Category: Spoon Plus
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This video is a tour of the Rebellyous Foods plant in Seattle. Rebellyous makes plant-based chicken nuggets, patties, and tenders. Our guide for the tour is Rebellyous cofounder and CEO, Christie Lagally. Our tour starts off with a presentation by Lagally, who gives us an introduction to Rebellyous. After that, we go on a walking…
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Six years later, his company Future Meat Technologies regularly makes news for reaching ever lower price milestones for his cell-based chicken. And according to Nahmias, he’s only getting started. The following is my full conversation with Nahmias. Subscribers to Spoon Plus can get access to this full interview. You can learn more about Spoon Plus…
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You can see the original agenda here and just look below to watch the session. We’ve also included the lunchtime founder interviews as well! If you don’t already subscribe to Plus, you can do so here. If you are an ArticuATE attendee and would like to get access to these sessions, drop us a line.
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By “in the future,” he didn’t mean next year. Anyone who keeps an eye on the cultivated meat industry knows there are many, many hurdles to leap before we’re eating cultivated Big Macs. For companies actually making the products and/or accompanying technologies, there’s still much to do around improving growth media, bioprocess design, and many…
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“Ordering was becoming something of a commodity,” Adam Brotman, CEO of Brightloom, told me over a recent video chat. Data, he said, is “a bigger, more interesting opportunity than just ordering, so we decided to focus on just the opportunity to design an easy to use affordable data science as a service.” But information about…
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This shift towards delivery and other off-premises formats was already underway. Back in 2019, the National Restaurant Association predicted that by 2030 off-premises would drive most of the growth for restaurant sales. Suffice to say, the pandemic sped that timeline up. In the words of Ordermark’s cofounder and CEO Alex Canter (whose family also owns…
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Among the things in the restaurant industry COVID-19 changed forever, businesses’ relationship to technology is a big one. Historically, many restaurants have been slow to adopt much, if any, technology for their day-to-day operations. That worked so long as the bulk meals served were going out to dining rooms. When the pandemic shut those down,…
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This interview video and transcript is available to Spoon Plus subscribers. Learn more here about subscribing to Spoon Plus.
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Allowing robots to handle the last mile of these deliveries could do much to make restaurant and grocery delivery faster, enable those deliveries to occur around the clock, and bring down both labor costs and prices for consumers. Self-driving delivery vehicles could also reduce congestion on city streets and bring more equity to our food…
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The Food Tech Live sessions are available to Spoon Plus subscribers. If you are not a Spoon Plus subscriber and would like to subscribe, you can do so here.
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The ghost kitchen, which had already an emerging trend prior to the pandemic, has fast become one of the most talked-about concepts in the restaurant business in 2020. Industry players ranging from well-established chains to food delivery specialists to new ghost kitchen operators are experimenting with new ghost kitchen and virtual restaurant models. To explore…
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Back-of-house processes in the restaurant tend to involve a lot more legacy hardware and closed-loop systems, which present significantly different challenges than those at the front of house. That in turn has created a slower innovation pipeline and less interest from investors. This report will examine current back of house processes and technologies as well…
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