Restaurant Brochure 2012 (2)

7/31/2019 Restaurant Brochure 2012 (2)

1/20

ExhibitionAwards Conference

AUGUST 27-28, 2012 HOTEL CLARIDGES, SURAJKUND, DELHI

THINK BIG.

ACT FAST !

INDIAN

2012RESTAURANTAWARDS

INDIAN

2012RESTAURANTCONGRESS

Presents&

Powered by Indias retail & consumer insights magazine


2/20

Gaurav MaryaPresident, Franchise India

Celebrating thespirit of Indian FoodService Industry

FoodSpecialist

GroceryOperators

Shopping CenterDevelopers

Supply Chain &Logistics

PackagingCompanies

CutleryManufacturers

Raw MaterialSuppliers

Retailers &Distributors

InformationTechnology

Financiers &Distributors

The Indian eating out industry is

slated to grow at appox .20 % pa. The

restaurant market in India is clearly

calling for an exponential expansion,

requiring companies to open more

restaurants, faster and in optimallocations. Majority of the beneficiaries

will be the stand alone restaurant

operators expanding in an organized

format. The Indian Restaurant

Congress in its second edition will

focus on Thinking Big. Acting Fast

designed to give restaurant fraternity

the tools they need to take advantage

of the many opportunities which existtoday within the shortest timeframe.

What a difference an year can make. In my professional capacity and interaction withmany Food service operators, I have seen the restaurant industry shifting its focus

from Should I grow to How should I grow ?The sizzle in the industry fumes

expansion and with most economic indicia looking favourable, now is the time for

astute restaurant operators to plan the next phase in their companys growth.

With an attendance from over 300 key food service operators, both from India &

overseas in 2011, the Indian Restaurant Congress has created a benchmark for the

restaurant fraternity for covering every tier of the food service sector, bringing

together what really matters in strategic and operative terms and showcasing the

best of radical evolutions that eventually builds up robust future by combining the

macro with micro, encapsulating consumption trends and market potentials with

success factors. The Indian Restaurant Congress is being regarded as the mostcredible B2B food service forum in Asia, and with the industrys support we aim to

make this forum even bigger as we create world class prospects for all the

stakeholders in the Food Service Ecosystem, bringing to the forefront the bigger

questions which deals with building capabilities while retaining the local aspect of

business.

This years conference focuses on Thinking Big. Acting Fast . We have designed the

content to give restaurant fraternity the tools they need to take advantage of from

the many opportunities which exist within the shortest timeframe. In keeping with

this theme, several of those restaurant operators who have managed significant

growth will share their views and strategies on how they have managed to capture

new customers, increase market share, and improve unit sales. Several approacheswill be discussed at the forum, including the use of strategic business growth

programmes, creating appeal to basic family values, engendering a general sense of

fun and excitement, harnessing the power of social media, and demonstrating how

socially sustainable growth and being environmentally ideal can make you a

leader. There are many options, and it is critical that operators find the alternative that

resonates with their company and their customers.

Industry experts including Chefs, Restaurant Operators, International F&B Experts,

Corporate Leaders and Leading Suppliers will provide guidance on what the year

ahead will hold from the perspectives of macroeconomic, restaurant-specific, and

consumer trends. We have an outstanding Conference Chair to lead us this year, Mr

Niren Chaudhary, MD of Yum Restaurants India, who has truly given a remarkabledirection to this industry.


3/20

Niren ChaudharyPresident, Yum! Restaurants India Pvt. Ltd.

Delighting customerand attaining scale

Niren Chaudhary is the President at Yum! Restaurants,

India, a subsidiary of Yum! Restaurants which owns the

brands Pizza Hut, KFC, A&W, Long John Silver and Taco

Bell worldwide.

Niren completed his graduation from St. StephensCollege, University of Delhi and did his MBA from Faculty

of Management Studies. Prior to joining Yum! Brands,

Niren worked with Tata Administrative Service from 1986

to 1994. He was also the General Manager of KFC

Netherlands & Germany and been the Operations

Director at Pizza Hut, KFC India.

Under Niren's supervision each of the brands has seen

tremendous growth. KFC is the fastest growing QSR

(quick service restaurant) chain in India and has been

voted as one of Top 5 Most Trusted Food Service Brands

2010 and Most Admired Food Service Retailer 2010.Pizza Hut has been voted Most Trusted Food Service

Brand in India for sixth year and is the only restaurant

company to be placed in Top 20 Service Brands list ( The

Economic Times' annual survey). Niren was also

instrumental in bringing the Mexican-inspired QSR

brand, Taco Bell, to India.

This is a unique moment in time to be in India a moment that offers each one of us the

opportunity to create something extraordinary the only thing that can stand in our way

is if we do not dream enough and don't aim high enough.

Despite the recent headwinds I remain a firm believer in the India story : we will be the

largest consumer market with the youngest and biggest workforce in the world over the

next few years . Within this macro context is the untapped potential of the eating out

market with only less than 2% of the 90 billion dollar market organized.

