Meet the Founders - How to Build a Startup Restaurant

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Join us for our monthly NYC Restaurant Tech Group Meetup!

Meet the founders – How to Build a Startup Restaurant

We’ve invited four innovative restaurant experts who understand how to successfully bring together gastronomy and technology.

Learn about start-up restaurant practices, find out how to keep up with scale and make important connections over free food and drinks.

SCHEDULE:

6PM Ecuadorian Cuisine and Drinks (free)
7PM Panelists and Q&A
8PM Networking

OUR SPEAKERS:

Yong Zhao CEO of Junzi Kitchen (http://www.junzi.kitchen/),

A fast casual Chinese concept currently expanding in NYC. Yong grew up in Liaoning, received a BS at Peking University, and then received a MESc and deferred his doctoral program in environmental science at Yale School of Forestry & Environmental Studies. Yong is an expert in entrepreneurship and Chinese food and culture.

Jimmy Chen Co-Founder of Taiyaki NYC (http://www.taiyakinyc.com/)

A native New Yorker who grew up in Chinatown and saw first hand the ice cream revolution that has hit the streets of Chinatown. Co-founded Taiyaki NYC on September 2016 with business partners and it has been a fast growing phenomenon with over 50K Instagram followers.

Andrew Rigie Executive Director New York City Hospitality Alliance (https://www.thenycalliance.org)

Andrew Rigie is the Executive Director of the New York City Hospitality Alliance, a trade association representing restaurants and nightlife establishments throughout the five boroughs. Andrew is an expert on the current state and the future of technology in restaurants.

Nick Iovacchini Co-Founder Distilled NY (http://www.DistilledNY.com)

Along with famed restaurateur, Drew Nieporent, and young chef on the rise, Shane Lyons, Nick created Distilled NY, a high-profile NYC-based restaurant brand that has garnered national acclaim. Nick is currently the CEO and Co-Founder of KettleSpace, a NYC-based startup converting excess space in restaurants into productive day-time work spaces.

PRICE:

10$ if you register before the event
15$ for non-registered attendees at the door
RSVP via Meetup.com or Eventbrite

BACKGROUND:

The restaurant scene is rapidly changing, labor costs are skyrocketing, food is getting more expensive, and more and more restaurants are popping up every day. Building a successful restaurant is more difficult than ever as there are many added financial burdens compared to five years ago. Keeping a restaurant open and expanding is all about the bottom line – profits lead to success and expansion.
The new trend is the Startup Restaurant - a meticulously planned out food concept built for scale.

The startup methodology of running lean with a burn rate of expansion is impossible in a traditional restaurant. The new trend is the Startup Restaurant - a meticulously planned out food concept built for scale.

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