BUFFET TRACKER

WHAT IT IS?

Imagine a high technology buffet restaurant placed in an hotel with full of face recognition cameras and sensors on the buffet.

The cameras tracks the food you choose over the buffet while the sensors tracks the quantity of the food you choose.

For the client, at the end of the day you’ve a full analysis of what you eat (breakfast, lunch and dinner). You know all the calories you ingested, the amount of proteins, carbohidrats and all the vitamins.

For the hotel, you have a full 3D picture with information of what’s happening on your restaurant, you track the most popular dishes in your buffet, and you can discard the most wasted dish. Also you can know the most popular ingredients and the routes, routines and habits inside the restaurant throw the cameras.

WHY IT´S COOL?

For the Hotel

  • You have a lot of data from your costumers and what’s happening on the restaurant
  • You can quantify the waste and the ingest of food from your clients in your restaurant
  • Cool way of tacking your costumer information throw an app
  • A super interesting product for the hotels related into sport-holidays
  • You can know what are the coolest products in your restaurant

For the costumer

  • A good way to control the ingestion of calories on holidays.
  • Cool way to learn how to eat
  • You can have food recomendations to stay fit during your holidays.
  • You can track where this food comes from and have a little story about it, a good point for local suppliers and proximity products

WHY IT HAS FUTURE GROWTH POTENTIAL?

One third of all food produced is wasted each year. Calculations from the UK estimate that about 18% of annual food waste is created by the hospitality and food service industry, with 1 in 6 meals in hospitality being wasted.

93% of consumers want to eat healthy at least part of the time, and 63% try to eat healthy most or all of the time. Those findings are from L.E.K. Consulting’s Food and Beverage Survey of nearly 1,600 consumers. The survey asked about attitudes and preferences towards healthy and sustainable food and beverages.

The L.E.K. came to three main conclusions:

Consumers look for nuanced claims that communicate specific attributes related to health and wellness, ethics, and the environment.

Consumers want their food to have an ever-expanding range of benefits.

Consumers will pay more for foods that deliver the benefits they claim.

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  1. How cool is this "Seed"?

    Does it have future growth potential?

    Cool way to learn how to eat ! Thanks Jordi
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  2. How cool is this "Seed"?

    Does it have future growth potential?

    Thoughtful, well-documented, well-argued. Creative idea as well. You have lived up to the challenge of Cool Hunting, Jordi. (And learned a lot about BTS also 🙂 Thanks, Carl
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  3. This is so Cool, that you might use it, if you wish, for your business plan. The subject seems to come naturally to you. First question: is such buffet financially feasible? Greets. CR
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  4. How cool is this "Seed"?

    Does it have future growth potential?

    Cool seed! I like the idea of how much information it can provide, as a guest I would like to know that data to improve my eating habits! From the hotel perspective I think the investment can be rapidly recovered if the tool is used properly.:)
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  5. How cool is this "Seed"?

    Does it have future growth potential?

    I totally agree with gladys. This is a good way to learn how much to eat and what to eat. However, thinking of the background work on the app for the restaurant team might be daunting – i.e to upload all the dishes, ingredients with calories of the dish per portion. Also, I wonder how the calories will be calculated if the guest takes very minimal amount of food. It’ll be cool if the sensors can track and let the consumer know how much food they’ve wasted. It will be eye opening for them as well.
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  6. How cool is this "Seed"?

    Does it have future growth potential?

    Very useful app for hotel management especially because it is connected to the breakfast considering its popularity among guests.
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