Due to the current situation regarding the covid 19 virus & keeping in mind the health & welfare of our attendees We have decided to reschedule the event. New dates will be announced shortly.

THE FAST FOOD & CAFE CONVENTION

Date

12-13 May 2020

Location

Bangalore

Attendees

1000

Speakers

120

ABOUT EVENT

THE FAST FOOD CONVENTION

This event presents an exciting opportunity for those in the QSR, fast Casual and café industry to converge, share ideas, thoughts and inspiration. At this event, we will map the landscape of consumer rends, from what’s new and hot, to what’s on the way out. We will explore what needs to be on the radar of operators to best prepare for future success.

At the Fast Food & Cafe Convention, attendees will get access to unique sessions, leader speak and round tables, aimed at addressing the concerns, opportunities and best practices of this growing industry.

OUR ASSOCIATIONS & MEDIA PARTNER

NRAI

OUR STEERING COMMITEE

The Future Looks AWESOME!

The Fast Food & Cafe Convention was launched in 2017 with an ambitious vision to create a platform for all stakeholders in the QSR, CAFE & Fast Casual industry which we are excited to say, has gradually become a reality – the event has grown over the last 4 editions and we are overwhelmed by the staggering support from the Industry.
We are now steaming ahead with the avidity and enthusiasm of children in an amusement park and we hope to bring the entire community together on this adventure! P.S – You’re in safe hands!

Rahul Singh

Founder & CEO,

THE BEER CAFE

Karan Tanna

Founder & CEO,

Ghost Kitchens

Ajay Khanna

Founder & CEO,

5th Element Hospitality

Anurag Katriar

Anurag Katriar

President NRAI, CEO

deGustibus Hospitality

Ranjit Talwar

Ranjit Talwar

Country Director South Asia,

Subway

70

EXHIBITORS

120

SPEAKERS

300

BRANDS

1000

DELEGATES

Learn, Network Have Fun And Gain The Tools Necessary To Flourish.

Be a part of India's Largest Gathering of Senior Executives representing QSR's, Cafe's & Fast Casual Restaurants!

OUR PAST SPEAKERS

Founder & CEO

Amuleek Singh Bijral

Chai Point

Co-Founder

Sahil Jain

Dineout

Founder & MD

Kapil Malhotra

Total Solutions Group

Director – Marketing

ARVIND R P

McDonald’s India

Co-founder

Dhruv Dewan

Hashtag Loyalty

Chief Operating Officer

Gaurav Dewan

Travel Food Services

Founder & CEO

Karan Tanna

YELLOW TIE HOSPITALITY

Co-Founder

Kumar Setu

Petoo

CEO and Director

Mohit Khattar

Graviss Foods Pvt Ltd

Head – 4PL

Sandeep Dash

Radhakrishna Foodland Pvt. Ltd.

Director

Subhajit Mazumder

KPMG India

Head – Innovation

Subroto Gupta

Jubilant FoodWorks Ltd

Country Manager

Sumit Nair

Newly Weds Foods India Pvt. Ltd

Head

Vidit Jain

Client Acquisition

Head of Operations

Devinder Verma

Nandos

Ripples

Ela Mokrzan

Regional Manager Asia Pacific

VP Supply

Sandeep Mina

Swiggy

Senior Writer

Shabori Das

ET Prime

CEO

Siddharth Bhan Gupta

361 Degrees Hospitality

Founder & Strategy Head

Ved Krishna

Yash Compostables

Vice President

KA Madappa

Citymax - Landmark Group

CEO

Vinod Mannikath

Renexus India

Founder & CEO

Rahul Singh

THE BEER CAFE

Founder & CEO

Samir Kuckreja

Tasanaya Hospitality

OUR PAST PARTICIPANTS

OUR SPONSORS

sponsors

THE FAST FOOD & CAFE CONVENTION AGENDA

Day 1 - 12 May 2020

THE FAST FOOD CONVENTION

8:30 AM

Registration

8:30 AM -

10:00 AM

OPENING NOTE BY ORGANISER

10:00 AM -

10:05AM

OPENING NOTE BY CONFERENCE CHAIRMAN-

10:05AM -

10:10 AM

SETTING THE FLAVOR PALATE - INSIGHTS FROM CROSS - DISCIPLINARY TASTE MAKERS

10:10 AM -

10:30 AM

LEADERSHIP PRIORITIES - THE BALANCING ACT BETWEEN INNOVATION & CONSISTENCY

10:30 AM -

With a plethora of innovative technology available today, founders have to strike a fine balance between what they choose and the brand consistency that they strive to maintain. Not only do they have to choose solutions that are straightforward to implement, increase productivity and require minimal training to staff, but also retain the flavor and identity of the brand that they have worked hard to build. Industry leaders get together to discuss their individual experiences in finding the middle path.

11:30 AM

NETWORKING AND COFFEE BREAK

11:30 AM -

12:00 PM

FOOD AGGREGATORS - MAKE THEM YOUR ALLIES

12:00 PM -

Third party delivery services, which has disrupted the industry, is not without its challenges. Be it meeting customer expectations, delivering on the brand promise, delivering in a timely manner, and providing an accurate and seamless ordering experience. This session will discuss how this medium helps you to reach out to new customers while protecting your profits.

