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  • 4th - 5th February 2026 | Royal Orchid Resort & Convention Centre, Bengaluru
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  • Bengaluru
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Agenda

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Agenda

  • Day 1 4th Feb 2026
  • Day 2 5th Feb 2026

09:00 AM Onwards

Registration Starts

10:00 AM - 10:05 AM

Welcome Address

10:05 AM - 10:15 AM

Inaugural Address

  • – Dr. (Chef) K. Thiru, Founding Dean, The School of Hospitality Management, Mahindra University

10:15 AM - 11:15 AM

Panel Discussion

Session 1:
South India’s HoReCa Landscape – Navigating Change & Capturing Demand

  • – South India’s HoReCa 2025 – The Growth Engine of Indian Hospitality
  • – How South India’s food habits are reshaping national menus?
  • – ₹1 2 trillion HoReCa market and where the next ₹500 billion will come from
  • – Bengaluru’s tech-food boom, Chennai’s luxury dining rise, Hyderabad’s regal comeback
  • – Tier-2 treasures — Mysuru, Madurai, Vijayawada — the quiet goldmines
  • – Travel, tourism & corporate dining fuelling premium demand
  • – Regional cuisines as India’s next big export
SESSION LEAD
  • – Mr. Anand Krishnan, Director, Namma Veedu Vasanta Bhavan
SPEAKERS
  • – Mr. Ganesh Poojari, Director, Central Tiffin Room (CTR)
  • – Mr. Subramanya Holla, President, Bangalore Hotels Association
  • – Mr. Dheeraj Keshav, CEO – Arna Dairy Farm (P) Ltd
  • – Mr. Ananth Mandra, Managing Partner, Kritunga Restaurants Chain
  • – Mr. KN Vasudeva Adiga, Founder & Managing Director, Paakashala Chain of Restaurants & Nandi Upachar Restaurant (Banquets, Party Halls)

11:15 AM - 12:15 PM

Session Partner
Superfoods Partner
Panel Discussion

Session 2:
Dining Trends Redefining the Plates of the Future

  • – “Instagram-first” food — the dish as the marketing budget
  • – Flexitarian flavours – plant-based, protein-rich, flavour-loaded
  • – From millet magic to Michelin dreams
  • – Hyper-local sourcing for authenticity that sells
  • – Health-forward menus for the wellness generation
  • – Retro comfort food meets modern plating
  • – Incorporating Global Influences
  • – Experiential Dining and Menu Customization
SESSION LEAD
  • – Mr. Robinder Singh, Chief Operating Officer, Paradise Biryani
SPEAKERS
  • – Mr. Shakir Haq, CEO, NKP Empire Pvt. Ltd (Empire Restaurant, Karama, EasyBites, Vegetarea, Empire Juice)
  • – Mr. Hemender Reddy, Founder, Sribhog Hospitalities & MAK Hospitality, The Moonshine Project, EXT by Moonshine Project, Bistro Melaange, Aromas of Dakshin
  • – Chef Rohit Tokhi, Chef & COO, Toscano
  • – Ms. Swathi Varun, Founder, Yellow Spoon
  • – Mr. Maniram Selvaraj, Fourth-Generation Entrepreneur, Dindigul Ponram Biriyani

12:15 PM – 12:25 PM

Keynote Address

Timeless Taste: How Legacy Brands Stay Relevant Across Generations

  • – Mr. Arun Adiga, Managing Director, Vidyarthi Bhavan

12:25 PM– 1:15 PM

Panel Discussion

Session 3:
Digital-First Hospitality – From Menu to Delivery

  • – Click, Order, Repeat – Digital Domination in Dining
  • – Technology as a boon for QSRs, cafes, cloud kitchens and other businesses
  • – Where hospitality meets the swipe culture.
  • – Leading the cloud kitchens and app-first dining
  • – QR menus, instant reorders and the zero-wait revolution
  • – AI-powered upselling – reading customer cravings in real time.
  • – Social commerce via WhatsApp & Instagram DM
  • – Personalisation that makes customers feel like VIPs
SESSION LEAD
  • Mr. Sandeep Jangala, Founder, Yummy Bee, Healthy QSR Chain
SPEAKERS
  • – Mr. Tarun Mahadevan, CEO & Managing Director, Advantage Foods
  • – Mr. Bert Mueller, Founder, California Burrito
  • – Mr. Ankur Sharma, Co-Founder, Rebel Foods
  • – Ms. Diksha Pande, Co-Founder, Samosa Party
  • – Mr. Mahesh Reddy, CEO, GOPIZZA India
  • – Chef Vikram Simha Akula, Culinary Director, KitchenoMiks
  • – Mr. Sunil Mishra, Brand Head, BIGGUYS