This market potential is attracting many brands , many entrepreneurs and those that have

the strongest consumer value proposition will eventually win : those who will execute

against their dream , their customer value proposition with speed will eventually

dominate.

Thus the theme of this years Congress is THINK BIG and ACT FAST

THINK BIG because we need to dream audacious dreams

ACT FAST because it is eventually the execution of these dreams with speed that will

create superior economic models

Doing this is not easy , we know that : there are infrastructural challenges , the need to

understand the regulatory framework , underdeveloped supply chain , shortage of skilled

manpower , inflationary pressures , food and health safety concerns etc but we need to

embrace these with a par ticipative solution orientated mindset. We have to collectively

see what is it that we can do to manage these issues.Hence the Indian Restaurant

Congress.

I was part of the Congress in its first edition in 2011 which articulated a common vision

and future , and now the second chapter of the restaurant congress gives us the

opportunity to build innovative solutions in the context of the challenges outlined above.

It gives me great pleasure to chair this conference that will discuss the art of serving,

science of business management, and humility for learning from each other's

experiences.I invite you to become more personally involved with the Indian Re staurant

Congress, which can continue to maintain its relevance to the industry only with thesupport and commitment of dedicated industry par ticipants.

I Look forward to seeing you at the show.

Conference Chairpersonat India Restaurant Congress 2012

THINK BIG because we need to dream audacious

dreams. ACT FAST because it is eventually the

execution of these dreams with speed that will

create superior economic models


4/20

A show expoundingthe success of therestaurant and food

service industry

500+Food ServiceProfessionals

200+RestaurantBrands

Highlights-Indian Restaurant Congressand Awards 2011


5/20

70+IndustryExperts

1000+AwardNominations

One Mega Show!The biggest show on Restaurantbusiness gets bigger and better!


6/20

Food Service

Vision 2012

Diverse culinary habits, wide range of cuisines and the numerous cooking

techniques are some of the main attributes of food service industry in

India. These attributes make eating out paramount. With the high

standard of living and the change in the lifestyle of the people, more and

more consumers are approving various restaurants. Indians are now

willing to taste various types of gastronomical delights. Further, with

growing disposable income and changing dietary habits, the demand for

fast foods and organized food chains is rising in India. International

brands have enhanced their presence and existing domestic players are

also growing. New start ups are seeding every day in the Indian food

service market.

The sector has witnessed double digit growth across formats in the

organized sector, key being quick service restaurant which are driven by

International chains, casual & fine dining which are driven by Indian and

private equity majors. The current market is dominated by unorganised

players which consist of 70 per cent of the total market. However, theorganised market is in fact expected to grow faster (20 to 25 per cent per

annum) than the overall restaurant industry. And given the faster growth

of the organised segment, its share of the pie is expected to increase to 45

per cent by 2015.

A step towards changing gastronomy

Indian restaurant industry

2012

Rs 75,000Crore

Rs 1,37,000Crore

2015

of average Indian spend on food services

11% incomepeople eat out once or more than once a week64%

36% youtheat out with friends & peers group

Rs100-500 per person when they eat out60% people spend an average of

48%working people eat out once a day

THE FOOD SERVICE VISION - Restaurant Industry 2012 and Beyond

Economic forecast for the restaurant industry Opportunities for increasing consumption: A fresh take on strengthening food safety

quality a policy thrust

Movements, trends and new leadership in Food Service Business

Need for better food processing infrastructure in India

The food inflation challenge: Fixing the volatile commodity prices affecting on ROI performance

THE NEW AGE LEADERSHIP REALITIESVantage Points of Inspiration

Leadership has taken on many more forms and continues to evolve as the dynamicsof people and communication evolve. The reality today is that the business ownerneeds to be crisis-prepared 24X7. It is not a matter of 'if' you, as a leader, will deal withcrisis; it is a matter of 'when'. A Thought Leadership Session will allow food operatorsand entrepreneurs to conquer the emotional paralysis that robs vision and

momentum, turning obstacles into incredible opportunities and harnessing thepower of change.

Session Highlights

Session Highlights


7/20

Quick Service

Restaurant

The move to casual sit-

down dining at reasonable

prices spans all age groups

and can be attributed in

part to a general lifestyle

trend towards casual

products and services. In

the past couple of years,

more and more old age

consumers are now curious

to experience what the

younger generation favours.

Casual dine is an ever

changing marketplace,

therefore, restaurants

periodically need to update

their concepts to compete

successfully. A fresh concept

adds to the energy level of

both the joint and the

consumer. Moreover, with

internationalisation oftastes in this space,

entrepreneurs are fast

experimenting with new

products and concepts in

this space.QSR, format took off in India

about 15 years ago with the

arrival of multinational

players such as McDonald's,

KFC, Domino's Pizza and

Pizza Hut. QSR's business

format helps entrepreneursto create repeat usage and

leverage on India's growing

numbers that are eager to

experiment with their

dining choices. A large

burger chain in India has the

highest footfall amongst all

countries, but the lowest

average bill. Maximum

footfall is due to increasing

traffic at airports, railway

stations, malls, multiplexes

and supermarkets. The key

to success for a QSR brand is

to build volumes and

promote itself by promising

healthy food and fast

service at low prices.

