Got data on the brain? So do we. Join us on August 11 for our ‘Dining on Data: The Future of Cooking, Eating & Running a Food Biz‘ Meeup and hear from five companies that are using data to improve everything from cooking to restaurant concept and menu development. You’ll get an inside look at these companies’ business models, the innovative ways they use data and their lessons learned.
There will also be networking, and lots of drinks and nibbles from Taste Wine Company, Sixpoint, Steve’s Ice Cream, Sustainable Snacks and more.
Meetup Details
Where: Redwood Studios – 55 9th Street, 11215, Brooklyn, NY
When: Tuesday, August 11 – 7:00 – 9:30 PM
RSVP: Space is limited, so snag our spot here!
***We will stop accepting RSVPs on August 10th. We will have 15 spots available for $30 at the door for last minute RSVPs.***
Schedule
7:00 – 7:45: Networking, Snacks & Drinks
7:45 – 9:00: Presentations & Q&A
9:00 – 9:30: More Networking
Confirmed Presenters
Cedric Penders – API Evangelist & Business Developer, Foodpairing® – A creative food-tech agency that operates one of the world’s largest ingredient databases and a set of unique algorithms, capable of calculating the most surprising ingredient pairings. Foodpairing® is inspiring top chefs and mixologists from all over the world to create new dishes and drinks, and enabling food brands, apps and websites to inspire consumers with customized pairing suggestions.
Florian Pinel – Senior Technical Staff Engineer, Watson Life department – IBM Watson Group – IBM’s Chef Watson is a cognitive cooking application that helps chefs and everyday folks alike discover new flavor combinations and unique pairings. When a user inputs an ingredient, Chef Watson refers to its knowledge of over 10,000 Bon Appetit recipes to generate unique options based on food chemistry and the psychology behind taste preferences.
Drew Barrett – President, The Brooklyn FoodWorks Powered by Dinner Lab – Dinner Lab is the premier platform to discover, prototype, and educate on new concepts in the culinary world. It connects talented, up-and-coming chefs with an engaged group of food enthusiasts looking for unique dining experiences and generates useful data and feedback that is used by chefs to iterate and improve on their menu ideas.
Lauren Hobbs – Director of Marketing, Union Square Hospitality Group – USHG was founded by Danny Meyer and includes some of New York City’s most beloved restaurants: Union Square Cafe, Gramercy Tavern, Blue Smoke, Jazz Standard, The Modern at the Museum of Modern Art, Maialino, North End Grill, Marta, Porchlight, and Untitled at the Whitney Museum of American Art. USHG also includes Union Square Events, a catering and venue hospitality business, and Hospitality Quotient, an organizational consulting group that works with leaders in diverse industries to transform their business through hospitality.
Space Partner
Splacer is an on-line marketplace that connects owners of unique, creative spaces with people looking to create all kinds of event experiences including social gatherings, workshops, photo shoots, exhibitions, and pop-ups. Splacer was created by a duo of female architects with a vision of a world where beautiful spaces never go to waste and access to space in big cities is redefined. Splacer features both commercial and private spaces that are not necessarily designated for events from galleries to private lofts, urban gardens to industrial warehouses.
Food & Beverage Partners
Taste Wine Company, called “the Spotify of wine” by Edible Manhattan, is disrupting the retail wine space with wine dispensing machines and a mobile app encouraging customers to taste their wine before buying it. The more you Taste and then rate thewines, the better the recommendations from the app. Check them out at 50 3rd Ave or download their App to learn more.
Sustainable Snacks is a Bronx-based natural foods company committed to crafting nourishing snacks that don’t compromise on flavor. Mountain Morsels® are all natural, vegan-friendly, energy snacks. Packed full of fruit, nuts and dark chocolate, they are nutrient-dense and filled with plant power.
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