| 17th December 2021 |
| 10:00- 10:15 AM |
Inauguration and Welcome Note by Ms. Ritu Marya, Editor-in-chief, Franchise India Media
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| 10:15-11:15 AM |
Building Restaurants of tomorrow
This session will feature Restaurant Brand leaders who have shown resilience and paved the way for the Foodservice sector. From setting examples with new-age concepts, carving brand’s growth story, and giving their teams reason to be positive and to celebrate and rejoice. So, join us for an exclusive session wherein Stellar Business Leaders will share shares industry trends and new learnings.
Session Highlights:
- State of the Indian foodservice industry: Leaders, Outlook, and Expectations
- Post-Pandemic Future of Food Safety
- Personalization, customer service, proximity: Why it’s more important than ever before
- Technology: Elevating customer/store experience
- Building brands for the future: What to learn & unlearn?
- How to innovate and adapt to shifts in business.
Rajeev Varman, CEO, Burger King India LTD (10:15-10:45)
Anjan Chatterjee, Founder and Chairman-cum-Managing Director, Speciality Restaurants Ltd (10:35-10:55 AM)
Akshay Bector, CMD, Cremica Food Industries Ltd (10:55-11:10 AM)
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| 11:15-11:30 |
KEYNOTE :From ‘food’ to ‘food-tech’ – how technology will shape the future of eating out in India
Akshay Jatia, Director – Strategy, McDonald’s India – West and South.
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| 11:30-12:10 PM |
The Capital Connection: The 2022 Outlook for Capital, Valuations and Deal Flow
Session Highlights:
- Growth Funding: How Angels & VC’s are evaluating the food service industry
- Collaborations and partnerships: Fueling growth via M&A
- Emerging Brands: Financing Options When There is Growth on the Plate
- Consolidation in the Foodservice industry: What’s gotta give
Session Lead & Moderator: Rajat Wahi, Partner, Deloitte India
Speakers:
Karan Makan, MD & Founder, Quantum Oakmen Partners
Ashutosh Bihani, CEO, Thalappakatti Hotels Private Ltd
Sagar Daryani, Co-Founder & CEO, Wow! Momo
Sharad Sachdeva - Head - Commercial Non Aero- Noida International Airport (a Zurich Airport Group Company )
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| 12:10- 12:20 PM |
Keynote: Thinking Global: The opportunity beyond Indian markets
Karan Kapur, Executive Director, K Hospitality Corp
|
| 12:20-12:30 PM |
Keynote: How Conversational AI is enhancing CX in the F&B Industry
Srinivas B Vijayaraghavan, VP- Marketing, Gupshup
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| 12:30- 13:15 PM |
Investment for growth: Lessons Learnt from Large Restaurant Organizations on the Road to Scale
Session Highlights:
- Own or Lease: What works best for a restaurant organisation
- Winning big with Loyalty: How brands have focused on regular customers
- Tech-transformation: How voice-based ordering is changing ordering behavior
- Access to Actionable Data: Knowing your customer inside out
- Diversifying Revenue Streams Post-Pandemic: How pandemic made us all creative
- How to do More with Less: Adopting the cultural shifts
Session Lead & Moderator: Ms. Ritu Marya, Editor-in-Chief, Franchise India
Speakers:
Ashish Kapur, MD, White Hat Hospitality
Syesha Kapoor, Associate Director, Silver Beach Entertainment & Hospitality
Kabir Suri, President-NRAI & Co-Founder, Azure Hospitality
Raghav Verma, Co-Founder, Chaayos
Vishal Anand, Founder, Moonshine Food Ventures LLP
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| 13:15-14:00 PM |
NETWORKING LUNCH
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| 14:00-14:45 PM |
The Evolving Digital Landscape in F&B Business: economics and operations of new age F&B Service
Knowing your product, consumer, and market: survive the ‘drive’
Session Highlights:
- Food aggregators vs Own delivery fleet: evaluating the right options for delivery
- Packaging it right: How ‘packaging’ has taken a center-stage in-home dining
- Analyzing the right data: How to create a personalized, cost-effective consumer experience
Moderator: Rajat Tuli, Partner, Kearney
Speakers:
Rakesh Ranjan, CSO, Zomato
Jasper Reid, MD, Wendy’s & Jamie Group of Restaurants, India
Harangad Singh, Co-founder, Parat
Vipin Gupta, CTO, Starbucks
Mudit Tandon, Key Accounts Head, CHUK
Vaibhav Singhal, CEO & Co-Founder, DroptheQ
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| 14:45 PM- 14:55 PM |
Keynote- The differential traits of successful restaurants over the last decade
Parthiv Patel, CEO, Petpooja
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| 14:55-15:30 PM |
Moving beyond COVID: the sustenance of COVID-era transformations
Session Highlights:
- Tech-led innovations: How restaurants have
- Continued hygiene practices and handling margin pressure
- The economics of Social - ROI of the time and money and effort
- Influencing the new age customer: What are top LTOs brands are focusing on
- Winning it big with Loyalty: Why it’s important to focus on regular customers
Speakers:
Amit Bagga, Co-Founder, Daryaganj Hospitality
Thomas Fenn, Co-Founder, Mahabelly & Member, Managing Committee-NRAI
Tapan Patel, VP- New Initiatives, Petpooja
Rajneet Kohli, President & CBO, Domino's Pizza
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| 15:30-16:30 PM |
Culinary Food trends to look in 2021 and beyond: Health, Taste & Sustainable Menus that work for consumer and Business
Session Highlights:
- Future of food: How does the restaurant menu look like
- Winning big with Plant-based innovations: How top chefs are playing with it
