Tech Bites

How would you pick a restaurant for dinner if you’re interested in eating farm-raised, sustainable food? The app Greenease helps consumers discover restaurants and food retailers that source directly from local and/or sustainable farms. People can also search by unique criteria such as gluten-free, grass-fed meats, or sustainable seafood. 70% of consumers what to know where they food comes from. What do chefs and restaurateurs want from a marketing partnership? Find out on this episode of Tech Bites with Greenease (@greeneaseapp) founder Vanessa Ferragut, and Bâtard (@batardny) Chef Markus Glocker (@markusglocker) and Managing Partner John Winterman (@johnwinterman). This episode is sponsored by Alaska Seafood (@alaskaseafood). Tech Bites is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Imagine cutting fresh, hydroponically grown micro greens onto your toast or salad, seconds before you eat it. Imagine how delicious and nutritious it would be to eat living food. This week, the dream becomes real. Harvest2Order (H2O) is the first US-based microgreen salad bar concept. The greens are hydroponically grown and harvested when you order a salad bowl or toast. H2O(@harvest2order) is the ultimate farm-to-table experience, creating a fresher fast-casual dinning experience focused on sustainability, health and deliciousness. On this episode, H2O co-founders, Liz Vaknin (@cheflizvaknin) and Shelley Golan (@shellmasterflex), join us in-studio to discuss their ag-tech forward concept opening this week in Brooklyn’s North 3rd Street Market (@n3rdstmarket). This episode is sponsored by Alaska Seafood (@alaskaseafood). Tech Bites is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

FoodFutureCo is the first Scale-Up Accelerator for established yet small organizations that are providing unique products and solutions across our food system. Unlike traditional accelerators FoodFutureCo (@foodfutureco) works with companies that have some proof of concept, that are on track to grossing more than $1 million annually, and helps them ""scale-up"" to the next stage of growth. Focus areas include: consumer products, local food, plant-based food, sustainable seafood, ag tech, food tech and food waste. On this episode we talk with Shen Tong (@shentong), founder and managing partner of FoodFutureCo, and two members of Cohort 3. Romy Raad (@romyr001) co-founder of superfood beverage Metabrew (@themetabrew), and Hunter Bryson, co-founder of mushroom products Shroom Snacks (@shroomsnack) and Jewel of the Forest. This episode is sponsored by Alaska Seafood (@alaskaseafood). Tech Bites is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.

Restaurant delivery sales topped $43 billion last year and is expected to reach $76 billion in 2022. Delivery apps and platforms like Caviar, Seamless and Eat24 are driving consumers to order, with more than 11% of restaurant sales coming from delivery. To support this giant growth industry, the next generation of restaurant delivery tech is being built to help manage and deliver all these orders. Joining us on this episode of Tech Bites (@techbiteshrn) are the founders of Checkmate and Epifruit. Vishal Agarwal (@vishal1982), Founder/CEO of It’s a Checkmate (@itsacheckmate), a platform that integrates all third party delivery platform orders into single automated pipeline that feeds directly into a restaurant’s POS system. Rohan Duggal and Buland Madan, co-founders of EpiFruit (@epifruit) a market based platform where businesses can reach out directly to drivers and independent people to make deliveries in their neighborhoods.This episode is sponsored by Green Grape & NYWCA. Tech Bites is powered by Simpl

