How do a group of friends go from sitting down for a meal together to creating an EPIC MEAL TIME together?
The first ever Epic Meal Time video involved the creation (and subsequent demolition) of a "fast-food pizza" and received 100,000 views. The second, Angry French Canadian: The Greasiest Sandwich in Canada, saw views increase exponentially to 500,000. Epic Meal Time episodes have garnered 15 millions total views - 2 million per episode - and have appeared at Comic Con, on The Tonight Show with Jay Leno, joined leading Independent Television Network Revision3 and are continuously increasing both their audience and footprint.
What are the key factors to their initial success and continued expansion throughout the digital and entertainment sphere? What's the process of putting together an Epic Meal Time video from concept to execution? Join the Epic Meal Time team in a discussion of how an online YouTube cooking show has succeeded in a crowded space at a level where many have not.
From New York to Los Angeles, Korean barbecue to waffles, food trucks are popping up across the country and taking the nation by storm. Kicking storefronts to the curb, chefs and entrepreneurs are hitting the pavement to sell their culinary creations on wheels—more affordably and innovatively than if they’d been boxed in by a four-wall restaurant.
Food trucks have harnessed social media and 140 character messages to connect directly with customers and to create cult followings through grassroots marketing. Social media marketing has been critical to build a name, to inform thousands of potential customers about moving locations in a timely manner, and directly engage with customer base. What can marketers from all walks learn from the strong social media engagement tactics and apply them to their brands?
The panel will include nationwide food trucks and previous cast members from The Great Food Truck Race.
by Peter Meehan, Jessica Applestone, David Crofton, Erica Shea and Christina Tosi
Could Brooklyn be to food what Seattle was to music --- a hotbed of creative people doing new things? There are tons of artisans finding new businesses and launching new products in the biggest NYC borough whether it be from the Brooklyn Flea or the local store front. Clarkson Potter publishes cookbooks from several Brooklyn food entrepreneurs: One Girl Cookies (Dawn Casale & David Crofton), Brooklyn Brew Shop's Beer Making Book (Erica Shea & Stephen Valand), The Butcher's Guide to Well Raised Meat (Joshua and Jessica Applestone), Momofuku Milk Bar (Christina Tosi) and more!
There is an explosion in the number of services created to help people make better choices about how we produce, consume, and interact with food. Challenges related to the accuracy and completeness of data hamper the rate of innovation. A panel of leading food, data and technology doers shares their initial framework for an open standard for reporting, recording and sharing food information. Hear how recipe sites, restaurant menu wranglers, open government developers, urban agronomists, provenance geeks and food policy activists are collaborating on an interoperable standard. Panelists will share their unique perspectives and invite new collaborators to expand, refine, and put into practice an open standard. The open food data standard describes all aspects of food, in a way that allows technologists to support and enhance the success of the local food economy. Come find out how you can take part in the generation of an open data standard for food that reflects the values we place in food.
Meet chef, author & television personality Anthony Bourdain and the crew behind the award-winning series Anthony Bourdain: No Reservations, who help Tony oversee the show’s social media presence.
Tony and his trusted sidekicks will discuss how he utilizes social media —Twitter, Facebook, blogs, et al. — to directly communicate his unique and unfiltered P.O.V. to fans of the show, and to the world at large.
We’ll also look at how social media and the digital audience is changing the overall game for TV, and how it directly impacts both the show and how Tony converses with his audience.
From ‘LiveTwatting’ wrap parties on the road (read: shots of toilets abroad) to propagating food porn online to live-streaming a pub crawl — all is fair game as we present an unprecedented & uncensored behind-the-scenes access to No Reservations.
This panel also includes a Q&A with Tony and crew -- and as always with Tony, nothing is off-limits.
9th–13th March 2012