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.

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.

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.

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Diestel Family Ranch

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.

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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.

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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.

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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.

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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.

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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.

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.