A lot of people are still thinking about food innovation as new menus and new concepts. I think the real work is a few layers down: the operating system. We are about to see an entirely new generation of food companies get built. Not new restaurants. Entirely new operating models. New workflows. New brands. New ways of combining robotics, software, culinary, and operations into something that genuinely was not possible before. And we are still so early. Excited to grow the Product & R&D teams in LA. We are hiring: R&D Chefs (lead + team members) Brand Innovation Manager Brand Designer Product Designer Engineering Manager This is not corporate food innovation. It is not optimizing the same playbook everyone else...