1:15 PM -1:25 PM

fireside chat

Spice, Speed & Story: Scaling Korean-Inspired QSR Brands in India

  • – Mr. Mahesh Reddy, CEO, GOPIZZA India
  • – Mr. Jay Lim, Founder & Global CEO, GOPIZZA

01:30 PM – 2:15 PM

Networking Lunch

2:15 PM - 3:00 PM

Panel Discussion

Session 4:
The Sustainability Shift to Expansion – From Buzzword to Business Model

  • – Zero-waste kitchens and franchise models that scale while maintaining quality & brand DNA
    – Taking local flavours to a wider audience for expansion
    – Scaling regional masala flavours nationally while preserving authenticity and supply-chain integrity
    – Preserving aroma, purity, and provenance while scaling spice production for mass markets
    – Risk Management in Expansion – tackling operational and cultural challenges
    – Consumer willingness to switch for sustainability
    – Packaging innovations consumers are ready to pay for
    Traceability in spices—from farm to factory to final blend—as a trust and quality driver
    – Green certifications as a brand differentiator & the ROI of going sustainable
    – Energy and water efficiency in new-age kitchens
    – Farm-to-fork partnerships with local growers
SESSION LEAD
  • – Mr. Aravindan V, Founder, Vijay Sweets & Green Rabbit Vegan Wedding Catering
SPEAKERS
  • – Mr. Hari Balasubramanian, Angel Investor
  • – Mr. H.R. Jayaram, Founder, The Green Path (Eco Hotel, Organic Restaurant, Banquet Halls, Organic Store & Sukrishi Farm)
  • – Mr. Vinod Kumar, Managing Director & Co-Founder, SNN Spices & Masala
  • – Chef Johnson Ebenezer, Chef Patron & Co-founder, Farmlore, Omnisense, loreblr
  • – Mr. Shubham Tibrewal, Business Head- Food Service, Pakka
  • – Mr. Angad Singh, Director, Kake Di Hatti
  • – Mr. Veerendra N Kamat, Managing Director, Kamat Hotels & Restaurants

3:10 PM - 4:00 PM

Session Partner
Coffee Innovation Partner
Panel Discussion

Session 5:
Pouring Profits — The Beverage Boom in South India

  • – The Billion-Dollar Sip – From filter coffee to craft cocktails, the South’s drink story is now an investment story
  • – Heritage Brews, Modern Margins – premiumising filter coffee, coconut water, spiced buttermilk & beverages for urban and global markets
  • – The café and coffee economy in South India
  • – How Coffee beverage-led cafés are driving profitability and repeat consumption
  • – The role of equipment, consistency, and operations in scaling café brands
  • – Investments flowing into Functional & Fortified Beverages – drinks infused with probiotics, adaptogens, and Ayurvedic botanicals.
  • – Tourism as a Beverage Multiplier – Craft distilleries, vineyard trails, and tea plantations becoming revenue-rich experiential destinations.
  • – Home & On-Demand Premium Drinking – Cloud kitchens, mixology kits, and D2C delivery models for upscale beverages.
  • – What’s on the Investor’s Pour List – Identifying high-return segments, scalability models, and cross-category beverage brand opportunities.
SESSION LEAD
  • – Mr. Abhinav Mathur – Managing Director, Kaapi Machines
SPEAKERS
  • – Mr. Prasanna Venkatesh, Co-Founder, Madras Coffee House
  • – Mr. Rajat Luthra, CEO, Third Wave Coffee
  • – Mr. VT Amarnath, Founder & Managing Director, MARTRAM’S – The South Indian Coffee House
  • – Mr. G.K. Pramod, Author, Mentor, Serial Entrepreneur, Co-Founder – Iyengar’s Oven Fresh,
    Coffee Confessions, Casa Picossa Tropical Terrace, Bengaluru Belly
  • – Mr. Dhruv kohli, Founder, Boba Bhai
  • – Mr. Dhruv Singh, Founder & CEO, Chelvies Coffee

