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).

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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).

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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).

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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