The Feed

Missy Bradley is the Chief Revenue Officer and Co-Founder at Caliper Holdings. In this episode, we’ll talk about its water soluble cannabis powder that can be used in foods and beverages, the various legal hurdles in the category, and the new types of cannabinoids that the company is bringing to market. Sign up for the HNGRY newsletter

Nick Wiseman is the Co-Founder & CEO of Little Sesame, a next-generation hummus brand born out of the eponymous Washington DC restaurant. In this episode, we’ll talk about the advantages of leveraging restaurants as a CPG test kitchen, how to build a differentiated brand, and the complexities of scaling and manufacturing. Subscribe to the HNGRY newsletter

Jose Alonso is the Co-Founder & CEO of Caldo, a robotic restaurant assistant helping with kitchen prep. In this episode, we’ll talk about Jose’s culinary background, how restaurants prep today, and the opportunity to improve COGS and labor efficiency with automated portioning. Sign up for the HNGRY newsletter

Drew Arentowitz is the Co-Founder & CEO of 50/50 Foods, the parent company behind the BOTH Burger made with a blend of 50% meat and 50% veggies. In this episode, we talk about how water scarcity could create price shocks in conventional meat, the rise of flexitarians, and the promise of the burgeoning blended meat category as a pragmatic solution to our health and climate needs.

Neil Thompson, Chief Strategy Officer at NextGen Kitchens, a software platform powering on and off premise digital transactions for multi-brand foodservice operators. In this episode, we’ll cover Neil’s 30-year career at brands like Tim Hortons and HMSHost, the complexities of multi-brand food halls, and how his technology is helping landlords and operators create frictionless guest experiences.

John Thorp is the Co-Founder & Co-CEO of Aerflo, a refillable, on-demand CO2 water bottle that aims to become a circular platform for sparkling beverages. In this episode, we’ll talk about the sustainability issues for single-use beverages, Aerflo’s fully circular system, and its potential beyond seltzer water.

Johann Moonesinghe, Co-Founder & CEO of inKind, shares innovative insights on restaurant funding. He discusses the flaws in traditional financing models and presents inKind’s non-dilutive approach to empower restaurateurs. The conversation dives into the value of restaurant incubation, the challenges independent eateries face, and the effectiveness of subscription-based apps. Johann also reflects on the importance of quality dining experiences and tech engagement while emphasizing the future need for personal interaction in an increasingly automated industry.

Ofek Ron is the Co-Founder & CEO of Oshi, an Israel-based startup creating fish fillets using only plants. In this episode, we’ll talk about the sustainability and health challenges of traditional fish farming, the benefits of Oshi’s clean ingredient label, and its proprietary technology used to recreate layers of whole-cut salmon.

Cristina Berta Jones is the Director of Marketing & Growth at Picnic, an affordable and sustainable online grocer operating in the Netherlands, Germany, and France with over €1.3 billion in capital. In this episode we’ll talk about why profitability in online grocery is so difficult, the unique differentiators in Picnic’s tightly optimized model, and the future of the weekly online grocery shop.

Ville Lehto is the Co-Founder and Head of Product at Huuva, a Helsinki-based ghost kitchen startup that brings together the best local restaurants under one roof into a single order. In this episode, we’ll talk about the success Huuva is seeing in the European delivery market, the unique software it’s built, and analyze some of the larger American players with similar models.