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Adam Salomone of The Harvard Common Press prompts hackers to tackle these areas of operations and management to fix the inefficient restaurant supply chain.[...]
Physic Venture's William Rosenzweig, also the chairman of Vitality Commission, dives into how tech can transform workplace dining.[...]
Guest post by Bonnie Powell, director of communications, Bon Appétit Management Company. The views expressed here are solely those of the author and do not reflect the views of Foo[...]
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[...]
Local Food Lab founder Krysia Zajonc makes a case for raising the restaurant minimum wage and encourages everyone to use the National Diner Guide.[...]
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.[...]
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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