indian restaurant brochure 2014
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August 2014, Vivanta By Taj, Surajkund, Delhi28-29,
INDIANRESTAURANTCONGRESS2014
INDIANRESTAURANTAWARDS2014
4th national convention on business of restaurant 4th national awards on business of restaurant
Presents
Organised by
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ABOUT INDIAN RESTAURANTCONGRESS 2014
FoodSpecialist
Grocery
Operators
Shopping CenterDevelopers
Supply Chain &
LogisticsPackagingCompanies
CutleryManufacturers
InformationTechnology
CONFERENCECHAIRPERSONS AT
INDIAN RESTAURANT CONGRESS & AWARDS
"Think big and act fast, think big
because we need to dream
audacious dreams. Act fastbecause it is eventually the
execution of these dreams with
speed that will create superior
economic models.
F&B trend revolves around
constant change and normally
for any change to happen firstthe talk starts then the change
takes place. From the last few
years the talk is moving towards
healthier foods.
You need to ensure you have
corporate governance,
transparency and you need to beconcentrating on the radar exactly
like a captain. You need to be alert
monitoring and understanding
what is happening.
2011 2012 2013
thIndian Restaurant Congress 2014, the 4 National Convention and Awards on the business of restaurants being organised
thby Franchise India Holdings Ltd is slated for August 28-29 , 2014 at Vivanta By Taj, Surajkund, Delhi. The show offers a
platform to meet and network with over 300 successful restaurateurs, industry veterans, key suppliers, consultants andfood professionals from across the world. It also provides an opportunity to explore over 50 leading franchise concepts
with wide ranging investments. Furthermore, the conference is aimed to inform delegates on all aspects of restaurants
business in India such as selecting the right food concept, writing a restaurant business plan, choosing the right location,
creating a menu, the food & safety regulations, hiring right people, marketing etc. Indian Restaurant Congress 2014 will
also facilitate restaurant and food service brands for varied award-categories that have done exceptionally well in their
respective business segments in this year.
Niren ChaudharyPresidentYum! Restaurants India Pvt Ltd
Master Chef Sanjeev KapoorCelebrity ChefKhana Khazana India Pvt Ltd
Anjan ChatterjeeFounder & MDSpeciality Group of Restaurants
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Raw MaterialSuppliers
Retailers &
DistributorsFinanciers &Distributors
The saying goes that history repeats itself. That might be the case today in the Indian restaurantindustry, as Indias native foods, street foods and fusion foods are rising to prominence in the eating
out market. Call it a reflection of Indian consumers growing desire for local fare or their increasing
demand for cleaner food, one thing is for sure in foodservice today; whats old is most decidedly new
again. In the last one year, Indian and some international food chains have undertaken this mission to
change the way consumers think about Indian food. What is interesting to note is how food chains,
both Indian and global are using ideas to create concept foods that are modern in their traditionalism
and tossing an Indian palate of highest standards.
With so many national and international brands coming in India, the industry is becoming highly
competitive. To be able to create a sustainable business model, which will equal a successful business,
every restaurant business needs what I call a simple indulgence. You build a restaurant and people will
come has lost its meaning in the restaurant industry. The importance of a star product, which will
keep customer coming back for more, is the old rule that has found a new meaning in the restaurant
industry. First and foremost your product; followed by your restaurant experience would define how
customer will evaluate you as Restaurant Brand.
This year, the Indian Restaurant Congress is themed around bringing forth the old fundamentals of
restaurant business in a new avatar that would infuse in discussions, whether they are around food,
business or growth.
I look forward to welcoming you at the show.
WHENTHE OLD
BECOMESTHE NEW:A FRESH
PERSPECTIVE
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A show expoundingthe success of the
restaurant and foodservice industry
HIGHLIGHTSINDIAN RESTAURANTCONGRESS & AWARDS2012 & 2013
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70+INDUSTRYEXPERTS
500+FOOD SERVICEPROFESSIONALS
200+RESTAURANTBRANDS
1000+AWARDNOMINATIONS
ONEMEGASHOW!THE BIGGEST SHOW ON RESTAURANT
BUSINESS GETS BIGGER AND BETTER!
