Bangalore: Zomato, South Asia’s largest restaurant and nightlife guide, held the Bangalore Chapter of the second Zomato Restaurant Summit 2013 on Friday, 1st of February which witnessed a gathering of over 300 seasoned restaurant owners, senior marketing professionals, venture capitalists and industry visionaries.

Held at The Sheraton, Malleswaram, the Summit featured the who’s who of the F&B industry such as Manu Chandra (Executive Chef and Partner, Olive Beach, LikeThatOnly and The Monkey Bar ), Siddharth Poojari (Executive Director, Sukh Sagar), Hemamalini Maiya (Chairman, MTR), Ashish Kothare (CEO and Managing Partner, Roadhouse), Chef Bela Rieck, Rocky & Mayur and other restaurant illuminati as panelists.

“Building on the first summit, the objective of the 2013 summit was to understand the various aspects of growth in the restaurant industry such as – expanding at the right locations in the right format, franchising best practices, when and why of investments, etc., This time we wanted the best in the industry to share their experience of how they went about growing their business to its current scale” said Pankaj Chaddah, Co-Founder & COO of Zomato.

In his keynote, Pankaj talked about the exponential growth of Zomato over the last year, their foray into international markets and what’s in store for 2013. Zomato also announced their foray into the U.K. market with a whopping 15,000+ restaurant base in London.Pankaj also mentioned that Zomato plans to further expand its reach into continental Europe,Middle East, South America and South East Asia in 2013

The key highlight of the summit was the unveiling of The Connoisseur’s Guide To Eating Out2013 by Rocky & Mayur (Zomato’s brand ambassadors and hosts of Highway On My Plate). Published by Hachette India, these unique occasion-based guides are restaurant recommendations by Zomato users classified based on di_erent needs observed by Zomato.

Ranging from Romantic Dinner, Beer in a Bar, to Nightlife & Clubbing, the Guide shall take you through the best recommendations for all key use cases or occasions. “Indians have always been food mad and that love is surfacing like never before. We are seeing the F & B Industry grow, no explode as people become more vocal and social about their meal choices. We eat professionally at 5 restaurants a day for 150 days in a year and we don’t taste…we eat.

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