The future of dining is here. Fresh concepts melded with operational innovations and new technologies are furthering the relationship between diner and food in ways never before experienced.
Join us and hear how a few innovative startups are shaking up dining and causing us to re-think our relationships with chefs, farmers, and communities at our second LA Food+Tech Meetup. Presenters will do a deep dive into their business models, challenges and lessons learned.
We'll have salads from Everytable (http://www.everytable.com/), broth from Brothee (https://www.brothee.com), soups and cleanses from Soupure (http://www.soupure.com/), chimichurri from Elvio's Chimichurri (http://elvioschimi.com/), plus beer and wine.
6:30-7:15PM | Networking + Snacks
7:15-8:30PM | Presentations + Q&A
8:30-9:00PM | More Networking
Everytable (http://www.everytable.com/): Everytable believes healthy food is a human right. Its mission is to make good food available to everyone. The restaurant price's its meals according to the neighborhoods it serves. So when you eat at Everytable, you're paying less and bringing better food to more communities.
Power Supply (https://www.mypowersupply.com/): The marketplace approach to tasty/healthy food serving DC and LA. Made by networks of independent local chefs and delivered through activated fitness and wellness communities. Meals are prepared fresh and delivered table ready in multi-day packages.
Last Word Hospitality (http://www.lastwordhospitality.com/): An operations group based in Los Angeles that embraces the philosophy that culture, systems, and design, combined with a genuine desire to connect with community leads to culturally important brands that stand the test of time.
barcito (http://www.barcitola.com/): Inspired by the corner bars of Buenos Aires, barcito is located in Downtown Los Angeles’ South Park and dedicated to good friends, great food and even better hospitality. The latter comes from owner Andrea Borgen’s time spent working with famed restaurateur Danny Meyer - using the sensibilities she learned to creating a gratuity free restaurant with hospitality included in all menu prices ensuring higher pay and health insurance for her employees.