Indian Restaurant Brochure 2014

8/12/2019 Indian Restaurant Brochure 2014

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August 2014, Vivanta By Taj, Surajkund, Delhi28-29,

INDIANRESTAURANTCONGRESS2014

INDIANRESTAURANTAWARDS2014

4th national convention on business of restaurant 4th national awards on business of restaurant

Presents

Organised by


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ABOUT INDIAN RESTAURANTCONGRESS 2014

FoodSpecialist

Grocery

Operators

Shopping CenterDevelopers

Supply Chain &

LogisticsPackagingCompanies

CutleryManufacturers

InformationTechnology

CONFERENCECHAIRPERSONS AT

INDIAN RESTAURANT CONGRESS & AWARDS

"Think big and act fast, think big

because we need to dream

audacious dreams. Act fastbecause it is eventually the

execution of these dreams with

speed that will create superior

economic models.

F&B trend revolves around

constant change and normally

for any change to happen firstthe talk starts then the change

takes place. From the last few

years the talk is moving towards

healthier foods.

You need to ensure you have

corporate governance,

transparency and you need to beconcentrating on the radar exactly

like a captain. You need to be alert

monitoring and understanding

what is happening.

2011 2012 2013

thIndian Restaurant Congress 2014, the 4 National Convention and Awards on the business of restaurants being organised

thby Franchise India Holdings Ltd is slated for August 28-29 , 2014 at Vivanta By Taj, Surajkund, Delhi. The show offers a

platform to meet and network with over 300 successful restaurateurs, industry veterans, key suppliers, consultants andfood professionals from across the world. It also provides an opportunity to explore over 50 leading franchise concepts

with wide ranging investments. Furthermore, the conference is aimed to inform delegates on all aspects of restaurants

business in India such as selecting the right food concept, writing a restaurant business plan, choosing the right location,

creating a menu, the food & safety regulations, hiring right people, marketing etc. Indian Restaurant Congress 2014 will

also facilitate restaurant and food service brands for varied award-categories that have done exceptionally well in their

respective business segments in this year.

Niren ChaudharyPresidentYum! Restaurants India Pvt Ltd

Master Chef Sanjeev KapoorCelebrity ChefKhana Khazana India Pvt Ltd

Anjan ChatterjeeFounder & MDSpeciality Group of Restaurants


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Raw MaterialSuppliers

Retailers &

DistributorsFinanciers &Distributors

The saying goes that history repeats itself. That might be the case today in the Indian restaurantindustry, as Indias native foods, street foods and fusion foods are rising to prominence in the eating

out market. Call it a reflection of Indian consumers growing desire for local fare or their increasing

demand for cleaner food, one thing is for sure in foodservice today; whats old is most decidedly new

again. In the last one year, Indian and some international food chains have undertaken this mission to

change the way consumers think about Indian food. What is interesting to note is how food chains,

both Indian and global are using ideas to create concept foods that are modern in their traditionalism

and tossing an Indian palate of highest standards.

With so many national and international brands coming in India, the industry is becoming highly

competitive. To be able to create a sustainable business model, which will equal a successful business,

every restaurant business needs what I call a simple indulgence. You build a restaurant and people will

come has lost its meaning in the restaurant industry. The importance of a star product, which will

keep customer coming back for more, is the old rule that has found a new meaning in the restaurant

industry. First and foremost your product; followed by your restaurant experience would define how

customer will evaluate you as Restaurant Brand.

This year, the Indian Restaurant Congress is themed around bringing forth the old fundamentals of

restaurant business in a new avatar that would infuse in discussions, whether they are around food,

business or growth.

I look forward to welcoming you at the show.

WHENTHE OLD

BECOMESTHE NEW:A FRESH

PERSPECTIVE


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A show expoundingthe success of the

restaurant and foodservice industry

HIGHLIGHTSINDIAN RESTAURANTCONGRESS & AWARDS2012 & 2013


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70+INDUSTRYEXPERTS

500+FOOD SERVICEPROFESSIONALS

200+RESTAURANTBRANDS

1000+AWARDNOMINATIONS

ONEMEGASHOW!THE BIGGEST SHOW ON RESTAURANT

BUSINESS GETS BIGGER AND BETTER!


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The right mission statement can be one of the most powerful ingredients in creating and sustaining

success for restaurants. For many,it is the food and location and for others it is the experience that

collectively wins a patron and satisfies his/her hunger. The Indian Restaurant Congress 2014 conference will

throw light on topics related to trends, technology, menu, marketing human resource among others.

