The Feed

Ayesha Abuelhiga is the Founder & CEO of Mason Dixie Foods, a scratch made frozen breakfast brand centered around biscuit sandwiches. In this episode, we’ll talk about the whitespace for better-for-you brands to disrupt the frozen aisle, the innovations in high-speed ovens for foodservice, and the future of nutrition and convenience.Sign up for the HNGRY Newsletter

This is a special episode of HNGRY Live, conversations with members of the HNGRY Trends community that analyze industry news in real-time. We discuss live the current state of third and first-party restaurant catering and its massive whitespace.⁠To join future live events and participate in Q&A, become a paid member.Join HNGRY

Aaron Gatti is the Founder & CEO of BRAMI, a next-gen pasta and snacking brand that leverages the power of Italian lupini beans. In this episode, we’ll talk about the war against pasta, how our mass industrialized food system has contributed to this stigma, and the future of stealth health products that provide nutritional and taste upgrades to age-old categories like pasta.Subscribe to the HNGRY newsletter

This is a special episode of HNGRY Live, conversations with members of the HNGRY Trends community that analyze industry news in real-time. We discuss the current landscape of D2C meal players like CookUnity, Wonder, and Blue Apron, the recent M&A activity, and analyze business models.⁠To join future live events and participate in Q&A, become a paid member here.

This is a special episode of HNGRY Live, conversations with members of the HNGRY Trends community that analyze industry news in real-time. We discuss Brandon's latest trip to KFC's new chicken tender concept Saucy and what it means for the QSR chain.To join future live events and participate in Q&A, become a paid member here.

Avi Goren is the co-founder & CEO of Marqii, an online platform that helps local businesses like restaurants, bars, and cafes manage their listings and reviews across a multitude of platforms. In this episode, we’ll talk about the importance of platforms like Google and Yelp, how Marqii is leveraging AI for its reviews, and the future of digital hospitality.

Max Barbier is the Co-Founder & CEO of Timeleft, an app That helps connect strangers in cities across the world over weekly dinners. In this episode, we’ll talk about the growing loneliness problem, how Timeleft leverages technology to pair diners, and how our society can create hybrid online and offline experiences that optimize for our sense of belonging.

Heidi Diestel, fourth-generation family farmer at Diestel Turkey Ranch, a regenerative organic Turkey Farm based in Northern California. In this episode, we talk about what it means to apply regenerative farming practices to poultry, the application of technology, and how policy can better align incentives between farmers, consumers’ health, and the environment. Subscribe to the HNGRY newsletter Diestel Family Ranch

Eli Feldman, Partner and co-founder of Shy Bird, shares his insights on transforming the restaurant industry with innovative ideas. He discusses the exciting 'Work From Shy Bird' initiative, turning dining spaces into productive work environments. Eli emphasizes the potential of AI to improve operational efficiency while advocating for empathetic technological solutions. The conversation also highlights how restaurants can serve as community hubs and redefine dining experiences, blending fine dining with accessibility and meaningful connections.

Alice Cheng is the Founder & CEO of Culinary Agents, a job marketplace, applicant tracking system, and career resource for the hospitality industry. In this episode, we’ll chat about its latest site for career insights and salary data, how technology can help with career development, and what the industry can do to attract higher talent. Subscribe to the HNGRY newsletter