4:00 PM - 4:10 PM

Fireside Chat

Scaling the Spirit: Growing a Pub Chain Without Losing Its Personality

  • – Mr. Chethan Hegde, Founder, 1522 the Pub BLR, Co-Founder: Suzyq BLR, Street 1522
    – Moderated by- Mr. Raunak Kundu, Founder, Bluchisel Business Solutions

4:20 PM - 5:10 PM

Panel Discussion

Session 6:
Hospitality from the Heart – Empowering Teams, Flavours & Elevating Experiences

  • – The Truth in Every Bite – what is the USP behind your venture?
  • – Redefining hospitality through heartfelt service and guest-centric culture.
  • – Building empowered teams that turn service into memorable experiences.
  • – Marrying AI with the culinary experience to revolutionise hospitality
  • – Skilling and upskilling staff to match evolving guest expectations.
  • – How people, passion, and purpose shape a hotel’s true identity.
  • – In-room dining: reinvention to drive full potential
SESSION LEAD

– Ms. Kulpreet Kaur, Director of Sales & Marketing, Hyatt Centric MG Road Bangalore

SPEAKERS

– Chef Ramsamy Selvaraju, Chef Corporate -Chef, Taj Group of Hotels
– Chef Anirban Dasgupta, Executive Chef, The Oberoi, Bengaluru
– Ms. Lakshmi Sridhar, General Manager, Novotel Visakhapatnam Varun Beach & The Bheemili Resort Managed by Accor
– Chef Simrann Singh Thapar, Executive Chef, Leela Palace Bangalore

5:10 PM -6:00 PM

Panel Discussion

Session 7:
The Next Wave of Foodservice Formats & Dining

– How consumers are embracing “experience over ownership” in dining
– New formats, new fortunes and the dining spaces of tomorrow.
– Multi-brand cloud kitchens, chain-restaurants, QSRs hyper-targeting neighbourhoods.
– Gourmet food trucks as luxury casual
– Curated food halls for urban shoppers
– Pop-up restaurants as brand testing grounds
– Co-working kitchens for catering startups

SESSION LEAD

– Mr. Prasanna Kumar, Co-Founder, BLR Brewing Co, Beanlore Coffee Roasters, Hamilton

SPEAKERS

– Mr. Gopichand Cherukuri, Founder, Indian Craft Brewery, Mr Philly’s & Onamaalu
– Mr. Balachandar R, Executive Director, Junior Kuppanna Kitchens Pvt Ltd
– Mr. Pravesh Pandey, Founder & CEO, PP Ventures (Roxie, Helen’s Place & One Floor Down)
– Mr. Vimal Sharma, Chief Executive Officer, SMOOR Chocolates
– Chef Shriram Rajendran, Chef, CEO, Author- The table book of desserts, Foodpreneur, Founder -The Table India, Mapo Hakka Chinese, Butter Crust Pizzeria
– Chef Vinod Bhati, Executive Member, Indian Culinary Forum, IFCA, WACS
– Mr. Jayanth Narayanan, Founder & Director – Pearltri Foods Private Limited, Owner, Mani’s Dum Biryani

6:00 PM -6:30 PM

Panel Discussion

Session 8:
Influencers Powering the F&B Economy Through Social Media

  • – Food & beverage influencers shaping dining trends and consumer choices
  • – From reviews to revenue — how content creators drive footfall and brand discovery
  • – Authentic storytelling vs paid promotions: building trust in the digital age
  • – Influencers as entrepreneurs — launching brands, pop-ups, and collaborations
  • – Short-form video, reels and platforms redefining food marketing
  • – Regional creators spotlighting local cuisines and hidden gems
  • – Data, reach and ROI — measuring influencer impact for F&B brands
  • – The creator economy’s role in scaling restaurants, cafés, and beverage brands
  • – Where creators, chefs and F&B businesses collaborate for growth
SESSION LEAD
  • – Mr. Vivek G, Digital Creator & Founder, The Food Quest India
SPEAKERS
  • – Mr. Naveen Suresh, Digital Creator & Co-Founder, Monk Studios Bangalore Breakfast Walks & fbablore
  • – Mr. Rahul RD, Digital Creator & Founder – @the.brownie.guy
  • – Ms. Akanksha, Digital Creator, Growth Strategist & Founder of chaloo.fir
  • – Mr. Zafir Syed, Digital Creator & Food Experiences Specialist