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The right mission statement can be one of the most powerful ingredients in creating and sustaining
success for restaurants. For many,it is the food and location and for others it is the experience that
collectively wins a patron and satisfies his/her hunger. The Indian Restaurant Congress 2014 conference will
throw light on topics related to trends, technology, menu, marketing human resource among others.
THE ECONOMICS OF INDIAN RESTAURANTINDUSTRY 2014 AND BEYOND
THE LATEST TRENDS IN SUSTAINABILITY, INVESTMENTS,NEW BRANDS AND CONSUMER GROWTH
State of the nation: Restaurant economics and consumer
demographics
Food law and policy: Complying with new menu labelling &
food policy regulations How technology is shaping the future of food service markets
and their suppliers
From idea to IPO -Between one to many
AMRITSARIKULCHE
GROWTH &INNOVATION 2.0
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MONEY TALKS - THE INVESTMENTOUTLOOK IN RESTAURANTFINANCING FOR 2014- 2015HOW TO GROW AND CAPITALISEYOUR RESTAURANT BUSINESS
How to structure an Early-Stage Equity Raise for rapid growth?
Current market valuations for restaurants and the outlook for M&A in 2013
Refranchising company stores to promote growth - an investor outlook
Evaluating the state of private equity investing in franchisees Evaluating the anatomy of the bank-led loan
The financial ramifications and legal specifics in negotiating an Asset Purchase Agreement
Crowd-funding: What it means for the future of restaurant finance
Indian chain restaurantmarket to grow
$8 billion in 2020.
The Fine Dine market sizeto reach
Rs 1,010 crore by 2018growing at a CAGR of 15%.
Food contributes66% &beverages at 30% of totalsales at Fine-Dine restaurants.
Lunch hours contribute to
29%of total Fine Dine sales.
The comeback of the big format Indian food restaurants- what have they
done to achieve it
New game, new rules- How QSR's are changing their food palette to Indian How food halls are combining on-premises manufacturing, eating, takeaway and
retail & challenging food courts
Your consumers have changed. Are you changing with them?
Differentiating customer behaviours from customer opinions
Customer eats with their eyes first - How your brand image & design can make
your concept more successful and how to achieve it
INNOVATION FOR GROWTHHOW YOUR RESTAURANT WILL BEPREFERRED PLACE OVER OTHERS
There is no love sincerer
than the love of food.George Bernard Shaw,
Man and Superman
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SARAVANABHAVAN KA DOSA
The science of investing and the art of managing international food brands in India
How to retain your culture and personality & prevent it from fragmenting?
How rewarding the venture is?
What the country is witnessing? What strategies make you earn your break-even early?
WHAT MAKES WESTERN BRANDSA SUCCESS IN INDIA?DECIDING THE WINNING FORMULA! PRICE,MENU OR LOCATION?
What happens when expansion extends beyond the original geographic
market area; how to keep the stores consistent and the locations similar?
Multiple units, multiple concepts: How the modern day franchise owners'
model is changing?
How to create progressive franchise relationships and avoid the pitfalls of
being always adversarial?
GROWING FROM LOCAL TO A CHAINFUELLING GROWTH WITH PARTNERSHIPSEFFECTIVELY AND PROFITABLY
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INNOVATION INRESTAURANT BUSINESS:WHAT'S IN STORE?INNOVATE TO GROW: GET THE EXPERT TIPS ONMENU & BUSINESS INNOVATION
Meals on Wheels: Why food trucks can come on the scene fast,
Serving food on the go- the concept of automated food service
What innovation drives the customers in?
How customer interaction can be enhanced?
How innovation will save pricing?
YOUR NEXT RESTAURANT LOCATION:THE PLACE TO BE!
THE EVOLVING RELATIONSHIP BETWEENLANDLORDS AND OPERATORS
Lease versus own
Getting the right combination of high street, malls & food courts How do non-traditional locations for food service, such as hospitals, cinemas
make decisions on restaurant tenancies?
