New Houston-born app OpenToBites connects users over meals in 16 cities

Friends and Food

A Houston-born social is connecting foodies and social butterflies for shared meals. OpenToBites launched on Android on June 18 and iOS on June 22, and is available to use for free in Houston and beyond.

Founded and operated by Houston developer Kelvin John, OpenToBites allows users to connect over meals in 16 cosmopolitan cities. That includes Austin and Houston in Texas, plus other American cities like Denver and New York, and even international destinations including Paris, Tokyo, and Sydney.

The app is built on a simple concept, and a press release emphasizes that it's for anyone who wants "friendly company."

“We built OpenToBites in response to several trends, including the rise of solo travel and the demand for social experiences that don’t feel like dating, networking, or large organized events,” said a spokesperson in the release. “We are not a dating app. We are offering shared food and conversation for people who want simple, in-person meal company in a public setting.”

When signing up, users provide their first name, an optional profile photo, and a short bio. They mark themselves as a traveler, a local, or both, and have the option to select their age range or opt out.

Once a profile is created, the user can search for existing meals or create a meal happening within the next 72 hours. To find an existing meal to join as a guest, they select the city, date, and apply filters for the number of seats, type of cuisine, and whether they want to share food with the table or order their own.

Since someone has to get the party started, users can also take the initiative to start a meal as a host. They'll choose the date, time, and restaurant — anything is on the menu, as long as they can link to the restaurant on Google Maps or its own website.

This divides users into "host" and "guest." Guests request to join a table, and a host can decide to accept the request or not. Guests aren't able to see the exact restaurant until their request is accepted, so hosts have a "helpful note" field to fill out with more information about the restaurant.

A similar app called Timeleft launched in Austin in 2024, acting as a friendship matchmaker for small groups of strangers who answer personality questions, meet at a restaurant for dinner, and decide if they wanted to stay in touch.

Though OpenToBites has a similar concept, it seems to work more like Couchsurfing, an app that connects travelers on their own terms. OpenToBites also emphasizes the immediate over the long-term — the meal itself is the social goal.

OpenToBites is available for free on the App Store and Play Store; the app plans to grow each current city's user base before adding new locations.

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This article originally appeared on CultureMap.com.

You can order Mala Sichuan to be delivered thanks to newly launched Chowbus. Photo by Isabel Protomartir

Chicago-based food delivery app launches to serve Houstonians

introducing chowbus

A new delivery app wants to make it easier for Houstonians to access the best dishes from Chinatown. Chowbus, a nationwide service that focuses on Asian cuisines, has arrived in Houston.

Among the 80-plus restaurants available at launch, diners may use the app to order dishes from Chinatown favorites such as Mala Sichuan Bistro, Arco Seafood, and Ocean Palace as well as relative newcomers like Chengdu Taste, Chongqing Chicken Pot, and Meet Fresh. Deliveries are available from 11 am to 10 pm to points within the Houston city limits as well as to suburbs such as Pearland, Sugar Land, and Katy.

Customers pay a delivery fee that costs between $2.99 and $4.99 depending on their proximity to the restaurant, but the app does provide a bundling option that allows people to order dishes from multiple restaurants without paying an additional fee. True die-hards can subscribe to Chowbus Plus; for $9.99 per month, all deliveries over $25 are free and deliveries between $15 and $25 cost $1.99.

"We are excited to roll out our service to the Houston community," Chowbus co-founder and CEO Linxin Wen said in a statement. "The city is known for its vibrant culinary scene, which includes tons of great authentic Asian restaurants. We're proud to help Space City discover them."

Beyond helping restaurants expand their reach, Chowbus aims to be a good partner to its restaurants by providing them with analysis of best-selling dishes as well as high quality digital photography. On average, Chowbus claims to boost delivery revenue by 25-percent for restaurants on the platform.