THE ECONOMICS OF INDIAN RESTAURANTINDUSTRY 2014 AND BEYOND

THE LATEST TRENDS IN SUSTAINABILITY, INVESTMENTS,NEW BRANDS AND CONSUMER GROWTH

State of the nation: Restaurant economics and consumer

demographics

Food law and policy: Complying with new menu labelling &

food policy regulations How technology is shaping the future of food service markets

and their suppliers

From idea to IPO -Between one to many

AMRITSARIKULCHE

GROWTH &INNOVATION 2.0


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MONEY TALKS - THE INVESTMENTOUTLOOK IN RESTAURANTFINANCING FOR 2014- 2015HOW TO GROW AND CAPITALISEYOUR RESTAURANT BUSINESS

How to structure an Early-Stage Equity Raise for rapid growth?

Current market valuations for restaurants and the outlook for M&A in 2013

Refranchising company stores to promote growth - an investor outlook

Evaluating the state of private equity investing in franchisees Evaluating the anatomy of the bank-led loan

The financial ramifications and legal specifics in negotiating an Asset Purchase Agreement

Crowd-funding: What it means for the future of restaurant finance

Indian chain restaurantmarket to grow

$8 billion in 2020.

The Fine Dine market sizeto reach

Rs 1,010 crore by 2018growing at a CAGR of 15%.

Food contributes66% &beverages at 30% of totalsales at Fine-Dine restaurants.

Lunch hours contribute to

29%of total Fine Dine sales.

The comeback of the big format Indian food restaurantswhat have they

done to achieve it

New game, new rules- How QSR's are changing their food palette to Indian How food halls are combining on-premises manufacturing, eating, takeaway and

retail & challenging food courts

Your consumers have changed. Are you changing with them?

Differentiating customer behaviours from customer opinions

Customer eats with their eyes first - How your brand image & design can make

your concept more successful and how to achieve it

INNOVATION FOR GROWTHHOW YOUR RESTAURANT WILL BEPREFERRED PLACE OVER OTHERS

There is no love sincerer

than the love of food.George Bernard Shaw,

Man and Superman


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SARAVANABHAVAN KA DOSA

The science of investing and the art of managing international food brands in India

How to retain your culture and personality & prevent it from fragmenting?

How rewarding the venture is?

What the country is witnessing? What strategies make you earn your break-even early?

WHAT MAKES WESTERN BRANDSA SUCCESS IN INDIA?DECIDING THE WINNING FORMULA! PRICE,MENU OR LOCATION?

What happens when expansion extends beyond the original geographic

market area; how to keep the stores consistent and the locations similar?

Multiple units, multiple concepts: How the modern day franchise owners'

model is changing?

How to create progressive franchise relationships and avoid the pitfalls of

being always adversarial?

GROWING FROM LOCAL TO A CHAINFUELLING GROWTH WITH PARTNERSHIPSEFFECTIVELY AND PROFITABLY


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INNOVATION INRESTAURANT BUSINESS:WHAT'S IN STORE?INNOVATE TO GROW: GET THE EXPERT TIPS ONMENU & BUSINESS INNOVATION

Meals on Wheels: Why food trucks can come on the scene fast,

Serving food on the go- the concept of automated food service

What innovation drives the customers in?

How customer interaction can be enhanced?

How innovation will save pricing?

YOUR NEXT RESTAURANT LOCATION:THE PLACE TO BE!

THE EVOLVING RELATIONSHIP BETWEENLANDLORDS AND OPERATORS

Lease versus own

Getting the right combination of high street, malls & food courts How do non-traditional locations for food service, such as hospitals, cinemas

make decisions on restaurant tenancies?

The new future of mall gastronomy

QSR, food court-dining or fine dine - how do landlords view

restaurant tenants individually?

How you can use real estate as an inflation hedge over the next 10 years.

Home delivery segment to

grow at30-40% over thenext five years.

North Indian, Chinese andSouth Indian make up of

70% of total offerings.

Casual dine projected to grow at

Rs. 9,035 crore (by 2018).

Indian QSR industry to reach

Rs 16,785 crore by 2018

Pull up a chair. Take ataste. Come join us. Life isso endlessly delicious.

Ruth Reichl


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HYDERABADIHALEEM BIRYANI

WHATS COOKINGIN RESTAURANTSWhat is the USP of your menu that stands apart and makes your patrons to make repeat visits at your place?