The new future of mall gastronomy
QSR, food court-dining or fine dine - how do landlords view
restaurant tenants individually?
How you can use real estate as an inflation hedge over the next 10 years.
Home delivery segment to
grow at30-40% over thenext five years.
North Indian, Chinese andSouth Indian make up of
70% of total offerings.
Casual dine projected to grow at
Rs. 9,035 crore (by 2018).
Indian QSR industry to reach
Rs 16,785 crore by 2018
Pull up a chair. Take ataste. Come join us. Life isso endlessly delicious.
Ruth Reichl
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HYDERABADIHALEEM BIRYANI
WHATS COOKINGIN RESTAURANTSWhat is the USP of your menu that stands apart and makes your patrons to make repeat visits at your place?
The following sessions will reveal the gastronomic experience of the distinguished celebrity chefs including
elements like essential presentation and preparation techniques while categorising reasons for locally
sourced ingredients. Also discussions related to technology implementation will gain prominence.
The consumer eating out fact file - quality, consistency, food safety & expanded menu options
Shift in dining attitudes - moving towards upscale and sustainable food & how to deliver them
cost-effectively and profitably? The secret of family loyalty - a family-friendly menu with healthy kid meals
Bringing breakfast in the menu engineering
More Indiansiation of international food menu
MENU TRENDS 2014;WHAT'S HOT, WHAT'S NEXT!EATING-OUT TRENDS FORCASUAL DINING & QSR INDUSTRY
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TASTING THE FOOD TRENDS INURBANE DININGCULINARY FINE DINE FOOD TRENDS OF 2014 TOENHANCE CUSTOMER SATISFACTION AND PROFIT
Serving an eclectic palate and maintaining desire for authenticity in
consumer's food and dining preferences. Fresh, locally-sourced, organic, and healthful: The need for healthier & locally
sourced menus and matching it to supply chain
The latest trends in food, ingredients, travel and pop culture.
Say cheese with the restaurant bar menu
Up scaling the kitchen
The Indian restaurant industry
is worth Rs 75, 000 crores.
The industry is highlyfragmented with
1.5 million eating outlets
3,000 outlets com e form theorganized segment.
Organized segment isexpected to reach
Rs.22,000 crore by 2017
When baking, followdirections. When cooking,
go by your own taste.Laiko Bahrs
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BIKANERIKACHORI
A 360 degree marketing approach for restaurant businesses
Making the shift from traditional to digital marketing: How and how much
Cause marketing: Why doing good is rewarding for restaurant business
Loyalty 2.0: Looking back to fast forward
How to advertise, socialise & monetise when 'word-of-mouth' has moved online? How to make most of your BTL activities?
ARE YOU MARKETING YOURRESTAURANT FOR SUCCESS?BUILDING THE CONSUMER CONNECTIONMARKETING STRATEGIES FOR RESTAURANTS:A COMPREHENSIVE PRESENCE
BUILDING EFFICIENCYIN RESTAURANTSA successful restaurant makes the most of the marketing strategies, human resource and supply chain and in doing
so; there are many instances when they feel the need of reviving all three strategies seeing at the available resources.
The veterans from the restaurant industry will spill the beans about how an effective supply chain makes use of the
smartest technology while implementing the smartest marketing initiatives.
One cannot think well, love well, sleep well,if one has not dined well.
Virginia Woolf, A Room of One's Own
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What are the ingredients of a good distributor
Building a centralised system to monitor, correct, improve operation
Supply chain issue in supplying to the rural India
Viability of early delivery of products in India (24x7 services)
Latest innovations in warehousing and cold-chain technology
SUPPLY CHAIN CHALLENGESIN 2014 AND BEYOND
MAKE SURE YOUR SUPPLY IS OF THEHIGHEST QUALITY AND AT ACOMPETITIVE COST!
The labour-force composition: How to gainfully employ Gen Y
Training staff to better connect with diverse guests who walk-in Best practices in finding employees in a new market for your brand
How to get managers and staff to engage more with customers to
start real conversations.
