Day 1

– Embracing the Farm-to-Table Movement
– Balancing Environmental Responsibility with Culinary Delights
– Reviving Ancient Methods for Modern Gastronomy
– Staying Ahead in Innovation
– Empowering the Next Generation of Foodpreneurs

– Balancing between Authentic & Fusion Cuisine
– Welcoming global cuisine
– Keeping menu, customer-ready
– Promotion of regional flavors
– Introducing the right cuisine to the right demographics

– Essential skills and mindset shift to jump spaces
– Navigating Business Challenges
– Culinary Incubators and Accelerators
– Emphasis on Brand Building and Marketing

– Rising Demand and Market Trends
– Sustainability and Environmental Impact
– Creating Awareness of Health and Nutritional fronts
– Scope of plant-based meat
– Global Perspectives and Cultural Influences

– Identification of sustainable models
– Creation of financial resilience
– Employee Development and Retention
– Strategies for CRM, enhancing brand loyalty, and generating repeat business
– Franchise vs self-owned

– Operational Efficiency and Automation
– Staying ahead of the competition
– Ensuring quality with safety and hygiene
– Choosing the right tech for the right function
– Promotion of sustainable packaging
– Focus on customer retention and brand recall strategies