The Restaurant India

INDIAN RESTAURANT CONGRESS 2018

29 - 30 AUGUST 2018, JW MAR R I O T T H O T EL, N EW D ELH I , AER O C I T Y

Innovation Experience Scale Future of Industry

SUMMIT SUMMIT SUMMIT SUMMIT
www.restaurantindia.in/congress

Weaving Innovation Are

investors still

In Culture
A thing often
betting on
restaurants?
3 Industries
(HORECA)
heard is that
the restaurant
It is perhaps
every foodie’s
1 Platform business is driven
by passion and
dream to own a
restaurant. How
determination much involvement
more than and passion one
anything else. needs to make that
It is important business happen is
to understand not everyone’s cup
the attitude of
500+ the customers, of tea. But, with
the kind of low entry barriers
Delegates experience they many entrepre-
would like to neurs are betting
enjoy, the taste big in restaurant
Page No 4 Page No 6

THE SECRET INGREDIENTS Food in India is as

80+
Speakers IN THE FOOD BUSINESS
diverse as its culture.
Just walk a mile; you can
feel the difference in the
taste and preferences of
eating out behaviour. As
Indians are a big foodie,
their love for variety
makes restaurant and
food as a good business

50+
idea. With the Indian
franchising indus-
try expected to reach
Industry $35 billion, there are
Awards opportunities galore for
both international and
home-grown brands to
capture the bigger pie of
this market.
Page No 8

15+
Exhibitors FROM THESE
INDUSTRIES
Restaurant Technology Hotel Chef Financial Investors/ Food Packaging
Institutions HNIs Brands Companies
 2 From the Editor in chief
29 -30 AUGUST 2018 JW MARRIOTT HOTEL, NEW DELHI, AEROCITY

Building
Leadership in
Restaurant
Industry
I have always been a cheerleader for successful restaurateurs and the
symphony of creativity and commerce they cohort to make the busi-
ness successful. However, in today’s day and age that is not enough.
For the restaurant sector to really brew and grow – it needs to build
leadership. Business cannot be run in silos by restaurant entrepre-
neurs micromanaging their businesses at all levels. Being a specialist
across roles is not going to get results after a certain point of time. For
real growth to happen, fast growing restaurant brands have to be inte-
grative and collaborative. All restaurants need to have a value system
Ritu Marya - and if the head office or corporate doesn’t establish one, front-line
Editor in chief, Franchise India workers will. It’s better by far for leadership to define the values and
& Entrepreneur India communicate them throughout the organisation.
Today’s Restaurant leaders have to build business through taking
risks, collaboratively innovating, forging ahead of the competition and
making sometimes--counter intuitive decisions--all while staying true
to the core values and this calls for empowerment. Decisions need
to be made fast and they need to be based on real data, not your gut.
The organisation needs to be made of athletes who are experienced
yet ready to flex in new directions. It’s about the team more than the
individuals. Restaurant brands have to be reinventing their org charts
to match their needs and goals and to keep pace with a market that’s
Decisions changing evermore rapidly.
Indian Restaurant Congress 2018 is focussed on building a

need to be “Leadership Summit” with an objective to build a culture where lead-

ership is about recognising talent within your organisation and giving
everyone in the company a sense of ownership. In the spotlight will
made fast and be the leaders who are on an ongoing mission to build up their home
markets and also a global network for their brands. These leaders are

they need to developing the Indian and global dining scene, setting trends and
standing out as the ones that everyone is watching.

be based on
Indian Restaurant Congress 2018, will lay new rules for thinking
Restaurant business coming from India’s Food service business lead-
ers, who understand both food and business. The agenda this year has
real data, not been divided into four summits – Innovation Summit, Experience
Summit, Scale Summit and Future of Industry Summit. It is impera-

your gut tive for the fast growing and successful chains in the restaurant indus-
try to embrace innovation throughout their operations. IRC 2018 will
give you forward-thinking takeaways for the next innovation--new
technologies, new menu items, new marketing tactics, new training
programs--that will propel your business to even greater heights.
I invite you and look forward to personally welcoming to the 8th
edition of the Indian Restaurant Congress 2018!
 29 -30 AUGUST 2018 3
JW MARRIOTT HOTEL, NEW DELHI, AEROCITY

RESTAURANT
LEADERSHIP
With presence of more than 500
stakeholders and key thought
leaders from India and Global
markets, the two days conference
will witness about how restaurant
industry is creating leaders of
tomorrow.
The Indian Restaurant Congress has
made a mark in the industry and is a
key date marked in the calendar for
people in the sector to join the only food
service business platform in India that
talks about the Business of tomorrow.
With presence of more than 500 stake-
holders and key thought leaders from clear business focus in mind, investors, ence Summit talking about the customer
India and Global markets, the day will chain restaurants, F&B entrepreneurs, and food experience; Innovation Summit
debate, discuss, share, celebrate and regional restaurant owners, start-ups and discussing the new age format and con-
network about how restaurant industry tech companies, the two days conference cept and Scale Summit giving an idea on
is creating leaders of tomorrow. With a will focus on three key summits- Experi- extending and expanding the business.

