Sessions at SXSW Interactive 2012 about Food in Driskill Hotel

View as grid

Sunday 11th March 2012

• Food Trucks Share Social Media Tips

  by Bob Madden, Daniel Shemtob, James DiSabatino and Stephanie Morgan

  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.

  • Food
  • Food Trucks
  • Social Media

  At 9:30am to 10:30am, Sunday 11th March

  In Citadel, Driskill Hotel

• The Rise of Brooklyn Food Scene

  by Christina Tosi, David Crofton, Erica Shea, Jessica Applestone and Peter Meehan

  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!

  • Food

  At 11:00am to 12:00pm, Sunday 11th March

  In Citadel, Driskill Hotel

• Better Food Through Open Data Standards

  by Anthony Nicalo, Britta Riley, Chacha Sikes, Danielle Gould and Niles Brooks

  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.

  • Food

  At 12:30pm to 1:30pm, Sunday 11th March

  In Citadel, Driskill Hotel