The following sessions will reveal the gastronomic experience of the distinguished celebrity chefs including

elements like essential presentation and preparation techniques while categorising reasons for locally

sourced ingredients. Also discussions related to technology implementation will gain prominence.

The consumer eating out fact file - quality, consistency, food safety & expanded menu options

Shift in dining attitudes - moving towards upscale and sustainable food & how to deliver them

cost-effectively and profitably? The secret of family loyalty - a family-friendly menu with healthy kid meals

Bringing breakfast in the menu engineering

More Indiansiation of international food menu

MENU TRENDS 2014;WHAT'S HOT, WHAT'S NEXT!EATING-OUT TRENDS FORCASUAL DINING & QSR INDUSTRY


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TASTING THE FOOD TRENDS INURBANE DININGCULINARY FINE DINE FOOD TRENDS OF 2014 TOENHANCE CUSTOMER SATISFACTION AND PROFIT

Serving an eclectic palate and maintaining desire for authenticity in

consumer's food and dining preferences. Fresh, locally-sourced, organic, and healthful: The need for healthier & locally

sourced menus and matching it to supply chain

The latest trends in food, ingredients, travel and pop culture.

Say cheese with the restaurant bar menu

Up scaling the kitchen

The Indian restaurant industry

is worth Rs 75, 000 crores.

The industry is highlyfragmented with

1.5 million eating outlets

3,000 outlets com e form theorganized segment.

Organized segment isexpected to reach

Rs.22,000 crore by 2017

When baking, followdirections. When cooking,

go by your own taste.Laiko Bahrs


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BIKANERIKACHORI

A 360 degree marketing approach for restaurant businesses

Making the shift from traditional to digital marketing: How and how much

Cause marketing: Why doing good is rewarding for restaurant business

Loyalty 2.0: Looking back to fast forward

How to advertise, socialise & monetise when 'word-of-mouth' has moved online? How to make most of your BTL activities?

ARE YOU MARKETING YOURRESTAURANT FOR SUCCESS?BUILDING THE CONSUMER CONNECTIONMARKETING STRATEGIES FOR RESTAURANTS:A COMPREHENSIVE PRESENCE

BUILDING EFFICIENCYIN RESTAURANTSA successful restaurant makes the most of the marketing strategies, human resource and supply chain and in doing

so; there are many instances when they feel the need of reviving all three strategies seeing at the available resources.

The veterans from the restaurant industry will spill the beans about how an effective supply chain makes use of the

smartest technology while implementing the smartest marketing initiatives.

One cannot think well, love well, sleep well,if one has not dined well.

Virginia Woolf, A Room of One's Own


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What are the ingredients of a good distributor

Building a centralised system to monitor, correct, improve operation

Supply chain issue in supplying to the rural India

Viability of early delivery of products in India (24x7 services)

Latest innovations in warehousing and cold-chain technology

SUPPLY CHAIN CHALLENGESIN 2014 AND BEYOND

MAKE SURE YOUR SUPPLY IS OF THEHIGHEST QUALITY AND AT ACOMPETITIVE COST!

The labour-force composition: How to gainfully employ Gen Y

Training staff to better connect with diverse guests who walk-in Best practices in finding employees in a new market for your brand

How to get managers and staff to engage more with customers to

start real conversations.

ENGAGING AND RETAININGYOUR WORKFORCELEARN WHAT HOLDS TRUE IN MAKINGA STAFF TO BE MORE PRODUCTIVE!

49 % people spend

Rs 1000-1500 on eating out.

45 %people opts three timesa month eating out

60 %people prefers alcoholicdrink while eating out

Coffee Consumption has

increased to 5-6%annually

Mobile Is Calling: How to most effectively operate, manage & engage with

consumers in the Mobile-First World

Driving innovation in loyalty & finding the sweet spot for your business: What technology is relevant for you?

The future of restaurant operations and technology convergence

Apps for guests and for enterprise use;

DIFFERENTIATE THROUGHTECHNOLOGY:MAKE SURE YOUR TECHNOLOGY SOLUTIONPROVES ADEQUATE& SAVES YOUR COST


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The Indian Restaurant Congress will bring together restaurant

industry representatives from QSR, Casual Dine, Cafes, Fine Dine,

Hotel Restaurants and other stakeholders from the Food &

Beverages supply and utilities industry including

WHO SHOULD ATTEND?

