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Technology Revolution: The Future of Now

Technology Revolution: The Future of Now

Wednesday at 8 AM Pacific/11 AM Eastern

March 17th 2021: The Future of Dining: Restaurants, Menus, Takeout, Delivery & AI

The Buzz 1: “Don’t it always seem to go That you don’t know what you’ve got Till it’s gone.” (Big Yellow Taxi, Joni Mitchell, 1970) The Buzz 2: “I would be proud to partake of your pecan pie.” (Harry Burns (Billy Crystal), When Harry Met Sally, 1989 film) The Buzz 3: “Covid-19 revealed the everyday activities many people take for granted until they’re no longer for an option—like eating out in a restaurant…more than 70,000 restaurants across the U.S. have permanently closed. Restaurants had to quickly pivot to curbside pickup and delivery and adjust their menus and staffing in hopes of s

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Featured Guests

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Kerry Brown

Kerry Brown is a strategist and thought leader who helps companies achieve organizational excellence. She is an international speaker and expert adviser on the future of work, change management, learning and workforce adoption, interacting with diverse global occupational cultures and industries, including many Fortune 500 companies. Most recently she led a global team at SAP focused on transformational change of the customer experience in the cloud.
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Chris Hall

Chef Chris Halls story begins around the corner from his Local Three restaurant at a pizzeria where he worked as a teenager and 25 years later is still at it. He moved up the proverbial ladder, eventually landing, while in college, at Philadelphias famed Lec Bec Fin, where he set off to learning and taught himself how to cook. He later headed home to Atlanta in search of bourbon and a Southern Belle. He found both and is still in love with both to this day. Now Chris Hall mentors cooks and works on the creative aspects of Local Three, Warhorse Investments, and Unsukay. His true passion is to help people. Chris participates actively in a number of charities and is Vice Chairman of The Giving
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Lisa Allen

Lisa Allen is the Founder of Wine Insite, a wine distributor based in Atlanta, GA. The wine bug bit for Lisa after a chance meeting with a fellow Emory alumnus who was opening a wine bar. With a couple of years of experience, Lisa returned for an MBA and upon graduation pursued an entrepreneurial path, founding Big Boat Wine Co with a niche portfolio of South African wines. For almost a decade, she built it into a leading fine wine wholesaler with a portfolio focused on family-owned estates from the world's best wine growing regions. The success resulted in a merger with Savannah Distributing where she brought passion and leadership for fine wine. In 2016, Ms. Allen was recruited by Young's
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Andy Gonzales

With over two decades in the independent restaurant business, Chef Andy Gonzales is a partner and helms the kitchens of both Steinbeck’s & The Companion. He brings with him an extensive amount of experience in Atlanta’s culinary scene to create the distinctive comfort food served at both locations. He is also a partner/consultant at Oakhurst Market in Decatur, Ga. Prior to joining Steinbeck’s, Chef Gonzales worked at some of Atlanta’s best-known restaurants including Bluepoint, Nava, South City Kitchen-Midtown and Spice Market. Given that array of restaurants he was able to hone his skills with a multitude of cuisines, which continues to shape the fare he creates. In addition to his culinary
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https://va-test.com/show/1981/technology-revolution-the-future-of-now 28/03/2024 06:00 28/03/2024 07:00 Technology Revolution: The Future of Now https://va-test.com/show/1981/technology-revolution-the-future-of-now The Buzz 1: “Don’t it always seem to go That you don’t know what you’ve got Till it’s gone.” (Big Yellow Taxi, Joni Mitchell, 1970) The Buzz 2: “I would be proud to partake of your pecan pie.” (Harry Burns (Billy Crystal), When Harry Met Sally, 1989 film) The Buzz 3: “Covid-19 revealed the everyday activities many people take for granted until they’re no longer for an option—like eating out in a restaurant…more than 70,000 restaurants across the U.S. have permanently closed. Restaurants had to quickly pivot to curbside pickup and delivery and adjust their menus and staffing in hopes of staying afloat…to find new, creative ways to serve customers.” [www.forbes.com] We'll ask your food futurists Kerry N. Brown at SAP, Chef Chris Hall at Unsukay, Lisa Allen at Wine Insite, and Chef Andy Gonzales at Steinbeck’s & The Companion for their take on The Future of Dining: Restaurants, Menus, Takeout, Delivery and AI. VoiceAmerica | Talk Radio | Online Talk Radio studio@voiceamerica.com false DD/MM/YYYY Add to Calendar
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