ENGAGING AND RETAININGYOUR WORKFORCELEARN WHAT HOLDS TRUE IN MAKINGA STAFF TO BE MORE PRODUCTIVE!
49 % people spend
Rs 1000-1500 on eating out.
45 %people opts three timesa month eating out
60 %people prefers alcoholicdrink while eating out
Coffee Consumption has
increased to 5-6%annually
Mobile Is Calling: How to most effectively operate, manage & engage with
consumers in the Mobile-First World
Driving innovation in loyalty & finding the sweet spot for your business: What technology is relevant for you?
The future of restaurant operations and technology convergence
Apps for guests and for enterprise use;
DIFFERENTIATE THROUGHTECHNOLOGY:MAKE SURE YOUR TECHNOLOGY SOLUTIONPROVES ADEQUATE& SAVES YOUR COST
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The Indian Restaurant Congress will bring together restaurant
industry representatives from QSR, Casual Dine, Cafes, Fine Dine,
Hotel Restaurants and other stakeholders from the Food &
Beverages supply and utilities industry including
WHO SHOULD ATTEND?
RESTAURANTEURS
Chain store/standalone restaurant owners
Multi-unit restaurant franchisees Executive Chefs
F&B Directors
Professionals managing operations
finance & marketing; SCM functions
Investors/entrepreneurs looking to start/diversify a
restaurant business
RESTAURANT INDUSTRY PRODUCT/
SERVICE/SOLUTION PROVIDERS
Food manufacturers & ingredient and raw
material private label suppliers
Menu R&D experts
Processors and packers
Bankers & financial institutions
Angel, PE, VC investors
Supply chain and logistic providers
Retail design and shop fit firms
Trade associations and trade press
Commercial Real Estate/Shopping Malls
Government bodies
Food service suppliers/consultants
Mega trends in menu innovations consumer convenience &
healthy eating out.
Exposure to the dynamic interaction of food service
customer mindset and operator strategy.
Ways to achieve quality, consistency and food safety in chain
restaurant operations.
Identifying the growth drivers and business opportunity
in restaurant sector.
Understanding the scope of technology deployment
in a conventional restaurant design.
Network with HNIs, PE/ VC and funding bodies.
Collaboration opportunities for restaurant
franchisors and franchisees.
Comparing two business growth strategies
Company owned vs. Franchise stores.
Learn best practices for vendor selection process.
KHUSHI RAMKE LADOO
KEY TAKEAWAYS
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SESSION 1Inaugural SessionTHE ECONOMICS OF INDIAN RESTAURANT INDUSTRY 2014
AND BEYOND:THE LATEST TRENDS IN SUSTAINABILITY, INVESTMENTS,
NEW BRANDS AND CONSUMER GROWTH
State of the nation: Restaurant economics and consumerdemographics
Food law and policy: Complying with new menu labelling &
food policy regulations How technology is shaping the future of foodservice markets
and their suppliers From idea to IPO -Between one to many
SESSION 2INNOVATION FOR GROWTH
HOW YOUR RESTAURANT WILL BE PREFERRED PLACE OVER OTHERS The comeback of the big format Indian food restaurants- what
have they done to achieve it New game, new rules- How QSR's are changing their food palette to Indian How food halls are combining on-premises manufacturing, eating,
takeaway and retail & challenging food courts Your consumers have changed. Are you changing with them? Differentiating customer behaviours from customer opinions Customer eats with their eyes first - How your brand image & design
can make your concept more successful and how to achieve it
SESSION 3MONEY TALKS - THE INVESTMENT OUTLOOK IN RESTAURANT
FINANCING FOR 2014- 2015
HOW TO GROW AND CAPITALISE YOUR RESTAURANT BUSINESS How to structure an Early-Stage Equity Raise for rapid growth? Current market valuations for restaurants and the outlook for
M&A in 2013 Refranchising company stores to promote growth - an investor outlook Evaluating the state of private equity investing in franchisees Evaluating the anatomy of the bank-led Loan The financial ramifications and legal specifics in negotiating an Asset
Purchase Agreement
Crowd-funding: What it means for the future of restaurant finance
SESSION 4GROWING FROM LOCAL TO A CHAIN
FUELLING GROWTH WITH PARTNERSHIPS EFFECTIVELY AND PROFITABLY What happens when expansion extends beyond the original
geographic market area; how to keep the stores consistent and the
locations similar? Multiple units, multiple concepts: how the modern day franchise
owners' model is changing? How to create progressive franchise relationships and avoid the pitfalls
of being always adversarial?
