Tech Bites

Are you interested in getting a job in the exciting work of food tech, but aren’t sure how to do that and what skills you need? Host Jennifer Leuzzi has put together a show that tries to answer the many emails and messages she receives from people who want advice on these very questions. Like in-studio guests Julia Greene, lead line cook at Roberta’s Pizza, who wants to know if you need to know ho...

What are the big food tech trends in Europe right now? Is the continent as obsessed with indoor-farming, alternative proteins and meal-delivery as we are? In-studio guest Fabio Ziemssen, Director of Food Innovation at HoReCa Digital in Germany, talks about new things in the German marketplace, trends from the Winter Fancy Food Show and NX- Food, a new retail ecosystem for startups to test products...

Why aren’t more restaurants and food businesses funded by venture capital? The short answer is scalability. It’s challenging to imagine a food business that can scale to $500 million in sales - and still maintain the IRL food quality, experience, and brand values. Even if you’re not taking your business to a seven-figure exit strategy, there are lots of thing to be learned from the venture investm...

For the final show of 2017, we look into the future at the top food tech trends to watch in 2018. Will blockchain and digital agriculture improve the quality of our food supply? Will bio-tech and bio-hacking create the perfect foods grown in a lab with the flavor of terroir? In-studio guest Mitchell Davis and Tech Bites host Jennifer Leuzzi discuss the coming year in food tech, gastronomy, and app...

The penultimate episode of 2017 is a look back at the tumultuous year that was. Joining us in-studio are three founders of restaurant tech businesses who share their stories, industry observations and favorites apps 2017. Deepti Sharma, Food to Eat founder and CEO from Episode 99 Women in Food Tech CEOs. Bradley Scott, Etch co-founder from Episode 109 Restaurant Recommendation Apps. Xavier Mariezc...

While most food media is trying to catch up to the video age, Munchies started as online TV with Chef’s Night Out in 2012 and has been winning the video game ever since. On this episode, we talk with Munchies Culinary Director Farideh Sadeghin about Matty Matheson’s new show It’s Supper Time , the new scripted mockumentary Eatin’ It , and pro-tips on making your own winning cooking videos. Tech Bi...

Farm-to-table is so stale. The fresh new thing is putting the farm inside the restaurant. Brooklyn food tech start-up Smallhold has built mini vertical farming units to install inside restaurants, retailers and wholesalers. The indoor farms allow chefs to grow and harvest lettuces, herbs and mushrooms, just moments before cooking. In-studio guests Andrew Carter, CEO/Co-founder Smallhold, and Angel...

How does a magazine break through all the Internet clutter and noise to grab your attention? Get rid of all the clutter and noise. This week Bon Appétit Magazine launches a new home page design and web experience that focuses on one story and image at a time. It’s a bold move to go from everything but the kitchen sink to one thing. The logical argument is - the public’s hunger for simple, clean fo...

Want to get off Yelp, but don’t know where to go for quality restaurant recommendations? CurEat, launched in January 2017, is a restaurant-finding app featuring restaurant and bar recommendations from chefs, food and beverage professionals and friends. Billed as the anti-Yelp, CurEat supports independent restaurants, and encourages users to celebrate and share their restaurant recommendations. No...

What happens when the food studies of the Culinary Institute of America intersects with the technology of the MIT Media Lab? You reThink Food. On this episode we discuss the programming and hypothesis around reThink Food, the three-day event held November 1-3 at the CIA at Copia in Napa Valley. The thought-provoking program is designed to help leaders drive change in an uncertain future, as well a...

The Amazon purchase of Whole Foods has dominated headlines since the merger was announced in June of 2017. What’s the impact of the merger on our food lives and on companies doing business in the retail e-commerce grocery space? On this episode we discuss the biggest food tech story of the year with: Ben Conniff, co-founded of Luke's Lobster restaurants and Whole Foods supplier. Brad Harrison, co-...

Nathan Myhrvold is one the most visionary and influential people working in culinary science and publishing today. The former chief technology officer of Microsoft and founder of Intellectual Ventures, opened The Cooking Lab and Modernist Cuisine in Bellevue, Washington to pursue his lifelong passion and curiosity for cooking. He joins us in-studio to talk his newest five-volume, 1500-recipe, 2500...

