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About The PUB CONVENTION

Increasing urban population coupled with factors such as increasing disposable income and growing preference for beer and spirits is expected to create avenues for growth of the alcohol market in India.  It’s strong demographic trends coupled with changing social attitudes and lifestyle choices makes the pub industry a very compelling market

At this event, we will be addressing topics on the changing drinking patterns, how pubs engage with the millennial population driving guest loyalty, leveraging pub menus and set up, bartending and marketing, how technology provides a boost in pubs etc.

New Topics

Case study’s, panel discussions and round table sessions to benchmark your practices with industry peers and colleagues

Roundtables & Breakout Sessions

Ask focused questions from experts and leverage their experiences to tackle ground level challenges in your respective functions.

One to One Meetings

Specifically designed tool, that will give you access to the list of participants attending the convention. This will give you an opportunity to pre-schedule meetings with the attendees that most interest you.

Our Associations & Media Partners

1000

DELEGATES

120

SPEAKERS

300

BRANDS

70

EXHIBITORS

SPEAKERS

Ajay Nagarajan
plus

Ajay Nagarajan

Total Environment Hospitality

Angad Singh
plus

Angad Singh

KPMG

Dheeraj Kumar
plus

Dheeraj Kumar

Happy People Festival

Manoj Berry
plus

Manoj Berry

Embrand

Prateek Chaturvedi
plus

Prateek Chaturvedi

Doolally

Pravesh Pandey
plus

Pravesh Pandey

Byg Brewski Brewing Company

Ranveer Sabhani
plus

Ranveer Sabhani

F&B Visionary

Samar Sheikhawat
plus

Samar Sheikhawat

Sanju Arora
plus

Sanju Arora

The Irish House

Sibi Venkataraju
plus

Sibi Venkataraju

Toit

Ela Mokrzan
plus

Ela Mokrzan

Ripples

Rahul Singh
plus

Rahul Singh

Beer Cafe

Sahil Jain
plus

Sahil Jain

Dineout

Abhijit Saha
plus

Abhijit Saha

Fava

Akshat Prasad
plus

Akshat Prasad

Vapour

Amit Roy
plus

Amit Roy

Watson's

Bhargavi Naidu
plus

Bhargavi Naidu

United Breweries

Karthik Shankar
plus

Karthik Shankar

Sotally Tober

Manu Chandra
plus

Manu Chandra

Olive Bar & Kitchen

Manu Gulati
plus

Manu Gulati

Effingut

Prasad Narasimha
plus

Prasad Narasimha

Sherlock's Pub

Prathik Shetty
plus

Prathik Shetty

The Reservoir

Rohit Parwani
plus

Rohit Parwani

The Biere Club

Sunil Munshi
plus

Sunil Munshi

Brigade Hospitality

What's Brewing?

REGISTRATION

OPENING NOTE BY ORGANISER

OPENING NOTE BY CONFERENCE CHAIRMAN

SETTING THE FLAVOR PALATE – INSIGHTS FROM CROSS – DISCIPLINARY TASTE MAKERS

LEADERSHIP PRIORITIES – THE BALANCING ACT BETWEEN INNOVATION & CONSISTENCY

With a plethora of innovative technology available today, founders have to strike a fine balance between what they choose and the brand consistency that they strive to maintain. Not only do they have to choose solutions that are straightforward to implement, increase productivity and require minimal training to staff, but also retain the flavor and identity of the brand that they have worked hard to build. Industry leaders get together to discuss their individual experiences in finding the middle path.

NETWORKING AND COFFEE BREAK

FOOD AGGREGATORS – MAKE THEM YOUR ALLIES

Third party delivery services, which has disrupted the industry, is not without its challenges. Be it meeting customer expectations, delivering on the brand promise, delivering in a timely manner, and providing an accurate and seamless ordering experience. This session will discuss how this medium helps you to reach out to new customers while protecting your profits.

TECH TALKS

Unlock top technological trends and best practices at these fast-paced sessions. Stay up to speed on what’s out there on tech tools

LUNCH

BREAKOUT SESSIONS

IN THIS TECH-DRIVEN, DATA-DRIVEN AND PERSONALISED WORLD, HOW ARE YOU DOING YOUR MARKETING DIFFERENTLY? How much of your marketing budget are you spending on acquiring new customers and retaining existing ones? How do you know if this is right split? Advances in technology has helped organisations capture better customer data, analyse it and make actionable inferences. In the marketing world, one size doesn’t fit all. Leveraging these solutions, restaurants can craft a marketing strategy that is unique to them and yield better results. HOW TO MAKE YOUR MENU WORK SMART, NOT HARD The most effective tool for restaurant marketing is in your hands – your Menu! Can the design and layout actually make an impact on profits? Yes! Menu engineering is the latest buzzword. Analyzing restaurant sales data and placing menu items where they stand out can make a difference. Learn how to go about doing this and how you stand to lose money on your best menu items, by not paying enough attention to this simple tool. THE TRUE COST OF RESTAURANT INEFFICIENCY Most restaurants lose out on business opportunities due to operational inefficiencies. Minor optimizations can help restaurants enhance staff productivity and yield higher throughput. Improving workplace performance is critical to businesses and with the right plan and tools, it isn’t really a difficult task!

