Tech Bites

Following Tech Bites tradition, the penultimate episode of the year is always a look back. On this episode of Tech Bites, host Jennifer Leuzzi talks about 2022 with returning guest Krystle Mobayeni, founder and CEO of BentoBox. She brings a first look at the just released BentoBox 2022 Restaurant Trends Report, an analysis of critical data from more than 14,000+ restaurants worldwide. Spoiler alert: the big five includes restaurant tech, search engines, and online ordering.

Photo Courtesy of BentoBox.

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Virtual reality engages our senses of sight and sound. But what about taste and smell? If you could eat art and music… what would it taste like? On this episode of Tech Bites, host Jennifer Leuzzi talks with artist Mattia Casalegno and Kathleen Forde, senior curator of Superblue, about Aerobanquets RMX, the world’s first mixed reality, immersive gastronomy experience. Inspired by the Futurist Cookbook, the (in)famous Italian compendium of surreal recipes and fantastical dinners published in 1932, the experience takes participants on a multi-sensory journey that combines virtual reality, fantasy, and food with a menu created by award-winning chef Chintan Pandya. Aerobanquets RMX is presented by Superblue and Meta Open Arts as a special activation during Miami Art Week, from November 28 to December 4, 2022. It is produced by Flavor Five Studio.

Photo Courtesy of Aerobanquets RMX.

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Where’s my cheese? The Parmigiano Reggiano Consortium is currently testing food-safe, digital labels on its cheese wheels. The p-Chip micro transponders deliver previously unseen levels of traceability, inventory tracking and control, product authentication, quality-assurance testing, product serialization, and consumer safety. On this episode of Tech Bites, host Jennifer Leuzzi talks with Riccardo Deserti, Director of The Parmigiano Reggiano Consortium, and Massimo Baio, Director of Business Development EMEA - p-Chip, about merging a 900-year old cheese tradition with cutting edge digital tracking technology.

Photo Courtesy of Parmigiano Reggiano.

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The rate of restaurant tech evolution seems to get faster and faster, with consumers adopting new behaviors and desires with every new app they download. How can restaurants keep up with market demands and use tech to make their business more efficient and profitable? On this episode of Tech Bites, host Jennifer Leuzzi talks to Meredith Sandland and Carl Orsbourn, the authors of Delivering the Digital Restaurant. Using first- hand accounts of food industry veterans and start-up entrepreneurs innovating the future of food, the book explores the massive disruption facing American restaurants today and a roadmap to successfully navigate today’s digital environment.

Photo Courtesy of Delivering the Digital Restaurant.

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Thinking about getting one of those magical microwaves that can also air fry, bake, and broil, but you’re not sure which one is worth the investment? The staff at the Good Housekeeping Institute just tested more the 200 products for their annual Kitchen Gear Awards, so you don’t have to. On this episode of Tech Bites, host Jennifer Leuzzi talks with Nicole Papantoniou, Director of the Good Housekeeping Kitchen Appliances & Innovation Lab, about this year’s winners and the new coffee awards.

Photo Courtesy of Good Housekeeping.

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Fish and seafood are the only kind of commonly consumed animal protein that are still caught in the wild. When we think about plant-based or lab-grown substitutes for animal products, most of the conversation focuses on the environment. For fish, there’s also consideration for the environment impacting the quality of the natural product, with increasing levels of heavy metals and micro plastics. Overfishing and endangered aquatic-populations are also a concern. An ocean without fish, is not an ocean. On this episode of Tech Bites, host Jennifer Leuzzi talks with Carrie Chan, CEO and Co-Founder of Avant, a cultivated meat company focusing on growing nutritious, tasty fish and functional marine proteins directly from fish cells at economically viable costs. She is part of the Bloomberg New Economy Catalysts Class of 2022.

Photo Courtesy of Avant.

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Sugar Lab is billed as the world’s first digital bakery offering a fanciful array of sweet and savory treats all produced on 3D printers. On this episode of Tech Bites, host Jennifer Leuzzi talks with Sugar Lab founder and CEO Kyle von Hasseln about inventing the technology as an architect student a decade ago and how that led to his building the only NSF-certified commercial-scale 3D food printer. Working with a team of traditional pastry chefs and digital designers, Sugar Lab is inventing new confections and ways to disrupt commercial food manufacturing.

Photo Courtesy of Sugar Lab.

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Being a new mom breastfeeding her baby has it challenges. Being a new mom working in a restaurant is almost impossible. But there’s an app for that. Pumpspotting, the online baby feeding and lactation support platform, specifically designed a version of its app to accommodate the fast-paced environment of the restaurant industry. A new partnership, between Kalamata’s Kitchen, Resy, and The Lee Initiative is covering the cost for all working mothers in the restaurant industry to gain premium access at pumpspotting.com/restaurants. There’s also a business version for restaurants that want to support and retain parents by offering breastfeeding benefits. On this episode of Tech Bites, host Jennifer Leuzzi talks with Derek Wallace, co-founder of Kalamata’s Kitchen and Beverly Kim, chef/owner of Parachute and Wherewithall restaurants and the founder of The Abundance Setting, about why it is critical to pioneer ways to make it easier for women and mothers in the culinary industry to feed both their families and careers.

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Funding is perhaps the key element to a successful food tech start-up. Typically, an entrepreneur has an idea and takes it to investors. The Production Board, based in California, has a very different approach. TPB is the entrepreneur, identifying problems and production issues that need to be solved across agriculture and food, human health, life sciences and biomanufacturing, and then build a team and company up around them. On this episode of Tech Bites, host Jennifer Leuzzi talks with TPB’s President and COO Bharat Vasan, Chief Branding Officer Rachel Konrad, and General Manger Risa Stack about how the process of foundry funding works with their mission to reimagine earth.

Photo Courtesy of The Production Board.

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How’s your gut microbiome? Are you feeding your microbiota a healthy dose of prebiotics and probiotics? Using functional foods to build a healthy digestive system for overall better health is one of the top food tech trends today. With that comes a lot of new scientific terms and concepts to try and figure out what it is and if it’s right for me. On this episode of Tech Bites, host Jennifer Leuzzi talks with Marc Washington about how he founded Supergut in honor of his sister, who died of complications of metabolic syndrome. Supergut products focus on prebiotics and resistant-starch to improve metabolic and gut health.

Photo Courtesy of Supergut.

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