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LOCATION
Venture Café Cambridge
1 Broadway,5th Floor
Cambridge, MA 02142

DATE
May 23, 2019

TIME
3:00 – 8:30 PM

RSVP
HERE

ABOUT THIS EVENT

FoodBev Connect 2019

Venture Cafe’s FoodBev Connect mini-conference, “Boston’s Recipe for Food Innovation”, taking place on May 23, 2019. Through FoodBev Connect, we will explore opportunities for collaboration between culinary and tech innovators – from farm to fork. This special ‘conference night’ event seeks to bring together the brightest minds who are building, funding and innovating in the Greater Boston area’s agtech, food & beverage, and foodtech communities. Come prepared to not only hear the best ideas and see the latest technologies but also to participate in building Boston’s food & beverage innovation.Click here to register!

OUR SPONSORS

OUR PARTNERS

PARTICIPATING COMPANIES

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AGENDA AT A GLANCE

3:00 PM – 5:00 PM   OFFICE HOURS

4:15 PM – 5:00 PM   WORKSHOP: GOING TO MARKET WITH A CONSUMER PACKAGED GOOD (Havana Room)

5:15 PM – 6:30 PM ROUND ROBIN: FROM GARDEN TO TABLE: INNOVATIONS IN FOOD PRODUCTION (Havana Room)

5:30 PM – 8:00 PM   FOOD & BEV DEMOS

6:00 PM – 7:00 PM   ROUND TABLE: SUCCESS & FAILURE IN F&B AROUND THE TABLE CHAT

6:45 PM – 7:45 PM   PANEL: FOOD & BEVERAGE: NEW MARKETS, EVOLUTION, GROWN AND MARKET RETENTION (Havana Room)

 

 


EVENT SCHEDULE

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OFFICE HOURS (3:00 PM - 5:00 PM)
OFFICE HOURS (3:00 – 5:00 PM)

Early stage ventures and prospective entrepreneurs have an opportunity to sign up for Office Hours during this event. Entrepreneurs may sign up for 30-minute consultations with a variety of experts.

Appointments can be made on a first come, first served basis. Any cancellations will require 48-hour notification in order to accommodate entrepreneurs who have been placed on a wait-list. No-shows are frowned upon in the VenCaf community and we reserve the right to disallow future appointments for repeat offenders.

 

Aisha Nabiyeva, Supply Chain R&D Retail Business Services

Myrna Greenfield,
Good Egg Marketing

Myrna Greenfield,Good Egg Marketing

Myrna Greenfield is the Top Egg at Good Egg Marketing, a Boston-based business that specializes in marketing for farms and local food entrepreneurs. Good Egg Marketing, founded in 2010, offers branding, market research, sales and marketing, websites, and social media strategies and services. Greenfield is a frequent speaker and presenter at conferences and events. She holds an MBA from the Simmons College School of Business.

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Ian So chicken & Rice Guys

Ian So, CEO
Chicken & Rice Guys

Ian So, CEO & Co-Founder, Chicken & Rice Guys

From 2012 to 2016, Ian led Chicken & Rice Guys to be the 206th fastest growing private company in America (officially recognized by Inc 5000) and the 10th fastest in Massachusetts. He is not stopping there. Ian’s goal is to be the first global food truck brand. And, with a 4 year growth rate of over 3,000%, his business is quickly on track for that global expansion. What started as one food truck the team bought on eBay, is now 4 trucks with permanent locations, 3 restaurants, and a full service catering business.

BOOK NOW

 
WORKSHOP: GOING TO MARKET WITH A CONSUMER PACKAGED GOOD (4:15 PM – 5:00 PM)

WORKSHOP: GOING TO MARKET WITH A CONSUMER PACKAGED GOOD (4:15 PM – 5:00 PM)

In this workshop we’ll outline the process for bringing a food or beverage CPG to market. We’ll start with honing the product-market match, then discuss a strategy for establishing pricing. We’ll review methods for marketing to both consumers and channels, emphasizing digital marketing, then discuss channels of distribution.