"We're thrilled by the opportunity to partner with Chowbus," said Shanjian Li, the owner of Chongqing Chicken Pot, a Szechuan restaurant in Chinatown's Bellaire Food Street complex. "We hope this will help more Houstonians discover the flavorful dishes that we work so hard to create every day."

Based in Chicago, Chowbus has been a growth spurt. The platform now offers delivery from more than 3,000 restaurants in over 20 cities across North America such as Los Angeles, Seattle, New York, and Boston.

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This article originally ran on CultureMap.

Research has found that 86 percent of consumers are now using off premise services at least monthly. Houston restaurants need to factor in that trend and adapt to the shift in the market. Getty Images

Houston restaurants need to get innovative when it comes to the growth of take-out customers

Guest column

The past year revealed a continued increase in the number of people ordering out at home or in the office, rather than dining in a restaurant.

Independent Market Alliance, a network of independent market share leaders in broadline foodservice distribution with 16 brands, found staggering statistics in their research demonstrating that 86 percent of consumers are now using off premise services at least monthly and a third are using it more than they did a year ago. This trend has driven a dramatic increase in third-party delivery service options, further facilitating growth.

Furthermore, consumers now want to better understand the full lifecycle of single-use packaging from how it was made and impact on the environment. With 24 percent of consumers always or usually considering sustainability when purchasing, sustainability has truly become a competitive focus that cannot be ignored, but not willing to compromise on functionality.

Adapting to consumer habits

Restaurants that have traditionally relied on a delivering an exceptional dine-in experience are now being faced with the challenge of creating that same customer experience through their packaging consumed offsite.

Diners expect to receive the same quality of food when they order delivery or take out as they would receive sitting down at a restaurant – from temperature, crispiness to the utensils needed to consume. Quality and the menu item's ability to travel well is important to consumers in the consumers decision-making process as 90 percent at least sometimes think about how well that particular food will travel, according to a recent study by the Cleveland Research Company Foodservice Council.

To combat this, restaurants operators are looking to new delivery solutions such as switching to temperature-control packaging with proper ventilation and carrying packages that separates different foods to prevent sogginess and loss of texture. This is key to succeeding the age of third-party delivery services, as nearly 60 percent of consumers would see the restaurant at least partially at fault if the delivered food is of reduced quality or took too long to arrive, per the study.

There is still a gap, in many instances, between the customer demand and traditional restaurant operators adapting to advanced packaging either due to cost of packaging or lack of product knowledge. National chains have begun to bring in third-party organizations with the core competencies in off-premise product knowledge for guidance and solutions as to what the offsite dining experience could look like. IMA has become a resource to help provide more understanding between cuisine type and the right packaging.

Third-party delivery and packaging innovation

While traditional sit-down restaurants and even their fast-casual counterparts haven't always had the at-home or offsite experience in mind, the rise of third-party delivery systems has led to additional considerations across all operators. In fact, the Cleveland Research Council's Online Food Consumer Survey (Gojak, et al., 2019) shows that 50% of U.S. consumers surveyed have used a restaurant delivery service at least once.

Customers who see that their food provider understands that safety is a priority have increased loyalty to establishment. As a result, the rise of tamper-free packaging has become a staple in food service within the past 18 months albeit providing the security through a label, a stapled bag or even more advanced with plastic seals

Tamper-free food packaging is taking on a higher profile as consumers fret about the possibility of delivery passing through hands of "touchy" third-party workers. Through simple innovations such as seals and button-top lids, tamper-free packaging goes a long way to give consumers peace of mind and demonstrate that operators are concerned about their well-being.

Bottom line, delivery demand is growing given structural tailwinds from shifting consumer demand for convenience and off-site consumption, and operators for both fast casual and traditionally dine-in restaurants must adapt.

