Looking for healthy dessert options for your Thanksgiving celebration? Join Sylvia Charles, founder of Just Date Syrup, and KitchenTown for a special pre-holiday cocktail hour and tart pop-up shop. We're offering freshly made, frozen galettes that you can pop in the oven on Thanksgiving for a guiltless dessert everyone at your table is sure to enjoy.
E-commerce represents one of the greatest retail opportunities for startup food and beverage brands. The barrier to entry for smaller brands in brick-and-mortar retail has been largely removed online by Amazon and other e-commerce retailers.
Join Professor Greg Baker, Executive Director of the Food and Agribusiness Institute for an in-depth conversation with Rusty Schwartz, Co-founder, and CEO of KitchenTown.
Back by popular demand, Ramen Hero presents a special holiday-inspired ramen pop-up to get you in the mood for Thanksgiving. Join chef and founder Hiro Hasegawa as he blends Japanese and American traditions to create a ramen like you've never tasted before.
As a food entrepreneur, it can be challenging to understand how and when to approach investors, let alone what they are looking for. The whole process can feel very opaque.
The RFRS Supperclub is an intimate and immersive community gathering set in home environments over shared meals and around honest and authentic storytelling from changemakers in agriculture and food. Join KitchenTown's own Sylvia Charles, founder of Spice Mama, on Thursday, November 9.
This three-day conference is set up to clearly define the Internet of Food and its capabilities, and to elicit collaborations for future work. Rusty Schwartz, CEO of KitchenTown, will be moderating the Food Innovation panel alongside food innovation leaders to answer the question, “How can we find new ways to address the world's food issues?”
Food, technology, and design touch each of our lives every day. And, the link between the three is becoming even stronger.
DUE TO A SCHEDULING CONFLICT, THIS EVENT HAS BEEN POSTPONED. WE HOPE TO RESCHEDULE IT SOON.
Ensuring your package falls in line with official rules and guidelines can require hours of Googling and note taking, and even then — despite your sincerest efforts — walking the tightrope of compliance can be a treacherous journey.
In BRAVETART: Iconic American Desserts, James Beard Award–nominee Stella Parks shares foolproof recipes for classic American desserts. Join us for a multi-dessert pop-up at the KitchenTown cafe, with a special introduction by J. Kenji López-Alt, author of The Food Lab.
Without a story, your food product is just another package on the shelf. The good news is, most food startups have something the big food companies don't: authenticity.
Being a “lean” entrepreneur means much more than developing products in a fast and efficient way —it implies living under a philosophy of falling in love with the customer's needs and actively committing to finding solutions to meet them.
We know food startups have a lot of questions when it comes to talking with buyers. While there's no magic formula, Patrick Wyman, regional coordinator for Whole Foods NorCal + Reno, has plenty of insight on what works when approaching buyers from his stores.
If you have a great food product, service, technology platform or hospitality idea and you’re thinking about launching a crowdfunding campaign in the next 12 months, sit down with PieShell Founder and CEO Cheryl Clements for a 45-minute one-on-one.
Every food startup needs to figure out how to grow sales. But is hiring a broker the right strategy for every food business?
Join David Razon, director of people experience at Instacart and former director of human resources at Starbucks, for a practical discussion of how to find, hire and keep the very best people in this incredibly challenging job market.
Join operations guru Mark Haas of the Helmsman Group for drinks and a Q&A on anything and everything related to co-manufacturing.
Join acclaimed food writer Karen Solomon and Spice Mama founder Sylvie Charles for a hands-on workshop on how to preserve and cook with fresh-from-the-farm organic peaches from Masumoto Family Farms.
Scaling flavor is one of the most difficult lines to walk in the food world. This workshop will lay out the fundamental principles of flavor science and perception, along with concrete culinary strategies for improving the fidelity of your products as they go from test kitchen to retail shelf.
Retail is crowded, can be expensive, and is often a difficult place to gain trial and repeat purchases. Matching a brand and its products with the optimal channel is critical to the acceleration of growth.