The way modern society grows, prepares, orders and delivers healthy food is changing an industry
The way we think about the modern restaurant, and how we get delicious food when we want it, is also changing
Convenience, customization and quality ingredients from trusted sources are as paramount to the consumer as it is to the restaurant and its suppliers
Kiosk ordering through touch-screens may be gaining momentum in fast casual restaurants, but technology and algorithms that learn consumer buying habits, reduce food waste and aide with improving the overall food experience through consumer feedback is driving sales today
The modern restaurant concept is an evolving and innovative space: food, technology and data can converge to offer a modern society better access to delicious, nutritious food
Emily Splett is the Director of Menu Development at
Farmer’s Fridge, where she leads the end-to-end product development process to support the company’s mission of making fresh, healthy food as accessible as a candy bar.
From working with food start-ups and marketing
agencies to strategically managing categories and brands in Fortune 100 companies, Emily provides a well-rounded perspective on what drives consumer connections to branded products. Prior to Farmer’s Fridge, she led the brand and menu development for Tyson Tastemakers meal kits, which debuted as Amazon’s first line of meal kits in 2016.
Emily holds a BA in Consumer Behavior and Business Studies from New York University and an MBA in Marketing Strategy and Entrepreneurship from the University of Chicago Booth School of Business.