SESSION 5WHAT MAKES WESTERN BRANDS A SUCCESS IN INDIA? The science of investing and the art of managing international
food brands in India How to retain your culture and personality & prevent it from
fragmenting? How rewarding the venture Delhi/NCR getting preference over Bangalore and Mumbai, why? What the country is witnessing? What strategies make you earn your break-even early?
SESSION 6YOUR NEXT RESTAURANT LOCATION: THE PLACE TO BE!
THE EVOLVING RELATIONSHIP BETWEEN LANDLORDS AND OPERATORS Lease Versus Own Getting the right combination of high street, malls & food courts How do non-traditional locations for food service, such as hospitals,
cinemas make decisions on restaurant tenancies? The new future of mall gastronomy QSR, food court-dining or fine dine - how do landlords view restaurant
tenants individually? How you can use real estate as an inflation hedge over the next 10 years.
SESSION 7INNOVATION IN RESTAURANT BUSINESS: WHAT'S IN STORE? Meals on Wheels: Why food trucks can come on the scene fast Serving the food on the go- the concept of automated food service What innovation drives the customers in?
How customer interaction can be enhanced? How innovation will save pricing?
SESSION 1MENU TRENDS 2014; WHAT'S HOT, WHAT'S NEXT!
EATING-OUT TRENDS FOR CASUAL DINING & QSR INDUSTRY The consumer eating out fact file - quality, consistency, food safety &
expanded menu options Shift in dining attitudes - moving towards upscale and sustainable food
& how to deliver them cost-effectively and profitably? The secret of family loyalty - a family-friendly menu with healthy kid meals Bringing breakfast in the menu engineering More Indiansiation of international food menu
SESSION 2TASTING THE FOOD TRENDS IN URBANE DINING
CULINARY FINE DINE FOOD TRENDS OF 2014 TO ENHANCE CUSTOMER
SATISFACTION AND PROFIT Serving an eclectic palate and maintaining desire for authenticity in
consumer's food and dining preferences. Fresh, locally-sourced, organic, and healthful: The need for healthier &
locally sourced menus and matching it to supply chain The latest trends in food, ingredients, travel and pop culture. Say cheese with the restaurant bar menu Up scaling the kitchen
SESSION 3DIFFERENTIATE THROUGH TECHNOLOGY: Mobile Is Calling: How to most effectively operate, manage & engage
with consumers in the Mobile-First World Driving innovation in loyalty & finding the sweet spot for your
business: What technology is relevant for you? The future of restaurant operations and technology convergence Apps for guests and for enterprise use;
SESSION 4ARE YOU MARKETING YOUR RESTAURANT FOR SUCCESS? BUILDING
THE CONSUMER CONNECTION
MARKETING STRATEGIES FOR RESTAURANTS:
A COMPREHENSIVE PRESENCE A 360 marketing approach for restaurant businesses Making the shift from traditional to digital marketing: How and how much Cause marketing: Why doing good is good for restaurant business Loyalty 2.0: Looking back to fast forward How to advertise, socialize & monetise when 'word-of-mouth' has
moved online?
How to make most of your BTL activities?
SESSION 5ENGAGING AND RETAINING YOUR WORKFORCE The labour-force composition: How to gainfully employ Gen Y Training staff to better connect with diverse guests who walk-in Best practices in finding employees in a new market for your brand How to get managers and staff to engage more with customers - to
stop just talking at consumers but learning to start real conversations.
