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The line between food and tech is increasingly blurring. The Feed is a series of in-depth conversations from Matt Newberg of HNGRY (hngry.tv) and food industry insiders who are leveraging technology to shape the way we eat.
113 Episodes
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Kevin Honaker is the Co-Founder & CEO of BiomeSense, a startup developing a novel biosensor platform that continuously measures the trillions of microbes in our guts with just a single piece of toilet paper. BiomeSense counts the leading researchers in the microbiome space like Dr. Jack Gilbert and Dr. Rob Knight as co-founders and advisors. In this episode, we’ll chat about the links between gut bacteria and various aspects of our health, how the industry suffers from unreliable data, and the potential for BiomeSense to develop precision nutrition and probiotic-based interventions.
Tyler Huggins is the Co-Founder and CEO of Meati, an alt protein startup creating fungi-based substitutes for chicken, beef, and more. In this episode, we’ll chat about the current state of modern consumers’ relationship to meat, how Meati is providing a superior alternative through its nutritional profile, and how it’s been able to attract a roster of culinary thought leaders in the industry.
Clayton Wood is the CEO of Picnic, an automated pizza station that can improve foodservice labor costs by as much as two-thirds, doubling to tripling four-wall EBITDA margins. Picnic is currently being used on-premise at stadiums and will soon be powering delivery for national pizza chains, convenience stores, grocers, and much more. In this episode, we’ll chat about what makes the pizza industry a unique place for automation, lessons learned from the first wave of startups, and how operators are looking to scale brands using this technology.
Andrew Rigie is the Executive Director of the New York City Hospitality Alliance. Andrew was a driving force behind the recent set of NYC legislation that regulates restaurant delivery commissions charged by third-party marketplaces as well as data sharing provisions. We chat about how the regulations shifted from temporary to permanent, the externalities of fee caps, and the latest set of legislation designed to improve the brutal working conditions for bikers in the city.
Jensen Cummings is a fifth-generation Chef and Restaurateur turned consultant and media operator. In this episode, we’ll talk about where Jensen sees the biggest growth opportunities for restaurants, the tug of war between restaurateurs and tech companies, and the lens operators should use to evaluate new innovations like automation.
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Kristen Barnett and Trevor Kerin are the Co-Founders of Culinary Creators Worldwide, a new agency focused on omnichannel activations for the next generation of culinary influencers. In this episode we’ll chat about the opportunity for influencers to work with brands, ghost kitchens, and tech firms to create tangible consumer experiences, the potential for grocers and restauranteurs to tap into such talent, and the key to successful partnerships in the space.
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Stefan Hertzberg is the SVP of Growth at ItsaCheckmate, an integrator between POS systems and online ordering channels for QSRs like Wendy’s, Five Guys, and Jet’s Pizza. In this episode, we’ll talk about the recent M&A activity in the fragmented restaurant tech space, how operators can own their customer data on third-party delivery platforms, and the challenges facing many startups in the space.
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Karthik Shekar is the Head of Data Science at Climax Foods, a producer of specialty dairy-free cheeses currently being used by Michelin-starred chefs. In this episode, we’ll talk about how the startup leverages AI to speed up its R&D cycle, the advantages of natural plant-based alternatives over precision fermentation, and the potential for AI to create new foods we’ve never even dreamed of.
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Marc Washington is the Founder & CEO of Supergut, a line of shakes, snack bars, and powders focused on gut health through prebiotic fiber. In this episode we’ll talk about the misconceptions behind probiotics, the role of the gut in moderating everything from our mood to our metabolism, and the future of clinically-validated health and wellness products like Supergut.
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Brad McNamara is the founder & CEO of Morrissey Market, an online grocery platform built on top of the existing restaurant distributor infrastructure. In this episode we’ll talk about Brad’s roots in vertical farming, how Morrissey is building online grocery as a service for food as medicine and nonprofit organizations, and the economics behind his asset-light approach.
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Shawn Walchef is the owner of Cali BBQ and Cali BBQ Media, a 15-year-old BBQ chain located in San Diego, California that also creates B2B content for operators. In this episode, we’ll discuss how Cali BBQ is leveraging smaller-format locations like ghost kitchens and stadium concessions to build the “Amazon Prime of BBQ,” the current state of restaurant technology, and how restaurant operators can leverage the full potential of social media.
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Morley Ivers is the Co-Founder & CEO of Cookin, a Toronto-based food delivery marketplace enabling a new crop of creators to sell hot food from their homes or commissary kitchens. In this episode, we’ll talk about the regulatory hurdles facing Cookin and similar platforms, how Cookin is developing its own chef certification program, and the behavioral shift in how consumers will order food over the next five to ten years.
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Dmitry Shevelenko is the former head of Uber’s mobility partnerships and founder of Tortoise, a startup that built slow-moving robotic vending machines for stadiums, parking lots, and other public spaces. In this episode, Dmitry talks about lessons learned from his startup, the current landscape of autonomous delivery bots, and the challenges for hardware startups to become commercially viable businesses.
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Elliot Roth is the Founder of Spira, a startup growing algae to be used in protein, pharmaceuticals, plastics, and pigments. In this episode, we’ll talk about Elliot’s personal journey of growing his own spirulina algae while he was food insecure, how algae can replace harmful petrochemicals found in our clothes and food, and the future of hyperlocal, distributed food systems.
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Jeffrey Dietrich is the founder and CEO of Rarebird, a modern coffee company building a new replacement to caffeine without the jitters. In this episode, we’ll talk about the 60% of the population who are slow caffeine metabolizers, how Rarebird is leveraging a metabolite called Paraxanthine, and the various adaptogens that it's infusing into its portfolio of coffees to support long-term cognitive health.
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Justin Mares is an entrepreneur behind better-for-you CPG brands like Kettle & Fire, Perfect Keto, & Surely and co-founder in TrueMed, a payment integration that allows health-promoting merchants to accept pre-tax HSA and FSA funds. In this episode, we’ll talk about designing decentralized, local economies around food, uncover some of the perverse incentives of Big Food lobbying that impacts our health, and look at the potential for personalized nutrition and wearables to improve preventative healthcare.
Carlos Ventura Jr. is the Founder & CEO of Feast & Fettle, a regional meal prep service delivering throughout Rhode Island and Massachusetts. In this episode, we’ll talk about how the service has scaled from a home chef operation to over $20mm in revenue, how it’s differentiated other delivery services, and its new retail strategy.
Marc Wulfraat is the Founder & President of MWPVL International, a global supply chain and logistics consulting firm that advises large retailers on warehouse and automation strategies. In this episode, we’ll dissect the various pieces of Amazon’s global supply chain, its recent changes to its online grocery business, and the role of automation.
Full disclosure, the host is a shareholder of Amazon stock.
Dane Atkinson is the Founder & CEO of Odeko, an online wholesale and technology platform powering a third of independent coffee shops across the US. In this episode we’ll talk about how Odeko’s reverse franchise model arms mom and pops against Starbucks, what the future of loyalty looks like for small businesses, and the myriad of ways technology can build sustainable local economies around the café ecosystem.
Read the full HNGRY Trends article here
Zack Abbott is the founder & CEO of ZBiotics, a manufacturer of the world’s first genetically engineered probiotics. In this episode we’ll chat about how ZBiotics started with a product that aims to reduce the negative effects of hangovers, the current state of the sober-curious movement, and the implications of GMO labeling.
Show notes:
Get 15% off ZBiotics
Read the full HNGRY Trends deep dive
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