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QA meet Chef [SMART 100, 2018]

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This SMART 100 profile and the information it contains is a duplication of content submitted by the applicant during the entry process. As a function of entry, applicants were required to declare that all details are factually correct, do not infringe on another’s intellectual property and are not unlawful, threatening, defamatory, invasive of privacy, obscene, or otherwise objectionable. Some profiles have been edited for reasons of space and clarity.

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1. THE BEGINNING

This innovation initially came to life when…

David Cox was an airline catering Executive Chef and felt the pain of his chefs trying but failing to achieve food safety compliance using the status quo method of pens, paper, wall-clock and thermometer. While their priority was cooking world-class food, they were failing to remember to check and record temperatures of every single batch of food at up to 7 critical times during preparation. The only way they could be seen to be compliance was to falsify their food safety records, a practice he confirmed, after extensive research, to be endemic in the global catering industry.

2. WHAT & HOW

The purpose of this innovation is to…

…remove the filing cabinets of fabricated records that are unfortunate symptoms of the current process. Enable caterers to be totally transparent about their degree of compliance which, if it weren’t for shortcomings of the old system, would be measurably high.

It does this by…

4. COMPETITIVE LANDSCAPE

In the past, this problem was solved by…

Chefs remembering to record times/temperatures of every batch of food at up to 7 control points in their preparation using pen, paper, thermometer and clock. Then they would handwrite labels for every tray of food for identification of the item. All records would be stored in filing cabinets and manually audited.

The pen-and-paper system described above, as well as two competitors, Monika and Integrated Control Corp, who are indirect competitors, selling products to adjacent sectors such as schools, healthcare, hotels and QSR.

5. TARGET MARKET

It is made for…

Any high-risk and/or large-volume caterer who has an obligation under their food safety manual to label and record the temperature and time of every batch of food at all critical points. These facilities include: Airline caterers, convention centres, stadiums, medium sized manufacturers, aged care facilities and cruise ships, with tertiary markets QSR and schools.

It is available for sale through…

It is not for sale yet but will be available for SMBs via distributors and for Enterprise through our own sales team.

Our marketing strategy is to…

Use our professional connections to gain traction with our early adopters, then use trade publications and gated content to generate inbound leads. To qualify our inbound leads we will use a free online compliance rating assessment. To qualify our outbound leads we will use the distribution of free videos demonstrating QAmC.

 

FINE PRINT: This SMART 100 profile and the information it contains is a duplication of content submitted by the applicant during the entry process. As a function of entry, applicants were required to declare that all details are factually correct, do not infringe on another’s intellectual property and are not unlawful, threatening, defamatory, invasive of privacy, obscene, or otherwise objectionable. Some profiles have been edited for reasons of space and clarity.

Maven Judge Vote: QA meet Chef – Smart 100 2018
(Please note – The form below is for judging purposes only and is restricted to the public)

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