Day 1
SEPT 29, 2026
09:00 AM
ONWARDS REGISTRATION
10:00 AM - 10:05 AM
WELCOME ADDRESS
10:00 AM - 11:15 AM
Session 1: The Holistic Ecosystem of India’s HoReCa Industry
- Analysing the national F&B power curve, where legacy tastes meet luxury aspirations.
- Evaluating trends in Full-Service Restaurants (FSRs), including national opportunities and challenges.
- Understanding the competitive matrix between national chains and homegrown powerhouses.
- Decoding shifting consumer behaviours, such as the rise of solo dining and brunch culture.
- The evolution of the food delivery ecosystem and the shaping of dining habits.
- Market insights into hyperlocal preferences across different Indian regions.
- Identifying the future of the industry through long-term ROI and sustainable growth.
11:15 AM - 12:15 PM
Session 2: Tech Integration in Restaurant Hospitality and Catering
- Implementing AI-enabled forecasting for staffing and service orchestration.
- The adoption of robotic kitchens and smart appliances for automated inventory discipline.
- Strengthening back-of-house efficiencies through IoT and smart planning.
- Tech-driven personalization and data-powered guest experiences.
- Exploring future POS ecosystems with omnichannel integration and payment fluidity.
- Leveraging AI and data analytics to predict national food trends.
- Enhancing delivery efficiency through tech-driven logistics and automation.
12:15 PM – 12:25 PM
KEYNOTE ADDRESS
12:25 PM– 1:15 PM
Session 3: Business Models and Operations: Profitability and Expansion
- Decoding the “Profitability Stack” for modern restaurants to ensure sustainable success.
- Identifying profit power-centers across menu, manpower, and marketing.
- Analyzing the pros and cons of different formats: QSRs, Cloud Kitchens, and Fine Dining.
- Franchising as a profit multiplier and the essentials of creating scalable concepts.
- Best-in-class cost control and dynamic pricing strategies.
- Understanding the new-age investor lens for F&B business expansion.
- Vendor negotiations and the benefits of backward integration for local sourcing.
1:15 PM -1:25 PM
KEYNOTE SESSION
01:30 PM – 2:15 PM
NETWORKING LUNCH
2:15 PM - 3:00 PM
Session 4: Wine Tourism: From Vineyards to National Palates
- Exploring the journey from vineyard to kitchen through purposeful pairing.
- Promoting local terroir, including Indian wines and artisanal distilleries.
- Developing culinary tourism strategies to attract global and domestic foodies.
- The synergy between food and beverage as a driver for premium dining.
- Creating immersive wine-tasting experiences as a brand strategy.
- Food festivals as a medium to boost regional wine and spirit appreciation.
3:00 PM - 3:10 PM
KEYNOTE SESSION
3:10 PM - 4:00 PM
Session 5: Sustainability and Innovation in HoReCa
- Implementing zero-waste kitchens and feasibility studies for implementation.
- Sustainability-led design focusing on energy optimization and waste minimization.
- Adopting eco-friendly packaging solutions for takeaways and deliveries.
- Reducing carbon footprints across the food production and supply chain.
- Innovations in water management and resource optimization for hotels.
- Educating customers on the “Farm to Fork” journey to promote sustainable dining.
4:00 PM - 4:10 PM
KEYNOTE SESSION
4:10 PM - 4:20 PM
KEYNOTE SESSION
4:20 PM - 5:10 PM
Session 6: Nightlife: High-Energy Spaces and Mixology
- Analyzing the booming craft mixology scene and the rise of functional wellness drinks.
- Live music and themed nights as drivers for redefining nighttime grazing.
- The evolution of bar menus to include fusion finger foods and signature infusions.
- Designing beverage programs with purpose and storytelling.
- Bar tech and innovation in breweries, lounges, and nightclubs.
5:10 PM -6:00 PM
Session 7: Cafes and Bakeries: The Artisanal and Social Boom
- The rise of experiential cafes and what consumers seek beyond coffee.
- Analyzing the bakery and patisserie boom shaping urban menus.
- Millennials and Gen Z as the primary drivers of modern cafe culture.
- Promoting local artisans and specialty coffee roasters.
- Developing dessert bars and artisanal bakeries as scalable profit centers.
- The role of social media in defining the aesthetic and success of cafes.
6:00 PM - 6:30 PM
Session 8: The Architecture Aspect of Restaurants and Cafes
- Creating intelligent, human-centric F&B ecosystems through spatial design.
- Evolving design and ambience to create memorable and “instagrammable” spaces.
- Using ambience as a brand strategy to create immersive dining concepts.
- Integrating cultural nostalgia into the physical design and environment.
- Planning for operational flow between dine-in and delivery-centric spaces.
- Designing for inclusivity and diversity within the physical hospitality environment.
Day 2
SEPT 30, 2026
09:00 AM ONWARDS
REGISTRATION STARTS
10:00 AM - 10:05 AM
WELCOME ADDRESS
10:05 AM - 11:05 AM
Session 9: Future-Proofing Cloud Kitchens: Scaling Smart in a Dynamic Food Ecosystem
- Driving Operational Excellence through Automation & AI
- Standing Out in a Saturated Market
- Ensuring Consistency: Quality, Safety & Hygiene at Scale
- Tech Stack that Matters: Choosing the Right Tools for Growth
- Sustainable & Responsible Packaging as a Brand Driver
- Customer Retention & Brand Recall in a Digital-First World
- The Rise of Hybrid Models & Multi-Brand Kitchens
11:05 AM - 11:15 AM
KEYNOTE SESSION
11:15 AM - 12:05 PM
Session 10: Hospitality Leadership: Talent and Culture for a New Era
- Strategies for winning the “talent wars” by attracting and growing the right people.
- Building a people-forward environment in hotels and multi-unit groups.
- Leadership agility in a volatile and fast-evolving hospitality landscape.
- Implementing training frameworks that create lifelong hospitality professionals.
- Promoting gender diversity and inclusivity to meet modern workforce expectations.
- Developing crisis response playbooks for operations and reputation management.
12:05 PM - 12:15 PM
KEYNOTE SESSION
12:15 PM - 01:05 PM
Session 11: Culinary Creativity and Menu Innovation
- Navigating the balance between hyperlocal flavors and global formats.
- Ingredient innovation focusing on millets, microgreens, and plant-based alternatives.
- Seasonal engineering to maintain cost consistency and menu variety.
- The rise of chef-driven storytelling and experiential gastronomy.
- Elevating food standards through intensive Menu R&D.
- Creative plating and design trends tailored for modern Indian dining.
1:05 PM – 1:50 PM
NETWORKING LUNCH
2:00 PM - 3:00 PM
AWARDS REGISTRATION
3:00 PM - 3:10 PM
KEYNOTE SESSION
3:10 PM - 3:50 PM
1ST SET OF AWARDS TO BE PRESENTED
3:50 PM - 4:40 PM
Session 12: Scaling and Expansion: From Homegrown to National
- Driving Operational Excellence through Automation & AI
- Standing Out in a Saturated Market
- Ensuring Consistency: Quality, Safety & Hygiene at Scale
- Tech Stack that Matters: Choosing the Right Tools for Growth
- Sustainable & Responsible Packaging as a Brand Driver
- Customer Retention & Brand Recall in a Digital-First World
- The Rise of Hybrid Models & Multi-Brand Kitchens