Factoring in sustainability

Sustainability is a frequently used buzzword in the foodservice industry that many do not fully understand. While sustainable and biodegradable are often used interchangeably in the foodservice industry, the word "biodegradable" has been greenwashed and actually means the package will degrade sometime in the next 500 years not what most consumers assume as compostable meaning it will biodegrade between 90 and 120 days

IMA and other industry leaders typically define sustainability of products by items that can be broken down within 90 and 120 days and are made of substrates that can be easily recycled by the average consumer. Many are now looking for ways now to develop these products to be truly sustainable in a way that is cost efficient enough to appeal to operators and help stop this greenwashing

Because operators don't always see the added value of innovative packaging, the additional price tag that comes with also ensuring that packaging is sustainable prevents wider use of sustainable materials in today's take out landscape. For that reason, most operators are just beginning to truly explore the cross over between sustainability and customer experience.

In 2020, operators will still find the greatest success from targeting the customer experience, but as researchers invest in affordable solutions, sustainability in single-use packaging will continue to gain importance.

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Stephanie Nicholson is the senior director of business development and national accounts for Independent Marketing Alliance, a network of independent market share leaders in foodservice distribution with 16 brands.

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Announcing the 2026 Houston Innovation Awards finalists

Inspirational Innovators

InnovationMap is proud to reveal the finalists for the 2026 Houston Innovation Awards.

The sixth annual Houston Innovation Awards program returns in an all-digital format this fall to honor the best of Houston's innovation ecosystem, including startups, entrepreneurs, mentors, and more.

Finalists were determined by our esteemed panel of judges, comprised of past award winners and InnovationMap editorial leadership.

The panel reviewed applications across 10 prestigious categories to determine our finalists. They will select the winner for each category, except for Startup of the Year, which will be chosen by the public via online voting launching later this month.

We will announce the honoree of our annual Trailblazer Award in the coming weeks, then stay tuned as we unveil all of this year's winners on InnovationMap.com in mid-November.

Get to know our finalists in more detail through editorial spotlights leading up to the winner announcement. Without further ado, here are the 2026 Houston Innovation Awards finalists:

Minority-founded Business

Honoring an innovative startup founded or co-founded by BIPOC or LGBTQ+ representation:

AI Made Fun
Deep Anchor Solutions
HEXAspec
Prana Surgical
Torres Orbital Mining Inc.

Female-founded Business

Honoring an innovative startup founded or co-founded by a woman:

Adair
ARIX Technologies
Bairitone Health
FlowCellutions
ParaDocs Health

Energy Transition Business

Honoring an innovative startup providing a solution within renewables, climatetech, clean energy, alternative materials, circular economy and beyond:

Capwell Services
FlowCellutions
Hertha Metals
Mars Materials
Solidec

Health Tech Business

Honoring an innovative startup within the health and medical technology sectors:

Bairitone Health
InformAI Inc.
Prana Surgical
Skybound MedTech

Deep Tech Business

Honoring an innovative startup providing technology solutions based on substantial scientific or engineering challenges, including those in the AI, robotics and space sectors:

Casimir
Focis AI
Machine Saver Inc.
Square Robot
Venus Aerospace

Startup of the Year (People's Choice)

Honoring a startup celebrating a recent milestone or success. The winner will be selected by the community via an online voting experience:

Fluxworks
IronLattice
Lumino
Progress Report
Rosarium Health
Thread
TokenRoster

Scaleup of the Year

Honoring an innovative later-stage startup that's recently reached a significant milestone in company growth:

Erock
Hertha Metals
Venus Aerospace

Incubator/Accelerator of the Year

Honoring a local incubator or accelerator that is championing and fueling the growth of Houston startups:

Activate
Impact Hub Houston
MarMo Innovation

Mentor of the Year

Honoring an individual who dedicates their time and expertise to guide and support budding entrepreneurs:

Al Danto, Rice University
Eric Rubenstein, New Climate Ventures
Jeremy Pitts, Activate
Joe Alapat, Liongard
Kyle Judah, Rice University's Liu Idea Lab for Innovation & Entrepreneurship
Rachel Bickham, Bickham Services Unlimited LLC

Trailblazer Recipient

To be announced

Q&A: TIME100 AI honoree Angle Bush on building Houston’s artificial intelligence future

AI builder

Angle Bush, founder and CEO of Black Women in Artificial Intelligence, has a running question for her organization's members: Are you in the lab?

