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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 uni

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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