Local Food Lab founder Krysia Zajonc makes a case for raising the restaurant minimum wage and encourages everyone to use the National Diner Guide.[...]
Food52's Amanda Hesser and Merrill Stubbs envision a future for home cooking where Instagram photos link to recipes and you track recipe changes like Github.[...]
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.[...]
Mario Batali shares his vision for how technology can be used to improve the future of dining, including educating consumers and reducing food waste.[...]
Weeks 7 and 8 of our future of dining series were chock-full of thought-provoking submissions covering everything from streamlining home-cooking to bringing tech to wine making. K[...]
Our future of dining series marches on, and week 6 was jam packed with innovative ideas. Nicolette Hahn Niman of BN Ranch explores how the future of food depends on grass, Darren W[...]
It’s been two weeks since we gathered food, tech and design nerds to re-engineer the future of dining at Hack//Dining NYC. More than an event, our food hackathons aim to buil[...]
Week 4 and 5 of our future of dining editorial series covered exciting food tech ground. Mitchell Davis of the James Beard Foundation makes a case for a sustainability-driven Yelp,[...]
Videos of the winning Hack//Dining food innovations, including TurboTax for food safety, Yelp for dining halls, right sizing Chipotle's burritos and more.[...]
Guest post by David Feller, Founder & CEO, Yummly. The views expressed here are solely those of the author and do not reflect the views of Food+Tech Connect. Netflix understand[...]
This past weekend, almost two hundred people from the worlds of food, tech and design joined forces at Hack//Dining NYC, a hackathon to develop hardware and software solutions to s[...]
Guest post by David Bloom, founder & CEO of Ordr.in. The views expressed here are solely those of the authors and do not reflect the views of Food+Tech Connect. In the old days[...]
NoWait CEO Ware Sykes explores how restaurants can increase efficiency and guest satisfaction while lowering costs by embracing mobile technologies.[...]
Guest post by Kristen Hawley, creator of Chefs+Tech. The views expressed here are solely those of the author and do not reflect the views of Food+Tech Connect The practice of dinin[...]
Our weekly future of dining roundup, featuring tech to improve restaurant sustainability and transform foodservice, IFTF's Global Food Outlook Map & more.[...]
Adam Salomone of The Harvard Common Press prompts hackers to tackle these areas of operations and management to fix the inefficient restaurant supply chain.[...]
B&BHG asks hackers "How might we use technology to make food safety compliance data easier to navigate and understand for foodservice professionals?"[...]
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.[...]