Previous Speakers
21st - November 2022
Day 1 - Leadership Summit
Session 1:
Time: 10:30- 11:15 AM
The New and Next of Restaurants & Foodservice: Key trends, growth, and outlook for the restaurant industry
Session Highlights:
  • People, concept, and Technology: How top brands are doing it all
  • What do customers want? How to carve customer experiences that meet their expectations in 2022 and beyond
  • The key to growth and gaining competitive advantage: Rebuilding teams for better prioritizing initiatives and technology investment decisions to scale operations by elevating team execution
  • Reacting to fast-changing market dynamics: how digital is transforming the off-premise dining experience/Native apps, line busting, curbside pickup and new store designs
11:15-11:30 AM Keynote Session
Inspiration for New age Restaurant owners:

In this session, an industry leader will talk and share thought-provoking ideas that will leave you challenged and inspired.
11:30-11:45 AM Networking Tea
11:30-12:10 PM Building 21st Century Restaurant Organization
Session Highlights:
  • How restaurant brands can build virtual brands
  • Best Practices to drive unit growth in 2022 with optimal location-based decisions
  • Why Globalisation is gaining ground
  • Powering franchise growth via technology & leadership
12:15-12:45 PM Should you be Internationalizing Growth

Session Highlights:
  • Lessons Learnt: What top brands have pushed outside their home tufs to be a global brand
  • Betting on the biz: Monitoring the right time and Markets to go global
  • Franchise vs JV: What’s restaurants top preference when entering new geographies
12:45-1:30 PM How to Take Your Restaurant Public

Session Highlights:
The IPO market has come back with a vengeance. Five restaurant chains went public in 2021-2022 and more are expected to come this year. This panel explores the risks and rewards of an initial public offering, and the strategies companies should use to take their companies public.
Food Innovation Summit
The restaurant business is changing so rapidly, that the things we call innovation today will quickly become tomorrow’s table stakes.
2:30-3:30 PM What Is The Future Of Menu Innovation: The Chef’s Insight
  • How chefs are keeping a pace in the world of flavours, ingredients and NPD to develop products that rule customers heart
  • Delight customers and guarantee sales: Knowing the winning formula
  • Getting the packaging right: From materials to circular economy, leveraging industry data to constantly review packaging and demonstrate sustainability commitments
  • Satisfying health & wellness trends: Bridging the gap between the changing demands of the health-conscious consumer and innovative food and drink strategies
3:30-3:45 PM Merging Food with Content: Why Digital Innovation is a big thing

3:45- 4:00 PM Keynote:

Packaging Partner/ Plant-based brands
4:00-4:30 PM The push for plant-based: Why it’s more fashion and less requirement

  • New age menu innovation: moving towards a Sustainable Futures
  • Finding the gap: Converting consumer trends into ‘NPD’ success stories
  • What to watch: How these trends are impacting restaurants
4:30-5:30 PM Shaking it Big: The changing face of beverage biz

Updating and/or adding to your beverage menu can increase guest check and drive revenue, but creating such intricate drinks for mass consumption could be quite the challenge given the labor shortage.

  • How cold beverages are heating up the restaurant menu
  • Rise of beverages bar: How world is accepting more beverage based concepts
  • Why it’s not just about food menu: How bar-tenders are ruling the top restaurants
5:30-6:15 PM Make Your Impact Through a Sustainable Menu

Session Highlights:
  • During this session we will exam what menu sustainability is, who it’s important to, and why
  • From LTO’s to fully sustainable menus, see how operators are making an
  • Impact
  • What could a sustainable menu mean to your operation?
  • Beat the clock: staying ahead of the ‘Hunger’ game
22nd November
Day 2 - Business Scale Summit
Session 1 10:30-11:00 AM Digital Transformation in the Restaurant Industry:

A new normal has emerged in the restaurant industry, requiring operators to accelerate their digital capabilities to meet their customers whenever and wherever is most convenient to them, achieve greater levels of efficiency in restaurant operations, and keeping their employees engaged and focused on delivering a great guest experience.

