- Restaurant Talent Shortage - Where is the Industry heading
The restaurant industry is booming and new concepts are popping up every day. However, the service industry is rapidly changing, people are finding better-paying jobs due to minimum wage increase, back of house salaries aren't keeping up with the front of the house, and in general, the long 60 hour weeks of working in a restaurant aren't appealing anymore. The industry is changing rapidly and we've created a panel to weigh in on the changes and how restaurants are adapting to it. Join us for the next evolution in hiring practices in the restaurant industry. Agenda: 6.30 PM: Networking 7.00 PM: Opening Remarks 7.05 PM:- Panel Starts 7.45 PM:- QA 8.00 PM:- Networking Speakers Alice Cheng is the Founder & CEO of Culinary Agents (https://culinaryagents.com/) Alice Cheng is the Founder & CEO of Culinary Agents, a professional networking and job matching website designed for current and aspiring professionals in the food, beverage, and hospitality industry. Having spent years working in a restaurant and then moving on to work for IBM for 13 years in cross-industry innovation, Alice brings her knowledge of technology into the food and beverage industry to solve inefficiencies and gaps around talent sourcing and career development. Alice is a deeply experienced business, marketing and sales professional who is passionate about helping people build careers. She takes leadership roles in mentoring all levels of talent in the technology, business and hospitality spaces. Glamis Haro - SBA - top NYS Senior Business Advisor (https://www8.gsb.columbia.edu/sbdc/about/business-advisors) Glamis has extensive experience with microenterprises and business lending, as well as with Community Development Financial Institutions (CDFIs) and Community Development Credit Unions (CDCUs). Before joining the Columbia-Harlem SBDC, she worked as the Lending and Business Development Manager at Union Settlement Federal Credit Union. In this position, she coordinated the activities of service organizations and financial institutions as well as federal programs related to small business lending. Mike Goettig - DWT Restaurant Employment Lawyer (http://www.dwt.com/people/MichaelGoettig/) Mike Goettig helps new and emerging businesses lay the right groundwork with their employees to avoid problems down the road by developing their employee handbooks, drafting detailed employment agreements for their key employees, and providing a sound perspective on issues concerning employee classification. Backed by a depth of knowledge developed over years of practice, Mike takes a creative approach to employment law when applying statutes governing workplace conduct and the employment relationship—some of which were drafted even before the advent of the Internet—to the realities of working with technology today. Alex Askew - Cofounder of BCA Global & Professional Chef (http://www.bcaglobal.org/) With a focus on eating lifestyles and trends in new menu alternatives, he began food research, development, and consulting for companies; General Mills, Hilton Hotels, AramarkCorporation, Specialty Restaurants and a host of private clients. In 1993 Alex Co-founded the BCAGlobal which dedicates itself to Education, Awareness, andExposure for young minority students seeking careers within the culinary and hospitality industry. With over 35 years in the restaurant and hospitality field Alex continues his use of knowledge and experience as a foundation for further growth and development in the best industry in the world and continues the important social change work for the advancement of people of color in the culinary arts.
