Food Tech and Incubators Are All The Rage

Food Tech and Incubators Are All The Rage
  • Food technology is creating a space for more brands and restaurants to become innovative in how they meet consumer demand.

  • Being innovative means being able to understand your consumers’ needs and providing a unique solution.

Food technology has had one of the largest impacts on the foodservice industry since social media.

In this episode, Host Bill Bender unpacks with the panelists what exactly innovation in the foodservice industry means and how it can either improve or hamper the growth of the industry.

Is this a fad or a complete shift in the model of how food innovation will occur in the future? Take a listen for more insights on how technology is innovating how we meet consumers’ needs.


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How Restaurant Incubators Are a Win-Win for Investors and Chefs

How Restaurant Incubators Are a Win-Win for Investors and Chefs

By Jim Berman, Foodable Industry Expert

Raising capital, finding a key location, insuring a business, and tackling marketing are only some of the demands that a new restaurateur must manhandle before even the first crawl into the kitchen. What if there were smart investors who were just unzipped enough to open a door or two for creativity? Or perhaps some cash, a place to sell food? What if business acumen, wrapped with just enough of an absurd bent on fiscal adventure to help a skilled kitchen hooligan, was a good qualification for an investor?

And the incubator was born. Up from the rubble of a deflated technology burst-bubble, the incubator evolved as a safe haven for the creatively inclined to nurture their idea using the resources — like money — of an investor without being strapped to a bank. Rather, the incubator offers guidance to usher new projects to market.

In the same vein, a restaurant incubator provides the physical space, along with other supports, to cultivate the growth of a spirited chef as they open their own place. Dotted throughout the country, like Chicago’s Intro and R. House in Baltimore, these incubators offer an opportunity for chefs that may otherwise be locked out of owning their own businesses. Brooklyn FoodWorks, for example, was created to cultivate creativity with a distinctly Brooklyn flavor. The New York iteration of the incubator employs a panel of industry experts and advisors to move the talent beyond the kitchen door.

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Food Incubators Make It Easier For Startups to Succeed

Food Incubators Make It Easier For Startups to Succeed

By Ross Perkins, Foodable Contributor

Starting a new food business is expensive. There are dozens of costs to cover and one of the biggest is the rent. In the past, up-and-coming food entrepreneurs would be locked into costly, long-term leases. This was both risky and required lots and lots of capital. Now, the food game is changing. Entrepreneurs across the country now have increased access to food incubators or shared commercial kitchens. These incubators are just like tech incubators–low-cost workspaces allowing tenants to benefit from shared expenses and without committing to long-term leases. These incubators have shared commercial kitchens, walk-in freezers, dry shelf space, and sometimes shared office space.

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