(Room: Havana)

 

Aisha Nabiyeva, Supply Chain R&D Retail Business Services

Bill Ward, Senior Lecturer for the Gastronomy Program
Boston University

Bill Ward, Senior Lecturer for the Gastronomy Program, Boston University

Bill Ward teaches Food Business classes in the Gastronomy program at BU, and runs the Food Accelerator at the Social Enterprise Greenhouse in Providence, RI. He is an angel investor with the Branch Venture Group, and a judge for the Specialty Food Association national “sofi” awards. He volunteers at Commonwealth Kitchen (through SCORE), providing business mentoring, and has served as a mentor to the Goldman Sachs “10,000 Small Businesses”, the Sam Adams “Brewing the American Dream”, and the Santander “Cultivate Small Businesses” programs.

ROUND ROBIN: FROM GARDEN TO TABLE: INNOVATIONS IN FOOD PRODUCTION (5:15 PM – 6:30 PM)

ROUND ROBIN: FROM GARDEN TO TABLE: INNOVATIONS IN FOOD PRODUCTION (5:15 PM – 6:30 PM)

Innovation happens on every stage of food production: from urban gardening to waste management. We will hear about innovations in agricultural technology, supply chain for local produce, food service, and composting; and follow the path of food from garden to table.

(Room: Havana)

 

Aisha Nabiyeva, Supply Chain R&D Retail Business Services

Margaret Connors, Principal,
Spirited Gardens

Margaret Connors, Principal, Spirited Gardens

Margaret Connors is bridging the gap between fine gardening and climate change resiliency.
She is a fusionist, an innovator and a serial entrepreneur. Margaret is a cross-domains, fields of study and industries thinker. She initiated and developed the Urban Agriculture Movement in Boston and is the co-founder of The Urban Farming Institute,Boston, MA.

Aisha Nabiyeva, Supply Chain R&D Retail Business Services

Joe Blunda, CEO,
Forager

Joe Blunda, CEO, Forager

I entered the food business by founding a startup called Bushel in the Spring of 2017 and eventually made my way to Forager as part of a planned executive transition that was completed at the end of 2018. As the new leader of Forager, my job is to help grocers and other large food buyers to expand and optimize their local food procurement. I came to the food industry as an adult from the aerospace industry, but got my first taste of local food by selling native blueberries in front of my home during summers in Maine as a boy.

Aisha Nabiyeva, Supply Chain R&D Retail Business Services

Kale Rogers, Co-Founder, COO 
Spyce Food Co.

Kale Rogers, Co-Founder, COO, Spyce Food Co.

As COO, Kale is responsible for the restaurant experience as a whole – from shaping the in-store design to guiding the creative direction of Spyce’s brand. He handles location acquisition, legal and financial matters, and manages logistics of the build. Kale also supports the culinary, marketing, and engineering teams to ensure deadlines are being met.

Aisha Nabiyeva, Supply Chain R&D Retail Business Services

Michael Orr, Recycling Director 
City of Cambridge

Michael Orr, Recycling Director, City of Cambridge

Mike works for the City of Cambridge as the Recycling Director. He oversees Cambridge’s waste collection program, which includes recycling, composting, yard waste, and all other items recycled. Cambridge’s latest waste diversion program, curbside organics collection has diverted more than 1500 tons since launching in April 2018. The food waste is digested to make clean energy and fertilizer.

FOOD & BEV DEMOS (5:30 PM – 8:00 PM)

Venture Cafe demos are a great way to gain exposure through our online and offline channels. During our Bio Connect event, Venture Café will give a selection of the area’s start-ups, inventors and researchers an opportunity to showcase their work to the Boston community.

ROUND TABLE: SUCCESS & FAILURE IN F&B AROUND THE TABLE CHAT (6:00 PM – 7:00 PM)

ROUND TABLE: SUCCESS & FAILURE IN F&B AROUND THE TABLE CHAT (6:00 PM – 7:00 PM)

 

Aisha Nabiyeva, Supply Chain R&D Retail Business Services

Amanda Bauman, Owner
Chica de Gallo

Amanda Bauman, Owner, Chica de Gallo

Amanda Bauman founded Chica de Gallo with her partner, Ben Russo, in 2012. The salsa and guacamole company began with a recipe served to friends and family and has grown organically throughout New England. Chica de Gallo products are sold in retail chains, including Big Y, Market Basket, Roche Bros, Shaw’s, Star Market, and Whole Foods Market, as well as many independent retailers. Chica de Gallo is the official salsa and guacamole of the Boston Red Sox. Amanda graduated from Smith College in Northampton, MA with a BA in Biology in 2006.