Rs 7,500 croreQSR market size

27-30%annual growth rate of the QSR format

Challengesin reducing service time and

making assembly line efficient.

tier-2 & tier-3cities supporting QSR

Gastronomic revolution in

Global Interest in Indian Restaurants

16-22 years age group

eating out at QSR

33%Eat at a

QSR 8 times

a month

Casual DineGlobal Interest in Indian Restaurants

Rs 5,500 crorecasual dining market

Casual dining face

competitionfrom fine dine and fast-casual

annual growth rate of casual dining market

20-25%

Wide variety of food and beverages widen

market scope

CHAIN RESTAURANT STRATEGIC PLANNING:

Regional Vs. National Business Growth Plan Menu Engineering & Design Planning

Concept standardisation and establishing successful partnerships with vendors

Understanding unit expansion, operating margins, outsourcing and return on capital

How to decide whether to open, relocate, remodel or simply close the store

Pricing strategies how fixed and variable model works

Session Highlights


8/20

The per capita

consumption of branded

ice cream is significantly

low. The scope for market

growth lies in increasing

either consumption levels

or market penetration, or

both. National players arefocusing on increasing per

capita consumption or

penetration to grow the

market. Franchising of ice-

cream parlours is the key of

growing business in India.

Also another segment of

expansion is in the

naturally flavoured ice

cream, i.e., without any

artificial or synthetic flavour

has been introduced for thepremium segment. Also,

there can be seen many

international ice cream

brands foraying into Indian

markets via the metros and

tier-1 cities.

Ice-cream

Parlours

The kiosk system is a

hugely successful

takeaway concept. In

today's fast paced lives,

kiosks are a unique food

retailing concept launched

to provide fast, hygienic,

convenient-to-eat and

affordable food and

beverages. Kiosks havemanaged to attract huge

footfalls at sales points.

Even big chains are now

customising their outlets

to smaller models like

express and stand-ins.

Kiosks are now becoming

a trend and a right format

for corporate houses,

hospitals and malls, where

the footfall is high and

people generally prefer atakeaway concept. It is

emerging as a good

business prospect as the

cost involved is

comparatively low. This

business model works in

large metropolitan cities

as well as tier-2/ tier-3

cities, and is viable both in

short-term and long-term.

Focus on Increasing Per Capita Consumption

20%of the total ice cream marketheld by Ice cream parlour

70%market governed by vanilla,strawberry and chocolate flavours

300mlper capita consumption standsas very low for India

15%estimated penetration only

KiosksKiosks proving to be a Viable Business Model

Rs 800 croreFood Kiosks business, at the growth rate of

35%annual growth rate makes it highest

growing food business

is a major attraction of these kiosks

Home delivery Low investment-high returnsbusiness model

EastIndia

SouthIndia

40 %

WestIndia

30% NorthIndia

10%

20%

COLLABORATING FOR GROWTHEnabling and Motivating Franchise Growth

Business opportunities in restaurant franchising

Multiple Unit, Multiple Concepts: How the modern day franchisee profile is changing

Building the franchisor-franchisee relation on communication and sound strategy

Drawing the line-control concerns: finance, IP and property

Session Highlights


9/20

Bakery &

Confectionary

Despite coffee

consumption stagnating,

coffee houses are finding it

lucrative to add value

activities book clubs, film

clubs, social activities,

merchandise, and food as

the main plug. Before the

advent of night-time work

enterprises, a coffee house'scustomer was limited to

individuals who worked

daytime hours. Now, in

addition, we have an entire

group of professionals who

work a night-time shift.

Consumption of tea at

modern tea bars is

negligible in India

compared to the tea that is

consumed at roadside stalls,

and the market size is huge.Tea bars are not opening up

in the numbers that they

should because of a dearth

of entrepreneurs and the

skills required.Bakery and confectionary is

part of the huge

unorganised eating out

segment in India. This

segment is largely

dominated by local players,

who enjoy popularity and

preference in a particularlocality/ city. Even few

high-end bakery or sweet

shops haven't been able to

spread their prominence

across the nation. But the

sector is looking bright

again; reason being

availability of low cost

technology and skilled

manpower makes the

space attractive for

entrepreneurs.International confectionary

products are particularly

dominant in the organised

market space. The price of

both sugar and cocoa

beans is on the rise, which

is likely to increase the

prices of the products.

Bakery Industry is Attractive for Entrepreneurs

Rs 3,200 crorebakery and confectionary market

10%annual growth rate of bakery industry

in product category

innovationHealth consciousness is catching up, leading to0-14

years age group is primary targetsegme

Coffee & Tea Joints

coffee parlours' market size

Rs 650 crore 15%annual growth rate for coffee and tea parlours

of tea consumed in India ismilk-based

98%

Need for Successful Tea & Coffee Bars

Major brand strategy is to target college students inthe age range of

16-20to 'catch them young' and induce 'lifetime loyalty'

CONSUMPTION ANALYSIS - Connecting Consumers with Profitability Understanding the eating out trends

Need to profile consumers needs

Families Matter! Why This Valuable Segment Warrants more loyalty building spend

Feeding the young mind (something around it since 50%+ population is below 25 yrs)

What make these consumers to come back?

