The Feed HNGRY

Matt Wampler is the Co-Founder & CEO of ClearCOGS, an AI-based demand forecasting platform that helps restaurants move beyond guesswork. In this episode, we’ll talk about how the platform helps drive profitability for customers like Goop Kitchen, how it builds its predictive models on back-of-house and POS data, and the potential for AI across the entire restaurant customer journey.

Matt Tucker is the SVP and Head of Tock, a comprehensive restaurant reservation platform focused on revenue management through offerings like events, experiences, off-premise, and more. In this episode, we’ll talk about what sets Tock apart from the competition, how it has evolved beyond fine dining, and the future P&L of restaurants.

Christine Schindler is the Co-Founder & CEO of PathSpot, a health & safety operating system for restaurants and food manufacturers. In this episode, we talk about PathSpot’s proprietary handwashing compliance hardware, how it serves as the system of record for standard operating procedures, and the power of its data to help prevent foodborne illness before it happens.

Stephen Goldstein is the COO of Kernel, a redesigned restaurant model for the next era of hospitality that leverages automation and efficiency to drive convenience, better wages, sustainability, and quality. In this episode, we’ll talk about Stephen’s journey from RBI, Deliveroo, and Wonder to Kernel, the concept’s unique approach of vertical integration, and how Kernel’s modular design could influence the course of its future.

Rajat Bhageria is the Founder & CEO of Chef Robotics, an AI startup focused on automating assembly lines within foodservice and CPG. In this episode, we’ll talk about Chef’s unique approach to robotics, how it quickly scaled to helping produce over 12 million meals, and the symbiotic relationship between humans and robots within the food industry.

Reed McCord is the Founder & CEO of First Bite, a software platform providing market intelligence and CRM tools for CPG brands selling into foodservice. In this episode, we’ll talk about Reed’s early experience helping scale Impossible Foods, the black box of foodservice distribution, and how First Bite is helping brands identify and sell to the most likely restaurant customers.