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.[...]
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[...]
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[...]
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.[...]
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[...]
South By SouthWest (SXSW), the largest digital-interactive conference in the United States, offers a unique opportunity to connect with and learn from a diverse group of people who[...]
The future of meat production is going to require extraordinary innovation. Our global population is predicted to reach 9 billion by 2050, both demand and prices for meat are set t[...]
As a director of concept for a large restaurant / bakery-cafe chain, it’s my job to follow trends. In 2013, boutique health trends like gluten-free, fermentation and paleo ga[...]
Guest post by Tim West, co-producer of the Future of Food Hackathon. Why would a tire company care about food? Over 100 years ago, Michelin saw the need to drive to restaurants as[...]
As credit card processing fees eat up an increasing amount of restaurant profits and customer acceptance of restaurant technology grows, the industry has begun embracing mobile pay[...]
Niche startup accelerator programs are sprouting up like leafy greens in spring, and co-working spaces have been gaining global popularity since the late 90s. And now The Food Loft[...]
The value proposition for dining out is changing. Restaurants have always been in the business of providing a product (food) and a service (waiting on the customer) that you can[...]
South By SouthWest (SXSW), the largest digital-interactive conference in the United States, offers a unique opportunity to connect with and learn from a diverse group of people who[...]
Since Webvan’s implosion in 2001, e-commerce has been almost unmentionable when it comes to food. But as mobile, social media and online shopping adoption grow, retailers and consu[...]
The hunt for real world applications for Google Glass, Google’s new wearable computer that promises to revolutionize how we access information and document the world around u[...]
There’s nothing “lean” about how traditional packaged goods are developed and sold. It can take CPG giants 18 – 36 months on average to get a new product from ideation to the store[...]