Session Highlights


10/20

The fine dine segment of

restaurants are building

solid back-end teams

focusing on high-quality,

fresh, organic ingredients

and new techniques. And

while diners are price

conscious, they are willingto spend on quality. So, the

only winning formula is to

have a food-centric

restaurant. Techniques such

as sous-vide and molecular

gastronomy has begun to

tend in kitchens of popular

high-end restaurants. Be it

complex and dynamic

ethnic cuisine, varying

climates or cooking

traditions and practices ofregional cuisines or

national cuisines has made

the fine dining industry

ever-growing and

everlasting.

Fine Dine

The DNA of Indian drinking

is changing rapidly. From a

social taboo, it is now

becoming a way of life in

cities across the country.

Young revelers, call-centre

employees and highly paid

media executives splurge

four-figure sums on

weekends, making runningpubs a very profitable

business. Value-for-money

plays a more important role

while drinking at a pub, bar

or restaurant, than while at

home, which is a result of

the significant premium

that is charged in most on-

trade channels. Increasing

disposable income, peer

pressure or the lack of

alternate entertainmenthas increased the pubbing

culture in India.

Global Interest in Indian Restaurants

Rs 3,200 croreFine Dine market in India

18-20%growth rate of Fine Dine restaurants

in India

global interestForeign Chefs seeking heightened

fragmented &nascent

Fine dining restaurant industry is highly

Pubs & BarsDrinking no Longer a Taboo

Bars and pubs market in India

Rs 1,000 crore 15%annual growth rate-higher than ever

Pub bills account for alcoholbeing consumed

80% Beer is most favoured at pubs and bars, whilespirits/ liquoris most favoured while partying at home.

EAT OR BE EATEN:

Best Practices In Food Service Operations For Ramping Up Sales The lifespan of a Menu: A business case for Menu R&D

Additional revenues in Catering & Home Delivery

Cost audit and control in food service operations

A better supply chain management

Growth vs. Operational Improvement deals

Session Highlights


11/20

Home Delivery

Home delivery, is a concept

that has grown leaps and

bounds over the year, and

largely accepted due to

increasing urban lifestyle of

habitually eating outside.

Most of the segment

players of the restaurantindustry provide Home

delivery service; precisely

this concept is popular in

the fast food sector. For a

successful home delivery

service, it is important to

maintain the time, quality

and presentation.

Currently, major fast food

players in the country have

their revenue generated

majorly through homedelivery service.

Reaching the customers doorsteps

Increasein working class families duringthe last decade has seen thebeginning of the home deliverysegment

Onlineorderingsystem and interactive voiceresponse (IVR) facility nowstand to modernise ordersplacement, tracking andpromotion

Institutional catering is fast

turning into the next big

thing in Indian hospitality

with hotel chains and

multinational companies

venturing or increasing

their stake in the segment.

Presently, smaller vendors

have been ruling the roost,

but institutional catering isfast turning into the next

big thing in the Indian BPO

industry, with players like

Sodexo entering the

market and multinational

companies venturing or

increasing their stake in

the segment. It is a great

challenge to get the skilled

manpower for Institutional

& Industrial Catering

Services and further tomaintain the same to meet

the quality parameter and

become cost effective to

face the competition. With

the growth of IT, ITES and

BPO companies, the

institutional catering

segment would grow

along with it.

Institutional CateringHuge Growth Potential in this Segment

institutional catering market at nascent stage

Rs 150 crore

30%for institutional catering industry

constitutes of BPO and 24X7 working MNCs

70%

use catering services

15%

of total market share

annual growth rate of call centre employees

Home Delivery market distribution in India

30% Pizzadelivery

others 70%

ADDITIONAL REVENUE STREAMS - Where is the Real Opportunity?

Eating in moving up the ladder very fast Institutional catering services: meeting its demands in India

Quick service process design

Consistency, Value and Availability

Menu engineering for healthy and fresh eating trends

Session Highlights


12/20

The restaurant sector is highly employee intensive

industry. The major challenge of this sector is

shortage of skilled employees along with the

challenge of attrition rate. Skilled chefs and

managers are in great demand. Managers require

huge range of competencies such as: people

management, viable skills, business insights,

analytic skills, succession planning, and resource

development in order to get success in this sector.

There is need to deploy training modules

specialising in softskills that inculcate good publicrelation and interpersonal skills.