RESTAURANTEURS

Chain store/standalone restaurant owners

Multi-unit restaurant franchisees Executive Chefs

F&B Directors

Professionals managing operations

finance & marketing; SCM functions

Investors/entrepreneurs looking to start/diversify a

restaurant business

RESTAURANT INDUSTRY PRODUCT/

SERVICE/SOLUTION PROVIDERS

Food manufacturers & ingredient and raw

material private label suppliers

Menu R&D experts

Processors and packers

Bankers & financial institutions

Angel, PE, VC investors

Supply chain and logistic providers

Retail design and shop fit firms

Trade associations and trade press

Commercial Real Estate/Shopping Malls

Government bodies

Food service suppliers/consultants

Mega trends in menu innovations consumer convenience &

healthy eating out.

Exposure to the dynamic interaction of food service

customer mindset and operator strategy.

Ways to achieve quality, consistency and food safety in chain

restaurant operations.

Identifying the growth drivers and business opportunity

in restaurant sector.

Understanding the scope of technology deployment

in a conventional restaurant design.

Network with HNIs, PE/ VC and funding bodies.

Collaboration opportunities for restaurant

franchisors and franchisees.

Comparing two business growth strategies

Company owned vs. Franchise stores.

Learn best practices for vendor selection process.

KHUSHI RAMKE LADOO

KEY TAKEAWAYS


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SESSION 1Inaugural SessionTHE ECONOMICS OF INDIAN RESTAURANT INDUSTRY 2014

AND BEYOND:THE LATEST TRENDS IN SUSTAINABILITY, INVESTMENTS,

NEW BRANDS AND CONSUMER GROWTH

State of the nation: Restaurant economics and consumerdemographics

Food law and policy: Complying with new menu labelling &

food policy regulations How technology is shaping the future of foodservice markets

and their suppliers From idea to IPO -Between one to many

SESSION 2INNOVATION FOR GROWTH

HOW YOUR RESTAURANT WILL BE PREFERRED PLACE OVER OTHERS The comeback of the big format Indian food restaurantswhat

have they done to achieve it New game, new rules- How QSR's are changing their food palette to Indian How food halls are combining on-premises manufacturing, eating,

takeaway and retail & challenging food courts Your consumers have changed. Are you changing with them? Differentiating customer behaviours from customer opinions Customer eats with their eyes first - How your brand image & design

can make your concept more successful and how to achieve it

SESSION 3MONEY TALKS - THE INVESTMENT OUTLOOK IN RESTAURANT

FINANCING FOR 2014- 2015

HOW TO GROW AND CAPITALISE YOUR RESTAURANT BUSINESS How to structure an Early-Stage Equity Raise for rapid growth? Current market valuations for restaurants and the outlook for

M&A in 2013 Refranchising company stores to promote growth - an investor outlook Evaluating the state of private equity investing in franchisees Evaluating the anatomy of the bank-led Loan The financial ramifications and legal specifics in negotiating an Asset

Purchase Agreement

Crowd-funding: What it means for the future of restaurant finance

SESSION 4GROWING FROM LOCAL TO A CHAIN

FUELLING GROWTH WITH PARTNERSHIPS EFFECTIVELY AND PROFITABLY What happens when expansion extends beyond the original

geographic market area; how to keep the stores consistent and the

locations similar? Multiple units, multiple concepts: how the modern day franchise

owners' model is changing? How to create progressive franchise relationships and avoid the pitfalls

of being always adversarial?

SESSION 5WHAT MAKES WESTERN BRANDS A SUCCESS IN INDIA? The science of investing and the art of managing international

food brands in India How to retain your culture and personality & prevent it from

fragmenting? How rewarding the venture Delhi/NCR getting preference over Bangalore and Mumbai, why? What the country is witnessing? What strategies make you earn your break-even early?

SESSION 6YOUR NEXT RESTAURANT LOCATION: THE PLACE TO BE!

THE EVOLVING RELATIONSHIP BETWEEN LANDLORDS AND OPERATORS Lease Versus Own Getting the right combination of high street, malls & food courts How do non-traditional locations for food service, such as hospitals,

cinemas make decisions on restaurant tenancies? The new future of mall gastronomy QSR, food court-dining or fine dine - how do landlords view restaurant

tenants individually? How you can use real estate as an inflation hedge over the next 10 years.

SESSION 7INNOVATION IN RESTAURANT BUSINESS: WHAT'S IN STORE? Meals on Wheels: Why food trucks can come on the scene fast Serving the food on the go- the concept of automated food service What innovation drives the customers in?

