The National Restaurant Association of India (NRAI) Pune Chapter concluded its “Building Better Kitchens” session on at Social, Fergusson College Road, bringing together more than 160 chefs, restaurateurs, suppliers, and sector specialists. Supported by Pune Gas in association with Alister Equipment, the event examined how commercial kitchens can be redesigned to better meet operational, safety, and long-term efficiency standards.
The programme featured Chef Vicky Ratnani and kitchen consultant Sadanand Acharya, who outlined the evolving requirements of India’s expanding foodservice sector. Their discussion covered workflow optimisation, energy-efficient planning, safety measures, and sustainability-aligned practices, with an emphasis on adapting kitchens for future technological shifts.
Speaking at the event, Chef Vicky Ratnani said, “The Pune Chapter is truly exceptional — the passion and dedication shown by both the members and non-members is inspiring. I was genuinely amazed by the overwhelming response to the ‘Building Better Kitchens of the Future’ session. The audience was deeply engaged, and the energy in the room was incredible. Everything was impeccably organised — from the seating and technical arrangements to the hospitality. A special thank-you to Social for the fantastic treats and one of the best coffees I’ve had.”
“This event was an opportunity for our members to learn directly from industry veterans about future-ready kitchen practices that improve efficiency, safety, and long-term sustainability. The insights shared today will truly help Pune’s F&B businesses scale with confidence,” stated Saili Jahagirdar, Chapter Head, NRAI Pune Chapter.
The session reinforced the Chapter’s focus on knowledge-sharing and supporting restaurateurs in building resilient and future-ready operations.