SESSION 6SUPPLY CHAIN CHALLENGES IN 2014 AND BEYOND
MAKE SURE YOUR SUPPLY IS OF THE HIGHEST QUALITY AND AT A
COMPETITIVE COST! What are the Ingredients of a good distributor Building a centralised system to monitor, correct, improve operation Supply chain issue in supplying to the rural India Viability of early delivery of products in India (24x7 services) Latest innovations in warehousing and cold-chain technology
DAY 1
DAY 2
AGENDA AT A GLANCE
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AWARDSThe 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 acknowledgingoutstanding creativity, customer service and top
quality dining that is on offer throughout India.
The winnerswhether restaurants, restaurateurs
or chefsare all setting the standards for others in
the industry to emulate.
NOMINATION AND EVALUATION
BENEFITS OF THE AWARDS
Such 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 get extensive
publicity through various online and offline mediums. The winners will be awarded a trophy supported by a certificate.
Each applicant would be required to fill in a self-
nomination form and send it to us by 10th August, 2014.
Only companies, firms or businesses registered and based
in India can apply.
Any organisation/ entrepreneur/ allied sector can apply.
Each applicant can apply for one or multiple categories,
except the ones which state 'Jury Nomination'.
Self-nomination forms should be sent along with theprescribed fee to Franchise India. The nominees in each
category will be presented to the final jury for
determination of winners.
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 the Awards
management.
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AWARDS CATEGORYBest Regional Restaurant Chain of the Year 2014This category recognises a regional Restaurant chain for its dining
experience as evidenced by attention to detail, a well-structured,
balanced and appropriate menu across Northern, Southern, Eastern,
Western and Central regions of India.
Best National Restaurant 2014This category recognises the very best in a dining experience as
evidenced by customer service and imagination in menu creation and
ambience.
Best Chef Award 2014The award recognises a chef who most impresses in his food
approach, design and execution of dishes.
The Lifetime Achievement AwardThis 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.
Best Customer Service by Restaurant in 2014This award recognises the food establishment which demonstrably
goes above and beyond a normal level of service and does itconsistently.
Best Regional QSR chain of the Year 2014The award will recognize a QSR chain across Northern, Southern,
Eastern, Western and Central regions of India offering quick service
atmosphere that serves freshly prepared authentic foods in a fast
service format.
Best Regional Restro-Pub of the Year 2014This category rewards leading pub(s) across Northern, Southern,
Eastern, Western and Central regions of India with stylish cocktail bar
setup that attends to all components of good dining.
Best Regional Debutant Restaurant of the Year 2014This 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 beseen with customers.
Best Debutant Restaurant Chain of the Year 2014This category rewards noteworthy new chain in the food world which
has created favourable impression around their work.
Best Menu R&D and Innovative Culinarians Award 2014This award recognizes the most innovative menu that showcases a
chef's specialty.
Best Regional Foreign Cuisine Restaurant
of the Year 2014This award goes to the restaurant across Northern, Southern, Eastern,
Western and Central regions of India offering select and authentic
foreign cuisine.
Best Regional Food Court of the Year 2014The award goes to mall/standalone food court across Northern,
Southern, Eastern, Western and Central regions of India who have the
best selection of brand counters.
Best Regional Kitchen Equipment Supplier of the Year 2014The award is open to all regional restaurant suppliers of kitchen
equipment across Northern, Southern, Eastern, Western and Central
regions of India.
Best Beverage Supplier of the Year 2014The award recognises product by beverage companies with high
volume distribution and customer.
Best Hotel Management Institute of the Year 2014This award goes to a training school that has worked to enrich the
food culture skill set in India by educating its students and fostering a
passion for food service business.
Best National and Regional Best Bakery and Confectionery
Chain of the Year 2014This category recognises the best national and regional bakery and
confectionery chain across Northern, Southern, Eastern, Western and
Central regions of India which best offers outstanding value, excellent
food and appropriate service.
