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Conference Agenda

11:15 - 11:30	Networking Tea/Coffee
DAY 1 - AUGUST 29, 2013
10:15 - 11:15	INAUGURAL SESSION RESTAURANT INDUSTRY: 2013 AND BEYOND Session Highlights State of the Foodservice industry - Food Law and Policy What makes Western brands a success in India? From Idea to IPO - Between One to Many Moving forward with Sustainability- reducing food waste Mr. Anjan Chatterjee, Founder & MD, Speciality Group Of Restaurants Mr. Ajay Kaul, Chief Executive Officer, Jubilant FoodWorks Limited
11:30 - 12:15	Session 1 BEEN THERE - SEEN THERE! MAKING YOUR RESTAURANT THE PLACE TO BE Session Highlights Creating differentiated positioning - be known for someone (Chef) or Something (Menu item) crave able that consumers can get only at your store Specialty Restaurants' success - all about right Customer & Location Delicious by Design - creating Lifestyle Relevance right from Store Design to Food layout Level of Customisation that can be incorporated Why do Restaurants fail - how to avoid the death-trap? Keynote Speaker: Mr. A. D. Singh, Managing Director, Olive Bar & Kitchen
12:15 - 12:30	CONSUMER TRENDS IN THE ONLINE SPACE Mr. Saurabh SenGupta, Head � India Operations, Zomato
12:30 - 13:30	Session 2 TRANSORMING FROM "LOCAL" TO A "CHAIN":WHAT'S INVOLVED WHEN A POPULAR LOCAL RESTAURANT DECIDES TO GROW FROM 1 SHOP TO 5 OR TO 25? Session Highlights How will trends in Economics, Consumer demographics, Labour-force composition and Technology shape the future of foodservice markets and their suppliers? What happens when expansion extends beyond the original geographic market area; how to keep the Stores consistent and the locations similar? Master planning for building a successful 'chain' with key focus areas on Sales, Branding and Operations How to retain your Culture and Personality & prevent it from fragmenting? Keynote Speaker: Mr. Kailash Goenka, Chairman & Managing Director, Sankalp Restaurants Mr. Eric Ho, Founder, Yo Yo Group, Nottingham, United Kingdom Panelists: Mr. Rachit Mathur, Principal, Boston Consulting Group Mr. Gaurav Ahuja, COO, Red Ginger Hospitality Mr. Sharad Sachdeva, COO Lite Bite Foods Pvt. Ltd.
13:30 - 14:30	Lunch & Networking
14:30 - 15:30	Session 3 SETTING THE TABLE FOR GROWTH: WHAT'S IN STORE FOR FINANCING RESTAURANTS Session Highlights How to structure an Early-Stage Equity Raise for rapid Growth? Current Market Valuations for Restaurants and the Outlook for M&A in 2013 Refranchising Company stores to promote growth - an Investor outlook Evaluating the state of Private Equity investing in Franchisees Evaluating the anatomy of the bank-led Franchise Loan Moderator: Mr. Jacob Kurian, Partner, New Silk Route Advisors Pvt. Ltd. Panelists: Shri Harsh Kaul, Chief General Manger & Country Head, Risk Capital & Service Sector-SIDBI Mr. Hemendra Mathur, SEAF- India Investment Advisors Mr. Ranjit Shastri, Stern Fisher Angel Network Mr. Rahul Chowdhri, Director, Helion Venture Partners Mr. Rahul Rai, Sr. Vice President, Rabo Equity Advisors Mr. Sanjay Bansal, Managing Director & Founder, Aurum Equity Partners LLP Mr. Vikram Gupta, Founder & Managing Partner, Ivy Cap Ventures Advisors Pvt. Ltd.
