Restaurant India 2017

9 December, 2017
10:00AM - 10:10AM	Welcome Note By: Ms. Ritu Marya, Editor-in-Chief, Franchise India
10:10AM - 10:15AM	Lighting of Lamp & Inauguration
10:15AM - 11:00AM	Inaugural Session: A Taste Of Tomorrow : Changing Restaurant Industry In South India The State of the Restaurant Industry: New Trends in South Indian market and Opportunity India Standing ahead of the curve: Heritage-Story Telling Experience through Food Regaining sustainability: Building future of food service game Brain Exchange: Discussing issues pertaining in restaurant industry Conference Chairperson: Mr. M Mahadevan, Chairman, Oriental Cuisines Pvt Ltd Dr. Harshvardhan, Joint Commissioner, FSSAI
11:00 AM -11:15 AM	Keynote Session: Food Trends of Today and Tomorrow We can't talk about restaurant innovation without discussing changes in it. As consumers have become more aware, conscious and demanding -how restaurants should prepare for the future of growth. What Tomorrow's Restaurant Needs to be serving Why Food Design is Integral What works: What Rules Chef Manu Chandra, Chef Partner - Toast & Tonic, The Fatty Bao, Monkey Bar & Olive Beach
11:15 AM -12:00 PM	Session 1: I Know Innovation: I Know Growth We can't talk about restaurant innovation without discussing changes in it. As consumers have become more aware, conscious and demanding -how restaurants should prepare for the future of growth. An appetite for change: Focussing on quality, sustainability and convenience The opportunity: New Formats, Contemporary stores , High on Expereince At your Service: Introducing best of class service More is Less: Big on portion, bigger on return! Putting Health on the Platter Session Lead & Moderator: Ms. Ritu Marya, Editor-in-Chief, Franchise India Reynold Fernandes, CEO, Oriental Cuisines Sahil Jain, Co-Founder, Dineout Mr. Nicolas Ge', Co-Founder, Le Casse Croute Mr. Sandesh Chidanand, COO, Chai Point Mr. Sumant Pai, Head of Sales, Chuk
12:00 PM - 12:10 PM	Keynote Euromonitor This session will highlight key takeaways from Euromonitor International’s special report that is going to be exclusively shared at Restaurant India 2017 – South India Edition. Learn about the global trends in Consumer Foodservice industry, the megatrend on Healthy Living and India’s growth potential in the global scenario. Gain insights on innovative Consumer Foodservice brands from around the globe and in India. Also find out consumer trends, expenditure and opportunities for Indian cities within Consumer Foodservice. Shabori Das, Senior Research Analyst
12:10 PM - 1:00 PM	Session 2: Chef Talks: Tasting Tomorrow...Today A dynamic discussion By leading Chefs and Food Experts centered on the key disruptive trends impacting the food with particular focus on what's happening in foodservice. The distinguished panel will examine current and also anticipated food tastes, challenges and areas of innovation opportunities for foodservice operators in this rapidly changing and evolving marketplace. Taking authentic south Indian restaurants Pan India and In global markets What happens when expansion extends beyond the original geographic market area; how to keep the stores consistent and the locations similar? Multiple units, multiple concepts: how the modern day franchise owners' model is changing? Why South Indian is a great and a Natural market for QSR's in terms of acceptability, ecosystem and Business Mind-set How Food Service & Restaurant Industry can think Sustainble Scalabilty Hybrid eats-Hybrid food : How to make your Menu Trend Bowled over by bowls: Veggies go viral Keeping the Food Intact: Nutrients that Counts Revival of the Bard: Fusion of Ethnic Mashups with new recipes Personal Choice Reigns : Home Sweet Home Food New Trends in Food Experience- Evolve the new Gastrono- Game' Hyper Local Sourcing: How resourceful you are Behind the kitchen Un-cut Scenes- How strong is your team Session Lead & Moderator: Chef Vijay Bhaskaran, VP- IFCA & SICA Chef Akshay Nayyar, Chef and Partner, Kopper Kadai Sheela Krishnaswamy, Diet, Nutrition and Wellness Consultant Chef Vinesh Johny, Co-Founder & Chef, Lavonne Academy of Baking Science & Pastry Arts Chef Vikas Seth, Culinary Director, Embassy Leisure & Entertainment Projects LLP Chef Koushik Shankar, Chef & Restaurateur, Eatitude
1:00 PM - 1:45 PM	Session 3: Building Business: Growing From Local To National How to keep store consistent and location similar: Expanding beyond geographies Multiple Units, Multiple Franchise: What Works in Franchising Why South India is a great market for QSR: Ecosystem, acceptance Session Lead & Moderator:Karan Tanna, CEO, Yellow Tie Hospitality Vishal Kapur, President, Citymax Hotels Limited Chef Manu Nair, Corporate Executive Chef, Billion Smiles Hospitality Mr. Dharam Khalsa, Co-Founder & COO, California Burrito Mr. Jayanth Narayanan, Founder & Director, Mani's Dum Biryani