- Evaluating the best prices: Innovation vs old school
- Developing new model: emerging trends in the business
- Maintaining menu and food standards With Third-Party Delivery Partners
Session Lead & Moderator: Rupali Dean, Food Critic
Speakers:
Chef Sabyasachi Gorai, Chef & Restaurateur
Sandeep Pande, Executive Chef, JW Marriott Delhi
Chef Anuj Wadhwan, Chef Partner, Ah So Yum
Chef Vineet Manocha, Senior VP- Culinary, Lite Bite Foods
|
| 14:00-14:30 PM |
Supply Chain Re-imagined- Source, make, deliver & return
Session Highlights:
- Key challenges and solutions in meeting supply issues
- Sustainability in Motion: How operators are building environmental focus biz
- Building a supply chain network: Maximizing Success and Avoiding Mistakes
Speakers:
Deepa Prasad, Director Procurement & Supply Chain – South Asia, IPCA (Subway)
Nitin Shankar Nagrale, Founder & General Secretary, HPMF
|
| 14:30-15:00 PM |
Franchising in Your Future?–Strategies for Emerging Brands
- From Franchisee to Brand Owner
- Unit Franchising vs Multi-Unit Franchise
- Franchisor/Franchisee Conflict–Tips for Narrowing the Differences
Farman Beig, Co-Founder & CEO, Wat-a-Burger
Anubhav Dubey, Co-Founder, Chai Sutta Bar
|
| 15:00- 15:30 |
Setting up Virtual Kitchens or Transforming your Restaurants to Delivery Kitchens
Session Highlights:
- Best Practices for Boosting Off-Premises volume
- Restaurant reinvention, which features new layouts, technologies and business models
- What additional staff will be needed to handle the surge in orders?
- How can drivers pick up orders for delivery without destroying the dine-in experience
- Quality Counts - It may be easier then expected to transfer Loyalty from Oflline to Online
- How Happy Staff can turn your customer into a fan
Sumit Gulati, Owner, Spice Market
Om Nayak, Chef and MD, Chef Om’s Hospitality (The Pasta Bowl Company)
Tushar Anand, Co-Founder, Cheferd Foods
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| 15:30-16:00 PM |
When There is Development on the Plate: Best Development Ideas for Brands to expand
Session Highlights:
- Mall v/s High Street:
- What are new formats/model brands are fitting their biz into
- Development Strategies: How Restaurants found new love with Retail
- Finding Business and Real Estate Partners: How to retain your Culture and Personality & prevent them from fragmenting?
- How to find the Balance - the slower you move the faster you die or could fast growth kill you?
- New Location dynamics: Co-working & Corporate, Transit Retail, Neighborhood retail, and more
Varun Puri, MD, Imly& Dutyfree Bars
Ranjeet Thakur, Head- Business Development, Chaayos
Akash Srivastava, AVP- Business Development, Jubilant FoodWorks
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| DAY 2- 3rd December 2021 |
| 10:30 AM- 11:15 AM |
Serving the Customer Digitally: How restaurants are Building a Virtual approach
Session Highlights:
- Lessons learned: The Insider guide to building a customer-centric brand
- Tech-transformation: How voice-based ordering is changing ordering behavior
- Access to Actionable Data: Knowing your customer inside out
- How Digital Menus are changing the consumer experience for Ordering
|
| 11:15- 12:00 PM |
Capital Connection: Putting in perspective investment strategies for food and restaurant brands
Session Highlights:
- It’s raining Money in F&B: Why it’s the right time to go Public
- Angel/VC Funding: How tech-based players have become the first love of investors
- Collaborations and partnerships: Fueling growth via M&A
- Consolidation in the Food service industry: What’s gotta give
|
| 12:00 – 1:00 PM |
How Restaurants are spicing up with Technology
The right tech tools to manage the rapidly changing Foodservice landscape for Restaurants
Session Highlights:
- The Technology-based future of the Kitchen: changing the channel in the restaurant game
- How AI is changing food and service in-Store
- How Technology will be driving personalized consumer experience of the future
- Contactless payments: The Boon and Bane for Business
|
| 1:00- 2:00 PM |
Networking Lunch
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| 2:00-2:45 PM |
More is less: Why it’s time to look at new geographies
Session Highlights:
- Mall v/s High Street: What kind of real estate brands are looking for
- What are new formats/model brands are fitting their biz into
- Development Strategies: How Restaurants found new love with Retail
- Finding Partners: How to retain your Culture and Personality & prevent them from fragmenting?
- How to find the Balance - the slower you move the faster you die or could fast growth kill you?
- New Location dynamics: Co-working & Corporate, Transit Retail, Neighborhood retail, and more
|
| 2:45- 3:30 PM |
Supply Chain Re-imagined- Source, make, deliver & return
The Omnichannel Way forward for a Brand
Session Highlights:
- Key challenges and solutions in meeting supply issues
- Sustainability in Motion: How operators are building environmental focus biz
- Building a supply chain network: Maximizing Success and Avoiding Mistakes
|
| 3:30-4:15 PM |
How brands are marketing it right
Session Highlights:
- The economics of Social - ROI of the time and money and effort
- Influencing the new age customer: What are top LTOs brands are focusing on
- Winning it big with Loyalty: Why it’s important to focus on regular customers
- Influencer marketing: How to really influence consumers decision making
|
| 4:15 -5 PM |
How Happy Staff can turn your customer into a fan
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
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