Who Should Attend

• Chain Store/ • Investors/Entrepreneurs • Supply chain and
Standalone Restau- looking to start a Restau- logistic providers
rant Owners rant Business
• Retail design and
• Multi-Unit Restau- • Food manufacturers & shop fit firms
rant Franchisees ingredient and raw mate-
rial private label suppliers • Commercial
• Executive Chefs; Real Estate/
F&B Directors • Menu R&D Experts Shopping Malls

• Professionals • Processors and packers • Government

Managing Oper- bodies
ations -Finance, • Bankers & Financial
Marketing & SCM Institutions • Food service
Functions Suppliers/
• Angel, PE, VC investors Consultants

• Restaurant • Chef • Supplier• Technology • Marketing • Customer Experience • Packaging • Investment

Why Attend Understanding

the scope of
Networking
with HNIs,
Collaborating
opportunities
Forum for
sharing ideas,
Identifying the growth drivers & business Technology PE/VC & for Restaurant innovation and
deployment in Funding Franchisors & best practice
opportunities in Restaurant sector a conventional bodies Franchisees from around
Achieving Quality, Consistency & Food Restaurant design the nation.
Safety in Multi-chain restaurant operations
 4 Restaurant+Innovation
29 -30 AUGUST 2018 JW MARRIOTT HOTEL, NEW DELHI, AEROCITY

From Page 1

Weaving Innovation
QSRs and
CDRs are pre-
In Culture
The restaurant industry has always given wings to fly to anybody who has shown
ferred formats determination and keenness to innovate and thereby disrupt the market.
for socializer Be Quick at
contribut- Adaptation
One common mis-
ing to about take that restaurant

80%
owners make is to
talk rather than
adapting trends
of total and concepts. One
eating out finds too much talk
about getting local,
sustainable and pro-
viding fresh seasonal
ingredients but most
Indian restaurants
are far behind
their international
counterparts when
it comes to putting
such ideas into prac-

12-15% tice. “We are trying

to use as much as
local produce as we
to anybody who has
shown determina-
ing to the hilt. “This
business has made
lar belief, India is a
very hard market to
don’t have to get
very serious about
tion and keenness to me a restaurateur please any customer good food. Food can
cost component can,” says celebrity innovate and thereby now – something I when it comes to the be fun and must be
accounts for chef Vicky Ratnani disrupt the market. had never thought restaurant business. readily accessible,”
who believes that the A case in point is about when working The reason is that a points out Deepinder
rentals in food Indian food market Hemant Oberoi who with Taj Hotels,” majority of Indians Batth, COO, Pizza
service outlet is at a point when worked for almost shares Oberoi, who are used to freshly Express, adding that
both raw ingredi- four decades as an became well-known cooked food at home, good food till date
ents and the final executive chef and for starting Zodiac and mostly with that was available only at
products are very corporate chef at Taj Grill in 1989 at the “special mother’s five star hotels but
important. Hotels. It was only af- Taj Hotels as the first touch”. Therefore, then high street and
ter such a long stint in fine-dine restaurant what does it take to standalone locations
Learn the Disrup- service that this chef in India. make a restaurant disrupted the whole
tion Game turned an indepen- business scalable? It is fine dining market
The restaurant dent restaurateur two Make Food a ‘Fun’ a combination of the by introducing more
industry has always years ago, an experi- Experience food, the experience pedigree food for-
given wings to fly ence that he is enjoy- Contrary to popu- and the design. “You mats in the country.

Restaurants
contribute Future Of Industry Summit
70% Restaurant Franchising Innovation Summit
So You Think You’re Ready to Franchise? Hear the Busi-
of the workforce ness Leaders at the Restaurant Franchising Innovation
requirement in Roundtable, who will share their success stories of the nu-
merous ways they have innovated to grow their franchises
2016, which will and also successful franchisees will share what it takes to
achieve growth. Attendees who are in franchise or looking
increase to to franchise will gain insight and inspiration to help them
Evolution of Supply Chain Summit
Whether you’re taking your brand to a different
neigborhood, or new geography, controlling the
supply chain is imperative to a successful business.
The sessison will have Leading Supply Chain Heads
who with distinctly different needs of the organi-
zation will share on how they built their team to
support their brands’ initiatives and growth

77%
be more progressive in every facet of their businesses. • How do you communicate the value proposition of
• A Look at Legality: What to Consider in Franchise supply chain management within the organization?
Negotiations • How do you transition from purchasing and trans-
in 2021 • The Ultimate Balance: Empowering the Franchisee when actional to supply chain management?
Maintaining Brand Integrity • Balancing Food Safety and Cost Management
 29 -30 AUGUST 2018 5
JW MARRIOTT HOTEL, NEW DELHI, AEROCITY

Innovation Summit
From the first drive-through restaurant in early 1948 to Instagrammable food pics and design-
know how restaurant industry has changed in all these years. But since being innovative and cut-
ting edge ain’t everyone’s cup of tea, listen to the torch-bearers and disrupters who went through
There are many new innovations to bring the world on a platter.

