Food TrendZ
Helping restaurants making smart decisions
Background
THE US wastes over 95-115 kg/year per person
Consumer Waste
Pre-consumer
Post-Consumer
Just pre-consumer wastes
$40,000 - $100,000 on
every$1 million spent on food
Background
In 2009 the US generated 243 million tons of waste
30 million tons of food waste
Nearly 160 Billion Dollars a year
JUST IN THE U.S.
There is gotta be a way to make money out of it......
Why is this important?
- Everyone is affected
Restaurants loose money on over made food
Wasted food goes to landfills ->decomposing -> MethaneContributing to producing green house gases
on miscalculating portions
Idea
Give restaurants sensible data, so they can make decisions based on that data.
The Idea
What type of data?
Input:
Amount of product sold in the area
Total Weight of Produce purchased
Output:
Total waste produced
The Idea
We would know input of produce
and
Output of waste
The Idea
If we can smart measure :
Total Amount of Produce Purchased
Number of portions sold of certain type
Portion sizes
The amount of waste
The Idea
Collect data on restaurants around the area
We can :
Inform about food trends in the area
Suggest on portion sizes
Show the demand on certain foods
How it works?
1. Measure Produce on WIFI enabled scales
2. Take orders on tablet computers that connected to FOOD TRENDZ or upload sold items to the FOOD TRENDZ
3. Measure Waste on WIFI enabled scales
Amazing Drawing Skillz
Lean Canvas Model
1. Customer Segment
Small restaurants
Small Chains of restaurants
Early adopters:
Environment Conscious Restaurants
Restaurants that have a lot of food waste
(Fast Foods)
Lean Canvas
2. Problem to solve
Restaurant wastes a lot of food
but there is no easy way to solve the problem
Currently Alternatives:
- Waste Consulting firms
- Menu mining services through consulting
- Computer systems with A LOT OF EXTRA STEPS
Lean Canvas
3. Unique Value proposition
Help restaurants make
smart decisions to reduce produced waste
replace a lot of manual steps to measure waste
and provide sensible data around the area
Lean Canvas
4. Solution
FOOD TRENDZ
Measure purchased produce
Measure number portions sold
Measure waste
Compile data from around restaurants to help predict food paterns
Lean Canvas
5. Channels
NRA
not the one you thought about
National Restaurant Association
Local restaurant associations
Online Ads
On-foot advertisement
Restaurant conferences
Lean Canvas
6. Revenue Streams
Charge restaurants for premium subscription
Advertisement on the website
Sell hardware for the measuring waste
Lean Canvas
7. Cost Structure
Basic service is free, additional Premium options
for additional charge
Free:
View trends in the local area to your restaurant is free
Premium: 500$ per year +
View trends in area for possible future locations
Waste measure tools (waste stations 1 included 10$/month for additional)
Portion Measure Tools (Online reporting tool)
Electronic Menus (QR generation tool is included; 30$/month for each electronic menu)
Lean Canvas
8. Key Metrics
Number of subscribed FREE account holders
Number of Premium account holders
Lean Canvas
9. Unfair Advantage
Overtime create DB that will have key information for determining FOOD trends
Well for now .... it's a fair game, there isn't a unfair advantage.
Difficulties to overcome
- It is LOW on restaurant priority (That is the biggest bummer)
- Restaurants obsessed with quality of food
- Restaurants share information
- Consistency in reporting the information
Food Trends
By alexlubneuski