How customer interaction can be enhanced? How innovation will save pricing?

SESSION 1MENU TRENDS 2014; WHAT'S HOT, WHAT'S NEXT!

EATING-OUT TRENDS FOR CASUAL DINING & QSR INDUSTRY The consumer eating out fact file - quality, consistency, food safety &

expanded menu options Shift in dining attitudes - moving towards upscale and sustainable food

& how to deliver them cost-effectively and profitably? The secret of family loyalty - a family-friendly menu with healthy kid meals Bringing breakfast in the menu engineering More Indiansiation of international food menu

SESSION 2TASTING THE FOOD TRENDS IN URBANE DINING

CULINARY FINE DINE FOOD TRENDS OF 2014 TO ENHANCE CUSTOMER

SATISFACTION AND PROFIT Serving an eclectic palate and maintaining desire for authenticity in

consumer's food and dining preferences. Fresh, locally-sourced, organic, and healthful: The need for healthier &

locally sourced menus and matching it to supply chain The latest trends in food, ingredients, travel and pop culture. Say cheese with the restaurant bar menu Up scaling the kitchen

SESSION 3DIFFERENTIATE THROUGH TECHNOLOGY: Mobile Is Calling: How to most effectively operate, manage & engage

with consumers in the Mobile-First World Driving innovation in loyalty & finding the sweet spot for your

business: What technology is relevant for you? The future of restaurant operations and technology convergence Apps for guests and for enterprise use;

SESSION 4ARE YOU MARKETING YOUR RESTAURANT FOR SUCCESS? BUILDING

THE CONSUMER CONNECTION

MARKETING STRATEGIES FOR RESTAURANTS:

A COMPREHENSIVE PRESENCE A 360 marketing approach for restaurant businesses Making the shift from traditional to digital marketing: How and how much Cause marketing: Why doing good is good for restaurant business Loyalty 2.0: Looking back to fast forward How to advertise, socialize & monetise when 'word-of-mouth' has

moved online?

How to make most of your BTL activities?

SESSION 5ENGAGING AND RETAINING YOUR WORKFORCE The labour-force composition: How to gainfully employ Gen Y Training staff to better connect with diverse guests who walk-in Best practices in finding employees in a new market for your brand How to get managers and staff to engage more with customers - to

stop just talking at consumers but learning to start real conversations.

SESSION 6SUPPLY CHAIN CHALLENGES IN 2014 AND BEYOND

MAKE SURE YOUR SUPPLY IS OF THE HIGHEST QUALITY AND AT A

COMPETITIVE COST! What are the Ingredients of a good distributor Building a centralised system to monitor, correct, improve operation Supply chain issue in supplying to the rural India Viability of early delivery of products in India (24x7 services) Latest innovations in warehousing and cold-chain technology

DAY 1

DAY 2

AGENDA AT A GLANCE


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AWARDSThe Indian Restaurant Awards premium focus is

to create recognition for various industry experts

who are part of this affluent industry. The awards

will create a platform for the Indian players to

showcase their expertise and gain prominence in

the international markets by acknowledgingoutstanding creativity, customer service and top

quality dining that is on offer throughout India.

The winnerswhether restaurants, restaurateurs

or chefsare all setting the standards for others in

the industry to emulate.

NOMINATION AND EVALUATION

BENEFITS OF THE AWARDS

Such recognition helps create awareness and builds cross industry association across various sectors covering finance, design and

aesthetics, service aspects, cuisine development and marketing through brand building. The nominees and winners will get extensive

publicity through various online and offline mediums. The winners will be awarded a trophy supported by a certificate.

Each applicant would be required to fill in a self-

nomination form and send it to us by 10th August, 2014.

Only companies, firms or businesses registered and based

in India can apply.

Any organisation/ entrepreneur/ allied sector can apply.

Each applicant can apply for one or multiple categories,

except the ones which state 'Jury Nomination'.

Self-nomination forms should be sent along with theprescribed fee to Franchise India. The nominees in each

category will be presented to the final jury for

determination of winners.

Jury decision is binding on all applicants.

Information received will be treated confidential and not

used for any purpose except for determining the winners of

the awards.

Incomplete questionnaire in any manner will disqualify a

participant from participating in the awards.

Right to permit participation is reserved with the Awards

management.