NETWORKING AND COFFEE BREAK

RIDING ON THE SUPER FOODS WAVE

Public awareness about healthier foods and physical fitness is reaching new heights. The demand for menus that focus on whole grains like quinoa and wholewheat breads, rather than simple carbs like white bread, which offer little nutritional value is increasing. As a result, the pressure is on – how can you adopt this rising food trend and incorporate it in your menu?

REGISTRATION

OPENING NOTE BY CONFERENCE CHAIRMAN

ARE YOU THE TORTOISE OR THE RABBIT?

In the restaurant business, the old adage doesn’t always work or does it? As a restaurant owner, should you give away immediate profits for an accelerated growth and market share?  Multiple reports and industry leaders suggests those establishments that focus on top line growth, reaps the benefit of scaling later. But which is the path that you think works better – high growth with temporary losses or slow growth and profitability?

AN EMPTY SEAT – A RESTAURATEUR’S NIGHTMARE!

How do you get guests in through your door during offpeak hours or slow days? The off-peak hours could potentially bring in as much revenue as the peak hours, but it could involve altering dining habits. What features could possibly motivate your target audience? Is it a good idea to  utilize restaurant assets for activities like events and workshops during non peak hours?

NETWORKING AND COFFEE BREAK

THE PACKAGING OPPORTUNITY – CAN IT BE A BRAND AMBASSADOR WHILE SERVING ITS INTENDED PURPOSE?

There is more to food packaging than just a plastic box or a sealed pouch. Packaging materials are an overlooked marketing channel and a great way to convey your brand identity while standing out from the crowd. How can you seize the opportunity in today’s fast changing packaging world?

TECH TALKS

Unlock top technological trends and best practices at these fast-paced sessions. Stay up to speed on what’s out there on tech tools

LUNCH

BREAKOUT SESSIONS

HOW CAN YOU GO ABOUT SCALING YOUR RESTAURANT PROFITABLY? How and when to scale? How to choose between successful and proven model like franchising, trademark license, joint venture, etc.? Some of these common concerns among the majority of the restaurant owners are addressed in this session. BUILDING CUSTOMER LOYALTY IN A MARKET WITH EASY BRAND SUBSTITUTABILITY Everybody knows that customer loyalty is crucial to business success! Tracking key customer metrics can help understand how customers feel about your brand. In today’s social media age where customer psychology is greatly impacted by ‘online reviews’, it becomes all the more imperative to track customer satisfaction. Monitoring your customer loyalty metrics in detail definitely gives you a competitive advantage. This session discusses what you should be tracking to understand & improve your customer loyalty. HIRING FOR ATTITUDE AND TRAINING FOR SKILLS In the restaurant industry, availability of talent is an issue, but more importantly it is quality that remains a challenge. It is all about getting the right fit for your organisation as success in this business pretty much depends on it! How do you identify people with the right attitude and train them well enough to be your brand ambassadors while dealing with customers

FOODTECH ECONOMICS: THE CLOUD KITCHEN OPPORTUNITY

Cloud Kitchen is big. Cloud Kitchen is high stakes. Cloud Kitchen is profitable. And everyone wants a piece of this pie now! But is it as inexpensive and efficient as you imagine it to be? How different are the profit margins from a conventional restaurant? Cloud kitchens seem to have it all covered from lowering overhead expenses to better margins. So, what’s the catch? Let’s try to understand the drivers in this emerging high growth segment of the restaurant industry.

THE PERFECT CLOUD RECIPE

Cloud kitchens should be able to handle different cooking techniques supported by a strong technology backbone. Because the kitchen lack physical presence, it’s important to create that perfect storyline to attract consumers and create engagements on digital channel. How feasible is it to bring multiple brands under one umbrella kitchen using technology?

AFTER-HOURS COCKTAIL

VENUE

On 12-13 May 2020,

At The Lalit Ashok,

Bangalore

Register To Book Your Seat Today

OUR PARTNERS

Here are a few of our Partners