In the start-up world failure equals success. It’s the paradox of innovation. A company needs to fail in order to gather information, make adjustments and push out a new better version. This philosophy sets innovators apart from the traditional old-school business values that only value actual success. But at what point do you stop iterating and make the big pivot to close up shop and move on? On this episode of Tech Bites (@TechBitesHRN) in-studio guest Meghan Carreau (@meg.carreau), CEO/Founder of TuckrBox (@TuckrBox), the farm-to-lunchbox meal delivery company powered by an iOS app for kids, shares her story. Her start-up had all the right moves with a great idea, successful initial funding, participation in the Google incubator, beta testing, and then…the pivot. Tech Bites is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Are you a start-up business looking for venture funding? On this episode of Tech Bites (@techbiteshrn), two start-up founders pitch Charlie O’Donnell (@CEONYC) of Brooklyn Bridge Ventures and have the chance to hear his feedback and get funded. Brooklyn Bridge Ventures (@BBVDOTVC) is the first Brooklyn based venture capital fund, with $23 million dollars across two funds, investing in NYC-based companies. Mark Cooper (@markbluefields) pitches Bluefields.co, his idea for the first seaweed commons exchange to suitably scale global seaweed production. Aaron Feinstein (@thefeinstein) pitches Avocado, his dietary matchmaker that uses AI and predictive analytics to pair people with meal plans that match their profile. This episode is sponsored by 100 Bogart, a co-working space in Bushwick. Tech Bites is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Whether your food is organic, farm-to-counter, palio or delivery, it’s likely you got it via tech. The entire food-chain, from farming to production to restaurants and grocery shopping, is changing with technology. Jennifer Leuzzi (@mmesnack) interviews three CEO/Founders from the food tech space, Cheryl Clements, CEO/Founder PieShell (@pieshell), Krystle Mobayeni, CEO/Co-Founder BentoBox (@getbento) and Deepti Sharma, CEO/Founder FoodtoEat (@foodtoeat). What’s the current state-of-the-industry? How are they changing the culinary landscape with technology? Learn how they’ve adapted and innovated their companies along the way, and what they expect to see in the future. Part 2 of 2, recorded at General Assembly NYC in January 2018. Tech Bites is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Whether your food is organic, farm-to-counter, palio or delivery, it’s likely you got it via tech. The entire food-chain, from farming to production to restaurants and grocery shopping, is changing with technology. Jennifer Leuzzi (@mmesnack) interviews three CEO/Founders from the food tech space, Cheryl Clements, CEO/Founder PieShell (@pieshell), Krystle Mobayeni, CEO/Co-Founder BentoBox (@getbento) and Deepti Sharma, CEO/Founder FoodtoEat (@foodtoeat). What’s the current state-of-the-industry? How are they changing the culinary landscape with technology? Learn how they’ve adapted and innovated their companies along the way, and what they expect to see in the future. Part 1 of 2, recorded at General Assembly NYC in January 2018. Tech Bites is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What is the greatest food tech invention of all time? Fire and harnessing heat for cooking. Or perhaps you’re thinking cutting stones and knives? The point of origin for flint knives is about 4,000 years ago which is a solid argument for knives to be one of the first, if not the greatest food technology. In-studio guest Harry Rosenblum, host of HRN’s Feast Yr Ears, discusses ancient food tech that is still essential today, along with new food tech that may have a shot at being around for thousands of year more. In addition to his HRN host duties, co-founder of The Brooklyn Kitchen, co-creator of Sumo Stew events and General Manager of Kikuichi New York, the North American office of the oldest knife maker in the world. Tech Bites is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The chatbots are coming! People are no longer the first line of hospitality for restaurants, it’s AI and chatbots that are managing reservation confirmations, waiting lists and a whole host of other communications. On this episode chatbot Time Table (@timetableny) CEO Giuliano Senese and CFO Jonas Majauskas pitch 5 Napkin Burger (@5napkinburger) CEO Robert Guarino. Listen in and see if they make a sale. Tech Bites is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

To celebrate Women’s History Month, we’re talking with Linda Pelaccio, producer and host of A Taste of the Past on Heritage Radio Network. How does today’s high-tech impact the study of the past? Digital and scanning technology has opened the world’s libraries to scholars and researchers, making history as easy as Google. But it has also stripped away some of the human elements that tactile articles convey. Linda shares her research experience as a consultant on matters of food and culinary history and a program director for the Culinary Historians of New York. She was formerly a writer and producer for the TV Food Network, and former executive producer of Everyday Kitchen for TalkAmerica Radio. Linda is a member of Les Dames d'Escoffier and IACP. Tech Bites is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cooking is a science, but we don’t often think of our food on the molecular level. We think about a robust of a cup of coffee, without realizing it’s the volatile compounds giving it the rich flavor. Coffee has 1000 Volatile compounds, whereas lettuce has a mere 20. In this episode of Tech Bites, we talk food science with James Briscione. His new book, The Flavor Matrix, explains how ingredients combine on a molecular level and how the human body processes these elements into taste sensations. The recipes are organized by ingredient and flavor profiles, with infographics, photos and appendix providing additional data. The origins of the book are based in James’s time working with IBM’s Chef Watson, translating recipes into data. James Briscone is the Director of Culinary Research and a chef-instructor at the Institute of Culinary Education (ICE) in Manhattan. Tech Bites is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sel

