food tech

  • The restaurant OS  Crunch Network

    The restaurant OS 

    So you’re a techie and a foodie. You’re having dinner and your phone buzzes to let you know you can pay for the meal you’re enjoying right from an app. It’s then you realize there’s something going on in restaurant tech. Read More

  • Sweetgreen’s Nicolas Jammet, Maple’s Caleb Merkl and Blue Apron’s Matt Salzberg to cook up a storm at Disrupt NY 2016

    Sweetgreen’s Nicolas Jammet, Maple’s Caleb Merkl and Blue Apron’s Matt Salzberg to cook up a storm at Disrupt NY 2016

    It’s safe to say that everyone can get down with food. That’s probably why the tech industry has seen so many startups — some more successful than others — attempting to tap into the food space. Last year, the food tech space really took off, with global funding for food tech startups hitting $5.7 billion, according to CB Insights. At TechCrunch Disrupt NY 2016… Read More

  • Delivery Costs Are Devouring Food Startups Crunch Network

    Delivery Costs Are Devouring Food Startups

    Food tech is big these days — Grubhub, Blue Apron, Instacart — but pretty web design and polished communication strategies aren’t enough to build a sustainable food business. No company will provide attractive gross margins without creating and executing a sustainable new paradigm for food delivery. It comes down to perishability: Fresh food breaks tried and true delivery… Read More

  • Grubless? Online Takeout Giants GrubHub And Seamless In Talks To Merge [Confirmed]

    Grubless? Online Takeout Giants GrubHub And Seamless In Talks To Merge [Confirmed]

    Today, thanks to the maturation of the web, digital tech, and smartphones now in seemingly every pocket, startups are finding it easier than ever before to build scalable solutions to finally address the many inefficiencies in our food manufacturing, production and distribution systems. As interest in food tech balloons, one area in particular appears to already be at the tipping point… Read More

  • Foundation Interview: Robyn Sue Fisher

    Foundation: Using Liquid Nitrogen And Tech To Create The World’s Best Ice Cream

    In the latest episode of my Foundation video series, I talk with Smitten Ice Cream Founder Robyn Sue Fisher. Robyn Sue explains how she built a solid alumni network at the Stanford d.school, why she turned down a job with the FBI to become an entrepreneur, and the secrets behind the Kelvin, her one-of-a-kind instant ice cream freezer. Read More

  • Can I Get Some Sustainability With That Shake?

    This week, the U.S. Environmental Protection Agency issued Energy Star ratings for large vat commercial fryers. These appliances are used by high-volume dining establishments — like fast food chains, institutional cafeterias and full-service restaurants— to make french fries, hush puppies and anything else Paula Deen would promote, in bulk. Encouraging the industry to upgrade… Read More

  • Flavorize.com Looking For $1 Million To Build "Pandora For Food"

    According to a late Thursday SEC filing the New York City startup behind Flavorize.com, FlavorMetrics Corp., is seeking a $1 million investment to build a “Pandora for food.” The company’s web and mobile app is now in private beta. Currently, Flavorize.com allows users in New York City or San Francisco to enter a few key attributes of meals that they enjoyed before… Read More