Tech Bites

Food delivery is one of the big trends right now in food and technology. Savory uses app technology as ecommerce platform and a 9,000-square foot kitchen to produce your order. It’s almost like having room service in your New York City apartment. In-studio guests Dhruv Singh, Jose Fuentes, Andrew Kloch talk about how Savory got started and how they get you what you want, when you want it, even if it’s quinoa and cotton candy. This program was sponsored by Cain Vineyard and Winery.

“We live and die by the first bite.” [24:00]

— Jose Fuentes on Tech Bites.

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Is cash still king? With restaurant payment apps like COVER, you don’t even need your wallet, let alone cash to pay for dinner. Today’s guests Mark Egerman, Co-Founder of Cover and Chris Lauber, General Manager of Aldea Restaurant, talk about hospitality and covering the check with your smart phone. This program was sponsored by The International Culinary Center.

“We were doing this on difficult mode, no one thinks selling to restaurants is easy.” [13:00]

“We can point to the list of restaurants in New York, almost always someones favorite is on the list.” [27:00]

— Mark Egerman and Chris Lauber on Tech bites

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Condé Nast launched Epicurious 20 years ago, as the online recipe box for all their publications. It has gone through many evolutions, keeping pace with changes in technology and magazine titles. The new 2015 version re-imagines the site as a web food utility. In-studio guests Eric Gillin, Executive Director and Matt Duckor, Restaurant Editor, will discuss the new responsive design, the food forecast, and some of the other next gen features they’ve created for their 26 million users. This program was brought to you by S. Wallace Edwards & Sons.

“We just want to help make people better cooks.” [10:00]

–Matt Duckor on Tech Bites

“You’d be shocked at how fast the comments come in for some of these recipes and how helpful they are.” [20:00]

–Eric Gillin on Tech Bites

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The current trend of food delivery fueled by tech isn’t just for restaurants, it’s reaching farm-to-table too. CSA (community supported agriculture) has gone digital with Farmigo. In studio guests Ludovica Ferme of Farmigo, and restaurant forager Meghan Boledovich of PRINT, discuss how online technology is making farm fresh vegetables as easy to get as a pizza. This program was sponsored by Brooklyn Slate.

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Michelin first published in 1900, a book of restaurants worth a trip to encourage people to dive more on their Michelin tires. The new car technology was the catalyst. Today Michelin Guide is one of the world’s most important restaurant reviews. How does today’s tech, like Instagram, Yelp and the internet, drive restaurant reviews? All questions Jennifer Leuizzi asks the Tech Bites in-studio guest, Ryan Sutton, restaurant critic at Eater.com. This program was brought to you by Whole Foods Market.

“The factual side of what we do as restaurant critics is expensive.” [15:00]

“We’re trying to bring a certian amount of objectivity into the writing process.” [16:00]

–Ryan Sutton on Tech Bites

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Imagine the grocery store of the future. In 2065, what does the cart look like? Is there a produce section? Thinking about what food looks like in the future, can influence what we do with our food today. At Studio Industries in Brooklyn, the team uses design thinking and technology to create new products, solve old problems and imagine the future of food. Guest: Mike Lee, Studio Industries Founder and CEO. This program was brought to you by Whole Foods Market.

–Mike Lee on Tech Bites

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Want to be a wine expert? There’s an app for that. The 4.4 release of the Delectable wine app is here. It’s a powerful little app that let’s you scan, save, review, share, research and pay for wine with the touch of a fingertip. Guest Julia Weinberg, Delectable’s resident “wine nerd,” talks about making wine, making apps and what wine she’ll pair with pizza after the show. This program was brought to you by Visit Napa Valley.

“It’s not that wine professional’s opinions matters more. The important thing is that it’s their responsibility and job to taste a lot of wines and be the cup bearers for the rest of us.” [15:00]

–Julia Weinberg on Tech Bites

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Do you have a dinner reservation tonight? Today, booking a table can be harder to get than tickets to a Broadway show. You love to go out to eat, but don’t want plan 30-days in advance or pay for a reservation. What do you do? Follow @LastMinuteEatin on Twitter for real-time last-minute reservations. The OpenTable + Twitter hack was created by New York entrepreneur and software engineer Jason Davis. Jason will talk about his experiment in immediate gratification and schedule free living. Also on this show, a follow-up from Episode #2 and New York Public Library’s Rebecca Federman’s recommendation to use Eat Your Books to digitally organize your cookbooks. Eat Your Books co-founder Jane Kelly talks about this unique online platform. This program was brought to you by S. Wallace Edwards & Sons.

“It [@LastMinuteEatin] sort of mimics the way my behavior would work if you were looking for a table that day.” [15:00]

–Jason Davis on Tech Bites

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Collecting cookbooks and menus is so important to our culinary life, whether it’s for our personal memories or sharing public knowledge. This episode of Tech Bites looks at two of the country’s top culinary collections, curation and preservation in the digital age. Guests: Marvin Taylor is the Director of the Fales Library and Special Collections at New York University. Rebecca Federman is the Electronic Resources Coordinator and Culinary Collections Librarian at the New York Public Library. This program was brought to you by Rolling Press.

“I think we live in a hybrid world now and we will for quite some time […] Researchers want both [digital and print]. They want the convenience of an e-book but they want to read the print.” [29:00]

–Rebecca Federman on Tech Bites

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The Forbes annual “30 Under 30” list identifies and applauds young innovators and entrepreneurs who are impacting our world. The 2015 list, released on January 5th, represents 600 game changers across 20 industries. This inaugural episode of Tech Bites! looks at this year’s Food & Drink “30 Under 30”, specifically the young prodigies using technology to change the way America eats and drinks. Guests: Vanna Le is a Forbes Online Business Editor, and has worked on the Food & Drink “30 Under 30” since its inception in 2012. Jason Wang, is one of this year’s 30, with his company Caviar, a premium food delivery service, enable by technology. Leanne Brown is one of this year’s 30 as the author of “Good and Cheap,” a free PDF cookbook for low-income and Food Stamps recipients. This program was brought to you by Heritage Foods USA

Photo: Forbes

“When we did the list the first year our main focus was on chefs and restaurants. We didn’t focus too much on technology because we had a separate category for technology.” [10:00]

–Vanna Le on Tech Bites

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