12:45 PM

TECH TALKS

12:45 PM -

Unlock top technological trends and best practices at these fast-paced sessions. Stay up to speed on what’s out there on tech tools

13:30 PM

LUNCH

13:30 PM -

14:30 PM

BREAKOUT SESSIONS

14:30 PM -

IN THIS TECH-DRIVEN, DATA-DRIVEN AND PERSONALISED WORLD, HOW ARE YOU DOING YOUR MARKETING DIFFERENTLY?
How much of your marketing budget are you spending on acquiring new customers and retaining existing ones? How do you know if this is right split? Advances in technology has helped organisations capture better customer data, analyse it and make actionable inferences. In the marketing world, one size doesn’t fit all. Leveraging these solutions, restaurants can craft a marketing strategy that is unique to them and yield better results.

HOW TO MAKE YOUR MENU WORK SMART, NOT HARD
The most effective tool for restaurant marketing is in your hands – your Menu! Can the design and layout actually make an impact on profits? Yes! Menu engineering is the latest buzzword. Analyzing restaurant sales data and placing menu items where they stand out can make a difference. Learn how to go about doing this and how you stand to lose money on your best menu items, by not paying enough attention to this simple tool.

THE TRUE COST OF RESTAURANT INEFFICIENCY
Most restaurants lose out on business opportunities due to operational inefficiencies. Minor optimizations can help restaurants enhance staff productivity and yield higher throughput. Improving workplace performance is critical to businesses and with the right plan and tools, it isn’t really a difficult task!

16:00 PM

NETWORKING AND COFFEE BREAK

16:00 PM -

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16:30 PM

RIDING ON THE SUPER FOODS WAVE

16:30 PM -

Public awareness about healthier foods and physical fitness is reaching new heights. The demand for menus that focus on whole grains like quinoa and wholewheat breads, rather than simple carbs like white bread, which offer little nutritional value is increasing. As a result, the pressure is on – how can you adopt this rising food trend and incorporate it in your menu?

Day 2 - 13 May 2020

THE FAST FOOD CONVENTION

08:30 AM

REGISTRATION

08:30 AM -

10:00 AM

OPENING NOTE BY CONFERENCE CHAIRMAN

10:00 AM -

10:10 AM

ARE YOU THE TORTOISE OR THE RABBIT?

10:10 AM -

In the restaurant business, the old adage doesn’t always work or does it? As a restaurant owner, should you give away immediate profits for an accelerated growth and market share?  Multiple reports and industry leaders suggests those establishments that focus on top line growth, reaps the benefit of scaling later. But which is the path that you think works better – high growth with temporary losses or slow growth and profitability?

11:00 AM

AN EMPTY SEAT - A RESTAURATEUR’S NIGHTMARE!

11:00 AM -

How do you get guests in through your door during offpeak hours or slow days? The off-peak hours could potentially bring in as much revenue as the peak hours, but it could involve altering dining habits. What features could possibly motivate your target audience? Is it a good idea to  utilize restaurant assets for activities like events and workshops during non peak hours?

11:45 AM

NETWORKING AND COFFEE BREAK

11:45 AM -

12:00 PM

THE PACKAGING OPPORTUNITY – CAN IT BE A BRAND AMBASSADOR WHILE SERVING ITS INTENDED PURPOSE?

12:00 PM -

There is more to food packaging than just a plastic box or a sealed pouch. Packaging materials are an overlooked marketing channel and a great way to convey your brand identity while standing out from the crowd. How can you seize the opportunity in today’s fast changing packaging world?

13:00 PM

TECH TALKS

13:00 PM -

Unlock top technological trends and best practices at these fast-paced sessions. Stay up to speed on what’s out there on tech tools

13:30 PM

LUNCH

13:30 PM -

14:30 PM

BREAKOUT SESSIONS

14:30 PM -

HOW CAN YOU GO ABOUT SCALING YOUR RESTAURANT PROFITABLY?
How and when to scale? How to choose between successful and proven model like franchising, trademark license, joint venture, etc.? Some of these common concerns among the majority of the restaurant owners are addressed in this session.

BUILDING CUSTOMER LOYALTY IN A MARKET WITH EASY BRAND SUBSTITUTABILITY
Everybody knows that customer loyalty is crucial to business success! Tracking key customer metrics can help understand how customers feel about your brand. In today’s social media age where customer psychology is greatly impacted by ‘online reviews’, it becomes all the more imperative to track customer satisfaction. Monitoring your customer loyalty metrics in detail definitely gives you a competitive advantage. This session discusses what you should be tracking to understand & improve your customer loyalty.

HIRING FOR ATTITUDE AND TRAINING FOR SKILLS
In the restaurant industry, availability of talent is an issue, but more importantly it is quality that remains a challenge. It is all about getting the right fit for your organisation as success in this business pretty much depends on it! How do you identify people with the right attitude and train them well enough to be your brand ambassadors while dealing with customers

15:30 PM

FOODTECH ECONOMICS: THE CLOUD KITCHEN OPPORTUNITY

15:30 PM -

Cloud Kitchen is big. Cloud Kitchen is high stakes. Cloud Kitchen is profitable. And everyone wants a piece of this pie now! But is it as inexpensive and efficient as you imagine it to be? How different are the profit margins from a conventional restaurant? Cloud kitchens seem to have it all covered from lowering overhead expenses to better margins. So, what’s the catch? Let’s try to understand the drivers in this emerging high growth segment of the restaurant industry.

15:30 PM

THE PERFECT CLOUD RECIPE

15:30 PM -

Cloud kitchens should be able to handle different cooking techniques supported by a strong technology backbone. Because the kitchen lack physical presence, it’s important to create that perfect storyline to attract consumers and create engagements on digital channel. How feasible is it to bring multiple brands under one umbrella kitchen using technology?

18:00 PM

AFTER-HOURS COCKTAIL

18:00 PM -

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