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AWARDS CATEGORYBest Regional Restaurant Chain of the Year 2014This category recognises a regional Restaurant chain for its dining

experience as evidenced by attention to detail, a well-structured,

balanced and appropriate menu across Northern, Southern, Eastern,

Western and Central regions of India.

Best National Restaurant 2014This category recognises the very best in a dining experience as

evidenced by customer service and imagination in menu creation and

ambience.

Best Chef Award 2014The award recognises a chef who most impresses in his food

approach, design and execution of dishes.

The Lifetime Achievement AwardThis category rewards the individual who has made the greatest impact

on the food world in India in the past year in terms of quantitative

business increase and most outstanding quality of service.

Best Customer Service by Restaurant in 2014This award recognises the food establishment which demonstrably

goes above and beyond a normal level of service and does itconsistently.

Best Regional QSR chain of the Year 2014The award will recognize a QSR chain across Northern, Southern,

Eastern, Western and Central regions of India offering quick service

atmosphere that serves freshly prepared authentic foods in a fast

service format.

Best Regional Restro-Pub of the Year 2014This category rewards leading pub(s) across Northern, Southern,

Eastern, Western and Central regions of India with stylish cocktail bar

setup that attends to all components of good dining.

Best Regional Debutant Restaurant of the Year 2014This category recognises new arrival in the food world across

Northern, Southern, Eastern, Western and Central regions of India

which has created an immediate buzz and become the place to beseen with customers.

Best Debutant Restaurant Chain of the Year 2014This category rewards noteworthy new chain in the food world which

has created favourable impression around their work.

Best Menu R&D and Innovative Culinarians Award 2014This award recognizes the most innovative menu that showcases a

chef's specialty.

Best Regional Foreign Cuisine Restaurant

of the Year 2014This award goes to the restaurant across Northern, Southern, Eastern,

Western and Central regions of India offering select and authentic

foreign cuisine.

Best Regional Food Court of the Year 2014The award goes to mall/standalone food court across Northern,

Southern, Eastern, Western and Central regions of India who have the

best selection of brand counters.

Best Regional Kitchen Equipment Supplier of the Year 2014The award is open to all regional restaurant suppliers of kitchen

equipment across Northern, Southern, Eastern, Western and Central

regions of India.

Best Beverage Supplier of the Year 2014The award recognises product by beverage companies with high

volume distribution and customer.

Best Hotel Management Institute of the Year 2014This award goes to a training school that has worked to enrich the

food culture skill set in India by educating its students and fostering a

passion for food service business.

Best National and Regional Best Bakery and Confectionery

Chain of the Year 2014This category recognises the best national and regional bakery and

confectionery chain across Northern, Southern, Eastern, Western and

Central regions of India which best offers outstanding value, excellent

food and appropriate service.

Best Regional Indian Cuisine Restaurant Chain of the Year 2014The award recognises the restaurant that serves the best Indian

cuisine having ethnic ambiance and service across Northern,

Southern, Eastern, Western and Central regions of India.

Best Design Interiors Award of the Year 2014This category recognises a restaurant that extends an enjoyable and

suitable atmosphere to the customer.

Best National and Regional Caf of the Year 2014The award recognises national and regional food outlets across

Northern, Southern, Eastern, Western and Central regions of India thatenables one to have coffee in casual setting.

Best Creative Concept Award of the Year 2014

The award recognises the restaurant which has the most creative concept.Best Highway Restaurant of the Year 2014The award recognises the preferred highway eatery that has created a

brand and prominence for itself.

Best Regional Standalone Restaurant of the Year 2014This category recognises the very best regional standalone restaurant

across Northern, Southern, Eastern, Western and Central regions of

India as evidenced by attention to detail, a well-structured, balanced

and appropriate menu.

Best Indian Restaurant Consultant of the Year 2014The award recognises the best restaurant consultant who hasconnected leading number of restaurants that are running

successfully.

Best Service Provider of the Year 2014The award recognises the service/ solution provider that is cited for its

successful track record of innovative deployments to increase

restaurant efficiency.

Best Regional Chinese Restaurant of the Year 2014This award goes to the Chinese restaurant across Northern, Southern,

Eastern, Western and Central regions of India that show a drive to

influence and shape the future of chinese cuisine.

Best Regional Fine Dining Standalone Restaurant

of the Year 2014This award goes for a fine dine standalone restaurant across Northern,

Southern, Eastern, Western and Central regions of India that provide

the very best in a dining experience.