BLUEPRINT FOR BUILDING A TALENT POOL

Developing Work Ethics in Restaurant Workplace

Latest ways to recruit and retain today's workforce

The role of staff to make the customers restaurant fans

Strategies to build a culture of dedicated services

Developing work culture: Fighting low productivity,declining confidence and coping with laid back employees

Training for skill development a nationwide concern

Mapping skill development and

training needs

HumanResource

Session Highlights

Food ProcessingFood production and service excellence

India is the world's 2nd largest producer of food

next to China. But the food processing system in

India is plagued by low price-elasticity forprocessed food products propelled by lack of

proper cold storage. There is a need to build

systems that will integrate the farm produce to

modern retail and wholesale consumption line.

Encouraging multinational food chain brands to

operate in India and source their requirements

from local suppliers and farmers, will surely

encourage and integrate the food processing and

eating out industry.

In India, having an effective supply chain is more

challenging because of different constituents like

poor infrastructure, legislation issues, VAT, labourproblems which are a major hindrance. Logistics in

the restaurant and food supplies segment is an

important cost determinant and is thus becoming an

attractive investment opportunity. Usually big brands

outsource their supply chain and logistics operations

to national supply chain solution providers. The whole

idea behind a good supply chain is to reduce cost,

improve efficiency and develop scale.

Supply Chain& LogisticsAn Important Cost Determinant

THE FUTURE OF FOOD SERVICE TECHNOLOGY

A CIO Panel

This practical discussion will explore the role that IT can play for restaurant organisation to support

and provide integrated brand experience Streamlining the Front of House including table management, reservations, mobile

applications, hostess solutions, up-selling strategies and more

Back of House Smarts: Strategies that operators can leverage to save time, boost efficiency andadd capital back to the bottom line including labour management, inventory, accounting, cloud-

based applications and more.

Session Highlights


13/20

LocationGeo-demographics of restaurant industry

A majority of people eat out when they feel like eating at

a restaurant or food court, or when they are on the

move. This brings out a burgeoning trend in the favourof food on the go as well as a strong need to create

eating destinations. Also, there is a growing prominence

of kiosks bringing to forefront the importance of setting

up a branded food chain on transit location-that

combine elements of space, time and understands price

sensitivity of the Indian customer

REACHING OUT TO THE CONSUMER

Marketing it Right

The strategy for location-based eating preference in

case of QSR and casual dining

Making print work, Maximise Your Media Mix

Social Media: The Fundamental Shift into the Future

Deals and discount sites: A channel to enhance

customer base

MONEY FOR GROWTHHow to Access Capital

How private equity firm promotes operational

improvement and synergies

How PE Firms are leading M&A deals in RestaurantIndustry

Financing opportunities in Govt guaranteed loans

Entering the Global Arena

Issues involving global expansion Is your brand ready to go global?

Identifying the global marketplace: Where & When

Collaboration for global outreach

The restaurant and eating out industry still largely

holds its hope on the word of mouth syndrome, with

almost 48 per cent still choosing their eatery

destinations based on reviews they hear from peers.

With social media influence growing like wild fire-

there are an equal number of people who will visit a

place by viewing traditional media advertisement as

well as social media messaging (Facebook, twitter,etc)

with the later catching up much faster than

anticipated. Another winning formal is advent of

deals and discount- which if played to the right tune

can guarantee a full restaurant during a lean season.

MarketingMaking your restaurant 'the place to be' Growth incentives for investors

Working with margins and generating a high return

on investment in this space is a function of several

aspects, including the ability to scale and expand

operations, aggressive sourcing and procurement

practices, ability to run robust supply chain systems,

maintaining sharp pricing for anchor and new menuofferings. Chains that offer competitive pricing and

good quality products are poised to expand pan-India

and are attractive investment targets for master

franchisees overseas, equity investment, as well as,

while planning an IPO.

Growth Drivers

Session Highlights

THE LOCATION A-Z OF RESTAURANTDEVELOPMENT

Geo-demographics of being close to consumer

Is rent eating into profit? The measures

Why food courts are under-performing and how developers-operators- collaborations can fix it

Travel related business models in F&B space: Opportunitiesand options

Exploring benefits and problems that surround such transitlocations (places like airports, metro stations, bus-stands and

railway stations) and debate if the transit spots are the trueprofit pockets

Session Highlights

Session Highlights


14/20

KEY TAKEAWAYS Get updated on latest consumer and business trends

Learn best practices for vendor selection process

Identifying the growth drivers and international business

opportunity in restaurant sector

Understanding the scope of technology deployment in a

conventional restaurant design

Network with HNIs, PE/ VC and funding bodies

Collaborate with restaurant franchisors and franchisees

Interact with policy makers and government body liaisons

Appraise business tie-ups and foreign collaboration

Experience the latest trends in menu innovations, food safety,

research and sustainability ideas

The show will be very useful for the Restaurant fraternity and its suppliers ; including:

WHO SHOULD ATTEND?

