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12th February 2024 | NESCO Centre, Bombay Exhibition Centre, Mumbai

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Thank you for making the Food Connoisseurs India Convention 2024 – West India Edition a Grand Success!

Conference Agenda

10:00 AM - 10:05 AM

Welcome Address

INAUGURAL KEYNOTE BY CONFERENCE CHAIRPERSON

10:05 AM - 10:15 AM

The Evolution of Food Service industry in India - Past, Present and Future

  • Chef Abhijit Saha, Restauranteur, Food & Beverage Consultant, Oenophile and Author; Chef-Owner – LYFE, Farm to Fork Restaurant, Bangalore

SESSION 1

10:15 AM - 11:25 AM

Navigating the Technicalities of Starting a Food Business

  • Fundamental steps: Market research, Concept development, and Business planning
  • Factors to consider: Target Audience, Menu Design, and Branding Strategies
  • Legal and Regulatory Compliance: Understanding Restaurant Permits and Licenses
  • Addressing the importance of complying with health, safety, and zoning regulations
  • Kitchen and Equipment Setup: Ensuring Operational Efficiency
  • Financial Management and Sustainability: Ensuring Long-Term Success
  • Beyond the Plate: Building a Brand and Expanding Reach in the Competitive Food Market

SESSION LEAD

  • Chef Abhijit Saha, Chef-Entrepreneur, Restauranteur, Food & Beverage Consultant, Oenophile and Author

SPEAKERS

  • Chef Saransh Goila, Celebrity Chef & Founder, Goila Butter Chicken
  • Mr. Rahul Seth, Co-Founder, Burger Singh
  • Mr. Prahlad Sukhtankar, Founder, The Black Sheep Bistro and Black Market Goa
  • Mr. Pranav Rungta, Co-Founder and Director, Nksha Restaurant and
    Vice President, NRAI
  • Chef Ishijyot Surri, Executive Chef & Founder, SJI Hospitality & Foods Pvt. Ltd.
  • Mr. G K Pramod, Author, Mentor, Serial Entrepreneur, Co-Founder – Iyengar’s Oven Fresh, Coffee Confessions, Casa Picossa Tropical Terrace, Bengaluru Belly
  • Ms. Eesha Sukhi, Director, The BlueBop Cafe

SESSION 2

11:35 AM - 12:30 PM

Culinary Teleportation: Exploring Global Flavors in India

  • Adapting flavors and spices to suit the Indian palate without diluting the essence of international cuisine
  • Leveraging the Experience Economy: Providing immersive culinary journeys that go beyond just food
  • Sustainability in Global Gastronomy: Balancing authenticity and eco-consciousness in promoting global flavors
  • Value Proposition and Exclusivity: Communicating worth despite high menu prices & Capitalizing on the demand for exclusive dining options, especially in urban and upscale settings
  • Exploring fusion cuisine that blends international flavors with Indian ingredients, catering to both adventurous eaters and those seeking a touch of familiarity
  • Navigating Challenges: Trade restrictions, ingredient sourcing difficulties, and cultural sensitivities in menu planning

SESSION LEAD

  • Chef Shaun Kenworthy, Chef, Restaurateur, Consultant, Food & Travel Writer

SPEAKERS

  • Chef Montu Saini, Executive Chef – Parliament House, Sr. Executive Chef – President’s Secretariat (June 2015 – August 2020), Honourary Member To Le Club Des Chefs Des Chefs (CCC) (Since June 2015), CCC – Club Of Personal Chefs Of Heads Of States & The World’s Most Exclusive Gastronomic Society
  • Mr. Pawan Shahri, Founder, Chrome Hospitality
  • Ms. Neeti Goel, Director, Avan Ventures Pvt Ltd
  • Ms. Twinkle Keswani, Founder & MD, Pisco Hospitality
  • Mr. Ameet Phadke, Vice President, D2C Business at Rebel Foods

KEYNOTE

12:30 PM - 12:40 PM

Keynote Address: Introduction to Nestle Professional

  • Mr. Pankaj Giradkar, Sr. Key Accounts Manager, Nestle Professional

SESSION 3

12:40 PM - 1:30 PM

Revolutionizing Restaurant Excellence: Exploring Innovations and Best Practices

  • Measures to choose the right technology
  • Technology streamlining & automating restaurant front-end and back-end operations
  • Leveraging data-driven insights for demand forecasting, inventory optimization, and efficient procurement
  • Supply Chain Hurdles: Sourcing quality ingredients, maintaining consistency, ensuring timely deliveries , all while preserving product quality and freshness
  • Manufacturers co-creating with Chefs & innovating pre-processed and pre-packaged ingredients to reduce kitchen prep time
  • The Intersection of Technology and Culinary Delights in Modern Food Courts
  • Intelligent equipments and machines enhancing culinary operations and boosting creativity in food presentation
  • Role of advanced cleaning and sanitization services in maintaining food safety standards and customer satisfaction

SESSION LEAD

  • Chef Vinod Bhatti, Food Range & Supply Leader, IKEA India & Member – Indian Culinary Forum, IFCA, WACS

SPEAKERS

  • Mr. Rajendra Kalkar, President (Malls) & Whole Time Director, The Phoenix Mills Ltd
  • Mr. Parthiv Patel, Ceo & Co-Founder, Petpooja
  • Mr. Tarak Bhattacharya, Executive Director & CEO, Mad Over Donuts
  • Mr. Jasmit Tibb, Managing Director, Tibb’s Frankie
  • Mr. Sanandan Sudhir, Founder & CTO, On2Cook India
  • Mr. Rajeev Matta, Founder, Chholay; Partner, Matta Kansara & Sons Llp