If everyone loves pizza, then why are all the great mom-and-pop local pizza joints closing? Big pizza chains and big corporate delivery services are all taking a big bite out of the independent pizza market across the country. But don’t worry - there’s an app for that. Slice, is a pizza ordering platform dedicated to empowering local pizzerias with the tools, tech, and marketing to compete with big chains. For the pizza lover, the mobile and online service makes it easy order from authentic pizzerias in their neighborhood. Joining us in-studio is Ilir Sela the Founder and CEO of Slice. Albanian born and raised in Staten Island, Ilir's friends and family owned and operated pizzerias in the greater New York City, including a family-owned pizzeria in Manhattan in the 70s, making him 3rd generation in the pizzeria industry. Tech Bites is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Seaweed isn’t just for sushi any more. The US seaweed snack market is estimated at a booming $500 million a year with no signs of slowing down. What makes it a super trend for 2018? With more that 11,000 species and uses across food production, health, beauty and industry, seaweed is both bountiful and versatile. The sustainable aquaculture makes it even more appealing for the long-term. A volatile and fragments global-market is one of the primary barriers to growing the worldwide seaweed market. Is seaweed the new kale? Joining us in-studio for this seaweed roundtable discussion are: Will Horowitz and Matt Lebo, co-founders of Akua.co a plant-based food company encompassing seaweed farms and kelp jerky production. Mark Cooper, founder of Bluefields.co, the first seaweed commons exchange to suitably scale the global seaweed production. Tech Bites is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

With all the digital platforms available, like OpenTable, google business pages, and Facebook, does a restaurant still need it’s own website? Can a website help transact business and get customers with better SEO? And what is SEO exactly? We’ll answer these questions (yes, yes, yes and it’s complicated) and more with in-studio guest Krystle Mobayeni, Co-Founder and CEO of BentoBox, a hospitality-focused website design company. Tech Bites is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Are you interested in getting a job in the exciting work of food tech, but aren’t sure how to do that and what skills you need? Host Jennifer Leuzzi has put together a show that tries to answer the many emails and messages she receives from people who want advice on these very questions. Like in-studio guests Julia Greene, lead line cook at Roberta’s Pizza, who wants to know if you need to know how to code to work at a food tech job? Answering her questions in a mini-job interview is hungryRoot’s Chief of Staff, Zoe Mesirow, who is in the process of hiring 15 positions. Tech Bites is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What are the big food tech trends in Europe right now? Is the continent as obsessed with indoor-farming, alternative proteins and meal-delivery as we are? In-studio guest Fabio Ziemssen, Director of Food Innovation at HoReCa Digital in Germany, talks about new things in the German marketplace, trends from the Winter Fancy Food Show and NX- Food, a new retail ecosystem for startups to test products in a real retail environment. Tech Bites is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Why aren’t more restaurants and food businesses funded by venture capital? The short answer is scalability. It’s challenging to imagine a food business that can scale to $500 million in sales - and still maintain the IRL food quality, experience, and brand values. Even if you’re not taking your business to a seven-figure exit strategy, there are lots of thing to be learned from the venture investment model, including using technology to grow your business efficiently. Get up to speed on venture funding with in-studio guest Charlie O’Donnell, founder and partner in Brooklyn Bridge Ventures. Brooklyn Bridge Ventures is the first Brooklyn based venture capital fund, with $23 million dollars across two funds. Tech Bites is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For the final show of 2017, we look into the future at the top food tech trends to watch in 2018. Will blockchain and digital agriculture improve the quality of our food supply? Will bio-tech and bio-hacking create the perfect foods grown in a lab with the flavor of terroir? In-studio guest Mitchell Davis and Tech Bites host Jennifer Leuzzi discuss the coming year in food tech, gastronomy, and apps. Mitchell Davis is the Executive Vice President of the James Beard Foundation and a scholar with a Ph.D. in Food Studies from NYU. In 2013, Davis led the team that was selected by the U.S. Department of State to create the USA Pavilion at Expo Milano 2015. He holds a chair on the Academy of the London-based World’s 50 Best Restaurants and has written several award-winning cookbooks. In 2017 Epicurious included Davis on their list of the “100 Greatest Home Cooks of All Time.” Tech Bites is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#

The penultimate episode of 2017 is a look back at the tumultuous year that was. Joining us in-studio are three founders of restaurant tech businesses who share their stories, industry observations and favorites apps 2017. Deepti Sharma, Food to Eat founder and CEO from Episode 99 Women in Food Tech CEOs. Bradley Scott, Etch co-founder from Episode 109 Restaurant Recommendation Apps. Xavier Mariezcurrena, ChouxBox co-Founder and CEO from episode 94 Free Tax Advice with ChouxBox. Tech Bites is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.