Friday, October 25, 2024
ChowNow HQ
Los Angeles, CA
REGISTER NOW

ABOUT THE SUMMIT

New technologies continue to change the world we know, but what does that mean for the food industry? The 2024 HNGRY Summit will bring together thoughtful minds across the chain to examine our future food system through conversation, ideation, and collaboration.

SPEAKERS

Ming-Tai Huh

Head of Food & Beverage, Square

Kristen Hawley

Journalist & Founder, Expedite

Matthew Tucker

Head of Tock

Larissa Zimberoff

Author, Technically Food

Dan Frommer

Founder, The New Consumer

Tim Noonan

SVP, Operations Innovation & Services, sweetgreen

Malcolm Livingston II

Chef & Founder, August Novelties

Sara Kramer

Co-Chef & Co-Owner, Kismet & Kismet Rotisserie

Chris Kenney

Head of Restaurants, Zipline

Jonah Bliss

Founder, Curbivore

Eran Groner

Co-Founder & CEO, Yo Egg

Kimberlie Le

Co-Founder & CEO, Prime Roots

Chris Neider

VP of Business Development, Starship

Dr. Eric Schulze

Founder & CEO, GoodHumans

2024 LINEUP

FRIDAY, OCTOBER 25

9:00 AM - 9:45 AM
moderated by
breakfast & check-in
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9:45 AM - 10:00 AM
moderated by
welcome remarks
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10:00 AM - 10:45 AM
moderated by
Kristen Hawley
painkillers vs vitamins in restaurant tech
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In today’s sink-or-swim environment, restaurateurs have been bombarded by many outside tech companies offering point solutions with lofty promises ranging from dynamic pricing to robotics. How do operators preserve the values of hospitality and culinary integrity while also holding dear to the things that guests and employees value most? This panel will feature perspectives from Sara Kramer, Co-Chef & Co-Owner of Kismet, Matthew Tucker, Head of Tock, and Ming-Tai Huh, Head of Food & Beverage at Square.

10:55 AM - 11:45 AM
moderated by
breakout sessions
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11:45 AM - 12:45 PM
moderated by
lunch
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By Kismet Rotisserie

12:45 PM - 1:30 PM
moderated by
Larissa Zimberoff
the future of alternative proteins
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Plant-based meat 1.0 promised us tastier, healthier fast food that was also good for the planet but has failed to live up to its hype while new startups offer fungi-based and cell-cultivated meat to make that dream a reality. Who is the audience for these products and what will their place be in our future food system? Hear from Prime Roots CEO Kimberlie Le, Yo Egg CEO Eran Groner, and GoodHumans CEO Dr. Eric Schulze.

1:40 PM - 2:30 PM
moderated by
breakout sessions
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2:40 PM - 3:25 PM
moderated by
Jonah Bliss
automation of food prep and last-mile delivery
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As the cost of labor and food has skyrocketed, fast casuals like Chipotle and sweetgreen have invested in automated dispensing systems while sidewalk bots and drones deliver meals faster and cheaper. Are these investments worthwhile and what should operators consider as early adopters begin to test them in the real world? Hear from sweetgreen SVP of Development Tim Noonan, Zipline’s Head of Restaurants Chris Kenney, and Starship’s VP of Business Development Chris Neider.

3:35 PM - 4:20 PM
moderated by
Dan Frommer
in conversation: malcolm livingston II
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The New Consumer’s Dan Frommer sits down for an intimate 1:1 with Malcom Livingston II, former head of pastry and R&D at noma to discuss the journey that led him from kitchens like Per Se and wd-50 to form August Novelties, a groundbreaking dairy-free dessert brand. The conversation will discuss the blurring lines of CPG and restaurants, food innovation, and more.

4:30 PM - 5:15 PM
moderated by
august novelties tasting + more
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4:30 PM - 6:00 PM
moderated by
happy hour
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BREAKOUT SESSIONS

Upgrading the 18th Century Restaurant Business Model to Modern Day
Led by Eli Feldman, Partner at Shy Bird
Innovate to Elevate: Leveraging Design Thinking for Problem Solving in Hospitality & CPG
Led by Jessica Kapoor, Chief of Staff at Saison Hospitality
Future-Proofing the Smart Kitchen: Scalable Solutions for the Connected Restaurant
Led by Jake Simon, Founder & CEO at ConnectedFresh
From $500k to $5mm: Navigating Finance, Facilities, and Ops in CPG
Led by Mott Smith, Co-Founder & CEO at Amped Kitchens
Restaurant to Retail: What a brand needs to be successful
Monika Coyle, VP Consumer Brands at DFG Ventures
Creating Theatre Out of Food in the Digital Age
Led by Kevin Kelley, Co-founding Partner and Principal at Shook Kelley

PARTNERS

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Special thanks to:

TICKETS

DAY PASSES START @ $150
What's included:
Access to full summit program, including panels,
breakout sessions, and activations
Breakfast and lunch
Networking opportunities with leaders across the food-tech space
Post-Summit cocktails
VIEW TIERS & REGISTER

FAQ

I have dietary restrictions, will there be options for me?
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Yes, we will accommodate dietary restrictions. Please reach out to hello@bdga-projects.com.

Who should attend?
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This year's summit will host a diverse mix of individuals across the food system. From restaurants and CPG brands to tech start-ups and real estate & investment firms.

Will there be parking on-site?
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Yes! Limited parking will be available in the ChowNow parking lot. There is also a public parking lot just a short walk away that can accessed from Warner Drive.

I'm coming from out of town. Where should I stay?
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We have special rates at The Culver Hotel (code MM15) and at The Shay (code G-HNGY). Another great option is the Palihotel Culver City.