Best Regional Indian Cuisine Restaurant Chain of the Year 2014The award recognises the restaurant that serves the best Indian
cuisine having ethnic ambiance and service across Northern,
Southern, Eastern, Western and Central regions of India.
Best Design Interiors Award of the Year 2014This category recognises a restaurant that extends an enjoyable and
suitable atmosphere to the customer.
Best National and Regional Caf of the Year 2014The award recognises national and regional food outlets across
Northern, Southern, Eastern, Western and Central regions of India thatenables one to have coffee in casual setting.
Best Creative Concept Award of the Year 2014
The award recognises the restaurant which has the most creative concept.Best Highway Restaurant of the Year 2014The award recognises the preferred highway eatery that has created a
brand and prominence for itself.
Best Regional Standalone Restaurant of the Year 2014This category recognises the very best regional standalone restaurant
across Northern, Southern, Eastern, Western and Central regions of
India as evidenced by attention to detail, a well-structured, balanced
and appropriate menu.
Best Indian Restaurant Consultant of the Year 2014The award recognises the best restaurant consultant who hasconnected leading number of restaurants that are running
successfully.
Best Service Provider of the Year 2014The award recognises the service/ solution provider that is cited for its
successful track record of innovative deployments to increase
restaurant efficiency.
Best Regional Chinese Restaurant of the Year 2014This award goes to the Chinese restaurant across Northern, Southern,
Eastern, Western and Central regions of India that show a drive to
influence and shape the future of chinese cuisine.
Best Regional Fine Dining Standalone Restaurant
of the Year 2014This award goes for a fine dine standalone restaurant across Northern,
Southern, Eastern, Western and Central regions of India that provide
the very best in a dining experience.
Best Regional Fine Dine Hotel Restaurant 2014
This category recognises a fine dine hotel restaurant across Northern,Southern, Eastern, Western and Central regions of India that
demonstrate the very best in a dining experience as evidenced by
attention to detail and a balanced appropriate menu.
Best Regional Standalone Restaurant of the Year 2014
(Small Town)This category recognises the very best standalone restaurant across
Northern, Southern, Eastern, Western and Central regions of India for
its well-structured, balanced and appropriate menu.
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WHO SHOULD
EXHIBIT?
EXHIBITING
BENEFITS 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
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
FLOOR PLAN
INDIANRESTAURANTEXHIBITION2014
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 especially constructive for restaurant brands looking for
business growth through franchising.
Showcase you brand to focused potential franchise
investors looking to start a F&B business across all levels
of investments
Meet Multi-Unit and Multi-Brand
Franchisees in F&B space
Meet potential PE investors and funding companies looking
to park their investments in food concepts
Meet people with top notch retail real estate locations
Meet 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
FRANCHISE SHOWCASE
Main ShowArea
Entrance
Gate
Gate
MainEntrance
Entrance
Entrance
14
4x3
12
3x3
10
4x3
8
3x3
6
4x3
4
3x3
4x3
9
4x311
3x3
7
3x3
5
3x3
3
3x3
1
4x3
15
5x2
16
4x2 2
13
3x3
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2013 WINNERSBest Regional Restaurant Chain of the Year(West) 2013
Sankalp Recreation Pvt. Ltd.
