5TH INDIAN RESTAURANT CONGRESS 2015

Technology, culture, commerce and Food have evolved at progressively slower and differential rates in the food service and Restaurant industry and is now giving rise to seams of disruption in the status quo. These seams provide both opportunities and threats in the competitive sphere of Food Business. Many once immutable brands are experiencing unique challenges to their relevance and profitability. The food service sector and gourmet food retail are reflecting these dynamics and market share shifts along the seams of disruption.

This conference will examine a number of macro forces that are stimulating change in the World of Food Business - whether it is across the supply chain or the underlying consumer drivers - particularly with millennial consumers , the Focus is on building disruptive brands and business models and distinctions between fads more enduring consumer mega trends.

A taxonomy of innovation approaches and innovation domains will addiotnally exploreglobal clues on the right innovation model to match with particular brand and business challenges.