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Hacking Dining
Have ideas on how we might use tech and design to create a better future for dining? Want to share your thoughts on how we can make the foodservice and restaurant industries more s[...]
Edible East End editor Brian Halweil explores how improving sourcing databases and dashboards could help make the hospitality industry more sustainable.[...]
What a week for our future of dining editorial series! Michiel Baker of Google Food Services explores how the Google team plans to cultivate a sustainable food future, StanfordR[...]
Sidsel Robards of NY Sun Works on how educating our children about science through urban hydroponic farming can help create a more sustainable food future.[...]
Chipotle asks Hack//Dining hackers how we might use technology to make restaurant design and operations more sustainable.[...]
Swipely's VP of sales highlights how new technologies are helping restaurants simplify everything from schedule and employee management to marketing and loyalty.[...]
Hack//Dining NYC is all about creating real solutions to industry-wide challenge, rather than just nifty apps. So to help our hackers devlop kick-ass hacks and build things that ma[...]
Guest post by Benzi Ronen, founder & CEO, Farmigo. The views expressed here are solely those of the author and do not reflect the views of Food+Tech Connect. Say goodbye to Sh[...]
Google asks, "how might corporate foodservice use tech to help people achieve their lifestyle goals." Learn about the corporate wellness issues and more.[...]
Local Food Lab founder Krysia Zajonc makes a case for raising the restaurant minimum wage and encourages everyone to use the National Diner Guide.[...]
Michiel Bakker dives into how Google is working to build more sustainable communities, using tech to build engagement and the food program's 5-year plan.[...]
Guest post by Matte Rothe, co-founder, FEED Collaborative. The views expressed here are solely those of the author and do not reflect the views of Food+Tech Connect. While many of[...]
Our future of dining editorial series is heating up! The Croc-wearing culinary force Mario Batali, food startup investor Joanne Wilson, Cover founder Mark Egerman and many more hav[...]
Cover co-founder Mark Egerman explores a future in which restaurant technologies improve shared culinary experiences, rather than distract from them.[...]
Cater2.me co-founder Alex Lorton explores how tracking searches and purchases and using preference algorithms can help us target a very tasty future of dining.[...]
Jennifer Goggin of FarmersWeb explores how we can use tech to bring transparency to restaurants and foodservice, helping consumers make more informed food choices.[...]
Food Genius founder Justin Massa makes a case for an "Amazon of food", including delivery, restaurants and grocery, and describes the menu of the future.[...]
From Eater to Kitchensurfing, Joanne Wilson takes a look at local food and food startup trends and explores the history of where dining and technology meet.[...]
Mario Batali shares his vision for how technology can be used to improve the future of dining, including educating consumers and reducing food waste.[...]
Eating is complex and rife for disruption. From employee turnover, slim margins and limited availability of affordable, sustainable ingredients to food safety compliance and custom[...]
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