Join us for our monthly NYC Restaurant Tech Group meetup!
Meet the founders How to Build a Startup Restaurant
Weve invited threeinnovative restaurant experts, who understand how to successfully bring together gastronomy & technology.
Learn about start-up restaurant practices, find out how to keep up with scale & make important connections over free food & drinks.
OUR SPEAKERS:
Yong ZhaoCEO of Junzi Kitchen,
A fast casual Chinese concept currently expanding in NYC. Yong grew up in Liaoning, received a BS at Peking University, & then received a MESc & deferred his doctoral program in environmental science at Yale School of Forestry & Environmental Studies. Yong is an expert in entrepreneurship & Chinese food & culture.
"The biggest impact of tech on food is via indirect reshaping of customer's lifestyle & productivity. Tech made us more productive, busier, more informed & prone to be misinformed, & in the mean time, more intolerant to boredom. The food industry will provide fast food to the busy life, entertaining food to boring life, fad to misinformed people, & transparency to informed people."
Jimmy ChenCo-Founder of Taiyaki NYC
A native New York who grew up in Chinatown & saw first hand the ice cream revolution that has hit the streets of Chinatown. Co-founded Taiyaki NYC on September 2016 with business partners & it has been a fast growing phenomenon with over 50K Instagram followers.
I, along with my management team, founded Taiyaki NYC in September 2016 to bring New York City a treasure from the Japanese Culture: The Taiyaki
Andrew RigieExecutive DirectorNew York City Hospitality Alliance
Andrew Rigie is the Executive Director of the New York City Hospitality Alliance, a trade association representing restaurants & nightlife establishments throughout the five boroughs. Andrew is an expert on the current state & the future of technology in restaurants.
Nick IovacchiniCo-FounderDistilled NY
Nick has built along with famed restaurateur, Drew Nieporent, & young chef on the rise, Shane Lyons, he created Distilled NY, a high-profile NYC-based restaurant brand that has garnered national acclaim.Nick is currently the CEO & Co-Founder of KettleSpace, a NYC-based startup converting excess space in restaurants into productive day-time work spaces.
BACKGROUND:
The restaurant scene is rapidly changing, labor costs are skyrocketing, food is getting more expensive, & more & more restaurants are popping up every day. Building a successful restaurant is more difficult than ever as there are many added financial burdens compared to five years ago. Keeping a restaurant open & expanding is all about the bottom line profits lead to success & expansion.
The new trend is the Startup Restaurant - a meticulously planned out food concept built for scale.
The startup methodology of running lean with a burn rate of expansion is impossible in a traditional restaurant. The new trend is the Startup Restaurant - a meticulously planned out food concept built for scale. We've invited several restaurant owners to share their strategy of building more restaurants, keeping up with scale, & how they're scaling up with startup practices.
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