Organiser welcome address
A discussion around the life cycle of investments, from early to growth to exits, and doing it all over again. Meet the people who have provided capital to some of the best F&B businesses, and understand the do’s, don’ts, and strategies used to scale using external capital. The discussion will hover around timing, when to sell, when to raise, and when to never do either and build using your internal cash flows.
Over the last few years, technology use and adoption by the industry have exploded, reshaping how consumers are connected to the services they desire. Providing multiple ways for consumers to order, pay for, and get their meals on time while ensuring a uniform and seamless experience across platforms is a way of life now. In such a case, how are CRM tools impacting Hospitality? How is technology helping in leaving a mark by providing an excellent consumer experience?
Social media has changed the way we experience everything from day-to-day communication to eating out. Restaurants have become hotbeds of smartphone activity as consumers happily snap pictures of their plates and populate them with pithy reviews, forcing restaurant owners to sit up and take notice. As a result, consumers now judge a brand’s authenticity through influencers. Does Influencer marketing have an impact on consumers’ attitudes? Is investing in influencer marketing worth the hype? If so, how to maximize the potential of your social media partners?
When a restaurant is looking to expand, franchising is definitely one of the most viable options available. The reason that this trend has picked up is that it comes with distinct advantages for the Franchisor. All this being said, there are also reasons for Operators to not go for restaurant franchising when it comes to expansion. What are the advantages and disadvantages of franchising? How good is franchising as an option when it comes to scaling the business?
With recent changing times, the outlook towards the restaurant businesses has seen a rapid shift from the perspective of customers and business owners. A few years ago, the home delivery business contributed a small portion of the restaurant’s revenue which now has a drastic upward growth. This has paved the way for an increase in cloud kitchens and the adoption of omnichannel models. Do restaurants’ business models need to change moving forward? Will delivery and virtual kitchens become a pressing priority in the Cloud Kitchen era?
Since the shift towards off-premise consumption of food, we are aware that a negative unboxing experience will reflect poorly on the entire brand. Today it is important to stand out and create a unique brand identity, starting with your packaging itself. The design, labelling and lately the material used, all go a long way to convey the essence of your brand. Is your box beautiful enough to rule social media? What are the options and innovations available today, to communicate your brand identity through your packaging?