Call 09312687253Mail at [email protected]

TO ATTEND THE CONFERENCE

CallMail at [email protected]

08595350505

FoodSpecialist

GroceryOperators

Shopping CenterDevelopers

Supply Chain &Logistics

PackagingCompanies

CutleryManufacturers

Raw MaterialSuppliers

Retailers &

Distributors

InformationTechnology

Financiers &

Distributors

Restaurant

owners and

operators

High Net worth

Investors having

Master Franchisee

or thinking of

acquiring one

Restaurant

companies

both franchised

and non-

franchised

Food service

distributors and

wholesalers

Independent

restaurant

groups

Restaurant

industry

product/ service

providers

Chefs, menu

R&D experts

Food

Processors and

packers

Food

manufacturers

and Ingredient

and raw material,

private label

suppliers

Consultants and

brokers in F&B

industry

PE, VC investors

and bankers

Supply chain

and logistic

providers

Real estate/Shopping centre

developers &

mall operators

Retail design

and shop fit

firms

Governmentbodies, Trade

associations and

trade press

Legal, taxation

and financial

experts


INDIAN


Presents

&

AUGUST 27-28, 2012

HOTEL CLARIDGES, SURAJKUND, DELHI



15/20

Session 1 Session 8

Session 9Session 2:

Session 10

Session 3

Session 4Session 11

Session 5

Session 12

Session 6Session 13

Session 7Session 14

THE FOOD SERVICE VISION: RESTAURANT INDUSTRY 2012 AND BEYOND CHAIN RESTAURANT STRATEGIC PLANNING: REGIONAL VS. NATIONAL BUSINESS GROWTH PLAN Economic forecast for the restaurant industry Menu Engineering & Design Planning

Opportunities for increasing consumption: A fresh take on strengthening food safety quality a Concept standardisation and establishing successful partnerships with vendorspolicy thrust Understanding unit expansion, operating margins, outsourcing and return on capital

Movements, trends and new leadership in Food Service Business How to decide whether to open, relocate, remodel or simply close the store Need for better food processing infrastructure in India Pricing strategies how fixed and variable model works The food inflation challenge: Fixing the volatile commodity prices affecting on ROI performance

INTERNATIONALISE: LOOKING BEYOND BORDERS: ENTERING THE GLOBAL ARENACONSUMPTION ANALYSIS : CONNECTING CONSUMERS WITH PROFITABILITY Issues involving global expansion

Understanding the eating out trends Is your brand ready to go global? Need to profile consumers needs Identifying the global marketplace: Where & When

Institutional catering services: meeting its demands in India Collaboration for global outreach

Families Matter! Why This Valuable Segment Warrants more loyalty building spend Feeding the young mind (something around it since 50%+ population is below 25 yrs)

What make these consumers to come back? THE LOCATION A-Z OF RESTAURANT DEVELOPMENT: GEO-DEMOGRAPHICS OF BEING CLOSETO CONSUMER

Is rent eating into profit? The measures

MONEY FOR GROWTH: HOW TO ACCESS CAPITAL Why food courts are under-performing and how developers-operators- collaborations can fix it

How private equity f irm promotes operational improvement and synergies Travel related business models in F&B space: Opportunities and options

How PE Firms are leading M&A deals in Restaurant Industry Exploring benefits and problems that surround such transit locations (places like airports, metrostations, bus-stands and railway stations) and debate if the transit spots are the true profit Financing opportunities in Govt guaranteed loanspockets

EAT OR BE EATEN: BEST PRACTICES IN FOOD SERVICE OPERATIONS FOR RAMPING UP SALESTHE FUTURE OF FOODSERVICE TECHNOLOGY: A CIO PANEL The lifespan of a Menu: A business case for Menu R&D

This practical discussion will explore the role that IT can play for restaurant organisation to support Additional revenues in Catering & Home Delivery and provide integrated brand experience Cost audit and control in food service operations

Streamlining the Front of House including table management, reservations, mobile applications, A better supply chain managementhostess solutions, up-selling strategies and more Growth vs. Operational Improvement deals

Back of House Smarts: Strategies that operators can leverage to save time, boost efficiency andadd capital back to the bottom line including labour management, inventory, accounting,

cloud-based applications and more.QUICK SERVICE vs. FAST CASUAL: WHERE IS THE REAL OPPORTUNITY?

Organised QSR moving up the ladder faster than casual dining

Quick service process design and restaurant evolutionREACHING OUT TO THE CONSUMER: MARKETING IT RIGHT

Consistency, Value and Availability hallmarks of the QSR chain The strategy for location-based eating preference in case of QSR and casual dining

Menu engineering for healthy and fresh eating trends: role of limited-time offers Making print work, Maximise Your Media Mix

Issues affecting menus, pricing and operations Social Media: The Fundamental Shift into the Future

Global players ruling QSRs: Learning from them (something around it) Deals and discount sites: A channel to enhance customer base

COLLABORATING FOR GROWTH: ENABLING AND MOTIVATING FRANCHISE GROWTHBUILDING SOCIALLY SUSTAINABLE BRANDS: INNOVATIONS IN RECYCLING

Business opportunities in restaurant franchising Clearing the recycling hurdles that restaurateurs often face in managing their food waste

Multiple Unit, Multiple Concepts: How the modern day franchisee profile is changingstreams