The 21st century food pantry uses modern computer technology, advanced software and basic hardware to create an efficient and empowering distribution system for food banks and emergency food programs. St. John’s Bread and Life, one of the largest providers of emergency food and social services in New York City, has been developing their Digital Choice Food Pantry since 2008. Its success has create...

Don’t be a tourist. Get the best local experience on the ground with travel apps Journy for custom itineraries, and Walc for walking directions with augmented visual cues. Join us in studio to talk about their innovative travel tech are Journy founders Leiti Hsu and Susan Ho, and Walc founder Allison McGuire. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://...

Gebni is the latest restaurant food delivery app that offers real time demand-adjusted pricing. We know consumers love food delivery with discounted pricing, but what do restaurants think about the pricing model? On this episode, Gebni co-founder and CEO Mohamed Merzouk pitches the Gebni platform to 5 Napkin Burger CEO Robert Guarino, live on the air. See Privacy Policy at https://art19.com/privac...

The World's Fair return to New York this September as the World's Fair Nano. The two-days of exhibits, talks, food and art will give people a taste of the future. On this episode we talk in-studio with World's Fair Nano co-founder Michael Weiss who hopes to create a groundswell of public interest to bring back the World's Fair USA. Want to experience the future yourself? Use the code "TECHBITES" f...

Where should we go for dinner tonight? Can be a challenging question to answer, especially in New York City where there are more than 46,000 restaurants. Maybe you want to ask your Facebook friends for a recommendation or see which places they ate at last week? There’s an app for that. In this episode we talk with the founders and designer of two new restaurant recommendation apps, Etch and Tell,...

What’s your favorite app right now? Is the first question for guests at the start of each Tech Bites episode. With more than a 100 shows broadcast, we’ve had some fun answers and interesting discoveries. This compilation episode features: Episode 4 Julia Weinberg, Delectables. Episode 18 David Gruber and Pam Lewy, B&B Hospitality Group. Episode 24 Tony Aiazzi and Xavier X Mariezcurrena, Choux...

How do you build the best restaurant tech? If you’re Caviar at Square you use the real-life San Francisco restaurant Soulva for R&D. In-studio guests Charles Bililies, founder/CEO and Tony Cervone, chef, talk about putting together the most effective tech stack for Soulva from their internet pipeline, to POS systems, to collaborations with tech companies. Laura Englander, Caviar at Square join...

You are affected by agronomy everyday. Really. Anything that is grown – food, textile crops, and green public spaces - are all influenced by the science of agronomy, the practice that looks at agriculture from a holistic POV. With the increasing popularity and viability of indoor farming, agronomy has gone high tech. On this episode, we look at the virtual agronomist platform Agrilyst. It tracks a...

"What does the grocery store of 2065 look like? What are the hot topics at start-up conferences around the world? On this episode we talk with Danielle Gould founder/CEO Food + Tech Connect and Mike Lee, Founder/CEO Studio Industries. Since they were last on the show, they’ve joined forces in life and business, with their new Alpha Food Labs an innovation lab for next-gen food startups and corpora...

Personal data as a commodity to be bought and sold is a big headline these days. If you use apps, you’ve probably given away a lot of your personal data. Do you know what you agreed to; when you agreed to the terms of service for that new app you just downloaded? On this episode, David Postolski Esq. joins us in studio to read the fine print in the Instagram Terms of Use. Hungry for more? Get Tech...

Tune in to the second episode of The B-Side where we talk with some of our favorite fighters about how their culinary lives impact their competitive performance in combat sports. In this episode, co-hosts Erin Fairbanks of the Farm Report and Jennifer Leuzzi of Tech Bites talk to private executive chef and Brazilian jiu-jitsu practitioner Dana Minuta and retired professional Muay Thai champion, au...

FoodBytes! Solving the world’s food crisis one pitch at a time. Rabobank is leading the charge in trying to solve four dimensions of global food security (avalbilty, access, nutrition and stability) by leading the search for the most innovative food and ag tech start-ups. The FoodBytes! pitch competition puts game-changing startups together with investors and industry leaders to pioneering a bette...

Bonjour les admirateurs de Tech Bites to our first bi-lingual show, the first part in English with a French second half. In this episode we talk with two French food tech companies about breaking into the US market, the difference between French and American points-of-view on food waste, and popular Parisian apps. Joining us in-studio: Biotraq CEO Olivier Duchesne de Lamotte and Associate Dominiqu...