The Feed

This is a special episode of HNGRY Live, conversations with members of the HNGRY Trends community that analyze industry news in real-time. We discuss Brandon's latest trip to KFC's new chicken tender concept Saucy and what it means for the QSR chain.To join future live events and participate in Q&A, become a paid member here.

Avi Goren, co-founder and CEO of Marqii, previously thrived in sales at Yelp and Yext. He discusses how Marqii, evolving from a specials app, helps hospitality businesses manage listings and reviews efficiently. Avi reveals the importance of platforms like Google and TikTok in consumer discovery. He dives into Marqii's AI-driven review response, emphasizing the need for accuracy and real-time updates. With insights on best practices in handling reviews, he predicts a future where digital hospitality becomes hyper-personalized.

Max Barbier is the Co-Founder & CEO of Timeleft, an app That helps connect strangers in cities across the world over weekly dinners. In this episode, we’ll talk about the growing loneliness problem, how Timeleft leverages technology to pair diners, and how our society can create hybrid online and offline experiences that optimize for our sense of belonging.

Heidi Diestel, fourth-generation family farmer at Diestel Turkey Ranch, a regenerative organic Turkey Farm based in Northern California. In this episode, we talk about what it means to apply regenerative farming practices to poultry, the application of technology, and how policy can better align incentives between farmers, consumers’ health, and the environment. Subscribe to the HNGRY newsletter Diestel Family Ranch

Eli Feldman, Partner and co-founder of Shy Bird, shares his insights on transforming the restaurant industry with innovative ideas. He discusses the exciting 'Work From Shy Bird' initiative, turning dining spaces into productive work environments. Eli emphasizes the potential of AI to improve operational efficiency while advocating for empathetic technological solutions. The conversation also highlights how restaurants can serve as community hubs and redefine dining experiences, blending fine dining with accessibility and meaningful connections.

Alice Cheng is the Founder & CEO of Culinary Agents, a job marketplace, applicant tracking system, and career resource for the hospitality industry. In this episode, we’ll chat about its latest site for career insights and salary data, how technology can help with career development, and what the industry can do to attract higher talent. Subscribe to the HNGRY newsletter

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.