The $800 billion dollar restaurant industry is evolving amidst shifting consumer preferences, labor costs & shortages. Technology is also changing the way we operate & experience restaurants.
Join us to hear how food innovators are rethinking restaurants at our November Food+Tech Meetup. Presenters will do a deep dive into their business strategies, technologies, challenges & lessons learned.
Come network with the community & get a taste from emerging F&B startups: Smallhold, Eleva Coffee, Comii, Komeeda, Emma's Torch + More!
SAMPLE YOUR PRODUCTS
Do you have an innovative food or beverage product you would like to showcase? We have a few openings for food partners to sample products. Apply to sample here!
SCHEDULE:
6:30 - 7:15pm: Networking
7:30 - 9:00pm: Presentations + Q&A
9:00 - 9:30pm: Networking
PRESENTERS:
Sam Polk, co-founder & CEO, Everytable
Through grab-and-go locations, we sell nutritious food, fast, for less than what youre used to paying. We price our meals affordably, according to the neighborhoods we serve. So, while our prices differ from location to location, our food is always accessible to the local community. We've created a new standard to make healthy food a reality for all.
Lucas Denton, co-founder, Brownsville Community Culinary Center
The Brownsville Community Culinary Center is committed to offering healthy, accessible cuisine to neighborhood residents through our eatery. Our culinary training program educates & inspires participants to excel in the food-service industry. We offer services that support our program participants as they cultivate & work toward their dreams. The BCCC will serve as a forum through which the Brownsville neighborhood can address & organize around issues of food injustice. We strive to collaborate with resident-led initiatives.
Ayr Muir, co-founder & CEO, Clover Food Lab
Our food philosophy is driven by simplicity.We dont use flavor enhancers, artificial or natural flavors, additives, preservatives, or anything else youd need a chemistry degree to understand. We rely on the farmer who grew our parsnip for flavor, the soil that produced our carrot, the chicken that laid our beautiful eggs.Everything we are today, every single recipe, everything we do, has been developed with help from our customers. Were here to make food you love, the kind you talk about & look forward to eating. The Clover Food Lab is serving up a new type of fast food. This food is local, its just-cut, when we can it is organic.You can learn more aboutour origins,our food,our mistakes, & everything else about us at our website.
Kat Kinsman, writer & editor of Extra Crispy,"Hi, Anxiety"and Chefs with Issues
Im a writer & editor based in New York City. I wrote a book calledHi, Anxiety: Life With a Bad Case of Nerves. I usually cover food (Im senior food & drinks editor atExtra Crispy, former editor at large & editor-in-chief ofTasting Table, & former managing editor ofCNN Eatocracy), but as I startedwriting more about my own experiences with mental health, people in the food world started talking to me about their own struggles.On my website,Chefs with Issues, I invite people involved in the industry (notjustchefs) to share their stories andresourcesfor dealing with the particular pressures of restaurant life, so that other people may feel less alone.
HOST:
Kickstarter is a funding platform for creative projects. We are an independent, founder-controlled company of 132 people working together in an old pencil factory in New York City. Over 10 million people, from every continent on earth, have backed a Kickstarter project from films, games, & music to art, design, & technology. To date, tens of thousands of creative projects big & small have come to life with the support of the Kickstarter community.
SPONSOR:
Like our namesake borough, the Brooklyn Brewery is made up of a rich collection of characters from all over the world. In our Williamsburg home, these characters are dedicated to brewing & selling great beer & enriching the communities we serve. Together, these Brooklyners have assembled the skills needed to transform a home brewing hobby into an independent brewery with a brand that has become an international beacon for good beer.
