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Treść dostarczona przez HNGRY. Cała zawartość podcastów, w tym odcinki, grafika i opisy podcastów, jest przesyłana i udostępniana bezpośrednio przez HNGRY lub jego partnera na platformie podcastów. Jeśli uważasz, że ktoś wykorzystuje Twoje dzieło chronione prawem autorskim bez Twojej zgody, możesz postępować zgodnie z procedurą opisaną tutaj https://pl.player.fm/legal.
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The Feed
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Manage series 2947616
Treść dostarczona przez HNGRY. Cała zawartość podcastów, w tym odcinki, grafika i opisy podcastów, jest przesyłana i udostępniana bezpośrednio przez HNGRY lub jego partnera na platformie podcastów. Jeśli uważasz, że ktoś wykorzystuje Twoje dzieło chronione prawem autorskim bez Twojej zgody, możesz postępować zgodnie z procedurą opisaną tutaj https://pl.player.fm/legal.
The line between food and tech is increasingly blurring. The Feed is a series of in-depth conversations from Matt Newberg of HNGRY (hngry.tv) and food industry insiders who are leveraging technology to shape the way we eat.
…
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139 odcinków
Oznacz wszystkie jako (nie)odtworzone ...
Manage series 2947616
Treść dostarczona przez HNGRY. Cała zawartość podcastów, w tym odcinki, grafika i opisy podcastów, jest przesyłana i udostępniana bezpośrednio przez HNGRY lub jego partnera na platformie podcastów. Jeśli uważasz, że ktoś wykorzystuje Twoje dzieło chronione prawem autorskim bez Twojej zgody, możesz postępować zgodnie z procedurą opisaną tutaj https://pl.player.fm/legal.
The line between food and tech is increasingly blurring. The Feed is a series of in-depth conversations from Matt Newberg of HNGRY (hngry.tv) and food industry insiders who are leveraging technology to shape the way we eat.
…
continue reading
139 odcinków
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1 139- Dissecting the world of D2C food with Ellis McCue of Mealogic 50:11
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This is a special episode of HNGRY Live, conversations with members of the HNGRY Trends community that analyze industry news in real-time. We discuss the current landscape of D2C meal players like CookUnity, Wonder, and Blue Apron, the recent M&A activity, and analyze business models. To join future live events and participate in Q&A, become a paid member here.…
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1 138- Analyzing KFC's new Saucy offshoot with Brandon Barton of Bite 31:35
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This is a special episode of HNGRY Live, conversations with members of the HNGRY Trends community that analyze industry news in real-time. We discuss Brandon's latest trip to KFC's new chicken tender concept Saucy and what it means for the QSR chain. To join future live events and participate in Q&A, become a paid member here.…
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1 137- Streamlining digital hospitality with Avi Goren of Marqii 47:24
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Avi Goren is the co-founder & CEO of Marqii, an online platform that helps local businesses like restaurants, bars, and cafes manage their listings and reviews across a multitude of platforms. In this episode, we’ll talk about the importance of platforms like Google and Yelp, how Marqii is leveraging AI for its reviews, and the future of digital hospitality.…
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1 136- Curing loneliness over group meals with Max Barbier of Timeleft 44:30
44:30
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Max Barbier is the Co-Founder & CEO of Timeleft, an app That helps connect strangers in cities across the world over weekly dinners. In this episode, we’ll talk about the growing loneliness problem, how Timeleft leverages technology to pair diners, and how our society can create hybrid online and offline experiences that optimize for our sense of belonging.…
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1 135- Growing a regenerative poultry farm with Heidi Diestel of Diestel Family Ranch 51:46
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Heidi Diestel, fourth-generation family farmer at Diestel Turkey Ranch, a regenerative organic Turkey Farm based in Northern California. In this episode, we talk about what it means to apply regenerative farming practices to poultry, the application of technology, and how policy can better align incentives between farmers, consumers’ health, and the environment. Subscribe to the HNGRY newsletter Diestel Family Ranch…
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1 134- Reframing the restaurant business with Eli Feldman of Shy Bird 59:00
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Eli Feldman is the Partner & Co-Founder of Shy Bird, a two-unit fine casual rotisserie concept in Boston. In this episode, we chat about Shy Bird’s exciting co-working program, how restaurants can reframe themselves to capitalize on higher margin revenue streams, and the promise of AI to uncover and execute new ideas inside and outside their four walls. Subscribe to Eli's Newsletter Subscribe to the HNGRY Newsletter…
