Dining on Data: The Future of Cooking, Eating & Running a Food Biz

Got data on the brain? So do we. This month, we're thrilled to hear from five companies that are using data to improve everything from cooking to restaurant concept and menu development. Join us for an inside look at these companies' business models, the innovative ways they use data and their lessons learned.

There will also be networking, and lots of drinks and nibbles from Taste Wine Company (https://www.diginn.com/), Sixpoint (http://sixpoint.com/), WTRMLN WTR (http://wtrmlnwtr.com/), EXHIBIT C (http://www.daphnecheng.com/exhibitc/)., Steve's Ice Cream (http://stevesicecream.com/), Sustainable Snacks (http://madeinnyc.org/sustainable-snacks/) and Made By Lukas (http://www.madebylukas.com/).

SCHEDULE

7:00 - 7:45: Networking, Snacks & Drinks

7:45 - 9:00: Presentations & Q&A

9:00 - 9:30: More networking

CONFIRMED PRESENTERS

Cedric Penders - API Evangelist & Business Developer, Foodpairing® (https://www.foodpairing.com/en/home) - A creative food-tech agency that operates one of the world’s largest ingredient databases and a set of unique algorithms, capable of calculating the most surprising ingredient pairings. Foodpairing® is inspiring top chefs and mixologists from all over the world to create new dishes and drinks, and enabling food brands, apps and websites to inspire consumers with customized pairing suggestions.

Florian Pinel - Senior Technical Staff Engineer, Watson Life department - IBM Watson Group - IBM’s Chef Watson (https://www.ibmchefwatson.com/) is a cognitive cooking application that helps chefs and everyday folks alike discover new flavor combinations and unique pairings. When a user inputs an ingredient, Chef Watson refers to its knowledge of over 10,000 Bon Appetit recipes to generate unique options based on food chemistry and the psychology behind taste preferences.

Drew Barrett - President, The Brooklyn FoodWorks (http://www.thebrooklynfoodworks.com/) Powered by Dinner Lab (http://www.dinnerlab.com/) - Dinner Lab is the premier platform to discover, prototype, and educate on new concepts in the culinary world. It connects talented, up-and-coming chefs with an engaged group of food enthusiasts looking for unique dining experiences and generates useful data and feedback that is used by chefs to iterate and improve on their menu ideas.

Lauren Hobbs - Director of Marketing, Union Square Hospitality Group (http://www.ushgnyc.com/) & Co-founder, TechTable (http://techtablesummit.com/) - USHG was founded by Danny Meyer and includes some of New York City’s most beloved restaurants: Union Square Cafe, Gramercy Tavern, Blue Smoke, Jazz Standard, The Modern at the Museum of Modern Art, Maialino, North End Grill, Marta, Porchlight, and Untitled at the Whitney Museum of American Art. USHG also includes Union Square Events, a catering and venue hospitality business, and Hospitality Quotient, an organizational consulting group that works with leaders in diverse industries to transform their business through hospitality.

Payman Nejati - Founder & CEO, Handpick (http://handpick.com/Shop) - The ingredient pairing and dish recommendation platform that is completing the analysis of 1 billion social food posts and 2 million recipes, making it the largest searchable database of food. Handpick uses this big data to provide bundles of full-size ingredients, straight from the grocery store, and perfectly paired to cook 3 meals without food waste.

SPACE PARTNER

Splacer (http://www.splacer.co/)is an on-line marketplace that connects owners of unique, creative spaces with people looking to create all kinds of event experiences including social gatherings, workshops, photo shoots, exhibitions, and pop-ups. Splacer was created by a duo of female architects with a vision of a world where beautiful spaces never go to waste and access to space in big cities is redefined. Splacer features both commercial and private spaces that are not necessarily designated for events from galleries to private lofts, urban gardens to industrial warehouses.

***We will stop accepting RSVPs on August 10th. We will have 15 spots available for $30 at the door for last minute RSVPs.***