Telaid Industries, Inc.’s Post

Transcript

Welcome everyone. My name is Bill Lovejoy and I'm the Director of Solution Services at Tele Aid. Today we're talking about frictionless retail innovation and empowering the customer experience with AI and machine learning. And who better to help us understand that then? Coca from pressy taste haka. We please introduce yourself and tell us more about your role at Present Taste with pleasure. Thank you for having me. I started my career as a software developer but quickly made my way into industrial food manufacturing. Being in charge of production planning in a factory of 350 employees. I was in charge of their day-to-day, their results that we expected from every shift, and the instructions giving Fast forward a few years, I'm now responsible for all. Operations are preceded taste. That's the best job we have in the company because I'm in charge of all the project managers that bring our software solution into the customer's environment. And these software solutions are a continuation of what I've been doing all my life. It's task management. It's production planning for the professional kitchen. Tell us a little more about prostitutes. How do you describe pressy taste to those outside your industry? Pressing Taste was founded in 2012 and we've been catering the professional kitchen over 12 years now with artificial intelligence. The reason why this company came to be was that there is a lot of automation in the automotive space. For example, you have lights out factories there where employees are rarely to be seen. More maintenance than real active participation in the production of the vehicle. The food industry is quite different. We have a lot of people working in the food industry and the reason for this is. All food items are different. They're heterogeneous by nature. Every apple is different, every flower is different and behaves different. And they don't. And the perfect way to bring automation into the food industry is artificial intelligence. So that's exactly what we do. Our speciality is Vision API management. Even though we also have solutions that do not require Vision API integration, we since how much inventory is available, we sense. And to calculate with surreal and sometimes scary accuracy, we forecast how much a store, how much a restaurant will sell of any of our managed ingredients. And by knowing how much they have and how much do they need, we guide them on the perfect production planning. What should you be doing right now? Out of the 25 things Remember could be doing right now, what are the highest priority items? Minute by minute and. F��r Geiling through squeens. In the kitchen where they make the on how to be mathematically precise in everything that they do, every quantity is right, every timing is right, or helping crews be better at serving customers. You all are working with many of the leading restaurant chains. What are you hearing from them as far as top concerns in their space? For every professional kitchen and we are serving with two business segments, 1 is we're leading the market on retail cooking, guiding crew members and retail environment, but we're also working in chain restaurants. In the professional kitchens. We're working for five of the seven largest quick service restaurants, QSR's, fast food restaurants or chain restaurants. And we always have the same algorithms using our cameras to detect. Something guiding crew members on what to do next, making sure that the results are always perfect and the retail environment. Our main product is the snack product and the baked goods. Every supermarket, every grocery store is trying to be small restaurant A because it's a lucrative business, but far more important it's because it's a frequency driver for retail there's so many items that you could buy online, but the reason people still go to. Thoughts are the few product categories that you cannot get online and one of the most important of them is the snack. The supermarkets intention is ideally to have you come in there multiple times per day during lunch break to get something to eat and then after work to get the groceries you need for your family and we are making sure that these are made to perfection. The problems are the same in both categories and in both retail and restaurants. Labor turns fast. Back of house kitchen work is tough, it's demanding, and it's not paid really, really well. Ours technology makes sure that crew members with very little experience, with very little training, can perform at their best and at the same level that very experienced crew members could. I, I have to say. Like I hear about how you're impacting the efficiency of the operations and I'm curious like what's the outcome look like? What are the results that your clients are seeing? Most important question. You're absolutely right. So with the savings, it's really crystal clear what we do for the average restaurant that we're catering, we're saving them three to four hours per day on labor in prepping and we're protecting them from the most expensive form of waste there is. And that is human labor that goes into a topic that did not need to be done, but meaning somebody chopping more tomatoes than they should. First you have the. Food wastage, which we usually reduce by around 40 to 50%, which can be an overall PNL impact of up to 2% for a restaurant using our technology to reduce the wastage of food. But in case that somebody's doing something that they did not need to do, you're wasting the food and you're also wasting the human labor going into this. So these labor savings are the core reason why our customers ask us to manage. The food production in back of house and a third aspect that we always see is just the improvement of freshness. When you are tasked to produce inventory in the kitchen. When crew members asked to make something, they phase two opposite sides of the coin basically either I make too much. Then I don't get yelled at because I will never stock out, but the quality is reduced and I might have food waste at the end of the day or I'm I work just in time and then there will be stock outs, but I reduce wastage. Artificial intelligence or algorithms, our screens guiding crew members find the perfect middle. It's not too opposite sides of the coin. It's a spectrum and there is a mathematical precise position that you want to be in that you want to guide crew members. To, to produce towards how does that ultimately impact the customer experience? We take the grocery store. We all love coming into a grocery store and smelling the scent of fresh croissants, fresh baguette and something that's really driving us in there that is pulling us towards these aisles. Presley Taste with its Vision AI oven. So we have our cameras integrated in the oven or mounted on the ceiling above interfacing with the oven. Knows exactly when something has produced and interfaces with the oven to make sure that everything comes out perfectly. And thereby we ensured through our baking plants that the baked goods are available throughout the day at the perfect freshness and the perfect quality. We also guide with our prep tools on how many snacks to prepare in the morning, how many sandwiches to make, etcetera. So how we want to improve the retail experience for the customers. Is by making sure that the products they crave, the snacks they want at lunch, at dinner time are always there in great quality and in the right quantity so that the environment is not burdened by any food wastage. Assuming a restaurant wants to implement your solutions, what does that installation process look like? What does the typical timeframe for implementation? Good question. We've been working since over a decade on our software platform integrating the most modern pieces of artificial intelligence forecasting. We interface the POS systems to have the exact forecast information and ultimately it comes down to we need our sensors installed, tiny off the shelf sensors and the edge compute. That means the restaurant does not or the store does not need to have Internet to run our solution. Everything is calculated on site. Should the Internet be interrupted, it still works and these need to be installed. I mentioned that we are on a large mission. Our entire company is focused on reducing the wastage of food in this notoriously wasteful industry. And when you're on a big mission, then you need the best partners. And they're very honored to have Intel as our partner, supplying us with the best way to run Vision AI in the restaurants. Without needing large data centers and cloud builds, very price efficient compute inside the environment of the customer in the kitchen and making sure that it works offline first. But we're also proud to have installation partners like telling because while we're doing a lot of amazing things, this is something we are not good at. And therefore we're grateful to have partners that can bring our technology into the environment of the customer overnight installations. Turn key ready the next morning, the solution starts and we can harness the effects on and the ROI of the technology after the installation. Thank you for providing all these insights on your solutions. Where can we learn more about pressure taste? You're welcome to go to our web page www. pressytaste.com. But the most the best way would be to visit us at the Teller Trade Show booth at the NRF here in New York early January. You will find us at Boost 6000. 53 and we're excited to meet you there and show you how vision, AI and artificial intelligence forecasting can benefit your operations. We're looking forward to being there with you. Thanks so much for meeting with me today, this has been great.