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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?

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?

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?

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

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

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.

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?