What’s next for home cooking robots? How is AI changing the way we decide what to eat? And what can we learn from the food tech startups that didn’t make it?

Join us next week to find out. On October 12th-16th, we’ll have nine sessions over five days exploring the future of cooking appliances, AI in the kitchen, building a longevity startup, and more.

Unlike in previous years, this year’s sessions will feature experts helping you quickly onboard to building your own food tech app, launching your next big product, and much more.

Here’s a look at what’s on the agenda:

• The Future of Home Food Robots — Monday, October 12. Posha’s Raghav Gupta and MealTec’s Eric Khairy join us to discuss what cooking robots can do today, what remains difficult, and whether consumers are ready to hand over more of the cooking.
• Understanding The How and Why of Food Tech Fails — Monday, October 12. Jonathan Blutinger and I will examine food tech startups that didn’t make it, looking at what went wrong and what their experiences can teach anyone building a business in this space.
• Next-Gen Cooking: What Are Kitchen Appliances of the Future? — Tuesday, October 13. Revolution Cooking’s Tom Klaff and Combustion’s Chris Young explore how cooking appliances will change over the next decade, from new heating technologies to tools that help us get better results in the kitchen.
• The Future of Restaurants — Wednesday, October 14. Counter Service’s Tom Cortese and MOTO Pizza’s Lee Kindell discuss how they’re rethinking the restaurant, including kitchen operations, technology, and the experience that brings customers back.
• The Food Tech Hardware Product Launch Playbook — Wednesday, October 14. Scott Heimendinger, founder of Seattle Ultrasonics and creator of the Ultrasonic Chef’s Knife, walks through what it takes to bring a kitchen tech product to market.
• Vibe Coding Your Next Food Tech App — Thursday, October 15. Food futurist Mike Lee shows how to get started building apps and agents with AI, opening up new possibilities for turning a food business idea into something you can actually try.
• From Beer Tech to Helping Us Live Forever — Thursday, October 15. PicoBrew co-founder and DeepSpan CEO Bill Mitchell joins us to discuss his move from home brewing to technology focused on sleep, nutrition, wellness, and longevity.
• The Past, Present and Future of Kitchen Design — Friday, October 16. Designer and author Johnny Grey shares lessons from his career and explores how social media, AI, and changing habits could shape tomorrow’s kitchens.
• How AI Is Changing the Consumer Meal Journey — Friday, October 16. GPT Food Cam’s Raj Singh, Springhouse’s Jay Lee, and BakeSpace’s Babette Pepaj discuss how AI fits into everyday food decisions, including its conveniences, questionable recommendations, and the reasons consumers remain skeptical.

Whether you’re building the next big home-cooking gadget or simply curious about how technology is changing the way we’ll cook and eat in the years ahead, you won’t want to miss SKS 2026. Get your free ticket today and put it on your calendar to attend each session next week from the comfort of your own desk.

See you next week!