Key Learnings:
  • How to maximize the value of your data and gain deeper insights on your guests to drive higher levels of visit frequency and brand loyalty
  • Knowing the primary benefits of how an IoT connected kitchen can transform your restaurant operations
  • Knowing the primary benefits of how an IoT connected kitchen can transform your restaurant operations
  • 11:00-11:45 AM Optimize Your Portfolio: The Future of Unit Growth, Sales Impact, and Strategic Relocation

  • Site selection and sales impact analysis: How real estate teams position their brands for success by making data driven decisions to balance high per location revenue with overall market share
  • When to consider relocations and closures : whether due to shifting demographics, expanding trade areas, or new competitors
  • Examining how and when to implement them is critical to maximizing restaurant portfolio’s net revenue
  • 11:45-12:30 PM Are you Maximising Marketing Investments: The restaurant marketer’s strategies that are nimble and personalized

  • How to drive visits to your locations for dine-in and take-out
  • The power of Data: Harnessing data avenues available to restaurant marketers and operators
  • Focusing on the customer-first approach
  • 12:30-1:00 PM Technologies Shaping the Future of Restaurants

    This will be an interactive session with discussions with the panelists and the audience on best practices on leveraging technologies to improve the guest dine-in and take-out experience and enhance the employee experience to reduce turnover.
  • Pick-up, Delivery and even In Restaurant Technologies challenged restaurants to survive
  • Investing in New age technologies, automation
  • Shifting operating models to accommodate smaller and changing workforce and the need to optimize both dine-in and off-premise experiences.
  • 1:00-1:30 PM How Digital Innovation Can Fuel Healthy Growth

    The restaurant industry is in a critical time of innovation. The rise of third-party delivery and mobile ordering has caused a shift from brick-and-mortar business to omni-channel experiences that cater to customers increasing needs for optionality.
  • How to design a frictionless customer experiences
  • The trade-offs of on-premise vs. off-premise dining experiences
  • Using technology to create a more productive labor workforce
  • Where the restaurant tech stack is headed next
  • 1:30-2:30 PM Networking Lunch

    2:30-3:15 PM Why one operational lever has become both a major constraint on the business and the path to growth

  • How organizations are able to solve talent challenges, create positive ROI, drive brand engagement and loyalty, and accomplish DEI goals
  • Investing in talent development: How restaurants are overcoming staffing and talent shortages
  • Making store, field, and HQ employees more efficient and that will raise the bar on the quality of execution across every one of their stores, even as they add more locations.
  • Investing in technologies
  • Shifting mindset and operating models to accommodate smaller and changing workforce and the need to optimize both dine-in and off-premise experiences
  • 3:15-4:30 PM How to Harness the Power of Data: Profitably Increase Repeat Visits + Spend

    Data is only as good as the actionable insight it brings. This growth-tool gold mine is currently scattered in pockets amongst your multiple systems carried from various touchpoints with your customers. Before you throw capital at a potential fix.
  • Collecting and Analyzing CRM Data to Target Rich Customer Segments
  • Implementing technology for optimal location-based decisions
  • 4:30-5:15 PM Supply Chain Disruption: Challenges and Solutions

    In this panel discussion, you’ll hear from restaurant supply chain professionals on the current state of supply chain challenges facing restaurants. The group will discuss their approaches to managing the headaches that have arisen post-pandemic as supply chain lines have seen massive upheaval and will discuss their outlook for how and when things will return to some semblance of normalcy.
    5:15-5:30 PM Food Safety: Why we should talk about it

    Consumer demands have changed; they expect more while restaurants are working with less. In this session, we will explore the evolution of brand protection for operators through labor challenges, technology integrations as well as heightened consumer awareness of food safety and public health.
    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
    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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