09:00 AM Onwards

Registration Starts

10:00 AM - 10:05 AM

Welcome Address

10:05 AM - 11:05 AM

Session Partner
Ready-to-Eat Innovation Partner
Panel Discussion

Session 1:
Talent on Table – Winning the Hearts Behind the Hospitality

  • – New-age chefpreneurs and their influence on trends
  • – From chefs to service stars — the people who make brands iconic.
  • – Digital training tools for service and kitchen staff in the Hotel Industry
  • – How hospitality brands & hotels are attracting Gen Z talent
  • – Skill-building for fusion and multi-cuisine expertise in the 5 stars
  • – Employee wellness as a retention strategy
  • – Gig economy models in catering and events
  • – Storytelling through staff – making them brand ambassadors in HoReCa
Session lead
  • – Chef Abhijit Saha, Founder & MD, Ace Hospitality & Consulting Chef-Owner – Lyfe & Rosmarino Restaurants, Bangalore
SPEAKERS
  • – Mr. Raghavendra Rao, Co-Founder & CEO, The Rameshwaram Café
  • – Chef Vikas Seth, Chef & Culinary Director, Embassy Leisure
  • – Chef Shreeya Adka, Masterchef India Tamil Judge, Founder / Chef – The French Door
  • – Mr. Senthil Kumar, Chief Business Officer, Dindigul Thalappakatti Restaurants
  • – Mr. Gopinath Belganty, City General Manager, Bellona Hospitality
  • – Ms. Sona Prakash, Managing Director, Drizzle Hospitality Group
  • – Ms. Anamika Desai, Founder & CEO, Miku’s Kitchen

11:15 AM - 12:05 PM

Panel Discussion

Session 2:
South Indian Cuisine 2.0 – Tradition Meets Tomorrow’s GenZ

  • – Modernising traditional recipes without losing authenticity
  • – Cross-border collaborations with global chefs & food
  • – Packaging regional cuisine for ready-to-eat and export markets
  • – Pairing heritage dishes with modern beverages & cuisine
  • – Art of pairing food from – old is gold to Gen Z is Limitless
  • – Culinary tourism trails – creating destination dining
  • – Showcasing South Indian cuisine in Michelin and global awards
  • – Social media virality for regional dishes through influencers & Chefs
  • – The business value of preserving culinary heritage
SESSION LEAD
  • – Ms. Ruth Dsouza Prabhu, Food Writer & Journalist, Author-NY, Al Jazeera, The National, Fodors, Whetstone, GBH, Eaten, Nikkei Asia, Mint Lounge
SPEAKERS
  • – Chef Chalapathi Rao, Cuisine Designer & Partner, Simply South, MasterChef India (Telugu) Judge, TEDx Speaker
  • – Chef Koushik S, Chef, Founder – Eatitude Consultants, MasterChef India Tamil Judge, TEDx Speaker
  • – Chef Rakesh Raghunathan, Celebrity Chef, Food Historian & MasterChef India Judge (Tamil)
  • – Ms. Anindita Gupta, Head of Marketing, Cafe Amudham
  • – Chef Michael Christmann, Founder & Executive Chef, Rasa Table
  • – Mr. Raghavendra Sanjeev Rao, Restaurateur & Owner, Hallimane & Dose Camp Chain of Restaurants

12:05 PM -12:15 PM

Keynote Address

The Future Served Fresh: Innovation, Growth, Impact & Sustainability in the QSR Landscape

