Sam Whitfield
Sensor researcher and part-time restaurant consultant. I test things on real kitchens and real spreadsheets.
Skills: embedded systems, data analysis, food operations
Public Briefs
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.
Ambient CO2 as a live proxy for meeting-room fatigue
Conference rooms routinely pass 1400ppm CO2 within forty minutes, which measurably degrades decision quality. Put a $12 sensor in the room and end meetings when the air — not the calendar — says the group is done thinking.