The Feed

143 Episoder

1. 143- Transforming restaurants into memberships with Vivien Sin of The Third Place

   Publisert: 17.3.2025
2. 142- Disrupting the frozen breakfast category with Ayeshah Abuelhiga of Mason Dixie

   Publisert: 10.3.2025
3. 141- Leaning into online catering with Peter Venti of FamilyMeal

   Publisert: 3.3.2025
4. 140- Reinventing pasta with Aaron Gatti of Brami

   Publisert: 24.2.2025
5. 139- Dissecting the world of D2C food with Ellis McCue of Mealogic

   Publisert: 17.2.2025
6. 138- Analyzing KFC's new Saucy offshoot with Brandon Barton of Bite

   Publisert: 10.2.2025
7. 137- Streamlining digital hospitality with Avi Goren of Marqii

   Publisert: 27.1.2025
8. 136- Curing loneliness over group meals with Max Barbier of Timeleft

   Publisert: 20.1.2025
9. 135- Growing a regenerative poultry farm with Heidi Diestel of Diestel Family Ranch

   Publisert: 13.1.2025
10. 134- Reframing the restaurant business with Eli Feldman of Shy Bird

    Publisert: 16.12.2024
11. 133- Building the LinkedIn of hospitality with Alice Cheng of Culinary Agents

    Publisert: 9.12.2024
12. 132- Turning cannabinoids into ingredients with Missy Bradley of Caliper Holdings

    Publisert: 2.12.2024
13. 131- Building a next-gen hummus brand with Nick Wiseman of Little Sesame

    Publisert: 25.11.2024
14. 130- Automating kitchen prep with Jose Alonso of Caldo

    Publisert: 18.11.2024
15. 129- Cutting meat consumption in half with Drew Arentowicz of 50/50 Foods

    Publisert: 11.11.2024
16. 128- Powering multi-brand experiences with Neil Thompson of NextGen Kitchens

    Publisert: 4.11.2024
17. 127- Building the circular platform for beverages with John Thorp of Aerflo

    Publisert: 28.10.2024
18. 126- Rethinking restaurant funding with Johann Moonesinghe of InKind

    Publisert: 12.8.2024
19. 125- Building better seafood with Ofek Ron of Oshi

    Publisert: 5.8.2024
20. 124- Reimagining sustainable online grocery with Cristina Berta Jones of Picnic

    Publisert: 29.7.2024