13^th June,, Sahara Star, Mumbai

#IRCMumbai2019

Conference

Home
Conference Agenda

13th June,

10:00 am - 10:10 am

Welcome Note By: Ms. Ritu Marya, Editor-in-Chief, Franchise India

10:10 am - 10:15 am

LIGHTING OF THE LAMP & INAUGURATION

10:15 am - 11:00 am

SESSION I: INAUGURAL SESSION

Session Highlights: The State of Affairs for Restaurant & Food Services-20

Innovation Powerhouse: How West 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

Anjan Chatterjee, Chairman, Speciality Restaurants Pvt Ltd

11:00 am - 11:15 am

Networking Tea

11:20 am -11:50 am

KEYNOTE SESSION:

Brand Evolution: How to Keep Core Brand Fresh and Relevant for & Beyond

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 talk about Brand evolution keeping in mind the new age diners and the customers.

Session Highlights:

4 Keys to Keeping your Brand Fresh and Relevant: Tweaking and Re-tweaking the Brand
The need for Diversification: Why It's Important to Adapt what millenials want
Recreating Similar Experience: Why It's Important to be consitent

Chetan Arora, DA and Multi-Unit Owner-Subway India
Vishal Kamat, CEO, Kamat Group of Hotels
Sahil Jain, Co-Founder, Dineout
Ankit Gupta, Co-Founder & Director, Burma Burma

11:50 am - 12:30 pm

SESSION II: Capital Intelligence : 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
Which industry segments -- from quick service to upscale dining -- are on the speediest growth trajectories?
Product &Service : A bigger Funding lifecycle
M&A and the Future of the Restaurant Business

Session Lead & Moderator: Animesh Damani, Group Director, Artha Group of Companies
Sharad Sachdeva, Director of Operations, L Catterton Asia
Manoj Balan, Director of Finance, Gaja Capital
Nandini Mansinghka, CEO & MD, Mumbai Angels Network
Hariharan Premkumar, VP, DSG Consumer Partners

12:30 pm - 13:15 pm

SESSION III: Good for Growth: UNLOCKING THE REAL POTENTIAL OF THE BIZ

Fine Dining to Fast Casual How to Build a Concept That's a Scalable Brand

Session Highlights:

Building Brand Beyond the Four Walls
Increasing Throughput in a Shrinking Footprint: How Technology+ Design helps
Going Global :Why It's Bringing More Innovation
What has changed in the site selection process, and what areas merit caution?
The Opportunity & challenges in developing the fast casual spin of and how to make it successful

Conference Lead & Moderator: Vivette D’cruz, Director, Consumer Products & Retail, Ernst & Young LLP
Hitesh Keswani, Founder & Director, Silver Beach Entertainment &Hospitality
Karan Tanna, CEO, Yellow Tie Hospitality
Rachel Goenka, Founder & CEO, The Chocolate Spoon Company
Reynold Fernandes, COO, Foodlink Services India
Tanmay Kumar, CFO, Burger King India
Varun Verma, Associate, Lightbox Ventures
Sumant Vikas, Corporate Chef, Cremica Food Industries Ltd

13:15 pm - 14:15 pm

Networking Lunch

14:15 pm - 15:00 pm

SESSION IV: Delivering the Right Experience at The Table

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.

Session Highlights:

Handcrafted foods, off beat experience, multi-food moment - the emerging trends for Diners
Instagrammable food: What's hot for Social Post
Gourmet, Vegan, Handcrafted- How to Be flexible with your menu
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

Session Lead & Moderator: Amrita Raichand, Celebrity Chef
Aishwarya Bhende, Founder & Director, AB Celestial
Anirudhya Roy, Executive Chef, Taj Group of Hotels
Altamash Patel, Executive Chef, The Park Mumbai
Rahul Dhavale, Executive Chef, Westin Mumbai Garden City
Vineet Manocha, Sr. VP- Culinary, Lite Bite Foods

15:00 pm - 15:15 pm

Keynote Session by Sahil Jain, Co-Founder, Dineout

15:15 pm - 16:00 pm

SESSION V: DELIVERY ECONOMICS: THE FUTURE OF FOOD SERVICE AT HOME What can restaurants do to make their delivery operations a success? Know from the top in the industry on how they are making delivery a successful business... Session Highlights:

How Delivery is Becoming Big: Third Party v/s in-house delivery
Dark Kitchens: Is this the future of takeaway
Satellite kitchens & restaurant business- Finding a connection
Ensuring Food Safety & Hygiene: Why It's time to adopt Tamper-proof packaging

Keynote: Subhash Talekar, President, Mumbai Dabbawala Association
Session Moderator: Karan Tanna, CEO, Yellow Tie Hospitality
Gauri Devidayal, Director, Food Matters India
Saransh Goila, Celebrity Chef and Owner- Goila Butter Chicken

16:00 pm - 16:15 pm

SESSION VI: AI in FOOD SERVICE: How Robotics are Coming into a Food Operation This session will explore some of the promising developments in robotics and other technology solutions in the Restaurant sector right from back office function of HR to front of the house service aspects
Gaurav Dewan, COO, Travel Food Services

16:15 pm - 17:15 pm

SESSION VII: When Nightlife Becomes More Informal: A Life beyond Midnight

Inside the Craft Beer Revolution: Breweries are opening taprooms and brewpubs. More and more restaurants are offering craft beer and/or craft spirits.
Consumers are becoming more savvy and interested in these craft offerings and new restaurant concepts are being developed around them
Pairing Food Rightly with Wine: Why Restaurateurs are focusing on home grown wines
Engaging Indian Customer with Sports Programming, Liquor & Food
Mixology: How is it Turning Big
New Twists on Old Classics

Session Lead & Moderator: Ms. Ritu Marya, Editor-in-Chief, Franchise India Group
Gaurav Gidwani, F&B Director, Corum Hospitality*
Shraddha Bhansali, Owner, Candy & Green
Prahalad Sukhtankar, Sommelier & Owner, The Black Sheep Bistro
Joy Singh, Founder, Raasta and Partner- Yeti HKV, EIPosto and Back to Basics

17:30-18:00

FUTURE OF INDUSTRY ROUNDTABLES

SESSION I: Marketing it Right Session Highlights:

Working with social influncers: right practices
Balancing digital and offline media for reaching out to your customers
New Fun Social Experiences for Building Brand Loyalty

Chef Sanjyot Keer, Food Producer & Founder, Your Food Lab
Mujeeb-ur-Rehman, Chef and Restaurateur

SESSION II: Restaurant Development 2.0 Session Highlights:

Innovation in Franchising : Perfecting the customer experience is the first step toward building a successful franchise model, What to Consider in Franchise Negotiations and Empowering the Franchisee when Maintaining Brand Integrity
Building Discipline in Real Estate Development and Construction: Competition for good sites, excessive landlord demands, permitting, contractor delays and rising construction costs

Krishnakant Thakur, Co-Founder & CEO, Charcoal Eats
Ashish Sajnani, Director, OPA Hospitality
Raj Mehta, MD, Little Italy Group of Restaurants

7 PM Onwards

Restaurant India Awards- West