The Feed

143 Episodes

1. 143- Transforming restaurants into memberships with Vivien Sin of The Third Place

   Published: 3/17/2025
2. 142- Disrupting the frozen breakfast category with Ayeshah Abuelhiga of Mason Dixie

   Published: 3/10/2025
3. 141- Leaning into online catering with Peter Venti of FamilyMeal

   Published: 3/3/2025
4. 140- Reinventing pasta with Aaron Gatti of Brami

   Published: 2/24/2025
5. 139- Dissecting the world of D2C food with Ellis McCue of Mealogic

   Published: 2/17/2025
6. 138- Analyzing KFC's new Saucy offshoot with Brandon Barton of Bite

   Published: 2/10/2025
7. 137- Streamlining digital hospitality with Avi Goren of Marqii

   Published: 1/27/2025
8. 136- Curing loneliness over group meals with Max Barbier of Timeleft

   Published: 1/20/2025
9. 135- Growing a regenerative poultry farm with Heidi Diestel of Diestel Family Ranch

   Published: 1/13/2025
10. 134- Reframing the restaurant business with Eli Feldman of Shy Bird

    Published: 12/16/2024
11. 133- Building the LinkedIn of hospitality with Alice Cheng of Culinary Agents

    Published: 12/9/2024
12. 132- Turning cannabinoids into ingredients with Missy Bradley of Caliper Holdings

    Published: 12/2/2024
13. 131- Building a next-gen hummus brand with Nick Wiseman of Little Sesame

    Published: 11/25/2024
14. 130- Automating kitchen prep with Jose Alonso of Caldo

    Published: 11/18/2024
15. 129- Cutting meat consumption in half with Drew Arentowicz of 50/50 Foods

    Published: 11/11/2024
16. 128- Powering multi-brand experiences with Neil Thompson of NextGen Kitchens

    Published: 11/4/2024
17. 127- Building the circular platform for beverages with John Thorp of Aerflo

    Published: 10/28/2024
18. 126- Rethinking restaurant funding with Johann Moonesinghe of InKind

    Published: 8/12/2024
19. 125- Building better seafood with Ofek Ron of Oshi

    Published: 8/5/2024
20. 124- Reimagining sustainable online grocery with Cristina Berta Jones of Picnic

    Published: 7/29/2024