With the theme “Serving the Future” this year’s summit welcomed 2500+ industry professionals, 300+ leading brands, and 80+ distinguished speakers, making it India’s largest restaurant industry annual event. From all over the country, restaurateurs, chefs, investors, delivery partners, policymakers, and technology innovators attended. Discussions highlighted evolving culinary trends, with a growing emphasis on ethnic cuisines, alongside the transformative influence of technology and Gen Z on the future of the F&B industry.

The event began with an exclusive Google CEO Roundtable, featuring insightful deliberations with leading restaurateurs. The summit day commenced with a traditional lamp-lighting ceremony graced by Rohan Khaunte, Minister for Tourism, IT, and E&C, Government of Goa, Rohit Monserrate, Mayor Goa, along with the NRAI leadership team. This was followed by three days of insightful sessions, hands-on workshops, engaging exhibitions, and networking forums.

Speaking at the summit, Sagar Daryani, President, NRAI, said, “The NRAI Indian Restaurant Summit has always been more than just a discussion; it is about shaping the future of our industry together.  In Goa, we witnessed unparalleled energy and collaboration among all stakeholders.  From sustainability and digital transformation to profitability and policy advocacy, the discussions here will help define the roadmap for India’s food and beverage sector in the coming decade.”

“Our industry has faced immense challenges in recent years, but what sets us apart is our resilience. From neighbourhood cafés to large restaurant chains, we have fought back with determination, continued to innovate, and above all, served our guests with warmth and a smile. This spirit of perseverance is what keeps India’s restaurant community strong and thriving”, he further added.

Prahlad Sukhtankar, Chapter Head, NRAI Goa, added: “The success of this year’s summit demonstrates the strength and resilience of India’s restaurant community. Goa proved to be the perfect setting to celebrate innovation, culture, and collaboration and is rapidly emerging as a culinary hub, drawing a diverse set of tourists from across the world and offering a melting pot of global tastes and experiences. As India’s emerging culinary hub, it continues to attract talent, creativity, and fresh ideas, making it the ideal destination for such a gathering. We are excited to carry forward the ideas and partnerships forged here.”

The summit featured a fireside conversation between Gauri Devidayal and keynote speaker Roni Mazumdar, CEO, Unapologetic Foods, Board Ditrector, National restaurant Assiociation (USA). He noted that this is the biggest event of the year for the F&B industry, which has successfully made its mark in Hyderabad, Kolkata, and Chennai, and now in Goa, a remarkable achievement and a proud milestone for the community.

Furthermore, there were other discussions on a variety of topics, including Dining as Theatre, Raising the Bar: India’s Present and Future, Staying Relevant in Changing Times, The Evolution of QSRs, Cafés, and Fast Casual in India, and How Regional Cuisines are Going Mainstream. The event concluded with the grand finale session, Food Fight – Culinary Capitals Clash: The Race for India’s Food Frontier.

In addition, attendees participated in deep-dive workshops and masterclasses that dived into key industry trends and growth strategies.  Highlights included The Economics of Cloud Kitchens in India with Sumit Gulati and Ashish Tulsian, Digital Supercharging for Restaurants by the Google team, Building Growth Beyond Discounts with Parin Sanghvi and Rahul Singh, The Perfect Serve: Crafting Beverage Experiences with Tim Du Gardijn and Ishrat Kaur, Automation That Cooks Up Profits with Jyoti Sudhir, Sunil Shrivastava, and Mirnal Sethi, Scaling & Optimising Kitchens for Profitability with Chef Ashish Massey.

The summit also brought together some of the most eminent speakers and industry leaders, including Ankit Ahuja, Nitin Saluja, Chef Ashish Massey, Ankush Grover, Chef Shankar Krishnamurthy, and Mister Tikku (Influencer & Food Personality), whose diverse perspectives enriched the discussions around growth, profitability, sustainability, consumer behavior, and the future of India’s restaurant industry.

Culinary and tech showcases complemented these sessions, allowing participants to see innovations in restaurant technology, food delivery, packaging, automation, and new cloud kitchen profitability models that attract decision-makers from across the F&B value chain. The summit also emphasized networking and community building, with an exclusive Poolside Welcome Sundowner, which brought together over 2,500 distinguished guests, after parties, and curated networking forums, as well as the NRAI Annual General Meeting (AGM) and the exciting NRAI Premier League (NPL), which featured cricket and beach volleyball, fostering collaboration and camaraderie among the restaurant community.

The 2025 edition was made possible with the support of partners like Restroworks (Presenting Partner) and industry leaders such as Coca-Cola, Google, Goa Tourism, Nestlé Professional, AWL, Reelo, Foodservice India, Hyfun Foods, Grant Thornton, EazyDiner, UEngage, Pernod Ricard, McCain, MasterChef Creations, and Prasuma, among others. The NRAI is grateful to its sponsors, partners, speakers, and delegates for their enthusiastic participation and support in making the 4th Indian Restaurant Summit a resounding success.

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The post 16 Acquisitions Crossing ₹40K Cr. in the Business Of Food: Business Scale, Deal Logic, and the Big Appetite for Indian Brands appeared first on Business of Food.

Prasuma disrupted the Frozen Food category with the launch of their iconic Momos, offering high-quality, preservative-free, and delicious frozen Momos that quickly won the hearts of food lovers nationwide. Since then, Prasuma has continued introducing a range of first-to-market products dominating the Pan-Asian and the Deli Meats space.

Built on excellent business fundamentals and a strong focus on innovation, Prasuma has delivered profitable growth since inception without raising any external funding.

Prasuma now has a presence in 100+ cities across all online, and offline channels and cloud kitchens. Its direct-to-consumer channel “Meatigo by Prasuma” offers a curated selection of exclusive products, delivered within 30 minutes across major cities in India. What’s unique to Prasuma is that it manufactures all of its products in-house, this not only ensures superior product quality but also reinforces Prasuma’s commitment to delivering inventive flavors that resonate with Indian families from bigger cities to smaller towns.

“We are extremely proud of what we have built and excited to join hands with ITC to drive the next phase of growth for Prasuma. The overwhelming support and love for our products from consumers have always inspired us. ITC shares our commitment to quality and innovation, making them the perfect partner. This collaboration isn’t just a business transaction— it’s the culmination of our lifelong passion for exceptional food, a dream that began right in our kitchen.” said Lisa Suwal, CEO, Prasuma & Meatigo.

“Frozen food is undeniably the category of the future. With Prasuma’s strength in manufacturing and innovation combined with ITC’s expertise in distribution and building new-age brands, we are excited about the potential of this partnership. Together, we believe this collaboration will create significant value for stakeholders and consumers alike in India and globally – revolutionizing the frozen food industry with quality, convenience, and most importantly tasty food.” added Siddhant Wangdi, COO, Prasuma & Meatigo.

Ernst & Young acted as the exclusive investment banker and Shardul Amarchand Mangaldas & Co. acted as the exclusive legal counsel to Prasuma and its shareholders on this transaction.

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