BENGALURU

About Restaurant Awards

Restaurant Awards 2025 is the top honour bestowed upon the greatest in the industry who have tirelessly dedicated their lives walking an extra mile to raise the bar of the Food & Beverage Sector. The awards will go to various regions of the country physically,to honor and applaud the great work done by foodpreneurs and chefs around the country.

This is a precious opportunity to excel your food & beverage business and hear the elevating tunes of applause by the whole fraternity. These awards will put spotlight on exemplary contributions made by profound professionals and passionate restaurant brands. This recognition will enhance your business credibility and would help in restructuring your brand image. Submissions are now open for Restaurant Awards 2025, browse through the appropriate category and region and nominate yourself today.

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Awards

Restaurant Awards premium focus is to create recognition for various industry experts.

01

Conference

The conference brings new perspective on Scaling up your Restaurant Business.

02

Networking

Influential restaurateurs , thought leaders, innovative suppliers and industry titans join the show. They’re all here.

03

Knowledge

Hear intriguing insights on the latest insights on Food Industry and visionary experts. Sit back and learn as Restaurateurs.

04

  • 10+

    Editions

  • 2500

    Delegates

  • 70+

    Award Categories

  • 50+

    Speakers

  • 20+

    Sessions

Explore Award Categories

Restaurant Awards

Recognizing the best restaurant with delectable food and a delightful ambience.

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Nightlife Awards

This Category recognises Night Clubs/Bars that demonstrates the best ambience,food & liquor.

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Cafe & Bakery Awards

This category recognises the best bakeries which offers outstanding value, excellent food and appropriate service.

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Design Awards

This category recognises a Restaurant/Bar/Bakery that has the best interiors

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Special Awards

This category recognises caterers/unique concepts/customer experiences and cloud kitchens.

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Editors Choice Awards

This category recognises restaurateurs/chefs/sommeliers who have demonstrated outstanding qualities.

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Bengaluru Edition Previous Jury

ritu

Ritu Marya

Editor-in-Chief, Entrepreneur India & Asia-Pacific

ritu

Ritu Marya

Editor-in-Chief, Entrepreneur India & Asia-Pacific

Ritu Marya is the Editor- in- Chief for Entrepreneur India-Asia-Pacific and Franchise India Media, a group company of Franchise India Holdings Limited. She is the Group Editor and leads the editorial desk which comprises business magazines including Entrepreneur, The Franchising World and Retailer together with the Digital media arm of Entrepreneur.com, Franchiseindia.com, wellnessindia.com, indianretailer.com and restaurantindia.in. In her tryst with Business Journalism over the last 16 years, Ritu is regarded as an authority on Startups, Entrepreneurship, Technology, Fintech, AI, Blockchain, Consumer Businesses, Retail, Luxury to Education, Restaurant, Funding and more. In her role as the Group Editor she meets and interacts with Leading Indian and Global Entrepreneurs and thought-leaders while tracking Startup and Entrepreneurial and consumer business landscape in India and Asia-Pacific.