3500 THE
MN EATING
BUSINESS OF
OUT
OCCASSIONS RESTAURANTS
(EOO) spread : PREDICTING
across different TOMORROW,
formats in TODAY
Urban India
Plenary Session:

Innovation...Experi-
ence...Scale

SESSION 1
GEN- NEXT LEAD-

#Hybrid is in: Customers look for an

ERSHIP: GROWTH
page views, reach, promotions. It is about
STRATEGIES FROM
engagement. It’s all about your customers
UP-AND-COMING extensive and in-rich menu when they visit talking back.
Western POWER PLAYERS a restaurant. Places that are serving a mix of

#Fast-casual is the new comfort:

Cuisine global and local foods are gaining ground
• Finding the Unique: in the country catching multiple crowds.
together How you can White table cloth and fancy dresses are

#
constitutes be Different

21%
a passé…customers these days walk into
Design that Talks: Are you into five restaurant in their sleepers and casual is
• Experimentation: senses of design? Do you pair your food a chic.
Tinkering Afresh to with the design? Does it speaks and com-

#
create a New Market municates the brand identity?
of the Convenience: How accessible is the
#Building Community: It’s not about
• Vibrance : Thinking food to your customer? Convenience is all
cuisine offered food business cre- about accessibility, right there, right now.
atively

• Driving Adoption of Peo-

SESSION 2 SESSION 3 SESSION 4 ple Development to Your
KEYNOTE THE FUTURE OF FOOD RETAIN QUALITY TAL- Franchisees
SESSION SERVICE AT HOME ENT IN A TURNOVER
CULTURE • Strategically slimmed
Beverages has • Adapting the For- • Dark Kitchens: Is this the down restaurants’ organi-
future of takeaway • (Staying) Open For Busi- zational structures in order
highest value in mat: How Young
Operators are ness: Leveraging New Late to maximize profitability
terms of sales Turning a Legacy • Satellite kitchens & restau- hour Trends & creative
& SKU mix at rant business- Finding a

61%
Restaurant Brand staffing Ideas • What a culture and train-
into a fresh format connection ing program entails and
to Address Market • Creating highly efficient offers tips and techniques
Disrupters • The Brand Impact of environments to create employee loyalty
Third-party Delivery and retention
and

55%
Plenary Session:
NEW RESTAURANT REALTY: • Making most of non-traditional • How Shopping malls are turning into
OPPORTUNITIES TO DO MORE locations for food service- hospitals, New food Destinations
WITH LESS schools, entertainment zones, corpo- • The Next Stop: Sharing the plate with
respectively • The Right collaboration between rates, canteens, highways, subways, Department stores
food retailers and landlords residential communities
 6 Growth+Scale
29 -30 AUGUST 2018 JW MARRIOTT HOTEL, NEW DELHI, AEROCITY

From Page 1

Are Investors Betting

On Restaurants?
Lots of investments that were done in past two years were
Fun-Seeker
in the virtual restaurant space or the food-tech business.
have the highest
However, accord-
frequency of ing to the industry
eating out and analysis, there has
been a slowdown
lowest spend in the deal activity
which was picked up
in 2015 happening
more than 60-70
deals in the market.
“A lot of investors are
becoming cautious in
terms of investments.
Four-five years ago
there was transac-
tion happening, the
investors were really
betting on brands
regardless of how
profitable they were,
but now investors are
really looking after
40% profitability,” believes
Siddharth Bafna,
of GEN Z Partner and Head-

`
Corporate Finance,
Customers Lodha & Co.

Illustration: Rajeev Kumar

( born after
1996) Dine out Will
at Expensive delivery
Restaurants survive
as a role
model?
Lots of investments
that were done in
past two years were
in the virtual restau- But talking about the Associate, Nishith De- have seen a better “I think there
rant space or the likes of China and sai Associates, Legal calibration coming are two-three
food-tech business. other developed neigh- Tax & Counselling out even from the segments that at-
With a total invest- bours, delivery busi- Worldwide. operators of these tract investments
ment catching mil- ness will take time to premises like DLF, within this belt
lions of businesses,
2016 saw some great
start-ups shutting
grow in India. “What
is your different sauce Restaurants Select Citywalk. So,
as an investor the
now - QSR, Casual
Dining segment
Online Food
Ordering
their doors and clos-
or value differentiator?
It could be at variety are here to idea would be to
invest in avenues
and lastly the
food-on-the-go
stay
ing their operations of levels - a product, where upfront capi- model,” adds Rai.
at many locations.
Biz is “Food-tech compa-
an exclusive brand, tal requirement and So, with cash
a technology which the cost of failure flowing in easily,
30%
nies are here to stay, nobody can match, “I think for restau- are low,” shares Ra- there is opportu-
there are going to be relationship in the in- rants it’s good time hul Rai, Partner & nity for start-ups
enough people who dustry, negotiate deals for larger concepts Senior VP- Invest- and amateurs to
will order online,” etc,” comments Kartik especially those are ments, Rabo Equity try hand in the
adds Bafna. Maheshwari, Senior in malls because you Advisors. food business.
 29 -30 AUGUST 2018 7
JW MARRIOTT HOTEL, NEW DELHI, AEROCITY