15:30 - 16:30	Session 4 MULTIPLE UNITS, MULTIPLE CONCEPTS: HOW THE MODERN DAY FRANCHISE OWNERS' MODEL IS CHANGING? Session Highlights How to identify and recruit star Multi-Unit operators? Why are Food Safety audits & inspections non-negotiable in Multi-Unit? How to create an atmosphere of positive Franchise relationships and avoid the pitfalls of being always adversarial? How to find the Balance - the slower you move the faster you die? How to avoid speed traps? Keynote Speaker: Mr. Samir Kuckreja, President, NRAI & Founder & CEO, Tasanaya Hospitality Pvt. Ltd. Panelists: Mr. Rafik Farouk, International Franchise Development& Operations Director, Consolidated Restaurant Operations Inc., Texas Mr. Chetan Arora, Master Franchisee - North & West, Subway India Mr. Parvin Juneja, Managing Director, South Asian Hospitality Services Pvt. Ltd. Mr. Sameer Akhil Kachru, Director, Go Chaatzz
16:30 - 17:15	Networking Tea with Cremica Tasting Session
17:15 - 18:00	Session 5 CREATING BRAND AMBASSADORS: HOW INSPIRED STAFF CAN TURN CUSTOMERS INTO FANS Session Highlights Best practices to hire for Attitude and then Aptitude How Restaurateur & Chefs can bond for better User experience? How to get Managers and Staff to engage more with Customers - to stop just talking at consumers but learning to start real conversations. Panelists: Mr. Atul Bhatnagar, Chief Operating Officer, National Skill Development Corporation Mr. Nilesh Mitra, Sr. Director - HR, Carlson Rezidor Hotel Group(Carlson Worldwide Mr. Venkatraman Girish, Sr. VP � HR, Corp Affairs & Admin Jubilant Foodworks Ltd.
Day 2 - AUGUST 30, 2013
10:30 - 11:30	Session 1 MENU TRENDS 2013; WHAT'S HOT, WHAT'S NEXT! EATING-OUT TRENDS FOR CASUAL DINING & QSR INDUSTRY Session Highlights The Consumer eating out fact file - Quality, Consistency, Food safety & expanded Menu options Menu innovation through collaboration between Supplier R&D Chefs and internal menu development resources Shift in dining attitudes - moving towards healthy and sustainable Food & how to deliver them Cost-effectively and Profitably? The Secret of Family Loyalty - a family-friendly menu with Kid meals Bringing Breakfast in the menu engineering Keynote Speaker: Master Chef Sanjeev Kapoor, Celebrity Chef, Khana Khazana Pvt. Ltd. Session Lead: Mr. Akshay Bector, Managing Director, Mrs. Bector's Food Specialties Ltd. Panelists: Chef Harpal Singh Sokhi, Director, Turban Tadka Hospitality Pvt. Ltd. Chef Pankaj Bhadouria, Winner of Master Chef India Season 1 Ms. Nita Mehta, Director, SNAB Publishers Pvt. Ltd.
11:30 - 12:15	Session 2 GOURMET DINING: NEW GASTRONOMY FOR IN-HOTEL & FINE DINE RESTAURANTS Session Highlights Serving unique needs within a diner group - linking emerging Appetites & Menu innovations Bringing the Kitchen to the front of the house - what you see is what you get (transparency!) How Restaurants communicate their use of Ingredients to Guests - Organic, Natural, allergy sensitive In-Menu? Improving the shelf-life of your Bakery products - how can Bakeries do this naturally without more chemical additives? Creating a midday Menu - a little more than lunch, a little less than dinner Keynote Speaker: Chef Soumya Goswami, Executive Chef And Chef De Cuisine, Oberoi Hotels Panelists: Chef James Biaka, Executive Chef, Kofuku, Japan Chef Shipra Khanna, Master Chef, Winner of Master Chef India Season 2 Chef Paul Kinny, Executive Chef, Koh-InterContinental Marine Drive Mr. Tejinder Singh, Country Head - F&B, ITC