- Meet the Founders - How to Build a Startup Restaurant
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. Feel free to share the event with friends and follow us at: https://twitter.com/restaurant_tg https://www.instagram.com/restauranttechgroup/
- How Apps are Innovating Restaurant's Downtime
To view the live stream of tonight's event you can follow @saborpos twitter feed. During a restaurants downtime, it's still running costs such as rent, electricity, labor and so on. Monetizing downtime means filling up tables, sending out food deliveries, and bringing in more revenue. Modern apps are innovating the restaurant down time space by advertising the ability to fill in empty tables and get the kitchen running again. We've invited various restaurant tech startups to learn about the value they offer to restaurants and how they help monetize downtime. We've also invited a restaurant owner to discuss his side of things and if these apps are really helping. If you know of any restaurant tech speakers you can email us at [masked] Speakers Barbara Thomspon - Modern Restaurant Management (http://modernrestaurantmanagement.com) Executive Editor of Modern Restaurant Management, an online magazine that focuses on the business of eating. During a 25-year career as a writer and editor, Barbara has covered the commercial real estate and computer industries and written articles on just about every topic under the sun including restaurants, trials, pets, books and charitable endeavors. She co-authored a series of comic books with a forensic science theme, wrote varied online content and a plethora of press releases, white papers and bylines. Castiglia is also a board member for NEU Global, a non-profit organization aimed at promoting worldwide literacy by empowering imaginations through art and storytelling. Cherian Thomas - CEO Spotluck (http://www.spotluck.com/) He has taken Spotluck from a Georgetown University Masters capstone to a monetized business currently ranked as the #1 “dining” app on the iTunes App Store. Spotluck’s gamified UX makes dining FUN for users while its proprietary Yield Management software maximizes restaurant profits through exclusive SMART discounts that change based on day, time, weather, and other factors that affect restaurant occupancy. It’s a win-win platform that satisfies the belly and wallet (for users) and the bottom line (for restaurants). Mike Wior - CEO - Omnivore (http://omnivore.io/) Mike is an industry leader with cloud solutions, technology, and business initiatives. Working with Fortune 500 companies, he has had career successes at Wells Fargo Bank and on company-critical consulting projects including Adobe, Geospatial-Intelligence Agency, Google, and Intel. He serves as a board member and advisor for several up-and-coming restaurant technology companies. Erin Pepper - VP, Brand & Experience at Life Hotel (http://www.lifehotel.com/) Erin launched in late Spring the new hospitality brand, Life Hotel with namesake restaurant Life Restaurant, and lower level speakeasy cocktail bar located in New York City. As the VP of the Brand & Experience team, she is focused on mapping the guest journey on and off the property. Erin oversees all aspects of digital, social and traditional marketing channels while curating and engaging an authentic guest experience. Location: Davis Wright Tremaine 1251 Avenues of Americas, 21st Floor, New York, NY Format of Event: •[masked] PM: Networking •[masked] PM: Opening Remarks •[masked] PM: Guest Speakers •[masked] PM: Q&A •[masked] PM: Networking Drinks and food will be served
- Restaurant Big Data & Simple Actionable Analytics
Restaurants produce a lot of data, it can be through Point of sale(POS), delivery apps, seating apps, food ordering apps, etc. All the data produced is very noisy and extracting concise data is challenging. You need the right data to be able to create actionable insights or simply to understand it. Producing reports and value proposition for restaurant owners through data is difficult because of the vast levels of tech understanding by restaurant owners, some are very tech savvy while others don't have smartphones. Creating reports and value that a non-tech savvy restaurant owner can utilize is the biggest challenge. We've invited CEO's from Restaurant Tech startups that utilize big data to run their apps and provide value to their restaurant clients. Come hear them talk about their value proposition and how they separate actionable insights from the big data noise. Andreas Wuerfel - CEO - HoReCa.digital -- http://www.horeca.digital/ An active intrapreneur and corporate business development professional both in the US and Europe, Andreas drives METRO's international innovation community efforts with specific focus on supporting the company's accelerator program and the surrounding emerging digital technology ecosystem. Joel Montaniel - CEO Seven Rooms -- https://www.sevenrooms.com/ CRM-driven request and reservation portal, accessible on any device anywhere. Optimize turns and automatically collect data through real-time POS integration. Stay in sync through hospitality's most intelligent iPad app. Mohamed Merzouk - CEO Gebni - gebni.com (http://gebni.com/) Gebni is a food ordering app that was built to help people afford restaurant takeout (delivery or pickup). After noticing that the high cost of online food ordering options was preventing hundreds of thousands from ordering restaurant food online, we set out to change that- and reimagine an entirely new model.Gebni offers demand-adjusted meal prices to help people save money on (almost) every order. Michael Tseng - 16 Handles - http://16handles.com/ Over 10+ years of hospitality experience in food and beverage experience across Restaurants, Hotels, Night Clubs, Food Service, QSR. Mike is at now 16 Handles where he uses big data to help manage an international franchise network. Location: Microsoft Reactor 335 Madison Avenue Format of Event: •[masked] PM: Networking •[masked] PM: Opening Remarks •[masked] PM: Guest Speakers •[masked] PM: Q&A •[masked] PM: Networking • 9 PM - Drinks at Local Bar Drinks and food will be served