1:45 PM - 2:30 PM	Networking Lunch
2:30 PM - 3:15 PM	Session 4: Where's The Money: 2017-2018 Capital Connection What's catching investors' attention in 2017 Change in strategy to back food tech start-ups, separating wheat from chaff Evaluating the state of private equity investing in franchisees Exit outlook amongst PEs and early-stage backers From Idea to IPO: raising and growing the restaurant business consolidate and conquer: Merger is on the menu Mr. Biju Jose Thomas, Director & COO, Vasudev Adigas Fast Food Pvt. Ltd. Shri Anadi Charan Sahu, General Manager & Regional Head, SIDBI, Bengaluru Mr. Sumit Sinha, Angel Investor, Stellar Holdings Mr. Kailash Nath, Innovation Fellow, Bharat Innovation Fund
3:15 PM - 3:30 PM	Keynote Sesson : Technologies to Catapult Your Restaurant Business What are the technologies that help you acquire new customers through various digital channels at a great ROI? Which technologies are important to engage with today's mobile savvy customers? How do you differentiate yourself from competition today via technology? How can different technologies help your Restaurant and staff be more productive and efficient How can different technologies work together and not function in silos to deliver a better customer experience? Make your own data an enabler retain customers and generate better ROI on every customer acquired Mr. Sahil Jain, Co-Founder, Dineout
3:30 PM - 4:15 PM	Session 5 Introducing Vibrancy: Nightlife That Speaks Bringing the best on the table Rising of Bar & Pub Culture Microbrewery Trends in Fnb industry What Works: What Doesn't Raising the toast: Best of the nightlife trend Service Will Shine: How to double up your loyal The new Law Game: Government Licensing Ms. Nirupa Shankar, Director, High UltraLounge Mr. Pravesh Pandey, Director, Big Brewsky Ms. Meenakshi Raju, Co-Founder, The Biere Club Mr. Collin R Timms, Chairman & MD, Pecos Mr. Ishan Grover, BrewMaster & Partner, R J Brewing Solutions
4:15 PM - 4:30 PM	Keynote Session Expanding Food Biz Mr. Moiz Master, Director, Alister Equipments
4:30 PM - 5:00 PM	Session 6 The Young Entrepreneurs: Next Gen Changing the biz of Food Creating Uniqueness: How You can be Different It's more about experimentation: Tweaking the Model as per the Market Bringing more vibrancy into the biz Session Lead & Moderator: Agamoni Ghosh, Entrepreneur India Ms. Nikita Poojari, Director, Shiv Sagar Restaurants Mr. Kunal Mhaske, Director, Grandeur Hotels Ms. Shweta Ravi, Director, Nandhana Palace
5:00 PM - 5:30 PM	Session 7 Tech Munch: Influencing Food Digitally From Blogger to Brand: How the Pros Did It How to Optimize Instagram How to monetize your Food Content Ms. Archana Doshi, Founder & CEO, Archana’s Kitchen Mr. Jayanth Dev, Founder, BrewChew Ms. Richa Gupta, Founder, My Food Story Ms. Sharron D Cruz, Founder, Food of Bengaluru Pratheek Ponnappa, Founder, Grubitizer
5:30 PM onwards	Roundtable Discussion: Going Global: Building Brand Internationally What it takes to run a global brand What work's: The top selling parameters Scalability and Consistency: Points to look upon Mr. M Mahadevan, Chairman, Oriental Cuisines Pvt Ltd
	Workshop Session Design That Sells: Pairing Food With Design What to look in When Designing Restaurants Introducing Senses in Design Design that Speaks: Introducing Creativity Ms. Sunita Reddy, Chief Architect, Acme DesignersM Mr. Nidhish Kurup, Principal Architect, Zerogravity Studio
	Connect, Transform & Deliver- Enabling Growth Through Resilient Supply Chains Farm to fork: Connecting restaurants with the Farms Centrally Kitchen Management: How locally resourced you are Increasing Efficiency: How to use best logistics Tech runs wild : Simplifying Technology for efficient production It's about getting local: How sustainability and natural eating is taking over the industry Mr. S D Saravana Gughan Chef Sumant Vikas, Corporate Chef, Cremica Food Industries Ltd
	How to Franchise: Expanding Beyond Boundaries How to keep store consistent and location similar: Expanding beyond geographies Multiple Units, Multiple Franchise: What Works in Franchising Why South India is a great market to expand: Ecosystem, Acceptance Karan Tanna, CEO, Yellow Tie Hospitality
7:00 PM ONWARDS	Restaurant Awards 2017

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