Aisha Nabiyeva, Supply Chain R&D Retail Business Services

Morgan Abraham,Co-Founder
Smoodi

Morgan Abraham,Co-Founder, Smoodi

Morgan is an avid entrepreneur and product developer. With a background in electrical engineering, He has been involved in multiple industries including med-tech, energy distribution, sustainable building design, and hardware devices.
He initially came up with the product behind the idea for the smoodi machine at Startup weekend in Central square and has since developed and patented the technology. He is currently smoodi’s co-founder and chief blendgineer.

PANEL: FOOD & BEVERAGE: NEW MARKETS, EVOLUTION, GROWN AND MARKET RETENTION (6:45 PM – 7:45 PM)

PANEL: FOOD & BEVERAGE: NEW MARKETS, EVOLUTION, GROWN AND MARKET RETENTION (6:45 PM – 7:45 PM)

(Room: Havana)

 

Aisha Nabiyeva, Supply Chain R&D Retail Business Services

Jose Barriga, Director
Cambridge Food Lab

Chef Jose Barriga, Founder / Director, Cambridge Food Lab

Jose is a Social Psychology by training with grad studies in Communications (UCLA) and Regulatory for Drugs (Northeastern). He also did extensive course work at Le Cordon Bleu School (LA) and owned two Peruvian restaurants in LA & after founding the Cambridge Food Lab (CFL) briefly trained & worked at Craigie on Main in operations and worked for Dali as GM. He is a Serial Entrepreneur with several projects on record. With CFL he coordinates foodfilm.org, produces the Healthy Kitchens program & assists food ventures with business development.

Aisha Nabiyeva, Supply Chain R&D Retail Business Services

Ian So, CEO, Co-Owner/Co-Founder
Chicken & Rice

Ian So, CEO, Co-Owner/Co-Founder, Chicken & Rice

From 2012 to 2016, Ian led Chicken & Rice Guys to be the 206th fastest growing private company in America (officially recognized by Inc 5000) and the 10th fastest in Massachusetts. He is not stopping there. Ian’s goal is to be the first global food truck brand. And, with a 4 year growth rate of over 3,000%, his business is quickly on track for that global expansion. What started as one food truck the team bought on eBay, is now 4 trucks with permanent locations, 3 restaurants, and a full service catering business.

Aisha Nabiyeva, Supply Chain R&D Retail Business Services

Lauren Betz, Head of Customer Success
Food for All

Lauren Betz, Head of Customer Success, Food for All

Lauren holds a Bachelor’s degree in International Business from Northeastern University. She has a social entrepreneurship background working for Cignifi, a startup improving financial inclusion through alternative data. Her passion for sustainability and involvement with food recovery non-profits and other early-stage startups improving efficiencies in the food system led her to work with Food for All, where she now works as the Head of Customer Success

Aisha Nabiyeva, Supply Chain R&D Retail Business Services

Erik Modahl, Founder, beantrust

Erik Modahl, Founder, beantrust

Erik creates a customized, delicious coffee program. In addition to serving first-class cold brew, fresh roasted coffee, and chilled herbal infusion, Erik brings a taste of coffee’s rich history and culture to some of Boston’s most innovative technology hubs. In striving to provide a service-level of excellence, beantrust is energizing and engaging the workplace community in a unique way

Aisha Nabiyeva, Supply Chain R&D Retail Business Services

Ciaran Nagle, Founder, Foundation Kitchen

Ciaran Nagle, Founder, Foundation Kitchen

Ciaran has been involved in the arts for over twenty years, both touring internationally as a performer and business entrepreneur. Ciaran and his wife Tara Novak moved to the US in 2012. One fateful day in 2013, on a floating raft on a pond, they blindly said “yes” to running a shared kitchen facility in Somerville. The business made sense to them – it seemed much like, in the music world, running a rehearsal studio. Foundation Kitchen was born in November 2015, and now has two facilities

SPEAKERS

Kale Rogers

Spyce Food Co.

Michael Orr

City of Cambridge

Margaret Connors

Spirited Gardens

Joe Blunda

Forager

Bill Ward

Boston University

Jose Barriga

Cambridge Food Lab

Ian So

Chicken & Rice

Lauren Betz

Food for All

Amanda Bauman

Chica de Gallo

Morgan Abraham

Smoodi

Myrna Greenfield

Good Egg Marketing

Ciaran Nagle

Foundation Kitchen

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