abhijit

Abhijit Saha

Chef-Entrepreneur, Restauranteur and Author

abhijit

Abhijit Saha

Chef-Entrepreneur, Restauranteur and Author

He is the Founder & Principal Consultant of Ace Hospitality & Consulting and has recently opened his Neo Indian Fine Dining Restaurant ‘Ammakase’ at 1 Raffles Place, Singapore and LYFE Restaurant & Pizzeria in Whitefield, Bangalore.
Abhijit Saha was awarded “Chef of The Year 2023’ at the Times Food & Nightlife Awards. The coach and mentor of Team India for Bocuse d’Or Asia-Pacific 2018; Guest Judge of MasterChef India and Senior Judge of Young Chefs Olympiad – Abhijit Saha was inducted as a fellow of the ‘IIHM International College of Distinguished Fellows’ by International Hospitality Council, London in 2021. As the Principal F&B Consultant of Bangalore Airport, he has been leading the Food & Beverage Development work for Terminal 1 & Terminal 2 during the last five years.
As founder-director of Avant Garde Hospitality from 2008 to 2020 he conceptualized, executed and managed award-winning and critically acclaimed restaurants such as Caperberry (Modernist European Cuisine), and Fava (Mediterranean Cuisine) in Bangalore. His Michelin recommended Signature Indian Restaurant ‘SAHA’ (2014-18) in Singapore was awarded the Epicurean Star Award for Best New Restaurant, 2014 by the Restaurant Association of Singapore. He has provided consulting services and technical knowhow to several Red Rhino Craft Brewery, The Pizza Bakery, Tamara Resorts, Serai Resorts and Dream Cruises Hong Kong. Three of his recent projects Glass Kitchen & Bar, The Pet People Café and Over Coffee have won the ‘Times Food Award’ for Best Modern Indian Restaurant 2022, Best Plant Based-Healthy Restaurant 2022 and Best Cafe 2024.

Anand Ramanathan

Partner and Leader, Consumer Products & Retail Sector, South Asia, Deloitte

Anand Ramanathan

Partner and Leader, Consumer Products & Retail Sector, South Asia, Deloitte

Anand has around 16 years of experience from both an industry and consulting perspective. Anand is currently a Partner with the Strategy & Operations practice in Deloitte based out of Bangalore. He is a graduate from BITS Pilani and has completed his MBA from IIM Indore and PhD from IIM Bangalore. Anand started his career with GlaxoSmithKline Consumer Healthcare. He has been in sales and brand roles for nutritional food brands such as Horlicks & Boost. Prior to Deloitte, Anand has been a part of the management consulting practice at KPMG for the past 8 years and has worked on over 90 engagements. His work has primarily been in the consumer markets domain across various sectors such as Retail, FMCG, Agribusiness, and Education. Anand led the channel and salesforce effectiveness solution for the practice.

Bengaluru Edition Previous Speakers

Rashmi Daga

Founder & CEO, FreshMenu

pravesh

Pravesh Pandey

Co-Founder, Roxie

pravesh

Pravesh Pandey

Co-Founder, Roxie

Having over 20 years of experience in the hospitality industry, restaurateur Pravesh Pandey's latest venture, Roxie is making waves in the IT city. Helmed as one of the top 30 bars in the country, the 35,000 sq. ft., it is the largest craft brew house in India. Apart from co-founding Roxie, Pravesh has served as a director at the Byg Brewsky Brewing Company in Bengaluru as he has a has a thorough understanding of hospitality management, business development, financial management, operational excellence, brand management, marketing & strategy.
His insight into the F&B industry led him to become the Vice President of Restaurant Success at Zomato. In an older stint, he was the director of operations for both, Brigade Hospitality as well as JSM Corporation.
Pravesh conceptualised Roxie on the experience of meeting Roxie Catteneo on a cruise ship (where he worked as a Maitre De) in 2003. She taught him many life lessons, and showed him the value of relationships and people. The brewhouse, Roxie is an ode to the lady who transformed many lives, including his. The restaurant is inspired by renditions of recipes that she had picked up from her travels as well her traditional family preparations.

