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What is this panel about? Forget dollar menus and drive-‐throughs — ea7ng is no longer just about quick and easy. Today’s consumers want — and expect — to know what’s on their plates and how it got there. Chipotle and Panera led the “fast casual” revolu7on that married convenience and affordability with beUer ingredients. Now, a second wave is eleva7ng that ethos to feed increasingly diverse consumer tastes. Across the en7re food ecosystem, “fresh casual” is making the gourmet an everyday op7on. From robot-‐run restaurants to meal delivery to specialty chains and retailers, hear how emerging and established players alike approach the challenge of democra7zing quality food, transforming how and what we eat.
What will I learn?
• How “fresh casual” companies are implemen7ng innova7ve new models and technologies to ensure quality, convenience and affordability en masse.
• How to preserve in7macy and the human touch in food at scale.
• How tradi7onal restaurants and fast food chains are reac7ng to emerging compe7tors and adap7ng to reach modern audiences.
• What increased access to convenient, affordable, high-‐quality food means for home cooking and the grocery market.
Panelist: Tri Tran, Founder and CEO of Munchery
Tri Tran is the CEO and Co-‐founder of Munchery, a meal delivery service on a mission to bring fresh, high-‐quality food to people everywhere. A father of two, Tri came up with the idea for Munchery a\er struggling to find the 7me to cook healthy meals for his family while balancing a busy work schedule. Munchery launched in San Francisco in 2011 and now also serves SeaUle, New York, Los Angeles, Sacramento, Portland, DC, and ships to the en7re West Coast. Prior to founding Munchery, Tri led engineering teams at Convio and GetAc7ve So\ware (acquired by Convio). He holds a BA and MA in Electrical Engineering and Computer Science from MIT.
Panelist: Erik Oberholtzer, Tender Greens
Erik Oberholtzer co-‐founded Tender Greens in 2006 in Culver City, California, a chef driven, fine casual restaurant concept with 22 loca7ons and coun7ng. Himself a chef, Erik manages a growing team of talent along with some exci7ng new brands. He is the founder of the Tender Greens Sustainable Life Project, a program aimed to assist at-‐risk youth develop new skills and career inten7ons through structured culinary training and farm exposure. He is the co-‐founder of P. Balistreri Salumi Company, the first of more chef legacy companies he has helped incubate and bring to market through Tender Greens. P. Balistreri Salumi won a Good Food Award in the Charcuterie Category in 2014. Erik did his undergraduate degree in Psychology at Temple University in Pennsylvania and Culinary Arts at Johnson & Wales in Providence, Rhode Island.
Panelist: David Bordow, Momentum Machines A transcendent love for food and an engineering mind enable David to design wonderful edible experiences that sa7sfy latent human desires. Born and raised in Berkeley, California, David grew up surrounded by a rich food culture, and later worked as a professional cook in both Italy and the US, at ins7tu7ons like Chez Panisse and the Rome Sustainable Food Project. He has experience in design consul7ng and taught design and food at Stanford and the RCA in London. He now works with Momentum Machines where he is designing future of restaurants.
Moderator: Helen Rosner, Execu7ve Editor of Eater Helen Rosner is the execu7ve editor of Eater, where she launched the publica7on's ASME-‐ and James Beard award-‐winning narra7ve journalism program, and is a host of the podcast The Eater Upsell. She's a veteran of Saveur and New York magazines, a founder of the short-‐lived but influen7al website Eat Me Daily, a former book editor, and a winner of a 2016 James Beard Award for her essay On Chicken Tenders. Her essays, repor7ng, and cri7cism can be found in Afar, Guernica, The Awl, Departures, Buzzfeed, and more.
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