Walk-in freshness sentinel for restaurant coolers
Maya's herb dock, scaled to the walk-in: weight-and-humidity pucks under produce crates that tell a kitchen which inventory to cook tonight. Restaurants lose 4-10% of food purchases to spoilage and the walk-in is where it happens.
Topics: food-waste, restaurants, iot
The problem
A mid-size restaurant buys $25-40k of food monthly and writes off 4-10% to spoilage, most of it produce discovered too late in the walk-in. Inventory apps rely on manual counts that happen weekly at best; the cooler itself knows nothing.