abhijit

Abhijit Saha

Chef-Entrepreneur, Restauranteur and Author

abhijit

Abhijit Saha

Chef-Entrepreneur, Restauranteur and Author

He is the Founder & Principal Consultant of Ace Hospitality & Consulting and has recently opened his Neo Indian Fine Dining Restaurant ‘Ammakase’ at 1 Raffles Place, Singapore and LYFE Restaurant & Pizzeria in Whitefield, Bangalore.
Abhijit Saha was awarded “Chef of The Year 2023’ at the Times Food & Nightlife Awards. The coach and mentor of Team India for Bocuse d’Or Asia-Pacific 2018; Guest Judge of MasterChef India and Senior Judge of Young Chefs Olympiad – Abhijit Saha was inducted as a fellow of the ‘IIHM International College of Distinguished Fellows’ by International Hospitality Council, London in 2021. As the Principal F&B Consultant of Bangalore Airport, he has been leading the Food & Beverage Development work for Terminal 1 & Terminal 2 during the last five years.
As founder-director of Avant Garde Hospitality from 2008 to 2020 he conceptualized, executed and managed award-winning and critically acclaimed restaurants such as Caperberry (Modernist European Cuisine), and Fava (Mediterranean Cuisine) in Bangalore. His Michelin recommended Signature Indian Restaurant ‘SAHA’ (2014-18) in Singapore was awarded the Epicurean Star Award for Best New Restaurant, 2014 by the Restaurant Association of Singapore. He has provided consulting services and technical knowhow to several Red Rhino Craft Brewery, The Pizza Bakery, Tamara Resorts, Serai Resorts and Dream Cruises Hong Kong. Three of his recent projects Glass Kitchen & Bar, The Pet People Café and Over Coffee have won the ‘Times Food Award’ for Best Modern Indian Restaurant 2022, Best Plant Based-Healthy Restaurant 2022 and Best Cafe 2024.

Prasanna Kumar

Co-Founder and CEO, BLR Brewing Co

Teja Chekuri

Global Entrepreneur And Managing Partner, Ironhill India

mahesh-reddy

Mahesh Reddy

CEO, GoPizza India

mahesh-reddy

Mahesh Reddy

CEO, GoPizza India

Mahesh Reddy is the CEO at Korean Pizza Chain GOPIZZA. Before joining GOPIZZA as CEO, he was National Head at Café Coffee Day for almost 17 years. He has overall 23 years of experience working in the QSR sector. He is a graduate from Christ University, Bengaluru

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Shakir Haq

CEO, NKP Empire Ventures

shakir

Shakir Haq

CEO, NKP Empire Ventures

Shakir Haq is the CEO of NKP Empire and is steadfast in his business principles and strategy, Shakir is a big proponent of learning from constant experimentation. His extensive knowledge of restaurant business management and strategic acumen, nurtured by his education at IIM Bangalore, fuel constant pursuit of growth and innovation at NKP Restaurants. A 3rd Gen Entrepreneur, his vision is to create a Global Food Company.

Nidhi Singh

Co-Founder, Samosa Singh

Nidhi Singh

Co-Founder, Samosa Singh

"Think Big! Trust Yourself and Make it Happen”, this is the mantra that Nidhi Singh, Co-Founder of Samosa Singh lives by.
Nidhi was heading the Business development vertical for a US based healthcare company, BioXcel Corporation. She worked a decade before quitting her satisfying job to start Samosa Singh.
She aspires to offer nostalgic and Indian delicacies both online and offline. She believes that the goal is to recreate and dominate the Indian snack category.
Her experience has enabled her to establish strong client bases that have assisted in reaching out at the corporate level for the business's growth potential. Her management and sales experience aided exponential growth and was critical in steering the startup by establishing a strong and healthy brand image.
Having a vision for developing healthy and hygienic food in India. Nidhi recognized a huge market opportunity and reached out to 10,000 customers in one day, delivering the samosas.

sundeep

Sundeep Singh

Founder & CEO, Bogmalo Foods and Hospitality LLP

sundeep

Sundeep Singh

Founder & CEO, Bogmalo Foods and Hospitality LLP

Sundeep Singh is the CEO and Co-founder of Uncle Peter’s Pancakes with 40 outlets across 15 cities in India. Sundeep has a rich experience in the food industry and aims at delivering the best food experience to customers through his brands under Bogmalo Foods & Hospitality LLP.
Sundeep is an engineer from BITS Pilani Goa and started his journey in the food industry from college itself. He is extremely passionate about this industry and is also a foodie. Considering his deep rooted interest in this industry, he launched a corporate catering company in 2014 and delivered homely means to 100+ companies in Bengaluru for 3 years. This experience helped him to understand supply chain, operations and customer needs in depth. Post this stint, Sundeep then planned to foray into the B2C food industry along with his Co-founder, Akash by launching key brands like Uncle Peter’s Pancakes, Chainama and Sub Spot through Franchise model.
Sundeep has a clear vision of delivering differentiated food experience to his customers. He is passionate about building brands from the ground up, has an eye for detail, is extremely determined and specializes in strategy and ops to bring his ideas and vision into existence. Three key building blocks for this vision are Operational excellence through curating SOPs, leveraging technology to drive great experience and strong brand building to drive brand awareness and customer reach.

