Nearly a year after unprecedented circumstances ushered Oddbox into a variety of digital formats of events, we are now thrilled to announce a much awaited and in-person (yay!) edition of The Fast Food & Cafe Convention for our dearly missed F&B community! Here is an invitation for you to shake off the lockdown blues and join us for The Fast Food & Cafe Convention at Bengaluru on 18th February, 2021. We want to lead the way into the future after our collective moment of pause, to ignite and be a part of the many important conversations that the F&B industry needs during such revolutionary times. So block your calendars and watch this space for more!
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!
Founder & CEO,
THE BEER CAFE
Founder & CEO,
Ghost Kitchens
Founder & CEO,
5th Element Hospitality
President NRAI, CEO
deGustibus Hospitality
Country Director South Asia,
Subway
EXHIBITORS
SPEAKERS
BRANDS
DELEGATES
8:30 AM -
10:00 AM -
10:05AM -
10:10 AM -
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 -
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 -
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 -
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 -
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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?
08:30 AM -
10:00 AM -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
Watch this space for more.
Call : +91 9599917615
Email : George@fastfoodconvention.com
Call : +91 8978171260
Email : Mini@fastfoodconvention.com