Agenda
12:45-1:15
How to Take Your Restaurant Public

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.

1:30-2:30 PM NETWORKING LUNCH
2:30-3:30
Food Innovation Summit

What Is The Future Of Menu Innovation: Future Gazing with Leading Chef’s
  • How chefs are keeping pace in the world of flavors, ingredients, and NPD to develop products that rule customers heart
  • Satisfying health & wellness palate: Bridging the gap between the changing demands of the health-conscious consumer and innovative food and drink strategies
  • Are consistency and creativity mutually exclusive - How Should Chefs be balancing cost reduction, shelf life, or replicability with creative process and the customer’s experience?
Pouring Brands Summit

Shaking it Big:
How are Nightclubs & Resto-Bars are creating processes to generate, prioritize, refine, and standardize Bev First menus
  • How Cocktails are heating up the restaurant menu
  • Rise of the Resto-Bar :Delighting with Custom Beverage Experiences
  • Beyond The Food:How bar Teams are ruling the top restaurants
3:30-3:45
Keynote:
    Merging Food with Content:

    What Digital Innovation is buzzing in Food service Business

Keynote:
    Say Cheers: 3 Rules to Running a top nightlife destination

    Promoting the craftsmanship of bar professionals and inspiring amazing guest experiences a night club needs to create.

3:30-3:45
Keynote:
The Making of a gastronomic destination
  • How to always keep evolving.
  • Rewarding novelty over predictability
Keynote:
Sommelier/ Bar Tender
4:00-4:30 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.

  • Getting the packaging right: From materials to a circular economy, leveraging industry data to review packaging and demonstrate sustainability commitments constantly
Raising the Craft Bar:
Delivering the Best Guest Experience in Breweries
  • Your concept affects almost every operational decision you will have to make, from the product you should carry, to the music you should play.
  • Hospitality re-imagined: How to Build Bionic Managers/ bar tenders While Hiring More Effectively
  • The importance of Chef's and Bar tenders working hand in hand with Operations, Marketing & PR
  • Benefit from real-world: proven advice on how to excel in all areas of returning to a profitable and efficient bar or night club
4:30-5:15 PM
Appreciating the Local ‘regional’ cuisine: Why it’s time to look back to our roots
  • Regional cuisine and hyperlocal ingredient: The rise of ‘Ingredient’ focused restaurants
  • Heritage-based cuisines: How chefs have introduced it in the global menu
  • Bringing Indian food on global map: Role of Govt in promoting the local cuisines
Fuelling both sides
  • The A-Z of alcohol supplier to bar/restaurant relationship
  • What can a Resto-Bar expect from a supplier partner, the do's and don'ts of this relationship, and how to get creative to make solutions that will create win-win situations for all involved.
  • Creating and maintaining relationships with your suppliers while spotting the pitfalls that range from compliance issues to bad brand management
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