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

Conference Agenda

10:00 AM - 10:05 AM

Welcome Address

10:05 AM - 10:15 AM

Inaugural Keynote Address by Conference Chairperson

SESSION 1

10:15 AM - 11:05 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

KEYNOTE

11:05 AM -11:25 AM

SESSION 2

11:25 AM - 12:15 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
  • Cultural Resurgence: Celebrating India’s culinary diversity by reviving and modernizing traditional regional cuisines
  • 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
  • How a Presidential Kitchen works – State Banquet Considerations & Significance of Food Diplomacy

KEYNOTE

12:15 PM - 12:30 PM

SESSION 3

12:30 PM - 1:20 PM

Revolutionizing Restaurant Excellence: Exploring Innovations and Best Practices

  • 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
  • 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

01:30 PM - 02:15 PM

NETWORKING LUNCH

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SESSION 4

2:10 PM - 3:00 PM

Everything quick: Food Service Trends set to dominate and experience exponential growth

  • Quick-Service Restaurants (QSR) and Drive-Thrus: Redefining Fast Food
  • One Dish Wonders (ODW) and Self-Service Kiosks: Streamlining the Dining Experience
  • Grab & Go and Food Vending Machines: Convenience Beyond Operating Hours
  • Leveraging Mobility and Flexibility: Food Trucks and Street Food reaching a diverse Customer Base
  • Analyzing strategies to enhance Speed, Convenience, Order Customization and Customer satisfaction in fast-food operations

KEYNOTE

3:00 PM - 3:10 PM

SESSION 5

3:10 PM - 4:00 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
  • 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

KEYNOTE

4:00 PM - 4:10 PM

SESSION 6

4:10 PM - 4:50 PM

Culinary World embracing Virtual Ventures

  • Analyzing the cost efficiency of Cloud Kitchens and the impact of their delivery-only model
  • Exploring the integration of home chefs and small-scale kitchens into Virtual Platforms
  • Embracing sustainability practices and eco-friendly packaging solutions
  • Building Brand Visibility in the Digital Realm, even more important for Ghost Kitchens
  • Exploring kitchen management software for streamlined operations
  • Addressing the complexities of delivery logistics and optimizing routes

KEYNOTE

4:50 PM -5:00PM

SESSION 7

5:00 PM - 5:40 PM

Catering to Health-conscious Consumers with Super Foods

  • 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
  • Probiotic Nutrition: Tapping into Gut Health Trend
  • Growing popularity of Fermented Drinks, Mocktails, Zero-proof and low ABV alternatives to wine and beer
  • Discussing collaborations with local suppliers and farms to source fresh and sustainable superfood ingredients
  • Challenges Hindering the Growth: Companies marketing health claims without scientific research leading to regulatory approvals

5:40 PM - 6:00 PM

Networking Tea

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

REGISTRATION FOLLOWED BY NETWORKING COCKTAILS & SNACKS

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

AWARDS PRESENTATION CEREMONY FOLLOWED BY NETWORKING GALA DINNER

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