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With Yong Zhao (CEO, Junzi Kitchen), Jimmy Chen (Founder, Taiyaki), Andrew Rigie (Exec Dir., NYC Hospitality Alliance), Nick Iovacchini (Founder, Distilled NY).
Wed, Sep 20, 2017 @ 06:00 PM   $10   Microsoft HQ, 11 Times Sq
 
     
 
 
              

      
 
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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.



Join Now!

Feel free to share the event with friends & follow us at:


https://twitter.com/restaurant_tg
https://www.instagram.com/restauranttechgroup/

 
 
 
 
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