognise, Personalise and Reengage with the customer.
- Focus on ROI Based Marketing - How to drive more footfall to your restaurant?
- An Assorted blend of brand positioning for a QSR restaurant (White label app on ios and android, SEO, SEM's, Website)
- Actioning loyalty and receiving food orders/takeaways, through self run channels to increase revenue and utilise the in house restaurant spends more efficiently.
Mr. Sahil Jain, Co-Founder- DineOut
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| 2:10PM - 2:45PM | Session 4:
Building Growth From Local To National To International
Taking into consideration cultural, societal and geo-political differences, how can you make your concept palatable nationally and internationally and get greater ROI for your business
- Taking authentic West Indian restaurants Pan India and In global markets
- What happens when expansion extends beyond the original geographic market area; how to keep the stores consistent and the locations similar?
- Multiple units, multiple concepts: how the modern day franchise owners' model is changing?
- Why West Indian is a great and a Natural market for QSR’s in terms of acceptability, ecosystem and Business Mind-set
- How Food Service & Restaurant Industry can think Sustainble Scalabilty
Mr. Sameer Bhasin, Chief Executive Officer, Barbeque Nation
Mr. Karan Tanna, Chief Executive Officer, Yellow Tie Hospitality
Mr. Tanmay Kumar, Chief Financial Officer, Burger King India
Mr. Reynold Fernandes, CEO-Oriental Cuisines Pvt. Ltd.
|
| 2:45PM – 3:30 PM
| Session 5:
What's trending in West
Menu Trends by Leading Chefs From India and Global Markets
- The latest trends in food, ingredients, travel and pop culture.
- The Lost Recipes make a comeback: Regional cuisines, multi-cultural flavors and Reinvented Foods
- Healthy is trending: How restaurants are integrating a clean and nutritious menu strategy by new balanced options or cleaning up items
- New Beverages Trends
Chef Vicky Ratnani, Celebrity Chef and Food Consultant
Chef Harpal Singh Sokhi, Celebrity Chef and Restaurateur
Chef Milind Sovani, Celebrity Chef & Entrepreneur
Chef Sabyasachi Gorai, Celebrity Chef & Owner, Mineority By Saby
Chef Rakhee Vaswani, Celebrity Chef & Entrepreneur, Palate Culinary Studio
|
| 3:30PM – 3:45PM |
Networking Tea |
| 3:45PM – 4:00PM | Session 6:
Your food is here: Delivering delight to customers
Session Partner - 
- Enabling best technology and supply chain to grow biz
- Innovation focused on time and value for money
- Auctioning loyalty and receiving food orders/takeaways through self run channels
- How to increase revenue and utilise the in house spends more efficiently
Mohit Kumar, Co-Founder & CEO- Runnr
|
| 4:00PM – 4:45PM | Session 7:
QSR and The Cafe Growth: The need to transform your brand
- The competition: Where is it coming from?
- Sustaining growth with consistency
- Understanding ever demanding customers
- Overseas influences: What’s the ruling formula
- Trends that are popping up: Healthy is the new green
Mr. Riyaaz Amlani, President- NRAI and CEO &MD- Impresario Entertainment & Hospitality
Mr. Sandeep Singh, CEO- Papa John’s India
Mr. Kaizad Modi, Owner- Goodies
Chef Sumant Vikas Corporate Chef, Cremica Food Industries Limited
Aayush Sadana, Director- Rishab Hotel & Restaurant Service Pvt Ltd
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| 4:45PM – 5:30PM | Session 8:
Changing The Business Model Of Hotel Restaurants
- With F&B being a cornerstone of most hotels, what are the best ways to maximize revenue in a restaurant space?
- What are the key elements in play for revamping the hotel restaurant scene?
- What innovative models are being used?
Chef Mayur Tiwari, Executive Chef- JW Marriott Pune
Chef Rahul Kaushik, Executive Chef- Westin Pune
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8:00PM
ONWARDS | Restaurant India 2017 Awards Ceremony
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