Scale Summit
Scaling up comes by default, that’s by choice not chance. The problem, however, is that scaling
needs an unrelenting ambition to grow, and simultaneously, huge amount of patience. Certainly,
it is not as easy as throwing money at a problem, or hiring blindly. If anything, such acts end up
running you into the ground. Scaling, however, essentially is driven by the strong foundation.
The
Restaurant
industry is
expected to
contribute
about
2.1%
to the total
GDP of India
by
2021
Growing at
an average
annual rate of
12-13%
the food
consumption # Franchising is the Key: Did you know
franchising has always helped building brand? With
# Cashing-in on Technology: Are you thinking
beyond delivery? You want to focus on enhancing
and demand is more than 90 per cent restaurant brands franchised customer experience? You believe in robots and
expected to be globally it has acted as a catalyst in restaurant growth. satellite delivery?
more than twice

# #
its current
value by Growth is a Fickle Friend: Are you ready to Disruptor: The biggest killer in the restaurant
2025 take a ride with ups and down? With all the irreg-
ularities and ups and down the restaurant business
holds, growth remains a fickle friend in the sector.
business is consumer fatigue. Either re-invent or
repent. And re-invent fast with product, technology,
décor, service and attitude.

The Indian
food Retail SESSION 1 SESSION 2 SESSION 3 SESSION 4 SESSION 5
market, BEYOND THE LOOKING INTO CATERING : DELICIOUSLY HOW FOOD
sixth largest CRAZE: THE THE RESTAU- CASHING THE DIFFERENT: THE HAS CHANGED
globally, is RIGHT ‘MONEY’ RANT INDUS- MASS FOOD NEW AGE FOOD WITH TECH-
FINDING RIGHT TRY: FROM A MARKET INFLUENCERS NOLOGY
expected to
‘CONCEPTS’ LENDER’S LENS
grow from a CONCEPTS • What is 2018 • Creating • The New Age
value of INR • Getting Funding Catering Cool Uniqueness: Logistic Play:
35.6 Within the Sector:
Angel and VC
• Understanding
a lender’s
and what is WAY
OUTDATED
How You can be
Different
How it is helping
disrupt the food-
trillion in Funding perspective tech space
2017 about these • How to charge • How Instagram is
to INR • Product & Service : A factors and their your customers for Changing the Way • Cloud Evolution

61
bigger Funding lifecyle impact on your catering current cool We ‘EAT’ - A Practical Path
business allows for Any Enterprise
trillion by • M&A and the Future you to make • How are you • The Right Social
of the Restaurant more-informed catering to the Play: Bringing • Marketing Bots:
2020 masses keeping your
Business decisions more vibrancy into How AI Helps
competitions aside the biz Restaurants Win
 8 Customer Experience
29 -30 AUGUST 2018 JW MARRIOTT HOTEL, NEW DELHI, AEROCITY

From Page 1

The Secret Ingredients In

The Food Business
Organic to According to a KPMG India report, the food and beverages sector is expected to grow at 9 per cent
by 2017 from 5 per cent in 2012, opening about 27,000 franchised outlets.
reach

INR Customer
is the King
4,764 The food business
million by scenario in India is
2021 growing at a hefty
amount inviting global
brands to enter into
the Indian market
and promoting Indian
brands to expand over-
seas. Since, majority of
the population that the
country has are young,
aspirational and well
travelled with high dis-
posable income, eating
out in itself is going
to be fun and experi-
enced rather than just
feeding the belly.
Processed “You need to
meat and choose your segment
and understand your
seafood is set customer,” shares A.
to achieve D. Singh, MD, Olive

sales of
Bar & Kitchen, who
believes that food has
who wants to expand
via franchising.
are preferring the
young over the
remains the same.
With young fran- The Right
Place
INR18.9
taken a new dimension rest, as they see the chisees on block,
in India and today one passion and the owners assure
needs to bring lots of Young dedication in them. that these two are The location acts as a cat-
billion in 2022 fulfilled.”
Tamasha along with
the food. blood Explaining the same,
Karan Tanna, CEO, Since, long-term
alyst in the food business.
No matter how young and
According to latest Yellow Tie Hospi- sustainability is an fresh your concept is, if you
reports, India is going The key preferences tality, which runs important aspect,
for a franchisor while have not a right location
to be the largest mar- Genuine Broaster which the food then you are super flop.
ket for consumer in vouching for a part- Chicken in India, business demands
ner are a franchisee has a better knowledge
terms of consumption says: “Major pivot today, aspirational about the market and the
by 2030. And with should have enough between success and young partner with
money to invest into location. “Location with
this it brings lots of op- failure of any fran- a passion to drive high footfall saves head-
portunity for emerging the brand, and must chised outlet is the the business will be
have certain experi- ache in the long run,” adds
players like Tea Trails, fire to do something a key to remain at Singh, who is running his
Brewberrys Cafe, Gen- ence to the table. But innovative and the the top.
now the franchisors restaurants at some of the
uine Broaster Chicken, enthusiasm that best locations in India.
North Indian
cuisine alone
constitutes
Cigar & Bar Summit
28% Evolution of nightlife and Bars
of the market The stage will be set for the leading lounge, bar,
share and nightclub owners to come together and raise
a toast for unlocking the opportunities and the
next big bar and Lounge trends in the market.
 29 -30 AUGUST 2018 9
JW MARRIOTT HOTEL, NEW DELHI, AEROCITY