Anand Ramanathan

Partner and Leader, Consumer Products & Retail Sector, South Asia, Deloitte

Anand Ramanathan

Partner and Leader, Consumer Products & Retail Sector, South Asia, Deloitte

Anand has around 16 years of experience from both an industry and consulting perspective. Anand is currently a Partner with the Strategy & Operations practice in Deloitte based out of Bangalore. He is a graduate from BITS Pilani and has completed his MBA from IIM Indore and PhD from IIM Bangalore. Anand started his career with GlaxoSmithKline Consumer Healthcare. He has been in sales and brand roles for nutritional food brands such as Horlicks & Boost. Prior to Deloitte, Anand has been a part of the management consulting practice at KPMG for the past 8 years and has worked on over 90 engagements. His work has primarily been in the consumer markets domain across various sectors such as Retail, FMCG, Agribusiness, and Education. Anand led the channel and salesforce effectiveness solution for the practice.

vinay

Vinay Chandrashekar

Founder, Long Boat Brewing Co

vinay

Vinay Chandrashekar

Founder, Long Boat Brewing Co

A beer lover and founder of Longboat Brewing Co. Microbrewery in Bangalore, Vinay is an experienced US Tax professional with 3 years along with international experience in the field of US tax with the Big4. Manager in the field of real estate and development for more than a year. Has developed extensive project management skills and skills including decision making and team building.

deepak

Deepak Jeena

Director- Food and Beverage, JW Marriott Hotel Bengaluru

deepak

Deepak Jeena

Director- Food and Beverage, JW Marriott Hotel Bengaluru

With an illustrious career spanning over a decade in the food and beverage industry, Deepak brings a wealth of experience and a proven track record of achieving revenue targets while ensuring an exceptional guest experience. Currently, as the Director of Food and Beverages, JW Marriott Hotel Bengaluru, he will be overseeing the Food and Beverage operations for the restaurants at JW Marriott Hotel Bengaluru, including Bengaluru Baking Company, Alba, Spice Terrace, JW Kitchen, Merak Brewhouse, and Uno Izakaya.
Known for his unwavering commitment to excellence in operations, quality, hygiene, and staff training, Deepak is a seasoned leader in food and beverage management. His profound understanding of the intricacies of food and beverage operations and his knack for driving business success underscore his dedication and leadership.
His remarkable career includes pivotal roles at prestigious establishments such as Director of Food and Beverage at The Leela Palaces Hotels & Resorts, and various other key positions at renowned hotels and resorts.

avinash

Avinash Kapoli

Co-Founder, Kompany

avinash

Avinash Kapoli

Co-Founder, Kompany

Avinash, a well-renowned and respected beverage expert with an illustrious career spanning 14 years, is an inspiring figure in India's cocktail industry. Renowned for his innovative approach and dedication to quality, he has earned acclaim both nationally and internationally.
Having collaborated with some of the world's leading liquor brands, his expertise has been instrumental in shaping the landscape of bars, restaurants, and the cocktail culture across India. His tenure as a key figure in the industry has seen him contribute significantly to the success of various renowned establishments such as Scene, Prime Golf, Ohana, House of Commons and many more.
As the co-founder of Kompany, he continues to demonstrate his leadership and commitment to excellence. If those weren’t enough hats to wear, he is also the host of Cocktail Klub, the industry's favourite podcast, where experts share their stories and skills. A valuable resource for aspiring professionals, the podcast showcases stories of success in the food and beverage industry.
In addition to his role at Kompany, Avinash has been instrumental in the establishment and success of other notable ventures, including Jamming Goat and SOKA. These endeavours further attest to his entrepreneurial acumen and his profound impact on the industry at large.