Building the franchisor-franchisee relation on communication and sound strategy How the entire value chain can collaborate and champion industry-tested and economically

Drawing the line-control concerns: finance, IP and propertyadvantageous efforts to recycle

BLUEPRINT FOR BUILDING A TALENT POOL: DEVELOPING WORK ETHICS IN RESTAURANTTHE NEW AGE LEADERSHIP REALITIES: VANTAGE POINTS OF INSPIRATION

WORKPLACE

Latest ways to recruit and retain today's workforceLeadership has taken on many more forms and continues to evolve as the dynamics of people

The role of staff to make the customers restaurant fans and communication evolve. The reality today is that the business owner needs to be crisis- Strategies to build a culture of dedicated services

prepared 24X7. It is not a matter of 'if' you, as a leader, will deal with crisis; it is a matter of 'when'. Developing work culture: Fighting low productivity, declining confidence and coping with laid A Thought Leadership Session will allow food operators and entrepreneurs to conquer theback employees emotional paralysis that robs vision and momentum, turning obstacles into incredible

Training for skill development a nationwide concern opportunities and harnessing the power of change.

AGENDA AT A GLANCE


16/20

Call 09555555433, 09310055559Mail at [email protected]

TO NOMINATE YOURSELFFOR AWARDS

INDIAN


Presents

& The Indian Restaurant Awards premium focus is to create

recognition for various industry experts who are part of

this affluent industry. The awards will create a platform for

the Indian players to showcase their expertise and gain

prominence in the international markets by

acknowledging outstanding creativity, customer service

and top quality dining that is on offer throughout India.

The winners whether they are the restaurants,

restaurateurs or chefs they all are setting the standards for

others in the industry to emulate.

BENEFITS OF THE AWARDSSuch recognition helps create awareness, and builds cross industry association across various

sectors covering finance, design and aesthetics, service aspects, cuisine development and

marketing through brand building. The nominees and winners will g et extensive publicity

through various online and offline mediums. The winners will be awarded a trophy supported

by a certificate.

NOMINATION ANDEVALUATION Each applicant would be required to fill in a Self-Nomination form and send it to us by

13th August, 2012.

Only companies, firms or businesses registered and based in India can apply.

Any organisation/ individual from education/ allied sector can apply. Each applicant can

apply for one or multiple categories, except the ones which states 'Jury Nomination'. Self- Nomination forms should be sent along with the prescribed fee to Franchise India. The

nominees in each category will be presented to the final jur y for determination of winners.

Evaluation would be done in two phases. In select cases, online polling would also be

conducted to support the jury's decision. Jury decision is binding on all applicants.

Information received will be treated confidential and not used for any purpose except for

determining the winners of the awards.

Incomplete questionnaire in any manner will disqualify a participant from participating in

the awards.

Right to permit participation is reserved with Awards management.

AUGUST 27, 2012




17/20

Best Restaurant of the Year 2012 Most Creative Concept Restaurant of the Year 2012Restaurant that has the best service, ambiance, food and dcor. Restaurant based on a unique conce pt or theme.

Best Highway Restaurant of the Year 2012Best Indian Cuisine Restaurant of the Year 2012Best highway eatery, which has created a brand and prominence for itself.Restaurant that serves the best Indian cuisine having ethnic ambiance, and service.

Best Foreign Cuisine Restaurant of the Year 2012Best Quick Service Restaurant of the Year 2012Restaurant serving authentic international cuisine with similar service andQSR that serves quick and quality consistent food all along.ambiance.

Best Fine Dining Restaurant of the Year 2012Best Food Court of the Year 2012This goes for a restaurant within a five-star hotel.Food court that has multiple options.

Best Restaurant for Customer ServiceChef of the Year 2012in the Year 2012Chef of Indian origin who ha s earned prominence in F&B industry.Restaurant that offers the best people experience through its outstanding service.

Life Time Restaurateur AwardBest Restro-Pub of the Year 2012Serial restaurateur, who has been in the industry long enough and owns manyRestaurant that stands out as a hot spot for the young with a pub.famous restaurants.

Best Sustainable/ Environmental Restaurant Best Celebrity Restaurant of the Year 2012of the Year 2012

A celebrity who owns considerable stake in a restaurant that has grown popularRestaurant that works on an environmentally sustainable concept and incorporates

with his/ her association with it.environmental sensitivity in its infrastructure, menu and services pattern.

Best kitchen Equipment Supplier of the Year 2012Suppliers for kitchen equipments and food processing units.

Restaurant with Best Designed Interiorsof the Year 2012

Best Indian Beverage Supplier of the Year 2012Most aesthetically designed restaurant.

Highest selling Indian beverage manufacturer and supplier to Indian restaurants.

Best Debutant restaurant of the Year 2012Best Indian Restaurant Consultant of the Year 2012

A stand alone restaurant started in the year 2011, and has gained quick prominence.Restaurant consultant who has set maximum number successfully runningrestaurants.

Best Caf Chain of the Year 2012Most popular cafe with multiple standardised outlets.