Experience Summit
While cooking is seen as an art, lavish dining is often about continuity, consistency and rigorous
repetition. This means achieving precise standardization and strong quality control. Hence, experience
is about elevating the dining ecosystem. Know how some of the top restaurants are creating these
#EXPERIENCES to keep ahead of the game in the upcoming sessions…

86%
of Custom-
ers Pay More
For Better
Customer
Experience

# Elevating customer experience: Do you wel-

come your customer with a smile? Are the servers well
aware about the food and cuisine being served? Are they
able to make customer understand what is being served?
# Food, Flavours and Ingredients: Lo-
cal, sustainable ingredients are gaining grounds
as chefs are working closely on artisan products
and flavours.

# Focusing on Service: When you treat them

your customers with care and respect while providing
an excellent meal, they’ll come back to your restaurant
More than again and again.
# Matching Global Standards: Have you
always kept yourself ahead of the trends? Do
you believe in standardizing your menu? Do
you have a forward thinking for the business?

60%
of Indians SESSION 1 SESSION 2 SESSION 3
ADDRESSING CASHING ON BUSINESS DINING PLENARY SESSION: EX-
are below 35 THE GENERATION ‘ME’ PEREINCES BEYOND
• How to successfully implement DELIVERY
years of • Shopping, Dining, Socialising, Playing B2B programs attracting the biggest
age and - How Millenials see Life & Fun corporate spenders – including • Handcrafted foods, off beat
meeting and event planners, experience, multi-food
tech-savvy • Gourmet, Fast-food, Restaurants, executive admins, road warriors, moment – the emerging
Takeaway or Table Service – How pharmaceutical representatives, and trends for Diners
are new concepts creating New others. • Super foods, Vegan and
Expereinces for the New Gen Diner • Are Restaurants new co-Working Niche eating to build
Data Source: Havens? Diner Delight
Euromonitor, NRAI • Engaging Indian Customer with • What do Business Diners want and • What are the hot new food
Food Service Re- Sports Programming, Liquor & Food how can Restauranters work on and beverage trends that
port, KPMG making it happen both by design , diners want to photograph
• Building Affinity with the Traveller service and specific needs of diners and share?
10 Awards
29 -30 AUGUST 2018 JW MARRIOTT HOTEL, NEW DELHI, AEROCITY

Honouring the Indian Restaurant

Growth Heroes
in Motion
It will be a historic league where the best will
compete with the best in Indian Restaurant to
emerge as the leader. Indian Restaurant Awards
2018 is an overlay of the top performers from
the fraternity to mobilize together the spirit of
successful Entrepreneurship. Adding the gold-
en leafs in the ever shining Indian Restaurant
industry, the carpet has been rolled for the
discerning individuals whose steadfast with
intuition and vivid. The awards is dedicated
to honoring those in that super league. This
exclusive awards is a tribute to the ones who
have been on the edge of challenges and have
tamed all the hurdles to propel growth while
integrating increased profitability & enhanced
dining experiences are few leading examples of Indian Restaurant Awards: Recognizing excellence and innovation in Restaurant
marketing excellence and business dynamism.
The arena of food industry will be lit forever Restaurant Serving best Mexican restaurants across drive to influence and shape This category recognises a
on this big day that’s going to be remembered Coastal cuisine of the Northern, Southern, the future of Italian cuisine. fine dine hotel restaurant
throughout the worldwide web! Year 2018 Eastern, Western and across Northern, Southern,
Recognising the Restaurant Central regions of India that Best National/Regional Eastern, Western and
which serves the best Coast- show a drive to influence Thai Restaurant of Central regions of India that
al Cuisine in West India and shape the future of the Year 2018 demonstrate the very best in
Mexican cuisine. This award goes to the Thai a dining experience as evi-
Best Multi-Cuisine restaurants across Northern, denced by attention to detail
restaurant of the Year Best National/Regional Southern, Eastern, Western and a balanced appropriate
AWARD CATEGORIES Recognising the Restaurant Mediterranean Cuisine and Central regions of India menu.
which serves the best Restaurant of the that show a drive to influ-
Multi-Cuisine in India Year 2018 ence and shape the future of Best Regional Standalone
Restaurant Awards This award goes to the Thai cuisine Restaurant of the Year 2018
Best National/Regional Mediterranean Cuisine (Small Town)
Best National Restaurant of the Chinese Restaurant of restaurant across Northern, Best National/Regional This category recognises
Restaurant 2018 Year 2018 the Year 2018 Southern, Eastern, Western Japanese Restaurant of the very best standalone
This category recognises This category recognises This award goes to the and Central regions of India the Year 2018 restaurant across Northern,
the very best in a dining new arrival in the food Chinese restaurants across that show a drive to influ- This award goes to the Southern, Eastern,
experience as evidenced by world across Northern, Northern, Southern, East- ence and shape the future of Japanese restaurants across Western and Central regions
customer service and Southern, Eastern, Western ern, Western and Central Lebanese cuisine. Northern, Southern, East- of India for its well-struc-
imagination in menu and Central regions of regions of India that show ern, Western and Central tured, balanced and appro-
creation and ambience India which has created a drive to influence and Best National/Regional regions of India that show priate menu.
an immediate buzz and shape the future of chinese Italian Restaurant of a drive to influence and
Best Regional Restaurant become the place to be seen cuisine. the Year 2018 shape the future of Best National /
Chain of the Year 2018 with customers. Restaurant This award goes to the Japanese cuisine Regional QSR chain of
This category recognises a needs to be less than 2 Best National/Regional Italian restaurants across the Year 2018
regional Restaurant chain years old. Mexican Restaurant of Northern, Southern, East- Best National/Regional The award will recognize a
for its dining experience the Year 2018 ern, Western and Central Pan- Asian Restaurant of QSR chain across Northern,
as evidenced by attention Best Debutant Restaurant This award goes to the regions of India that show a the Year 2018 Southern, Eastern, Western
to detail, a well-structured, Chain of the Year 2018 This award goes to the and Central regions of India
balanced and appropriate This category rewards Pan-Asian restaurants across offering quick service atmo-
menu across Northern, noteworthy new chain in 4 STEPS TO ENTER Northern, Southern, East- sphere that serves freshly

