23rd & 24th May 2022, The Leela Ambience Convention Hotel, Delhi

Thank you for making the Food Connoisseurs India Convention 2022 a Grand Success!

Food Connoisseurs India Convention 2022

The Indian food and beverage Industry is the single largest employer in the country in the service sector and accounts for 3% of India’s GDP. The convention aims to celebrate this industry and its trends, and provide a platform for deliberating upon issues that have emerged in specific sectors and brainstorm possible solutions.

While the first edition of the convention addressed changes and innovations at large, which emerged during the pandemic and helped chart future trajectories of growth, the second edition aims to focus on the latest trends, new-age set ups, the gap between the local and urban food sector, brand and capacity building, sustainability, the pet food industry, nightlife, and a lot more to do with the food business. This Convention aims to foreground the inventive ways in which different champions of the industry conquered the challenges of contemporary times, opening the door to greater profits and expansion.

FOOD CONNOISSEURS INDIA CONVENTION 2022 brings the industry’s celebrities and think tanks under one roof to discuss, debate, and reflect on the wide range of opportunities the food industry has to offer, which can help think about how best to tackle and overcome the hurdles in different sectors.


Whence at the Convention


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Award Categories

Conference Chairperson

Anurag Katriar

Trustee, NRAI (Voice of the Indian Restaurant Industry) & Founder & Managing Director, Indigo Hospitality Pvt. Ltd.

Confirmed Speakers

Kabir Suri

President, NRAI (Voice of the Indian Restaurant Industry) & Co-Founder & Director, Azure Hospitality Pvt. Ltd.

Chef Kunal Kapur

Celebrity Chef, Restaurateur, TV Personality, Judge (MasterChef India), Author & Food Researcher

Dr. A.K. Tyagi

Executive Director, Haldiram Group of Companies

Zorawar Kalra

Founder & MD, Massive Restaurants Pvt. Ltd. & Judge (MasterChef India)

Riyaaz Amlani

CEO & MD, Impresario Handmade Restaurants

Rahul Singh

Founder & CEO, The Beer Café

Karan Kapur

Executive Director, K Hospitality Corp

Priyank Sukhija

MD & CEO, First Fiddle F&B Pvt. Ltd.

Sagar Daryani

Co-founder & CEO, Wow! Momo Foods

Chef Saby

Chef, Mentor, Restaurateur & Entrepreneur

Chef Abhijit Saha

Founder & Managing Director, Ace Hospitality & Consulting

Chef Koushik S.

Celebrity Chef, Consultant, Master Chef Tamil Judge & Founder, Eatitude

Chef Vineet Manocha

Senior Vice President – Culinary, Lite Bite Foods Pvt Ltd

Gauri Devidayal

Co-founder, Food Matters Group

Sameer Bhasin

CEO, Nando’s India

Yangdup Lama

Entrepreneur, Beverage Consultant, Author & Co-Founder, Sidecar and Cocktails & Dreams Speakeasy and Partner, Drinks India Company

Shweta Jain

Chief Business Development Officer – Luxury, Reserve, Craft & Strategic Accounts, Diageo

Ankur Chawla

Entrepreneur, Sommelier, Author & Speaker

Vikas Panjabi

Co-founder & MD, The Chocolate Room (India) Private Limited

Raghav Verma

Co-founder, Chaayos

Varun Puri

Founder & Director, Str8Up Hospitality Ventures

Dr. Vikram Kamat

Founder Chairman, The VITS Kamats Group

Kabir Advani

Managing Partner, Berco’s

Amit Bagga

CEO & Co-Founder, Daryaganj Hospitality

Prahlad Sukhtankar

Founder, The Black Sheep Bistro and Black Market Goa

Pravesh Pandey

VP – Restaurant Success, Zomato & Shareholder and Former Director, Byg Brewski Brewing Company

Bert Mueller

Founder, California Burrito

Chef Vanshika Bhatia

Owner, Saucy Spirits Hospitality Pvt. Ltd.

Samir Kuckreja

Founder & CEO, Tasanaya Hospitality Pvt. Ltd.

Harry Hakuei Kosato

Founder and Managing Director, Sushi and More

Ankit Gupta

Co-founder & Director, Burma Burma

Raymond Andrews

Founder, Biryani Blues

Jahaan Khurana

Founder, The Rolling Plate

Vanshika Wadhwa

Creative Director, FIO Restaurants

Aseem Grover

Director, The Big Chill

Bhavesh Chelani

MD & CEO, Santushti Shakes & Dessertino

Kabir Bose

Co-Founder & CEO, Burgerama

Ruchyeta Bhatia

Founder, Love and Cheesecake, Poetry and Sesami – Asian Kitchen + Bar

Abhimanyu Maheshwari

Founder & CEO, Zing Restaurants

Dhruv Dewan

Co-founder, Thrive

Sandeep Ghosh

Business Head, DS Spiceco Pvt. Ltd.

Moiz S. Master

Founder, Restaurant.store & ALISTER Equipments

Veer Anukul Chandhok

CEO, Dana Choga Restaurants

Vaibhav Singhal

CEO & Co-Founder, DroptheQ

Anirban Majumdar

Co-Founder & CTO, UrbanPiper

Vandana Bhardwaj

Co-founder & Director, Charlie Chaplin LaVegano – United Vegan Pvt Ltd.

