Has tech helped the F&B industry, or just everyone around them?

​A Seattle deep dive on food, restaurants, and the tech that claims to serve them.

​That is the question behind this half-day gathering for people with a real stake in the answer.

​Three fireside conversations: Allison Stoltz and Chef Kristen Schumacher of Carnation Farms on farming and ingredients, Moody Soliman of Ryp Labs and Joel Gamoran of Homemade on food waste and sustainability, and Chad McKay of Fire & Vine Hospitality and David Kaplan of Gin & Luck on restaurants and technology. Opened by a keynote from Mike Wolf, Editor in Chief of The Spoon.

​Then we pull the chairs together for small-group huddles where every person leaves with one thing they will do differently in the next 90 days.

​2:15 Keynote, Mike Wolf, The Spoon
2:35 Fireside I, Farming & Ingredients
3:15 Fireside II, Restaurant Operations & Technology
3:55 Fireside III, Food Waste & Sustainability
4:35 Small-group huddles
5:15 Happy hour 6:15 Artisanal mezcal tasting courtesy of Mocel

​F&B provided. Seats are limited.