Tech Bites

How do you keep up with all the start-ups, meet-ups and hackathons? You plug into to Food + Tech Connect. Over the past six years, Danielle Gould’s personal blog has grown into a leading aggregator of news and event programming in the food and tech space. In this episode of Tech Bites, she talks about the evolution from blog to business and what’s coming next on the food tech horizon. This program was brought to you by Myriad Restaurant Group.

“People always talk about voting with your wallet…if you can communicate with a food company and tell them exactly what you want, what a great way to change the industry.” [23:00]

“Stay curious, test different ideas…but always think about how you’re going to make money [When starting a business].” [30:00]

— Danielle Gould on Tech Bites

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There’s a new food festival on the block – or more accurately – down in the valley. On June 5th 2015, Silicon Valley will be host to innovators of the culinary type at the first BITE festival. This episode talks with BITE organizer Caryl Chinn of Octagon, and festival speaker Maisie Ganzler, of Bon Appétit Management Company, about the inspiration and hopes for the festival.

–Caryl Chinn on Tech Bites

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Since opening in 1998, Mario Batali’s Babbo restaurant has been one of the toughest reservations to get. Back then, a phone call was the only way to get a table. Today, demand has not slowed down, but now there’s Twitter, and lots of reservation technology. In-studio guest David Gruber, head of digital media and communications for the Batali restaurants talks about Twitter, Opentable, and how to get the toughest get. This program was brought to you by Escape Maker.

“We wanted to couple traditional PR with social media.” [26:00]

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People have pledged more that 1.7-billion dollars to Kickstarter projects since it’s 2009 inception. The fundraising community has re-invented restaurant and food development financing by harnessing the social power of the Internet. In-studio guests Terry Romero from Kickstarter, and project creator Rebecca Dengrove of Brewla Bars, talk about how to run a successful campaign and what life after the donation deadline. This program was brought to you by The International Culinary Center.

—Rebecca Dengrove on Tech Bites

“I think it requires homework and perseverance, it requires work…a Kickstarter campaign is emotional. And, think about what is your message.”

—Terry Romero on Tech Bites

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How many cocktail recipes have been born at the famed New York City bar PDT since it’s opening in 2007? Yea – there’s an app for that.

–Jim Meehan on Tech Bites

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How do you teach a computer to cook? Have it read the 9,000 recipes in the Bon Appetit Magazine database and then introduce it to some chefs. This episode of Tech Bites talks with in-studio guests Dr. Steven Abrams of IBM Watson Life, and Stacey Riveria of Bon Appetit, about how the computer program runs on flavor compound algorithms and chicken. Watson – it’s what’s for dinner!

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Instagram has been one of the fastest growing social media platforms since the app was release in 2010. Today it is available in 25 languages and has approximately 300 million users (about 20 million more than Twitter). In-studio guests @kkrader, @foodandwine restaurant editor and Steven Hall, founder @HallPR talk about the Instagram effect on the restaurant business – the good, the bad and the selfie. This program was brought to you by Edwards VA Ham.

“Some people have told me they look at my feed instead of eating dinner!”

—Kate Krader on Tech Bites

“I find that people follow people more than they follow companies. So, we really like when journalists go to our restaurants and take pictures of the food.”

—Steven Hall on Tech Bites

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Have you seen “BTG” scrolling through your social media feed and wondered WTH “BTG Mags” means? By-the-Glass Magnums of course. Michael Madrigale, head sommelier of New York City’s Bar Boulud an Boulud Sud, created Gotham’s first “Big Bottles” program, giving wine lovers the rare opportunity to drink large format bottles poured by the glass. @mikemadrigale joins Tech Bites in-studio to talk about how he uses social media, like Twitter and Instagram, to build a following of BTG drinkers. This program was brought to you by The International Culinary Center.

“Its value [Instagram] is that its more personal…you are really showing who you are, it connects you more.” [20:00]

“I would place a bottle on a table…I really wanted to just get that NY feel in my pictures.” [22:00]

— Michael Madrigale on Tech Bites

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Since it’s launch in 2009, Food52 has grown from crowdsourcing recipes to cooking apps and commerce, becoming a fixture of culinary life online. Today on Tech Bites, we’ll talk with Food 52 co-founder Amanda Hesser about creating a content + commerce brand online, and her advice to food tech start-ups. This program was brought to you by Visit Napa Valley.

“We’re really a platform for great curious talented home cooks to reach a larger audience and share with others.” [21:00]

–Amanda Hesser on Tech Bites

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Got bacon? Take a virtual trip to Pig Island with this episode’s guests Rachael Wharton and Jimmy Carbone, authors of the 2015 IACP e-cookbook finalist I Like Pig: Recipes and Inspiration from New York City’s Pig Island. This program was sponsored by Visit Napa Valley.

“I wanted to create something that would give back to the chefs…do an ebook.” [9:00]

— Jimmy Carbone on Tech Bites

“I know we sell at least one per day, the fact that we did it that was the hard work, and now we just have to party for five years.” [22:00]

— Rachel Wharton on Tech Bites

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