For Bush, inquiry isn’t philosophical. Learning about artificial intelligence is one thing. But building with it? Developing products, solving problems and creating a stake in the emerging AI economy? That’s another thing entirely—and exactly the point.

Bush’s own path into AI began in 2019 with an unlikely project: a robot named Usher, designed to bring her hot cocoa. She went down what she calls “YouTube University” to figure out how to build it and kept encountering another subject: artificial intelligence. Her curiosity eventually led her to a Houston AI event, where she noticed something missing.

She didn’t see a full reflection of herself, prompting a bigger question: If AI was becoming a transformative force, who would have a role in shaping it? Her answer became the premise for what came next: There couldn’t be an AI revolution without Black women.

Bush never finished Usher. Instead, she built Black Women in Artificial Intelligence, which has grown into a global organization with members across five continents.

Six years after launching BWIAI, the Houston founder was named to the 2026 TIME100 AI, TIME’s annual list recognizing 100 of the world’s most influential people in artificial intelligence.

The recognition is significant, but Bush is focused on what comes next: moving people beyond AI literacy and adoption and into creation—turning ideas into deployed products, building economic opportunity and ensuring more people have a hand in shaping the technology.

That mission brings Bush back to Houston, where she sees an opportunity to build on the city’s entrepreneurial culture while advancing conversations around responsible and ethical AI.

InnovationMap spoke with Bush about her TIME100 AI recognition, her push to get more people building with AI, Houston’s role in the technology’s future and her simple message: Get in the lab.

InnovationMap: What accomplishment at BWIAI are you most proud of?

Angle Bush: This past March, 11 of our members designed and deployed products and services utilizing artificial intelligence. For me, that's what we want to do. We're looking for builders. I continually ask our members: Are you in the lab? What are you building?

We have members here in Houston who built a conference app designed to help people better understand and navigate the conference experience. We also have Shonda and Shalisha Witherspoon, The Digital Twins, who created a patent assistant to help individuals interested in creating a patent for their product or service.

For me, watching those women move dreams from notebooks to deployment is more important than anything else. Notebooks are designed to hold your dreams, but not keep your dreams.

For NVIDIA's GPU Technology Conference, if you wanted to participate as part of the Black Women in AI delegation, you had to build something. You couldn't just give me a concept and say, “Hey, Angle, I'm building ABC.” No. I needed you to design it, build it and deploy it. That will continually be one of the things I'm most proud of.

IM: Why is building so important to you?

AB: I've been saying that from the beginning because I tell people all the time: I can talk all day. We can have this conversation all day. But at the end of the day, are we building? What is the result?

Conversation is great. It can provide insight. But we have to put our hands on products. We have to put our hands on the APIs. We have to put our hands on that knowledge and ask, What do we do with it?

After you learn it, what are you doing with it? Are you going to create an app that helps your family? Are you creating an app that allows you to be part of the AI economy in a way that you can control? We're all going to be part of the AI economy at some point based on our careers and everything else. But what part of it can you control?

IM: What's next for Black Women in Artificial Intelligence?

AB: I want to continue our mission to educate, engage, embrace and empower Black women in AI. I want our organization to serve as an opportunity for women to build. How do we build? How do we understand how to build? How do we move beyond how we've been conditioned and start asking questions—not only of ourselves, but also the right questions of corporations?

Long term, I want us to continue building, and then I want us to pass that knowledge and insight down to the next generation. But I also want us to reach back to generations that may not have had this opportunity when they were younger. Maybe they were discouraged from going into STEM when they were younger. I want them to know that you can still build. It doesn't matter what your age is. It doesn't matter what college or university you attended. If you have an idea, we want to democratize AI so that you can build.