Best Hotel Management Institute of the Year 2012Institute that churns out the best chefs and managers creating a support system for

Best Menu R&D and Innovation of the Year 2012 the F&B industry in India.For the most innovative menu that showcases chef's specialty.

King of Good Times Award 2012Best Restaurants Chain of the Year 2012 For prominent personality in the F&B supplier industry.Best managed restaurant chain, with multiple restaurants all over India.

AWARDS CATEGORY


18/20

3x2

Main ShowArea

Entrance

4x2

2x2

2x2

3x2

MainEntrance

Entrance

FLOOR PLAN

3x2

Brand Zone

Supplier Zone

Call 08595350506

Mail at [email protected]

TO EXHIBIT

EXHIBITING BENEFITS? Showcase your products to restaurant owners

Seek franchise partners and expand restaurant chain

Pitch and network with PE, VC and government funding bodies

Generate new sales leads and network with prospective clients

Expand your business network and raise your profile in the

industry and add more business association

Leverage your restaurant brand identity internationally

Attract potential investors and strategic partners

Meet and establish relationships with potential buyers from

around the world

WHO SHOULD EXHIBIT?

New Restaurant franchisors

International brands looking for tie-ups in India

Existing food service brands looking for franchise partners

Technology and service providers

Kitchen equipment suppliers

Logistics and warehouse firms

Food processing companies

Architecture and design firms

Security/ hygiene management services

Crockery suppliers

Legal, PE, funding and audit firms

Food court developers and builders

INDIAN

2012RESTAURANTEXHIBITION

Presents

&


TO SPONSOR

AUGUST 27-28, 2012



Showcase you Brand to focused potential franchise investors looking to start a F&B

Business across all levels of investments

Meet with Multi-Unit and Multi-Brand Franchisees in F&B space

Meet with potential PE investors and funding companies looking to park their

investments in food concepts

Meet people with top notch retail real estate locations

Meet with Restaurant chain store suppliers at one platform

Expose you brand to leading business and industry media at single platform

Access to VIP lounge and dedicated space for one-on-one meetings

The exhibition will have a dedicated space for Food service franchise companies looking for

business investors have who have the right spirit of an entrepreneurship, the zeal for

Business operations and personal commitment for building a successful business and are

looking to get into food business across India . The exhibition would be especiallyconstructive for restaurant brands looking for business growth through franchising.

A few reasons to Exhibit

FRANCHISE SHOWCASE


19/20

3x2

Gate

Gate

Entrance

3x2

REGISTRATION &

MORE INFORMATION

Option 1: Cheque / Demand Draft

drawn in favour ofFranchise India Holdings Ltd

payable at par and to be sent to 4th & 5th Floor, Charmwood Plaza,

Eros Garden, Charmwood Village, Surajkund Road, Faridabad - 121009

Option 2: Wire transferFor account details, please contact the above.

Option 3: Online paymentwww.franchiseindia.com/payment-gateway.php

PAYMENT METHOD

Regular Package: Rs. 15,000* per delegate

Premium Package: Rs. 20,000* per delegate

(includes networking dinner on August 27, 2012)

*inclusive of taxes

CONFERENCE REGISTRATION FEES

Amio 09312687253


Himanshu 08595350505


CALL

AUGUST 27-28, 2012 HOTEL CLARIDGES, SURAJKUND, DELHI

INDIAN


INDIAN


Presents&



20/20

www.franchiseindia.com/irc

SMS IRC to 5667779

MASTER

FRANCHISESHOW2012

DRIVINGCONSUMPTIONBUSINESS

WA LETL SHA E2012

INDIANHEALTHCARECONGRESS2012

INDIANHEALTHCARE

AWARDS2012

CONGRESS REGISTRATION FORM

Name 1: ___________________________________________________________

Designation: ___________________________________________________________

Email: ___________________________________________________________

Mobile: ___________________________________________________________

Name 2: ___________________________________________________________

Designation: ___________________________________________________________

Email: ___________________________________________________________

Mobile: ___________________________________________________________

Organization: ___________________________________________________________

Address: ___________________________________________________________

___________________________________________________________

Tel: ( ) ___________________________________________________________

Fax:( ) ___________________________________________________________

Business Category: _______________________________________________________

CONFIRMATION: We hereby confirm our participation at the Congress

Date: _____________________ Signature:___________________________________

Please complete this form immediately and fax back to 0129 4098840 or send scanned copy [email protected]

AUGUST 27-28, 2012


Organized by

Conference Delegation

Pushpender: [email protected]

Himanshu : [email protected]

Awards NominationsAbhinav: 09555555433

Ankit: [email protected]

For ExhibitionSanjog: 08595350506

[email protected]

For Media Partnership

Preetima: [email protected]

For Sponsorship

Prakash: [email protected]

Amio : [email protected]

Indiasretail& consumer insightsmagazine

Supported by Official MagazineOrganized by Knowledge Partner

Official Portal Online Partner Online Partner

Restaurant Brochure 2012 (2)

Documents

Transcript of Restaurant Brochure 2012 (2)