sumit

Sumit Wahall

COO, True Palate Pvt Ltd

sumit

Sumit Wahall

COO, True Palate Pvt Ltd

A veteran in the hospitality industry, Sumit Wahall, COO, True Palate Pvt Ltd, brings with him over 15 years of experience.
Born and raised in Delhi, Sumit has done MBA in Hospitality Management, post commencing his career with Marriott Welcome Hotel, Saket in 2002. Ever since then, he has worked across renowned brands in India like The Imperial, Shangri-La Hotel, Hyatt Regency Delhi, Sahara Star Hotel Mumbai amongst others.
Before joining True Palate Cafe, Sumit spearheaded Azure Hospitality as the President for 11 years, wherein he looked after the operations for both India and Nepal. His integrated role involved looking after the Operations, Sales & Marketing as well as Training & Administration work.

ramya

Ramya Ravi

Co-Founder, RNR Donne Biryani

ramya

Ramya Ravi

Co-Founder, RNR Donne Biryani

Ramya Ravi is the co-founder behind the delicious and mouth-watering RNR Donne Biryani in Bengaluru. She's not just a businesswoman, but a force to be reckoned with in the food industry. Ramya's journey began with her completing her Bachelor's degree from Christ University, followed by a short term course in Harvard University. With an experience of eight years in the hospitality industry along with a passion for food, she knew she had to create something special that would set her apart from the rest. And that's exactly what she did.
In the midst of the lockdown, Ramya along with her sister Shweta, launched RNR Donne Biryani, and it quickly became the talk of the town. The unique blend of spices and flavours, combined with the traditional donne biryani recipe and unique packaging, has created a biryani experience like no other. RNR Donne Biryani spearheads the new era of popularizing Donne Biryani in the organized sector, a vibrant, throbbing market with people wishing to explore and experiment with various taste palettes.

abilash

Abilash Bellur

Co-founder, Biggies Burger

abilash

Abilash Bellur

Co-founder, Biggies Burger

Abilash Bellur is the co-founder and serves as the COO of Biggies Burger, leveraging over a decade of operational management experience to drive the brand's success. Beginning his career with prominent apparel retail brands, Abilash transitioned to become an early franchisee of Biggies Burger before joining the founding team in 2016. In his current role, he oversees key functions such as franchise store operations, audit, and supply chain management, emphasizing operational excellence at every step.
With a relentless commitment to optimizing efficiencies and enhancing customer experiences, Abilash plays a pivotal role in shaping Biggies Burger's trajectory. His strategic vision and hands-on approach have propelled the brand to new heights, establishing him as a valuable asset within the organization and a dynamic leader in the realm of operational management.

suvir-saran

Suvir Saran

Culinary Director, Bastian

suvir-saran

Suvir Saran

Culinary Director, Bastian

New Delhi-born-and-based culinary authority Suvir Saran is the author of three celebrated cookbooks: Indian Home Cooking, American Masala, and Masala Farm. Chef Suvir has created, curated, and crafted F&B concepts, menus, catered events and culinary conferences globally.

Chef Saran created ‘Devi’ in Manhattan, the first of 18 restaurants that won a Michelin Star when the guide first came to North America. Devi was also the first non-Northern European and Indian restaurant to get a Michelin Star in North America.

