The Feed
Un pódcast de HNGRY - Lunes
144 Episodo
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144- Creating new social tonics with Taylor Sewell of Hippie Water
Publicado: 24/3/2025 -
143- Transforming restaurants into memberships with Vivien Sin of The Third Place
Publicado: 17/3/2025 -
142- Disrupting the frozen breakfast category with Ayeshah Abuelhiga of Mason Dixie
Publicado: 10/3/2025 -
141- Leaning into online catering with Peter Venti of FamilyMeal
Publicado: 3/3/2025 -
140- Reinventing pasta with Aaron Gatti of Brami
Publicado: 24/2/2025 -
139- Dissecting the world of D2C food with Ellis McCue of Mealogic
Publicado: 17/2/2025 -
138- Analyzing KFC's new Saucy offshoot with Brandon Barton of Bite
Publicado: 10/2/2025 -
137- Streamlining digital hospitality with Avi Goren of Marqii
Publicado: 27/1/2025 -
136- Curing loneliness over group meals with Max Barbier of Timeleft
Publicado: 20/1/2025 -
135- Growing a regenerative poultry farm with Heidi Diestel of Diestel Family Ranch
Publicado: 13/1/2025 -
134- Reframing the restaurant business with Eli Feldman of Shy Bird
Publicado: 16/12/2024 -
133- Building the LinkedIn of hospitality with Alice Cheng of Culinary Agents
Publicado: 9/12/2024 -
132- Turning cannabinoids into ingredients with Missy Bradley of Caliper Holdings
Publicado: 2/12/2024 -
131- Building a next-gen hummus brand with Nick Wiseman of Little Sesame
Publicado: 25/11/2024 -
130- Automating kitchen prep with Jose Alonso of Caldo
Publicado: 18/11/2024 -
129- Cutting meat consumption in half with Drew Arentowicz of 50/50 Foods
Publicado: 11/11/2024 -
128- Powering multi-brand experiences with Neil Thompson of NextGen Kitchens
Publicado: 4/11/2024 -
127- Building the circular platform for beverages with John Thorp of Aerflo
Publicado: 28/10/2024 -
126- Rethinking restaurant funding with Johann Moonesinghe of InKind
Publicado: 12/8/2024 -
125- Building better seafood with Ofek Ron of Oshi
Publicado: 5/8/2024
The line between food and tech is increasingly blurring. The Feed is a series of in-depth conversations from Matt Newberg of HNGRY (hngry.tv) and food industry insiders who are leveraging technology to shape the way we eat.