12:15 - 13:15	Session 3 THE BUSINESS CASE FOR MENU R&D & SUPPLY CHAIN SUCCESS,: FOOD TECHNOLOGY, SUPPLY CHAIN & MENU INNOVATION Session Highlights How can Technological advances be smartly integrated into existing setup to improve the Efficiency and Profitability of a Restaurant? Achieving Supply chain uniformity in Product, Price and Service How to maintain value position within the market place? What to look for in the right distribution partners? Keynote Speaker: Mr. Sanjay Khajuria, Senior Vice President Corporate Affairs, Nestle India Ltd. Panelists: Chef Abhijit Saha, Founder & Director, Avant Garde Hospitality Pvt. Ltd. Chef Gautam Mehrishi, Corporate Chef, Sun N Sand Group of Hotels Mr. S. Viraraghavan, Director Sales & Marketing, Cargill India Mr. Prashant Chawla, Managing Director, Amalgam Speciality Foods Mr. Brijesh Rathore, Business Director, Diversey Care, South Asia Mr. Pawan RajKumar, Owner - Director, Continental India Mr. Manasvi Rasgotra, Vice President � Sales & Marketing, Amira Pure Foods Private Limited Mr. Ajay Shoedaan, Chief Marketing Officer - Asia, Metro Cash and Carry
13:15 - 14:15	Networking Lunch
14:15 - 15:15	Session 4 REDUCING YOUR REAL ESTATE COSTS: LOCATION, LOCATION & LOCATION Session Highlights Closing the Wrong Store Fast, yet getting it right Getting the right combination of High street, Malls & Food courts How do non-traditional locations for Food service, such as Hospitals, make decisions on Restaurant tenancies? The new future of Mall Gastronomy QSR, Food court-dining or Fine Dine - how do landlords view Restaurant tenants individually? Mr. Dheeraj Gupta, Managing Director, JumboKing Foods Pvt. Ltd. Mr. Abhishek Bansal, Director, Pacific Malls Mr. Pramod Arora, Group President, PVR Limited Ms. Benu Sehgal, VP & Head, DLF Utilities Ltd
15:15 - 16:00	Session 5 THE CONSUMER CONNECTION: AN INTEGRATED MARKETING APPROACH Session Highlights How to Advertise, Socialize & Monetize when 'word-of-mouth' has moved online? How to make most of your BTL activities? De-mystifying web applications and its user experience Enchasing Mobile Money - smart phones & your Restaurant Mobile commerce - Opportunity, Timing, Implementation How Catering can be an extension & introduction of your Restaurant? Creating a brand within a brand when Principal brand is hard to replicate Keynote Speaker: Mr. Sunil Kallerackal, Chairman, Book Your Table Panelists: Mr Rajeev Dingra, Founder & CEO, WATConsult Mr. T. P. Pratap, Co-Founder & CMO, QwikCilver Mr. Vinay Gopinath, Vice President - Business Development, Mobikon Asia Pte. Ltd. Mr. Miten Sampat, GM & Business Head, Indiatimes Sh. R. N. Kalita, Director - Catering Services, IRCTC Mr. Nikhil Sama, Co-founder & CEO, SnapLion Mr. Anand Sinha, Head � Sales & Marketing, Zomato Mr. Sachin Rao Head of Small & Medium Business, Facebook India Mr. Ashish Tulsian, Chairman, Posist Technology Pvt. Ltd.
16:00 - 16:45	Session 6 OPERATIONS & CASH FLOW MANAGEMENT: THE COMPREHENSIVE OPERATIONS MANAGEMENT SOLUTION FOR RESTAURANTS Session Highlights How technology is enhancing the Restaurant experiences of guests, operators & staff alike -how it feeds the Business and feeds the Customer? How to increase Operational efficiency - leveraging Back-of-House Management to yield Front-of-House success? Cloud Computing in Restaurants Mr. Shankar Balan, Vice President, QwikCilver Mr. Pavan Pudipeddi, CEO, PowerSquare Inc.
16:45 - 17:00	Networking Tea with Cremica Tasting Session

How To
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How To Start Your Restaurant helps you understand how to start your own restaurant business. It answers all the important questions you need to ask before starting and gives you a realistic picture of the Restaurant industry in India.