From the first drive-through restaurant in early 1948 to Instagrammable food pics and designknow
how restaurant industry has changed in all these years. But since being innovative and cutting
edge ain’t everyone’s cup of tea, listen to the torch-bearers and disrupters who went through
many new innovations to bring the world on a platter.
#Hybrid is in: Customers look for an
extensive and in-rich menu when they visit
a restaurant. Places that are serving a mix of
global and local foods are gaining ground
in the country catching multiple crowds.
#Design that Talks: Are you into five
senses of design? Do you pair your food
with the design? Does it speaks and communicates
the brand identity?
#Building Community: It's not about
page views, reach, promotions. It is about
engagement. It's all about your customers
talking back.
#Fast-casual is the new comfort:
White table cloth and fancy dresses are
a passé…customers these days walk into
restaurant in their sleepers and casual is
a chic.
#Convenience: How accessible is the
food to your customer? Convenience is all
about accessibility, right there, right now.
Conference Agenda
Gen-Next Leadership: Growth Strategies from Up-and-coming Power Players
The Generation Next is all set to change the restaurant industry. Family business new leaders & young start-ups with unfamiliar know-how will discuss how they successfully navigate today’s new normal of tough consumer demands, high-quality menu expectations and game-changing technology. These young guns will share the winning formulas of leading growth chains set to be tomorrow's big brands
Finding the Unique: How You can be Different
Experimentation: Tinkering Afresh to create a New Market
Vibrance : Thinking food business creatively
Adapting the Format: How Young Operators are Turning a Legacy Restaurant Brand into a fresh format to Address Market Disrupters
The Future Of Food Service At HomeWhat can restaurants do to make their delivery operations a success?
The restaurant industry is currently going through unprecedented change with delivery as one of the fastest-moving trends in its history. As the availability of online ordering, delivery and related off-premise channels continue to proliferate, the impact on in-restaurant dining as well as brand and quality perceptions are an ongoing concern. Understanding the changing dynamics of how and where consumers’ source foodservice at home and expectations for the future are critical for operators across all industry segments.
Dark Kitchens: Is this the future of takeaway
Satellite kitchens & restaurant business- Finding a connection
The Brand Impact of Third-party Delivery
Retain Quality Talent In A Turnover CultureToday manpower costs have gone up to 35-40% of total restaurant costs. Controlling the costs and reducing labor liability in 2018 has to become a top priority now.
The session will take on top techniques & tools for controlling Manpower costs and reducing labor liability that every operator must know in 2018. The largest and most successful Restaurants and chains in India are already putting into place the tools and process they need to manage labor. When it comes to managing labor - time is money!
(Staying) Open For Business: Leveraging New Late hour Trends & creative staffing Ideas
Creating highly efficient environments
Driving Adoption of People Development to Your Franchisees
Strategically slimmed down restaurants’ organizational structures in order to maximize profitability
What a culture and training program entails and offers tips and techniques to create employee loyalty and retention.
New Restaurant Realty: Opportunities To Do More With Less
Location. Concept. Clustering .Space
The Right collaboration between food retailers and landlords
Making most of non-traditional locations for food service-hospitals, schools, entertainment zones, corporates, canteens, highways, subways, residential communities
How Shopping malls are turning into New food Destinations
The Next Stop: Sharing the plate with Department stores
