Skift Table

Home
Skift Table

Skift's Chefs+Tech newsletter is now Skift Table. Follow us for coverage of the news and ideas that shape today’s 21st century restaurant.
(2)

The Business of Restaurants

17/09/2022

Limited tickets remain for Skift Global Forum! We're just 2 days away, and it's not too late to register 👉https://hubs.li/Q01my6SS0

Address

Website

http://www.skifttable.com/

Alerts

Be the first to know and let us send you an email when Skift Table posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Address
Alerts
Claim ownership or report listing
Want your business to be the top-listed Media Company?

Country:

City:

Year 2 of Skift Table

This time last year, Skift Table didn't (really) exist.

Months earlier, we had brought Kristen Hawley, founder of the Chefs+Tech newsletter, into the Skift family because we loved what she did — explaining the ongoing evolution of the business of dining out — and how she did it — an addictive weekly newsletter.

But we also knew we wanted to invest more in it and grow the brand into something new. The first step was a new name, which turned out to be not so hard. Skift had already become synonymous with change and transformation in the travel industry, and we thought that putting it side-by-side with "table," one of the more traditional symbols of hospitality, was the right fit.

To kick it off, we invited Danny Meyer of Union Square Hospitality Group and René Redzepi of the growing noma empire to speak at our Skift Global Forum last September. Under the newly christened banner of Skift Table, they shared insights about the restaurant industry to 1,000+ professionals from hotels, startups, tourism boards, airlines, and more.

But we wanted more. And that "more" was our own event, for which you've joined us today.

Like year one of Skift Global Forum or our events in London, Berlin, San Jose, and (next spring) Singapore, Skift Restaurants Forum is a one-day, single-track event packed with leaders from across our industry.

You already know a lot about them from their own achievements and you can read more about them at the back of this magazine.

What they all have in common is they are helping us look at the business of restaurants, and everything that makes up this complicated and wonderful industry, in new ways. We have restaurateurs and chefs, designers and technologists, founders and more. They're here not because they are uniform in agreement, but because they — like the people gathered in the audience — are striving to make things better despite the challenges we all deal with.

That's something we have been striving to do this past year at Skift Table too. From interviews with key players to a series on reservation tech to deep dives into the challenges of the tip credit system in the U.S., we're trying to understand more about what makes the modern restaurant work and what's needed to make it work better in the future.

Thank you for joining us in year one. We can't wait for year two and beyond.