His recipes and writings have been featured in countless national and international newspapers and magazines and are read and loved world over.

sumit

Sumit Nair

GM, IFFCO Group

sumit

Sumit Nair

GM, IFFCO Group

Sumit Nair is a growth-oriented General Manager at IFFCO Group, a leading food ingredients manufacturer and distributor in India and abroad. He has over 20 years of rich experience in various successful multinational food companies, including Coca Cola, TUV, Diversey, Brenntag Ingredients, Doehler and Newly Weds foods India.
He has been instrumental in creating a 5-year culinary ambition plan for IFFCO Culinary in India and growing the culinary BU in region as a change agent. He was instrumental in setting up the first CeC for culinary in India for IFFCO very recently.
Before IFFCO he was the Country Director for Newly Weds Foods India and worked for 9 years with the group. He joined Newly Weds Foods, a global leader in food coatings and seasonings, in 2014 as the Commercial Head for India, and was promoted to the Country Manager role in 2017. He was responsible for setting up a world-class manufacturing plant, a R&D centre, and a culinary centre in India, and growing the market share and revenue of the company significantly. He led and mentored a team of over 100 employees, fostering a culture of collaboration, innovation, and excellence.

nanda

Nandakumar Janaki

ASM, Nestle

nanda

Nandakumar Janaki

ASM, Nestle

I have 6 years of experience in Nestle Professional’s Out Of Home business across channels in Food services , Vending and Key Accounts Management” Nanda leads Nestle Professional’s sales in Bangalore.

Jaineet

Jaineet Kalra

Key Account Manager- South, Nestle Professional

jaineet

Jaineet Kalra

Key Account Manager- South, Nestle Professional

Currently serving as the Key Account Manager-South for Nestle Professional with a strong background in sales. He brings 6 years of experience in sales nurturing and expanding key accounts.

mahesh

Mahesh Padala

Culinary Leader & Director of Operations

Mahesh

Mahesh Padala

Culinary Leader & Director of Operations

Chef Mahesh Padala is a culinary virtuoso, whose journey through the realm of food science began in the vibrant streets of Vizag. From a young age, he found himself enchanted by the wonders of science, yet it was the allure of the kitchen that truly captured his heart. With a tattoo as a testament to his dedication, Mahesh's world revolves around the kitchen. Inspired by culinary giants like Marco Pierre White and Raheel Ahmad, Mahesh embarked on a culinary odyssey, traveling across the globe, from the vibrant streets of China to the bustling kitchens of the USA and Thailand. These experiences enriched his craft, allowing him to blend diverse cooking philosophies into his own authentic style. From European delicacies to the aromatic spices of South and North Indian cuisine, Mahesh's expertise knows no bounds. Rooted in simplicity and authenticity, his cooking is a tribute to his grandmother's teachings, reflecting a profound respect for tradition while embracing innovation. With over a decade of experience at Marriott International and in overseeing standalone restaurants, Chef Mahesh Padala's culinary artistry shines brightly. His repertoire reflects not only corporate expertise but also an unmistakable entrepreneurial spirit.

ramakrishna

S. Ramakrishna Adiga

Owner, Vidyarthi Bhavan

ramakrishna

S. Ramakrishna Adiga

Owner, Vidyarthi Bhavan

S. Ramakrishna Adiga, with over six decades of experience in the restaurant industry, stands as a pioneering figure, having achieved remarkable success. Hailing from a Vedic lineage of priests in Shankaranarayana village near Kundapura, Udupi district, Mr. Ramakrishna Adiga embarked on his journey to Bengaluru in 1962 at the age of 17, following the completion of his 10th standard education. Under the mentorship of Shandi Shankaranarayana Bhat at Hotel Lakshmi Bhavan in the Cantonment area of Bengaluru, Mr. Adiga gained comprehensive knowledge of restaurant operations, laying the groundwork for his future entrepreneurial endeavours. Driven by a profound passion for establishing his own restaurant, and recognizing an opportunity, Mr. Adiga bought over and took on the responsibility of managing Vidyarthi Bhavan in March 1970, which was previously under the stewardship of Parameshwara Ural. Since then, Vidyarthi Bhavan has evolved into a renowned establishment, garnering nationwide acclaim for its distinctive service style, impeccable cleanliness, delectable cuisine, and customer-centric approach. Originally established in 1943 as a humble eatery catering to students (hence its name), Vidyarthi Bhavan has transcended its origins to become an integral part of Bengaluru's culinary legacy. Despite a change in management, the restaurant has retained its name, traditions, and recipes, along with the steadfast dedication of many long-serving employees. Its enduring popularity and enduring demand stand as testaments to its unwavering commitment to taste, flavour, and culinary excellence. Beyond his contributions to the restaurant industry, Mr. Adiga has also made significant contributions to the society through his social service. He has been actively involved in various philanthropic initiatives aimed at supporting the underprivileged sections of society, promoting education, and fostering community development. Through his leadership and generosity, Mr. Adiga has left a lasting impact on the lives of many, embodying the spirit of compassion and service to others. In addition to his culinary achievements and philanthropic endeavours, Mr. Adiga also serves as the President of the Dakshina Kannada Sanatana Dharma Sangha, furthering his commitment to serving t he community and upholding traditional values.

