Indian Restaurant Congress 2011 At The Claridges

Indian Restaurant Congress 2011 At The Claridges

 

About The Event

Indian Restaurant Congress 2011 At The Claridges

ROADMAP FOR A GROWING RESTAURANT ENTERPRISE

The Conference will draw upon first-hand experience of most innovative restaurant operators and finance experts in the industry as they discuss their unique leadership approaches & decipher trends to lay out a roadmap for changing the paradigm for restaurants through innovative food offerings, exciting customer experience, employee relations, company culture and enterprise-wide integration. The panels will extensively look into methods to position your restaurant as 'the place to be' offering insights into 4 main areas:

    * Needs assessment, process planning and system inventory to become growth ready.
    * Addressing financial, economic and operating dynamics in Chain operations.
    * Balancing resources to ensure the best in human capital practices and understanding the consumer.

CONFERENCE AGENDA

WHAT IS COOKING? BECOMING THE PLACE TO BE — POSITIONING FOR HIGH VOLUME

* Unique perspective on restaurant business that connects macroeconomic census
* Global perspective on how consumers are changing the way they eat. data and current consumer        trends; and the thematic outlook for the next
* How to decide whether to open, relocate, remodel or simply close the store.
* How digital world is impacting how consumers are coming to restaurants.
* Economic forecast for the restaurant industry.
* Rolling out a marketing campaign.
* The State of the State: What do policymakers have in store for restaurant operations & how will they   be impacted?

RESTAURANT REAL ESTATE UPDATE

* Understanding the need for variability in food concept.
* Changes in the food service ecosystem.
* Occupancy Costs: When is rent too high and what to do about it?

* Food safety & quality – An industry perspective.
* Exploring the transit locations (places like airports, metro stations, busstands)

* The food inflation challenge: Fixing the volatile commodity prices affects on stands & railway stations) and debate if the transit spots are the next targets.

KEY TAKEAWAYS

    * Staying abreast of the latest trends.
    * Vendor Selection Process: Best Practices.
    * Identifying the growth drivers.
    * Buy and sell restaurants & real estate.
    * Network with lenders & investors & get first hand on Financing of F&B projects.
    * Opportunity to learn & appraise business tie-ups, foreign collaboration, franchise partnerships.
    * Experience the latest flavor/menu innovations, food safety, research and sustainability ideas.
    * Best practices from both the consumer and the human capital sides of the business.
    * Understanding the scope of technology deployment in a conventional restaurant design.
    * Interaction with policy makers & government body liaisons.
    * The two-day proceedings will be included in the CD that will be given to the Full-Priced Delegates.

WHO SHOULD ATTEND

    * Restaurant owners and operators.
    * Restaurant companies – both franchised & non-franchised.
    * Independent restaurant groups.
    * Restaurant Professionals in Business development, marketing, finance, legal, real estate and franchising.
    * Consultants and brokers in F&B industry.
    * Institutional restaurant lending including private and public equity investors, lenders, brokers, bankers.
    * Leaders from real estate development.
    * High Net worth Investors having Master Franchisee or thinking of acquiring one.
    * Food service distributors and wholesalers.
    * Restaurant industry product/service providers.
    * Chefs , menu R&D experts.
    * Processors and packers.
    * Food manufacturers and Ingredient & raw material, private label suppliers.
    * Supply chain & logistic providers.
    * Shopping centre developers.
    * Retail design & shopfit firms.
    * Trade associations & trade press.

Key Speakers : 

Sanjeev Kapoor, Chef
Samir Kuckreja, CEO & Managing Director, Nirula's

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