1
Southern, Eastern, the food world which has ern, Western and Central prepared authentic foods in
Western and Central created favourable impres- www.restaurantindia.in/congress regions of India that show a a fast service format.
regions of India. sion around their work. go to Awards Registration page drive to influence and

2
Restaurant needs to be less shape the future of Pan- Best Emerging QSR
Best Regional Standalone than 2 years old. Choose the appropriate categories Asian cuisine Chain of the Year
Restaurant of the Year you would like to nominate for. This category rewards

2018
This category recognises
the very best regional
standalone restaurant
across Northern, Southern,
3
Best Regional Indian Best Regional Fine Dining noteworthy new chain in the
Cuisine Restaurant Pay the Nomination Processing Charges, Standalone Restaurant of food world which has cre-
Chain / Standalone of the i.e. Rs.15,000 plus taxes. This includes the Year 2018 ated favourable impression
Year 2018 1 invite for the Awards night followed by This award goes for a fine around their work.
The award recognises the networking & cocktail dinner. dine standalone restaurant

Eastern, Western and Cen-
tral regions of India
as evidenced by
attention to detail, a
well-structured, balanced
and appropriate menu.
Best Regional Debutant
the restaurant that serves
the best Indian cuisine
having ethnic ambiance and
service across Northern,
Southern, Eastern, Western
and Central regions of
India.
4
across Northern, Southern,
Submit the Profile on the Eastern, Western and
basis of the Guidelines given. Central regions of India that
provide the very best in a
Last date of Nomination: 20th August 2018 dining experience.
Call : Abhinav - 9313034080
awards@franchiseindia.net Best Regional Fine Dine
Hotel Restaurant 2018
Best Highway Restaurant of
the Year 2018
The award recognises the
preferred highway eatery
that has created a brand and
prominence for itself.
Best Vegetarian Restaurant