shubh

Shubhankar Otta

Senior Brand Manager - Bakery & Food Services, Cargill

shubh

Shubhankar Otta

Senior Brand Manager - Bakery & Food Services, Cargill

Shubhankar Otta has 13 years of experience in brand marketing and retail marketing. He joined Cargill as Brand Manager in 2018 and has worked on building the NatureFresh Professional Bakery portfolio and the Cocoa & Chocolates business in his close to 6 years of association with Cargill. Currently working as a Senior Brand Manager- Bakery & Branded Food Services, Shubhankar played an instrumental role in achieving business goals for Bakery & branded food service by Product Launches, Innovative Marketing Ideas & Customer led engagement activations.
Prior to Cargill he has worked with Future Retail and Pantaloons Fashion & Retail across category management, retail marketing and consumer activations.

Agenda 2025 More Tables, More Food, More Moolah

3:15 PM

Welcome Note


Speaker:
Ms. Ritu Marya, Editor-in-Chief, Franchise India Group
3:30-3:45

Restaurant Industry 2025:Exploring Challenges & Growth in a Developing Market

  • Key learnings from the Indian and Global Restaurant market
  • Lessons Learned: Growth Rendered
  • Overcoming Challenges: What works in a developing market
  • the 'next big idea' in the restaurant industry
3:45-4:20 PM

The Future of Omni-Channel Restaurants:
What Does Innovation Look Like for Food Service Stores in 2025

  • Building the Bottom Line: The Phygital Business Practices
  • Innovating for What customer wants: leveling up with consumer sentiment and experience
  • Minimizing operational cost: Re-thinking kitchen equipment and supply chain
4:20-4:30 PM

Keynote Session:

4:30-5:00 PM

Making Cloud-kitchen Model & Delivery Model work for everyone
The A-Z of building Cloud Kitchen business

  • Apps, Loyalty and Managing Data
  • Deciphering the delivery cost dilemma: Data-driven pricing: Same great taste, different time, different price
  • Surging investment capital in your business: the ins and outs of identifying your brand's potential, and how to take it to the next level!
  • Finding Menu efficiencies– Single kitchen model vs Multiple Menus in a single kitchens
  • Host kitchens – Are they here to stay
  • Food solutions for Cloud Kitchens – Time Saving, Versatile, Convenient, Delivery Friendly
  • Automation and cloud kitchen: How and How much
5:00-5:10 PM

Keynote Session:

5:10-5:45 PM

New Age Beverages Brands

  • Rise of the Resto-Bar: Delighting with Custom Beverage Experiences
  • Beyond The Food: How bar Teams are ruling the top restaurants
  • How Hotels have welcomed the top bars
  • Roles of chef in bar menu designing
5:45-6:30 PM

Behind the Bars: Understanding the Nightlife Generation

  • How this generation differs from previous generations
  • The New Age Cocktail Bars
  • Patterns of Food & Drink Binging
  • How Big is Big for Nightlife Restaurant and Bar
6:30-6:5 PM

Valedictory Keynote

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