  • – Mr. Tapan Vaidya, Group CEO – Papa Johns India/UAE/KSA/Jordan

12:15 PM -01:05 PM

Panel Discussion

Session 3:
After Hours — The Rise of Nightlife & Breweries in South India

  • – The Microbrewery Movement – How Bengaluru, Hyderabad and Chennai are becoming India’s craft beer capitals — and the next untapped cities poised for growth.
  • – Diversifying the Tap List Beyond Beer & Explosive Growth in the Microbrewing Sector
  • – Nightlife 2.0 – Rooftop lounges, immersive speakeasies and bars redefining the urban evening economy.
  • – Local Meets Global on Tap – Incorporating South Indian ingredients into brews that tell a regional story.
  • – Experiential Drinking Spaces – Breweries with live music, comedy nights, and community events transforming from bars into lifestyle hubs.
  • – Sustainability on the Bar Menu – Waste-free brewing, solar-powered operations, and returnable glassware programs shaping brand perception.
  • – Regulatory Green Lights & Red Tape – Navigating licensing reforms, excise changes, and city-by-city policies to unlock growth potential.
SESSION LEAD

– Mr. R.S. Dharmendra, Senior Vice President – Hospitality & Tourism, Sona Valliappa Group

SPEAKERS

– Mr. Santhosh Sriram, Owner, RRI Hospitality Private Limited (Hakuna Matata, Brahma Brews, The Palms Brew & Kitchen, Indian Biere House)
– Mr. Mukesh Tolani, Co-Founder and Director, Toit Beer Co., pH4 Food & Beverages Pvt. Ltd.
– Dr. Pratekk Chaturvedi, COO, Ironhill India
– Mr. Ajit GS, Founder, Crimson and Clover Hospitality India Pvt Ltd, (Flo, CBD, Rasai , Cafe Del Sol , Bento Lab , Chat Chatore & Curry Express)
– Mr. Premkumar GT, Vice President, JSM Corporation (Asilo, Shiro, Hard Rock Cafe, California Pizza Kitchen)
– Ms. Swapn Randhawa, Vice President, Spaceman Spirits Lab (SAMSARA)

1:05 PM – 1:50 PM

Networking Lunch

2:00 PM - 3:00 PM

AWARDS REGISTRATION

3:00 PM - 3:10 PM

Inaugural Address: From Table One to Many: Building Quality Restaurants that Last

By Mr. B.A.R Mohammed Ali, Chairman & Managing Director, Narmada Group of Hotels

3:10 PM - 3:50 PM

1ST SET OF AWARDS TO BE PRESENTED

3:50 PM - 4:40 PM

Panel Discussion

Level Up Your Venture- The ‘Experience Economy’ where Food, Drinks, Decor & Digital Define Success

  • – Why your interiors are your silent brand storytellers
  • – Why restaurants fail fast—and how smart planning beats quick-fix myths in today’s F&B landscape
  • – Crafting signature cocktails/mocktails that tell your story through mixology
  • – Infusing local, seasonal and sustainable ingredients in food & cuisines
  • – How plating & crockery enhance perceived value with trends in minimal, eco-friendly and luxury tableware
  • – Beyond the Plate: Design & Flavour Disruption in creating Palate-pleasing food by Chefs & Restaurants
  • – Customised crockery as a branding tool
  • – Evaluating new cuisines, formats and the critical role of consultants in building sustainable F&B success.
  • – Building systems, SOPs, and tech infusion for consistency
  • – Personalisation in guest experiences
SESSION LEAD

– Ms. Sunita Reddy, Chief Architect, ACME Designers

SPEAKERS
  • – Chef Rajmani Upadhyay, Chef, Restaurateur, Consultant & Founder/Director – Concept Canvas
  • – Mr. James Melvin, Founder, CEO – DreamStorey
  • – Mr. Prakash G, Managing Partner, The Nachiyar café
  • – Chef Rajneesh Gandhi, Founder, Chefs At Work

4:40 PM - 4:50 PM

Keynote Address

The Small Farmer, The Big Future

  • Mr. Dheeraj Keshav, CEO – Arna Dairy Farm (P) Ltd

4:50 PM – 5:30 PM

2ND SET OF AWARDS TO BE PRESENTED

5:30 PM -5:36 PM

Keynote Address

Regional Roots, National Reach: The Masala Growth Story

  • Mr. Vinod Kumar, Managing Director & Co-Founder, SNN Spices & Masala

5:36 PM -6:20 PM

3RD SET OF AWARDS TO BE PRESENTED

6:20 PM – 7:05 PM

NETWORKING COCKTAILS

7:10 PM ONWARDS

REMAINING SET OF AWARDS TO BE PRESENTED WHICH WILL BE FOLLOWED BY NETWORKING GALA DINNER

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