Awards 2018
(L-R) Mr. Gaurav Marya, Chairman, Franchise India Group;
Celebrity Chef Harpal Singh Sokhi, Mr. Akshay Bector, Chair-
man & MD, Cremica Food Industries Limited
(L-R) Mr. Zorawar Kalra, Founder & MD, Massive Restaurants
& Mr. Srivatsa Krishna, CEO & Secretary, Coffee Board
of the Year 2018
This category recognises the
best vegetarian restaurant
for its dining experience,
customer service and imag-
ination in menu creation
and ambience
Best Dim-Sum Restaurant
Chain/Stand- Alone of the
Year 2018
This category recognises a
dim-sum restaurant for its
wide variety of mouth-wa-
tering dim-sums)
Best Fast Casual
Dining Restaurant of the
Year 2018
This category recognises
the restaurant offering
the best fast casual dining
experience
Best American/American
style diner in India
This category recognises the
best American Style diner
known for its dining expe-
rience, customer service
and imagination in menu
creation and ambience
Best healthy and diet food
restaurant of the Year
Recognising restaurant
offering the best healthy
food in India)
Best 24 hour dining
Restaurant offering the best
24 hour dining experience)
Cafe & Bakery
Awards
Best National / Regional
Bakery and Confection-
ery Chain / Standalone of
the Year 2018
This category recognises
the best national and
regional bakery and
confectionery chain across
Northern, Southern, East-
ern, Western and Central
regions of India which best
offers outstanding value,
excellent food and appro-
priate service.
Best National/Regional
home baker/home chef of
the Year 2018
This category recognises
the best national and
regional home baker across
Northern, Southern, East-
ern, Western and Central
regions of India which best
offers outstanding value,
excellent food and appro-
priate service
Best National / Regional
Cafe of the Year 2018
The award recognises
national and regional food
outlets across Northern,
Southern, Eastern, Western
and Central regions of
India that enables one to
Best Customer Service by
have coffee in
Restaurant in 2018
casual setting.
This award recognises the
restaurant which demonstra-
Regional emerging cafe
bly goes above and beyond a
of the Year 2018
normal level of service and
does it consistently.
Most innovative Tea
Cafe of the Year
Best Emerging International
(The award recognises a
Cuisine
tea cafe for its wide variety
Restaurant offering new
of tea, customer service
and vibrant flavours in
and ambience)
foreign cuisine
Best Ice- Cream Parlour
Best Mobile Food/Food
of the Year
Truck of the Year
The award recognises the
Recognising the best food
best Ice-Cream parlour
truck for its tasty food and
that has created a brand
customer service
and prominence for itself.
Best Theme based Restau-
Best Juice / Shake Parlour
rant of the Year
of the Year
(Restaurant with the best
The award recognises the
theme based decor)
best Juice parlour that
has created a brand and
Restaurant with outstanding
prominence for itself.
ambience and Interiors
Award of the Year 2018
This category recognises a
Best Customer Service by
a cafe in 2018
restaurant that has the best
This award recognises the
interiors
cafe which demonstrably
goes above and beyond a
Best National/Regional
normal level of service and
Dark Kitchen Restaurant of
does it consistently.
the Year 2018
Cafe with Outstanding
Best National/Regional
Ambience and Interiors
Satelite Resturant of the
Award
Year 2018
This category recognises
a Cafe that has the best
Best National/Regional
interiors.
Night Delivery Kitchen
/ Restaurant of the Year 2018
JW MARRIOTT HOTEL, NEW DELHI, AEROCITY
Nightlife
Awards
Best National / Regional
Gastro Pub / Restro Bar of
the Year 2018
This award recognises a
Gastro Pub / Restro Bar
across Northern, Southern,
Eastern, Western and
Central regions of India that
demonstrates the best am-
bience, outstanding service,
food & liquor
Gastro Pub / Restro Bar
with Outstanding Ambi-
ence and Interiors
This category recognises a
Gastro Pub / Restro Bar that
has the best interiors
Best Customer Service
by a Gastro Pub / Re-
stro-Bar in 2018
This award recognises the
Gastro Pub / Restro-Bar
which demonstrably goes
above and beyond a normal
level of service and does it
consistently
Restro-Bar / Gastro Pub
with best live events
Recognising the best
venue for live events in
the F&B sector
Best Theme based
Restro Bar / Gastro
Pub of the Year
(Restro Bar / Gastro
Pub with the best theme
based decor)
National / Regional Micro-
brewery of the Year
Recognising a microbrewery
for its craft beer and food
Best Regional
Debutant Gastro Pub/
Restro bar of Year
This category recognises
new arrival in the food
world across Northern,
Southern, Eastern, Western
and Central regions of
India which has created
an immediate buzz and
become the place to be seen
with customers. Gastro Pub/
Restro bar needs to be less
than 2 years old.
Special Awards
Best Menu R&D and
Innovative Culinarians
Award 2018
Restaurant serving most
innovative & delicious
cuisines in India
Best Hotel Management
Institute of the Year 2018
The award recognises prod-
uct by beverage companies
with high volume distribu-
tion and customer.
29 -30 AUGUST 2018
Best Regional Food Court
of the Year 2018
The award recognises
product by beverage com-
panies with high volume
distribution and customer.
Best Wine Brand of
the Year 2018
A supplier or manufacturer
who has made his mark
in the Food & Beverage
Industry by supplying
products which are used
by the Hotels, Restaurants,
Pubs, Cafes etc. For exam-
ple meat, seafood, packed
food suppliers etc.)
Business Growth
Award 2018
A food and beverage
business that has shown a
remarkable growth in the
last few years
Cookbook of the Year
A supplier or manufacturer
who has made his mark
in the Food & Beverage
Industry by supplying
products which are used
by the Hotels, Restaurants,
Pubs, Cafes etc. For exam-
ple meat, seafood, packed
food suppliers etc.)
Best Food App of the Year
Honouring the best in class
food tech app developed
which is enabling growth
in business
Most innovative packaged
drink of the Year
A supplier or manufacturer
who has made his mark
in the Food & Beverage
Industry by supplying
products which are used
by the Hotels, Restaurants,
Pubs, Cafes etc. For exam-
ple meat, seafood, packed
food suppliers etc.)
Restaurant
Technology award
Honouring the technolog-
ically marvellous business
or brand solution provider
catering to Restaurant
industry
Most efficient food
delivery services of
the Year 2018
Recognising fast and effi-
cient food delivery service
Best Caterer of the
Year 2018
Recognising the best
Catering service
Best Creative Concept
Award of the Year 2018
Recognizing unique
concept in Food &
Beverage Industry.
11
Individual
Awards
Best Chef of the Year 2018
The award recognises a chef
who most impresses with his
food approach, design and
execution of dishes.
Best Sous Chef of the
Year 2018
The award recognises a sous
chef who most impresses with
his culinary expertise and
dedication
Best Pastry/Bakery Chef
of the Year
(Recognising a pastry chef for
his baking abilities)
The Lifetime Achievement
Award
This category rewards the
individual who has made the
greatest impact on the food
world in India in the past
year in terms of quantitative
business increase and most
outstanding quality of service.
National/ Regional
Restaurateur of the Year
( This category recognises
restaurant owner who has
demonstrated leadership
qualities and has show pro-
ficiency in all aspects of the
restaurant business
Bartender of the Year
(Recognising a bartender for
his vast array of skills and
knowledge of in mixing, gar-
nishing and serving drinks.
Sommelier of the Year
(This category recognises
restaurant owner who has
demonstrated leadership
qualities and has show pro-
ficiency in all aspects of the
restaurant business
Young Restaurateur of
the Year 2018
(This category recognises a
young restaurant owner who
has demonstrated leadership
qualities and has show pro-
ficiency in all aspects of the
restaurant business. Should
be under 35 years of age)
Best Indian Restaurant
Consultant/Business Mentor
of the Year 2018
The award recognises the best
restaurant consultant that has
advised and mentored people
and has helped them in run-
ning successful restaurants
Male / Female Food Influ-
encer of the Year
Recognizing a health food
junkie or fast food fanatic,
this person’s page pops, their
enthusiasm motivates and
their love of food always,
always, always engages.
 Restaurant Industry Experts
at Indian Restaurant Congress
14 Networking
29 -30 AUGUST 2018 JW MARRIOTT HOTEL, NEW DELHI, AEROCITY