01:30 PM - 02:15 PM

NETWORKING LUNCH

-

SESSION 4

2:15 PM - 3:15 PM

Coffee Innovation Partner
(Session Partner)

Reinventing Café and Bakery Culture: The Flavor Revolution

  • Crafting unique experiences through creative menu designs for cafes and bakeries.
  • Investigating advancements in coffee brewing technology and their impact on flavor profiles, consistency, and customer preferences.
  • Exploring the implementation of automated systems in the baking industry to improve consistency and reduce manual labor.
  • Discussing the role of technology in precise climate control for consistent bakery product quality.
  • Advent of speciality coffee and its impact on the café culture
  • Role played by Barista vs equipment in preparing a good product
  • New trends in the coffee menu
  • Exploring how integrating art installations and designs can add elegance to cafe and bakery outlet designs.
  • How to achieve standardization in the product as you scale as a chain

SESSION LEAD

  • Mr. Abhinav Mathur, Managing Director, Kaapi Machines

SPEAKERS

  • Mr. Vikas Panjabi, Co-Founder & MD, The Chocolate Room (India) Private Limited
  • Mr. Arjun Chugh, Founder, 7th Heaven Bakery Cafe, 7th Avenue Waffles & 7th Street Boba
  • Mr. Gaurav Narang, Founder, Coffee Culture
  • Mr. Krishna Parekh, Founder & CEO, SnapitBread
  • Mr. Ankur Gupta, Co-Founder, Curators Coffee
  • Mr. Mithilesh Vazalwar, Founder & CEO, Corridor Seven Coffee Roasters

KEYNOTE

3:15 PM - 3:25 PM

Keynote Address: Savoring Success: Navigating the Restaurant Landscape at Bhumi World Factory Outlet

  • Mr. Prakash Patel, Managing Director, Bhumi World

SESSION 5

3:25 PM - 4:15 PM

The Shifting Landscape of Indian Nightlife

  • Adjusting to Shifting Consumer Trends: The Transformation of Restaurant Chains within the Bar Scene
  • Elevating the Drinking Experience through thoughtful Liquor and Food pairings
  • What’s Hot and What’s Not in RTD (Ready to Drink): Convenience, Energy, Flavor, Function
  • Creating a Multi-Sensory Experience through the craft of Bartending, Service, and Food Presentation
  • Menu Innovation – Infusing the essence and concept of the bar, the emergence of seasonal selections, and limited-time exclusives
  • Growing popularity of Fermented Drinks, Mocktails, Zero-proof and low ABV alternatives to wine and beer
  • Assessing the future of Functional Beverages within the Non-alcoholic Category innovations
  • Elevating the Nights with Entertainment and Interactions to outshine the competition
  • Bridging the Beverage Education Gap in India

SESSION LEAD

  • Ms. Vaniitha Jaiin, Founder, The Perfect Pour

SPEAKERS

  • Ms. Shatbhi Basu, Director, Creative Consultants & STIR Academy Of Bartending
  • Mr. Gaurav H Parikh, Director, Richboyz Hospitality Pvt Ltd
  • Mr. Amrish Arora, Managing Director, Fountain Hospitality Pvt Ltd
  • Mr. R. S. Dharmendra, General Manager – Sales & Operations, Gillys Chain Of Restrobars

KEYNOTE

4:15 PM - 4:30 PM

Keynote Address: Emphasizing the importance of readymade food in restaurants for delivering freshness, nutritional value, reducing serving time, and enhancing the overall customer experience

  • Chef Aanal Kotak, Celebrity Chef & Co-Founder, TSK Hospitality LLP

SESSION 6

4:35 PM - 5:35 PM

CULINARY CREATIVITY: INNOVATION IN FOOD & BEVERAGES

  • Driving the innovation in menu
  • Strategies for adapting menus to evolving culinary trends and customer preferences
  • Creating a long-lasting experience
  • Incorporating Nutritional and Nutraceutical Properties of Millets in restaurant offerings
  • Discussing innovative ways to incorporate functional ingredients in restaurant menus while maintaining flavor and appeal
  • Discussing collaborations with local suppliers and farms to source fresh and sustainable ingredients
  • Exploring the seamless integration of desserts in restaurant menus that highlight and complement each season’s unique flavors and ingredients

SESSION LEAD

  • Chef Gautam Mehrishi, Corporate Executive Chef, NESCO Foods

SPEAKERS

  • Mr. Siddhant Raghunandan Kamath, Director, Natural Ice Creams
  • Chef Aanal Kotak, Celebrity Chef & Co-Founder, TSK Hospitality LLP
  • Ms. Swati Chugh, Founder, 7th Heaven Bakery Cafe, 7th Avenue Waffles & 7th Street Boba
  • Mr. Vijay Dalwani, Chairman, DNY Hospitality
  • Mr. Farman Beig, Co-Founder & CEO, Wat-A-Burger

6:30 PM - 7:30 PM | FOOD CONNOISSEURS INDIA AWARDS 2024 - WEST INDIA EDITION

Awards Registration

6:30 PM - 7:45 PM | FOOD CONNOISSEURS INDIA AWARDS 2024 - WEST INDIA EDITION

NETWORKING COCKTAILS & SNACKS

8:00 PM ONWARDS | FOOD CONNOISSEURS INDIA AWARDS 2024 - WEST INDIA EDITION

AWARDS PRESENTATION CEREMONY FOLLOWED BY NETWORKING GALA DINNER

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