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1 133- Building the LinkedIn of hospitality with Alice Cheng of Culinary Agents 51:23
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Alice Cheng is the Founder & CEO of Culinary Agents, a job marketplace, applicant tracking system, and career resource for the hospitality industry. In this episode, we’ll chat about its latest site for career insights and salary data, how technology can help with career development, and what the industry can do to attract higher talent. Subscribe to the HNGRY newsletter…
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1 132- Turning cannabinoids into ingredients with Missy Bradley of Caliper Holdings 56:39
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Missy Bradley is the Chief Revenue Officer and Co-Founder at Caliper Holdings. In this episode, we’ll talk about its water soluble cannabis powder that can be used in foods and beverages, the various legal hurdles in the category, and the new types of cannabinoids that the company is bringing to market. Sign up for the HNGRY newsletter…
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1 131- Building a next-gen hummus brand with Nick Wiseman of Little Sesame 52:00
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Nick Wiseman is the Co-Founder & CEO of Little Sesame, a next-generation hummus brand born out of the eponymous Washington DC restaurant. In this episode, we’ll talk about the advantages of leveraging restaurants as a CPG test kitchen, how to build a differentiated brand, and the complexities of scaling and manufacturing. Subscribe to the HNGRY newsletter…
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1 130- Automating kitchen prep with Jose Alonso of Caldo 54:33
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Jose Alonso is the Co-Founder & CEO of Caldo, a robotic restaurant assistant helping with kitchen prep. In this episode, we’ll talk about Jose’s culinary background, how restaurants prep today, and the opportunity to improve COGS and labor efficiency with automated portioning. Sign up for the HNGRY newsletter…
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1 129- Cutting meat consumption in half with Drew Arentowicz of 50/50 Foods 55:47
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Drew Arentowitz is the Co-Founder & CEO of 50/50 Foods, the parent company behind the BOTH Burger made with a blend of 50% meat and 50% veggies. In this episode, we talk about how water scarcity could create price shocks in conventional meat, the rise of flexitarians, and the promise of the burgeoning blended meat category as a pragmatic solution to our health and climate needs.…
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1 128- Powering multi-brand experiences with Neil Thompson of NextGen Kitchens 55:00
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Neil Thompson, Chief Strategy Officer at NextGen Kitchens, a software platform powering on and off premise digital transactions for multi-brand foodservice operators. In this episode, we’ll cover Neil’s 30-year career at brands like Tim Hortons and HMSHost, the complexities of multi-brand food halls, and how his technology is helping landlords and operators create frictionless guest experiences.…
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1 127- Building the circular platform for beverages with John Thorp of Aerflo 47:51
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John Thorp is the Co-Founder & Co-CEO of Aerflo, a refillable, on-demand CO2 water bottle that aims to become a circular platform for sparkling beverages. In this episode, we’ll talk about the sustainability issues for single-use beverages, Aerflo’s fully circular system, and its potential beyond seltzer water.…
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1 126- Rethinking restaurant funding with Johann Moonesinghe of InKind 59:05
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Johann Moonesinghe is the Co-Founder & CEO of inKind, a marketplace that provides restaurateurs with non-dilutive financing and unlocks deals for local diners. In this episode, we’ll talk about why restaurant funding is broken, inKind’s unique approach to capital, and its recent venture into restaurant M&A.…
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1 125- Building better seafood with Ofek Ron of Oshi 51:19
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Ofek Ron is the Co-Founder & CEO of Oshi, an Israel-based startup creating fish fillets using only plants. In this episode, we’ll talk about the sustainability and health challenges of traditional fish farming, the benefits of Oshi’s clean ingredient label, and its proprietary technology used to recreate layers of whole-cut salmon.…
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