twenty thirteen
More than a list of food items, a menu is a catalyst for conversation. You pore over it, imagining just what the Dynamite Prawn and Mango Roll or Grilled Chicken Caesar Salad will taste like. You question your fellow diners on their recommendations and choices, before locking in your own order. Perhaps you discuss the…Read More »
By Invoke
This is part two of our Facebook F8 new features and written by Invoke’s lead Facebook developer, Maxime Parmentier. Open Graph Protocol This protocol is not new. It was essentially the technology behind the Like button, but Facebook widened its usage. Previously, users were able to like an object or a page, but the Like
By Invoke
I am so excited to be joining the Invoke team as a Business Development Srategist in New York. I made my way here through a series of twists, turns and choices, and I could not be happier. Until about three weeks ago, I was living in Austin, TX and working for a big technology company,
By Lisa Pastor
We’re moving! After many years in awesome Railtown, Invoke is moving out of our current space and into a larger, brighter one. Our new address is suite 300 — 1 Alexander Street, Vancouver, BC V6A 1B2 PLEASE NOTE we have a new phone number effective Sept. 12: 604-398-6030 Our move in date is Monday
By Invoke
Traditional news outlets have all tried to figure out a business model that would allow citizens to report the news. Bringing citizens into their news reporting process would not only allow the networks to have the most up-to-date and exclusive content, it would enable them to get this content either free or for very little,
By Invoke
Google is well known for its ability to get great results from its staff. There are a number of ways Google achieved success, but one of the well-known tactics is 20 per cent time, an opportunity for every employee to use 20 per cent of their time toward a project that they think will help
By Allison Vail
The story behind the food truck craze a familiar one — with the economic slump making it incredibly difficult to run a restaurant in NYC, chefs and restaurateurs who had either lost their jobs or didn’t want to take a large risk sought for a more cost-effective and mobile option. Native New Yorker Dennis Kum
By Invoke