Best Regional Fine Dine Hotel Restaurant 2014

This category recognises a fine dine hotel restaurant across Northern,Southern, Eastern, Western and Central regions of India that

demonstrate the very best in a dining experience as evidenced by

attention to detail and a balanced appropriate menu.

Best Regional Standalone Restaurant of the Year 2014

(Small Town)This category recognises the very best standalone restaurant across

Northern, Southern, Eastern, Western and Central regions of India for

its well-structured, balanced and appropriate menu.


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WHO SHOULD

EXHIBIT?

EXHIBITING

BENEFITS New restaurant franchisors International brands looking for tie-ups in India

Existing food service brands looking for

franchise partners

Technology and service providers

Kitchen equipment suppliers

Logistics and warehouse firms

Food processing companies

Architecture and design firms

Security/hygiene management services

Crockery suppliers

Legal, PE, funding and audit firms

Food court developers and builders

Showcase your products to restaurant owners

Seek franchise partners and expand restaurant chain

Pitch and network with PE, VC and government funding bodies

Generate new sales leads and network with prospective clients

Expand your business network and raise your profile in the

industry and add more business association

Leverage your restaurant brand identity internationally

Attract potential investors and strategic partners

Meet and establish relationships with potential buyers from

around the world

FLOOR PLAN

INDIANRESTAURANTEXHIBITION2014

The exhibition will have a dedicated space for food service franchise companies looking for business investors have who have the right

spirit of an entrepreneurship, the zeal for business operations and personal commitment for building a successful business and are

looking to get into food business across India . The exhibition would be especially constructive for restaurant brands looking for

business growth through franchising.

Showcase you brand to focused potential franchise

investors looking to start a F&B business across all levels

of investments

Meet Multi-Unit and Multi-Brand

Franchisees in F&B space

Meet potential PE investors and funding companies looking

to park their investments in food concepts

Meet people with top notch retail real estate locations

Meet restaurant chain store suppliers at one platform

Expose you brand to leading business and industry media at

single platform

Access to VIP lounge and dedicated space for

one-on-one meetings

FRANCHISE SHOWCASE

Main ShowArea

Entrance

Gate

Gate

MainEntrance

Entrance

Entrance

14

4x3

12

3x3

10

4x3

8

3x3

6

4x3

4

3x3

4x3

9

4x311

3x3

7

3x3

5

3x3

3

3x3

1

4x3

15

5x2

16

4x2 2

13

3x3


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2013 WINNERSBest Regional Restaurant Chain of the Year(West) 2013

Sankalp Recreation Pvt. Ltd.

Best Regional Restaurant Chain of the Year(North) 2013

Spice It - IBIS Hotel

Best Customer Service by Restaurant in 2013Domino's Pizza India

Best Regional QSR chain of the Year 2013 - NORTHBTW India

Best Regional QSR chain of the Year 2013 - SOUTHAmmi's Biryani

Best Regional QSR chain of the Year 2013 - EAST

FAST Filling

Best Regional Restro-Pub of the Year 2013 - NORTHUnderdoggs Sports Bar & Grill

Best Regional Restro-Pub of the Year 2013 - WESTBeachcomber Cocktail Lounge and Bar

Best Regional Debutant Restaurant of the Year 2013ZEST Bar and Lounge

Best Menu R&D and Innovative CulinariansAward 2013Caf Coffee DayBest Regional Kitchen Equipment Supplier of theYear 2013

Continental Kitchen equipmentBest Hotel Management Institute of the Year 2013

Chandigarh University

Best National Best Bakery and Confectionery Chain ofthe Year 2013

Cookieman - Australian Foods India

Best Regional Indian Cuisine Restaurant Chain of theYear 2013 - NORTH

Punjabi by NatureBest Regional Indian Cuisine Restaurant Chain of theYear 2013 - WESTRajdhani - Mirah Group - Hospitality Division

Best Indian Cuisine Restaurant Chain of the Year 2013- National

Copper Chimney

Best National Caf of the Year 2013

Caf Coffee Day

Best Regional Chinese Restaurant of the Year 2013Mainland ChinaBest Indian QSR Chain of the Year 2013

Jumboking Foods Private Limited

Professional leader of the Year

Mr. Ajay Kaul, Chief Executive Officer, JubilantFood Works Limited

Restaurateur of the year

Mr. Anjan Chatterjee, Founder & MD, Speciality

Group Of RestaurantsBest Restaurant of The Year

Olive Bar & Kitchen

Best Chef of The Year

Chef Abhijit Saha - Chef & Director - Caperberryand Fawa

The Lifetime Achievement Award

Mr. Satiram Yadav - Bittu Tikki wala

Best Debutant Restaurant Chain of the Year 2013 MadAbout China

Best Design Interiors Award of the Year 2013Janpath Restaurants Pvt. Ltd.