Ajit Singh

Managing Director; Bareback Hospitality & Managing Partner; Collins Hospitality

Chef Vaibhav Bhargava

Director, ABV Hospitalities Private Limited and Managing Partner & Chef, CHO Restaurant

Anubhav Sapra

Founder & Foodie-in-Chief, Delhi Food Walks

Anuj Khurana

CEO & Co-Founder, Green Grain Bowl


Founder, Canine India

Santhosh Pasupuleti

Co-Founder & Managing Director, PawsnCollars Private Ltd

S D Saravana Gughan

Founder, GUGHAN Supreme South Indian Veg Cuisine and Founding Member, McDonald’s South Asia & Reliance Retail

Chef Lata Tondon

International Chef, Entrepreneur & Guinness World Records Holder

Gurmeet Singh Arora

Founder & CEO, Flax – Healthy Living

Harish Bali

Founder & YouTuber, Visa2explore

Nikhil Chawla

Founder, Hmm

Nitin Dixit

Co-founder, Greenr Cafe

Varun Madan

Founder & CEO, Salad Days

Neha Bahl

Media & Brand Communication Expert, Founder, Qube Communication

Achal Gupta

Founder & CEO, JEFFURRY’S: The Pet Resort

Conference Agenda

Day 1

  • Expected trend shifts
  • Usage of new age technology
  • Ways to ensure safe gathering
  • What challenges lie ahead
  • Vision for the next 5 years
  • Stimulating national and international taste buds through local flavours
  • Regional cooking traditions & practices and their demand
  • Helping the local community & economy by promoting, eating, and employing locals
  • Potential of regional food in the tourism industry
  • Influencers and their fascination for street food – the driving factors
  • Adding revenue for street food vendors – profit through publicity
  • Impact of Covid and sustenance
  • Maintaining hygiene standards – It’s all in cleanliness!
  • The Highway Experience – Surviving against odds and adapting
  • Food Truck – Platter on wheels: challenges and benefits
  • Regional Street Food – A treat for the Epicures
  • An Odyssey in search of artisanal foods
  • Boon for smaller businesses
  • The right opportunity for Home-made brands and Home – chefs
  • Lower investment, bigger profits
  • Packaging –following the right and eco-friendly way
  • Managing smart ordering and delivery – Understanding Technology, Registrations, and Tie – ups with delivery apps
  • Art of gaining loyal customers through technology
  • Choosing the right means of promotion
  • The rise of Breweries – A 19th century sensation brewing profits in modern India
  • The Changing culture of drinking out
  • Leveraging the trend of low alcohol or non – alcoholic drinks and innovations
  • Menu R & D – Why pairing top culinary trends with the right beverage is important?
  • Making brands the safe and go to place for a night out
  • Factors to consider before opening a nightlife serving brand
  • Identifying USPs – What is hot selling?
  • Ensuring safety and growth of the staff

Day 2

  • Digital menus and innovations in restaurant and inventory management
  • Banking upon new age softwares and analytics to manage customers’ ordering preferences and overall experience
  • Real-time upselling of menus and offers
  • Methods to familiarize Restaurants and customers with technology
  • Challenges in educating staff on technology usage
  • Resource Management
  • Where can it go wrong?
  • Need of the right equipment for the right food
  • Change in cooking/baking style with new age equipments
  • Ensuring the right supply chain management
  • Express entry into the HoReCa – a sweet spot for FMCG brands
  • Impact of shifting supply chain on food service industry
  • Decoding the trickle-down effect of the pandemic on HoReCa suppliers
  • Addressing consistent supplies and value solution amidst changing times
  • Adapting to customer preferences when launching new products
  • Moving beyond options to ‘healthy’ options
  • Understanding the dynamics of pet food industry
  • Pet Friendly Restaurants – Not just pet food but the whole feel
  • Measures to attract customers to a pet friendly / themed restaurant – Is it as rewarding as any other restaurant?
  • What to feed and what not to feed your pets
  • The upward rising economic curve of demand in the pet food sector
  • Understanding Multi – Unit Expansion
  • Selecting brand and scouting locations
  • Major challenges faced by Franchisees
  • Maintaining right standards across all outlets
  • Being “The One” partner for the brands – Having the expertise and knowledge to expand the name
  • The growth of plant based meat market
  • A permanent place over supermarkets shelves
  • Exotic foods and their contribution in revenue
  • Fitness and demand in organic food going hand – in – hand
  • Finding health the natural way
  • Rise of strength building and immunity boosting food products post pandemic
  • Culinary creativity – Driving the innovation in menu
  • Fancy is not always better
  • How much green is too much green: Evolution of Organic & Plant Based Food
  • Pairing the right beverage with the right food
  • Menu on my mind before menu on my table – Creating a long-lasting experience
  • Infusing international tastes into Indian palette
  • Its more than just the coffee, cakes and pastries
  • Décor and Ambience is the key
  • Word of Mouth over mainstream marketing
  • Which comes first: Customer Experience or Customer Satisfaction
  • Let’s talk about customer retention & customer satisfaction