Restaurant India and Franchise India group has set a benchmark with their Indian Restaurant Congress and Awards among restaurant fraternity for building a world class show on the business of restaurants in India. After 9 successful on ground editions, this year the group entered to cities by doing the city editions. The first city edition was successfully done in Chennai in April followed by even much successful edition earlier this July in Mumbai and now ‘Restaurant India Conference and Awards’ in Hyderabad on 21st July at ITC Kohenur.
Known for its rich cultural and food heritage, Hyderabad has always been considered as a foodie city and has witnessed local as well as international chains coming up with new and innovative concepts. Going by the industry analysis, Restaurant India Conference focused on talking about ‘creating and building 21st century restaurant’ and how evidence based trend has changed the way we have been consuming food for ages.
The speakers also talked and discussed about new age developments, expansion, delivery and how it has become a necessity for the brands to expand and grow the business.
“How do we keep the consistency going than innovation is more important to maintain the last 70 years of hospitality, team training and how they deal with the customer is more important to us,” shared Siddharth Arora, COO, Paradise Biryani who believed that hospitality is the backbone of restaurant business.
Sharing his view, Chef Shankar Krishnamurthy of Fusion9 Hospitality pointed, “Hospitality has always seen the human factor...Human touch is always the important part and even now when have QR-based menu etc, customers want to feel the menu touch.”
Experts also pointed that human touch and personalization is not going to go out of style.
The show witnessed participation from across the sector and welcomed more than 250 people in attendance. Some of the key speakers included; Chef Chalapathi Rao, Simply South, Chef Shankar Krishnamurthy of Fusion9 Hospitality, Chef Amey Marathe and Chef Dharmender Lamba from Telangana Chefs Association, Siddharth Arora of the Paradise Biryani fame to name a few.
“Today the race is about Eastern vs the Western hospitality. We also need to adopt seasonality and seasonal food in our menu,” added Chef Chalapathi Rao of Simply South that has created a niche for running an-ingredient based restaurant.
The experts also discussed the importance of data, technology-led businesses, loyalty and how important it is for a restaurant business to succeed.
The conference was followed by awards that saw huge participation from the industry by bringing the who’s who of the sector together. Some of the notable restaurant owners and chefs who attended the awards included; Amar Ohri, Chef Shivneet Pohoja, Chef Kailash Gundupalli to name a few.
With ‘’Ohri’s’ as Title Partner, Co-Associate partners- Goldiee Masale and Karamat, Supporting Association, Telangana Chefs Associations, TV Partner - TV9, Aqua Partner, Oceana, Wellness Partner, Indigene, Tech Partner - Vistan Nextgen an Charity Partner - Feeding India By Zomato, Restaurant India Awards Hyderabad was a huge success.