Best Regional Restaurant Chain of the Year(North) 2013
Spice It - IBIS Hotel
Best Customer Service by Restaurant in 2013Domino's Pizza India
Best Regional QSR chain of the Year 2013 - NORTHBTW India
Best Regional QSR chain of the Year 2013 - SOUTHAmmi's Biryani
Best Regional QSR chain of the Year 2013 - EAST
FAST Filling
Best Regional Restro-Pub of the Year 2013 - NORTHUnderdoggs Sports Bar & Grill
Best Regional Restro-Pub of the Year 2013 - WESTBeachcomber Cocktail Lounge and Bar
Best Regional Debutant Restaurant of the Year 2013ZEST Bar and Lounge
Best Menu R&D and Innovative CulinariansAward 2013Caf Coffee DayBest Regional Kitchen Equipment Supplier of theYear 2013
Continental Kitchen equipmentBest Hotel Management Institute of the Year 2013
Chandigarh University
Best National Best Bakery and Confectionery Chain ofthe Year 2013
Cookieman - Australian Foods India
Best Regional Indian Cuisine Restaurant Chain of theYear 2013 - NORTH
Punjabi by NatureBest Regional Indian Cuisine Restaurant Chain of theYear 2013 - WESTRajdhani - Mirah Group - Hospitality Division
Best Indian Cuisine Restaurant Chain of the Year 2013- National
Copper Chimney
Best National Caf of the Year 2013
Caf Coffee Day
Best Regional Chinese Restaurant of the Year 2013Mainland ChinaBest Indian QSR Chain of the Year 2013
Jumboking Foods Private Limited
Professional leader of the Year
Mr. Ajay Kaul, Chief Executive Officer, JubilantFood Works Limited
Restaurateur of the year
Mr. Anjan Chatterjee, Founder & MD, Speciality
Group Of RestaurantsBest Restaurant of The Year
Olive Bar & Kitchen
Best Chef of The Year
Chef Abhijit Saha - Chef & Director - Caperberryand Fawa
The Lifetime Achievement Award
Mr. Satiram Yadav - Bittu Tikki wala
Best Debutant Restaurant Chain of the Year 2013 MadAbout China
Best Design Interiors Award of the Year 2013Janpath Restaurants Pvt. Ltd.
Best Regional Fine Dine Hotel Restaurant 2013Great Kabab Factory, Radisson Blu, Delhi
Best Indian Restaurant OverseasBawarchi Indian Restaurant
Best Regional Best Bakery and Confectionery Chain ofthe Year 2013
Just Bake
Best Regional Foreign Cuisine Restaurant of theYear 2013
La Riviera - Pullman Gurgaon Central Park
Best Regional Food Court of the yearDel 15 - Moments Mall
Best Innovative Service Provider of the year - 2013bookyourtable.com
Best Regional Cafe of the Year 2013Bru Caf
Best Creative Cocept Award of the Year 2013The Pint Room
2012 WINNERS
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8/12/2019 Indian Restaurant Brochure 2014
20/20
Franchise India Holdings Limited is Asia's leadingintegrated Franchise consulting company since 1999with an absolute authority on Franchising, Licensing,Retailing, Small Business and Real Estate. We havehelped hundreds of investors in selecting the rightopportunity and in turn assisted variousorganisations in international & domestic franchiseexpansions & business development. With itsstrategically formed divisions, FIHL has created itsown niche as the pioneers of franchise industry and
a small business authority.
The expo will be a showcase & branding
opportunity for your product or services
operating in the virtual space, connecting with
suppliers and retail allied industries.
Exhibition
www.restaurantindia.in/2014
YES!I would like to
oExhibit at the show
oConduct a workshop
oAttend the conference
oBecome a sponsor
oSpeak at the conference
oNominate for awards
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Option 2: Wire transfer
For account details, please contact the above.
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2014 2014
FRO2014NATIONALFRANCHISE, RETAIL&SMESHOW
o u r e v e n t s a n d s h o w s
National pride, or the spirit that binds us together as
a collective soul, does not have a permanent home
in our hearts and mind. For most of us it responds to
the stimulus of a cricket match, on national holidaysor situations of armed conflict. Most of the times we
are filled with mixed emotions.
Ab hamare hawale watan is Franchise India's CSR
initiative to inspire youth to take up enterprise andgrowth challenge as a means of building the nation.
Rs. 15,000 per nomination(Includes one award nomination,
networking dinner *Inclusive of taxes)
Award nomination fee
Rs. 15,000 + taxes per delegate(Includes Conference Access, Exhibition Visit
and Lunch for 2 days)
Rs. 20,000 + taxes per delegate(Includes Conference Access, Exhibition Visit,
Lunch for 2 days and invitation to awards
followed by dinner & cocktails)*12.36% Service tax applicable in all packages
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