The Feed

Mott Smith is the Co-Owner & CEO of Amped Kitchens, a commercial kitchen landlord in Los Angeles and Chicago that is home to large and small brands alike. In this episode we’ll talk about the ghost and commercial kitchen landscape, how they compare to other asset classes, and key drivers of success for emerging CPG businesses.Join the HNGRY Trends community to tune in live

Whitney Pegden is the General Manager of Blue Apron at Wonder. In this episode we chat about how Blue Apron has evolved from meal kits towards new categories like “Assemble and Bake” meals, the various synergies unlocked with parent company Wonder, and the future of personalization.

Sagar Mehta, the Chief Technology Officer of OpenTable, shares insights on the evolving landscape of restaurant reservations and the innovative use of generative AI. He discusses how OpenTable’s AI Concierge function enhances diner experiences by answering common queries and boosting bookings. Sagar also explores the integration of AI in private dining and cooking classes, alongside partnerships with giants like Uber. The conversation emphasizes the potential for personalized dining experiences, transforming how restaurants operate.

In this engaging discussion, Randall Hom, Co-founder of Hostie and a seasoned product designer, reveals how his AI-driven platform streamlines restaurant communications by centralizing calls, texts, and emails. He dives into the significant challenge restaurants face with phone inquiries and highlights how Hostie automates 80% of these interactions. Randall also shares insights on the future of AI in restaurants, emphasizing its potential to empower operators while alleviating repetitive tasks, ultimately enhancing efficiency and customer satisfaction.

Erica Anderman, a restaurant-tech operator and product leader at Foodini, shares insights on personalizing menu data for dietary needs. She discusses how Foodini uses AI to enhance ingredient transparency and create tailored menu experiences across platforms. The conversation also touches on the importance of dietary intelligence, the evolving food landscape, and the risk posed by larger food companies. Erica envisions a future where health data and AI connect consumers to optimal food choices, addressing allergies and diverse nutritional profiles.

Jonathan Wolf, Co-founder and CEO of ZOE, discusses revolutionizing nutrition with personalized approaches based on the gut microbiome and large-scale studies. He shares how ZOE uses machine learning to tailor dietary advice and the importance of mindful eating for long-term success. Jonathan emphasizes the value of adding beneficial foods instead of restrictive dieting and reveals how real-time meal scoring and processed food transparency can transform our choices and the food industry.

This is a special edition of HNGRY Live, conversations with the paid HNGRY Trends community. Last week, the group came together for an hour long discussion about DoorDash's latest acquisitions of UK-based Deliveroo for its international expansion and SevenRooms for its 1p commerce platform.Join in on future live discussions by becoming a paid HNGRY Trends member.Learn more & join HNGRY Trends

Young Stowe is the Co-Founder & CEO of Unified Ferments, a beverage company leveraging fermentation to express the world’s best teas. In this episode, we’ll talk about how Unified Ferments is combining culinary wisdom of age-old tea production and fermentation, its parallels to fine wine, and the rise of non-alcoholic beverages in retail and foodservice.Subscribe to the HNGRY NewsletterUnified Ferments

Tom Shea is the co-founder & CEO of Adgile Media Group, an out of home media startup transforming how consumer brands advertise on moving trucks. In this episode, we’ll talk about Adgile’s innovative use of geofencing, how it attributes offline ad impressions, and the future impact of AI on growth marketing.Subscribe to the HNGRY newsletterAdgile Media Group website

Delanie Thurlow is an account executive leading US sales at Grounded Packaging, a sustainable packaging design and consulting firm helping CPG brands meet their environmental goals. In this episode, we’ll talk about the current state of recycling and composting, the nuances of different packaging approaches, and the future of the circular economy.Subscribe to the HNGRY NewsletterGrounded Packaging website