- Onboarding Restaurants - Tips from Succesful Startups
Signing up restaurants is one of the most painful processes in starting a restaurant tech startup. The process is arduous and the competition is never ending. Learning how to onboard restaurants, pitching your service, and understanding restaurant owners is key to success . We've invited CEO's from succesful Restaurant Tech startups to speak about their first 50 customers, their value proposition, hurdles to successes. Speaker Lineup: Adam Price - CEO of Homer Logistics (http://www.homerlogistics.com/) Adam Price is the CEO and Founder of Homer Logistics, a logistics company providing outsourced local, last-mile delivery services to the restaurant industry. Homer is based in NYC and works with local and national restaurant brands to handle their delivery operations, supporting the execution of 5,000-10,000 deliveries per day around the US. Homer is not an ordering or marketing platform, and only focuses on the pickup and drop off aspects of food delivery. Leith Hill- Owner of Ellary's Greens (http://www.ellarysgreens.com/) As CEO of Wisdom Foods and Owner of Ellary's Greens, Leith Hill is focused on connecting people to food they can trust. Her goal is to provide the path to better living through delicious, sexy, nutrient-dense options, and Ellary’s Greens is the vehicle for this philosophy.The versatile menu at Ellary’s Greens specializes house-made options from bacon to kale. With a menu that features “planted to plated” cuisine, Ellary’s Greens offers a flexible with options for omnivores, carnivores, vegetarians, vegans (including those with food allergies) – all showcasing local, sustainable, and organic ingredients. Rob Edell - CEO of Servy (http://www.servyapp.com/) Robert Edell is the CEO and Co-Founder of Servy (http://www.servyapp.com/restaurateurs), a next generation mystery dining and customer intelligence platform for the restaurant industry. Servy’s community of frequent diners and hospitality professionals use the Servy app to complete private, customized evaluations that help operators measure performance and increase sales and guest satisfaction. Rob was previously a consultant at Ernst & Young and graduated from Cornell University's School of Hotel Administration. Deepti Kapur - CEO of FoodToEat (http://Foodtoeat.com) Deepti Sharma Kapur is the CEO and Founder of FoodtoEat, a service where companies can order team meals from the best local restaurants, food trucks, and caterers. A lifelong community servant, Deepti started FoodtoEat to help small, immigrant-owned food vendors use technology to build sustainable businesses. FoodtoEat helps businesses feed employees great food and build stronger work cultures. She was honored is a Forbes Under 30 alumnae and sits on NYC Food & BeverageHospitality Council. Location: The Yard: Herald Square 106 West 32nd Street Format of Event: •[masked] PM: Networking •[masked] PM: Opening Remarks •[masked] PM: Guest Speakers •[masked] PM: Q&A •[masked] PM: Networking Drinks and food will be served
- Let's talk Restaurant + Tech and drink some beers!
Hi Friends! We're back to regularly scheduled programming of monthly Restaurant + Tech meet ups! This month we'll have speakers from Krystle Mobayeni from Bentobox, Giselle and Rahul from East 12th Osteria, and Jay Reno, founder of Happy! Presentations will begin at 7pm, but we will start mingling around 6:30pm. Please message me directly if you're interested in presenting at this meet up, or any other meet ups in the future. See you soon! Sarah
- Let's Meet Up and Talk Restaurant Tech!
Hi Everyone! I hope you've had a great summer. I'm so excited to announce the next Restaurant + Tech Meet Up! We will be heading to the back room at Jimmy's No 43 for great beer and great conversation. We'll have speakers from Agency IMD, a hospitality marketing agency, Keith Beavers, owner of In Vino, and Sam Asher, founder of the new Pearl App, which shows you where to find your favorite oysters! Presentations will begin at 7pm, but we will start mingling around 6pm! Please message me directly if you're interested in presenting at this meet up, or any other meet ups in the future. See you soon! Sarah
- Let's meet up!
Hi all, We're excited for our next meet-up! We'll be in the back room at Jimmy's No 43. We're very excited to support a neighborhood favorite that was affected by the recent explosion. We'll provide food with a cash and Cover bar available. We'll have presentations from Peter Kim, the Executive Director of the Museum of Food and Drink, Talia Berman, GM of Maysville, and Michael Williams from Caviar. Looking forward to seeing everyone there! Sarah