EXHIBITION OVERVIEW
Where
Restaurateurs
Come to Shop
Who should exhibit?
The Indian Restaurant Expo
provides the ideal platform for or-
ganisations/suppliers to showcase
the latest solutions for restaurants
including technology, business
services, tools and solutions, as
well as being the perfect environ-
ment for Restaurateurs to discover
the newest and most innovative
products and solutions to help
them run their businesses even
more effectively..

Beverage Companies
Liquor Companies, Water
Companies, Tea/Coffee, Juice Etc

Food Brands
Oil/ Ghee, Rice, Milk, Condiments,
Masala Co’s –Any Food Company
Doing Institutional Products
Suppliers
Kitchen Equipment, Furniture, Table-
ware/Cutlery, Signage, Hygienic Solu-
tion, Cooking Equipment, Apparel/
Uniform Companies, Food Packaging
Co’s etc
Loss Prevention & Security
including Alarm systems, ATN
systems, RFID Inventory tracking,
Barcode scanners, Biometrics, — and provision of other
CCTV systems, Cash manage- logistics, warehousing,
ment solutions labelling.
Communication Information Technology
Screens and video walls, Smart EPOS, online ordering
card technology, systems, stock control
Digital signage systems, ERP Solutions,
Queue Management,
Transportation Checkout systems, Cash
Refrigerated / insulated Registers
Interior Designers
Furniture, Intelligent &
Ambience Lighting, Sound &
Music Systems, Walls, Floor
& Ceiling solution providers,
Décor Companies
Payment Solutions
Mobile Payments, Apps, Banks,
Financial Institutions, Gifts &
Loyalty Cards

Benefits of Exhibiting
nC
 apitalise on trade op-
portunity arising from
cross-channel
interactions between
Chefs, manufacturer,
importer, solution
provider, supplier and
Restaurant Owner.
nG
 enerate leads and
make sales to
Restaurateur looking to
start their multi-chan-
nel operations
n Launch new n Meet with key decision
products and makers and buyers from
promote existing restaurant industry
ones to current and
potential clients n Have access to the latest
trends, news and develop-
n Increase brand ments in the market and also
awareness by assess competitors and their
piggy-backing on the marketing tactics
Indian Restaurant
Congress extensive n Examine the burning needs
marketing campaign of the industry and how you
prior, during and can provide solutions for key
post the event challenges in the industry
COMPANIES REPRESENTED IN PAST SHOWS
16 Enquiry
29 -30 AUGUST 2018 JW MARRIOTT HOTEL, NEW DELHI, AEROCITY

8
NATIONAL CONVENTION
AND AWARDS ON
BUSINESS OF
RESTAURANT
TH

CONFERENCE AWARD NOMINATION FEE

REGISTRATION FEE
Rs. 15,000+
taxes per delegate (Includes Conference Access,
Exhibition Visit and Lunch)
Rs. 20,000+
taxes per delegate (Includes Conference Access,
Exhibition Visit, Lunch and invitation to awards
followed by dinner & cocktails)
*18% GST applicable in all packages
Rs. 15,000+
taxes per nomination (Includes one award nomination and
one networking dinner pass)
PAYMENT METHOD
Option 1: Cheque / Demand Draft drawn in favour of
“Franchise India Holdings Ltd” payable at par and to
be sent to 3rd-5th Floor, Charmwood Plaza, Eros Garden,
Charmwood Village, Surajkund Road, Faridabad - 121009
Option 2: Wire transfer
For account details, please contact the above.
Option 3: Online Payment
www.franchiseindia.com/payment-gateway.php

CALL TODAY
Conference Registration Exhibition Sponsorship
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