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- 21st - 22nd January 2026 | Royal Orchid Resort & Convention Centre, Bengaluru
- Bengaluru
Agenda
Agenda
09:00 AM Onwards
Registration Starts
10:00 AM - 10:05 AM
Welcome Address
10:05 AM - 10:15 AM
Inaugural Address
10:15 AM - 11:15 AM
Panel Discussion
Session 1:
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
11:15 AM - 12:15 PM
Panel Discussion
Session 2:
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
12:15 PM – 12:25 PM
Keynote Address
12:25 PM– 1:15 PM
Panel Discussion
Session 3:
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
1:15 PM -1:30 PM
Keynote Address
01:30 PM – 2:15 PM
Networking Lunch
2:15 PM - 3:00 PM
Panel Discussion
Session 4:
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
- – Risk Management in Expansion – tackling operational and cultural challenges
- – Consumer willingness to switch for sustainability
- – Packaging innovations consumers are ready to pay for
- – 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
3:00 PM – 3:10 PM
Keynote Address
3:10 PM - 4:00 PM
Panel Discussion
Session 5:
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
- – Tech infused machineries for beverages- coffee, tea and more
- – The Rise of Ready-to-Drink (RTD) – Bottled cold brews, artisanal iced teas, and health-focused juices driving convenience-led consumption.
- – 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.
4:00 PM - 4:10 PM
Keynote Address
4:10 PM - 4:20 PM
Keynote Address
4:20 PM - 5:10 PM
Panel Discussion
Session 6:
Session 6:
Supply Chain Resilience in a Volatile World through Design, Menu, Tech & Brand USP
- – In HoReCa, your back-end can make or break your brand.
- – How tech-powered supplier–restaurant integration is eliminating delays and keeping menus consistent — even when the market isn’t.
- – AI with a 6th Sense – Predicting not just what diners want, but when they’ll want it
- – Experiential Dining with mind-blowing theme customization and design in the ambience
- – Direct farm partnerships for hyper-fresh produce vs aggregator platforms for scale — what delivers better
- – Cold Chain, Hot Topic – Upgrading storage and transportation infrastructure to meet the demands
- – Balancing leisure, business, and “bleisure” in one integrated offering.
- – The Truth in Every Bite – what is the USP behind your venture?
- – Taming Price Swings – Strategies to buffer against perishables’ price volatility without compromising on quality or profit margins.
5:10 PM -6:00 PM
Panel Discussion
Session 7:
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
09:00 AM Onwards
Registration Starts
10:00 AM - 10:05 AM
Welcome Address
10:05 AM - 10:55 AM
Panel Discussion
Session 1:
Session 1:
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
10:55 AM - 11:05 AM
Keynote Address
11:05 AM - 11:55 AM
Panel Discussion
Session 2:
Session 2:
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
11:55 PM -12:05 PM
Keynote Address
12:05 PM -12:55 PM
Panel Discussion
Session 3:
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.
1:00 PM – 1:50 PM
Networking Lunch
2:00 PM - 3:00 PM
AWARDS REGISTRATION
3:00 PM - 3:10 PM
Inaugural Address
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
- – Harnessing customer-generated content for trust and buzz
- – 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
- – Building systems, SOPs, and tech infusion for consistency
- – Personalisation in guest experiences
4:40 PM - 4:55 PM
Keynote Address
4:55 PM - 5:05 PM
Keynote Address
5:05 PM – 5:45 PM
2ND SET OF AWARDS TO BE PRESENTED
5:45 PM -5:55 PM
Keynote Address
5:55 PM -6:35 PM
3RD SET OF AWARDS TO BE PRESENTED
6:35 PM – 7:20 PM
NETWORKING COCKTAILS
7:30 PM ONWARDS
REMAINING SET OF AWARDS TO BE PRESENTED WHICH WILL BE FOLLOWED BY NETWORKING GALA DINNER
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