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The question should not be whether your restaurant should adopt technology, it should be what are the best solutions for your business and your customers. [...]
Changing Tastes founder Arlin Wasserman believes technology holds the key to truly personalizing the dining experience for both eaters and chefs.[...]
Emilie Baltz writes about food as a vehicle for performance, which helps us cultivate a better understanding of both food and self.[...]
Niko Hrdy calls on entrepreneurs to disrupt the food and agriculture industries and to educate consumers about their food, from farm-to-fork.[...]
Klappo looks at how we can leverage semantic data to create food and wellness apps that help consumers truly understand what is in their food.[...]
Easy Pairings' future of dining includes mobile "taste profiles" and technologies that help restaurants manage operations, increase sales and grow their business.[...]
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,[...]
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[...]
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[...]
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[...]
Swipely's VP of sales highlights how new technologies are helping restaurants simplify everything from schedule and employee management to marketing and loyalty.[...]
Cover co-founder Mark Egerman explores a future in which restaurant technologies improve shared culinary experiences, rather than distract from them.[...]
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