IM: BWIAI's story began in Houston. What role do you think Houston can play in the AI boom?

AB: First, I absolutely love Houston. I'm originally from Chicago and was raised in Saginaw, Michigan. But as they say, I got to Houston as quickly as I could. I think Houston has a great opportunity to position itself as a center of excellence for innovation. We have an entrepreneurial spirit and drive that I believe is unmatched.

And as much as we have entrepreneurs, we also have advocates who want to see the ethical use of AI. I think we'll see a rise in entrepreneurship. Houston is already building that ecosystem with the Ion and other entities coming into the fold.

As far as the mark Black Women in Artificial Intelligence will make in Houston, I think we'll bring a different perspective to the city's AI ecosystem. We'll make an impact on the entrepreneurial side, but also on the advocacy side when it comes to the responsible and ethical use of AI, which isn't always talked about.

IM: One of the biggest concerns surrounding AI is its potential to displace workers faster than people can acquire new skills. How should we be thinking about that?

AB: In full transparency, that's a tough question to answer because AI is moving so quickly. There are so many different models and so many different things happening that it can appear as though they're coming out of thin air.

For me, it's a matter of how we work with individuals so they can think more about the system than the model, because the models can retire. The impact this is going to have on communities globally is going to be an interesting dynamic. With the work we're doing at Black Women in Artificial Intelligence, this is our mitigation system: How can we bring individuals along so they can learn artificial intelligence and understand that there is a pivot—and it's not coming. It's happening right now, live.

How can we create an ecosystem where individuals get the training, support and understanding they need? For me, that's how we mitigate it: by creating a space where individuals can learn how to pivot.

IM: If readers take one thing away from this conversation, what do you want it to be?

AB: How important it is to be in the lab. It is important to start building today—not tomorrow, not next week, not next month. We have to be in the lab today. That's it.

This interview has been edited for brevity and clarity.

UTMB launches new department for space medicine, names inaugural leader

department launch

In space, no one can hear you scream—but they can hear you discuss your medical history and recent symptoms.

The University of Texas Medical Branch (UTMB) announced last month that it would form a new Department of Aerospace and Exploration Medicine within its School of Public and Population Health under the leadership of Dr. Ronak V. Shah, who will serve as inaugural chair.

“Human exploration is changing rapidly, and the health challenges associated with distance, isolation, and limited resources are changing along with it,” Shah said in a news release. “Creating the Department of Aerospace and Exploration Medicine gives us an opportunity to build on decades of expertise at UTMB as we prepare for the future.”

The new department elevates UTMB’s existing Aerospace Medicine Division and provides "broader academic structure for expanding research, education, and collaboration across disciplines," according to the release. Shah was previously named director of the division in 2022 after serving as medical director of Johnson Space Center.

Space exploration in particular has a wide variety of highly specific medical side effects that are in need of the formalized study that the department will specialize in. For example, zero- and low-gravity environments cause everything from detached fingernails to flattened eyeballs. Even in modern, high-tech spacecraft, the human body feels the impacts of space.

It’s an area of medicine UTMB is uniquely suited for. Starting in the 1950s with NASA’s director of medical research Dr. Charles A. Berry, UTMB partnered with the blossoming era of exploration by monitoring astronauts. In 1993, UTMB and the NASA Johnson Space Center created the joint Aerospace Medicine Residency Program, which used bed facilities at the Galveston branch to simulate weightlessness. Wherever there has been a question about how flight and space affect health, odds are UTMB has been involved.

The Department of Aerospace and Exploration Medicine will launch several new initiatives soon. One planned for 2027 is an Undersea and Hyperbaric Medicine Fellowship that will allow scientists to study the physiology of high-pressure flight.

“In the era of a growing global space economy, we are revisiting questions such as who is flying, what is their destination, what vehicle will get them there?” Shah added in the release. “The answers to these questions will drive what research is needed and how we train the next generation.”

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