Best Regional Fine Dine Hotel Restaurant 2013Great Kabab Factory, Radisson Blu, Delhi

Best Indian Restaurant OverseasBawarchi Indian Restaurant

Best Regional Best Bakery and Confectionery Chain ofthe Year 2013

Just Bake

Best Regional Foreign Cuisine Restaurant of theYear 2013

La Riviera - Pullman Gurgaon Central Park

Best Regional Food Court of the yearDel 15 - Moments Mall

Best Innovative Service Provider of the year - 2013bookyourtable.com

Best Regional Cafe of the Year 2013Bru Caf

Best Creative Cocept Award of the Year 2013The Pint Room

2012 WINNERS


20/20

Franchise India Holdings Limited is Asia's leadingintegrated Franchise consulting company since 1999with an absolute authority on Franchising, Licensing,Retailing, Small Business and Real Estate. We havehelped hundreds of investors in selecting the rightopportunity and in turn assisted variousorganisations in international & domestic franchiseexpansions & business development. With itsstrategically formed divisions, FIHL has created itsown niche as the pioneers of franchise industry and

a small business authority.

The expo will be a showcase & branding

opportunity for your product or services

operating in the virtual space, connecting with

suppliers and retail allied industries.

Exhibition

www.restaurantindia.in/2014

YES!I would like to

oExhibit at the show

oConduct a workshop

oAttend the conference

oBecome a sponsor

oSpeak at the conference

oNominate for awards

Name:________________________________________________________________

Company Name:_______________________________________________________

Address:______________________________________________________________

_____________________________________________________________________

Mobile:________________________________Tel:____________________________

Fax:____________________________Email:_________________________________

Website:______________________________________________________________

Supported byOrganised by Marketing & Event AgencyKnowledge Partner

ENTREPRENEUR INDIA

Official Magazine

Conference registration fees

Option 1: Cheque/Demand Draft

drawn in favour of Franchise India Holdings Ltd

payable at par and to be sent to 4th & 5th Floor,

Charmwood Plaza, Eros Garden, Charmwood

Village, Surajkund Road, Faridabad - 121009

Option 2: Wire transfer

For account details, please contact the above.

Option 3: Online payment

www.franchiseindia.com/payment-gateway.php

Payment methods

Conference RegistrationHimanshu: [email protected]

Sakshi: [email protected]

Exhibition/SponsorshipSameer: [email protected]

Gaurav: [email protected]

Award NominationsPushpendra: [email protected]

Abhinav: [email protected]

o u r m a g a z i n e s

Indias retail & consumerinsights magazine INDIA'S REAL ESTATE MAGAZINE

20142014 201420142014 2014 2014

MASTER

FRANCHISESHOW2014

2014 20142014 2014

ESTATEA W A R D S

ESTATES U M M I T

1412

201412

2014 2014 2014th

9Awards For Excellence InRetailing

Awards2014

FranchiseKnowledgeSeries

RetailerKnowledgeSeries

INDIAN

CONGRESS2014RETAIL

INDIAN

AWARDS2014RETAIL

AWARDS2014Suppy Chainl

AWARDS2014Technology

2014 2014

FRO2014NATIONALFRANCHISE, RETAIL&SMESHOW

o u r e v e n t s a n d s h o w s

National pride, or the spirit that binds us together as

a collective soul, does not have a permanent home

in our hearts and mind. For most of us it responds to

the stimulus of a cricket match, on national holidaysor situations of armed conflict. Most of the times we

are filled with mixed emotions.

Ab hamare hawale watan is Franchise India's CSR

initiative to inspire youth to take up enterprise andgrowth challenge as a means of building the nation.

Rs. 15,000 per nomination(Includes one award nomination,

networking dinner *Inclusive of taxes)

Award nomination fee

Rs. 15,000 + taxes per delegate(Includes Conference Access, Exhibition Visit

and Lunch for 2 days)

Rs. 20,000 + taxes per delegate(Includes Conference Access, Exhibition Visit,

Lunch for 2 days and invitation to awards

followed by dinner & cocktails)*12.36% Service tax applicable in all packages

Documents

Indian Restaurant Brochure 2014