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CEO/ KitOSys / iKichn / World’s first multi cuisine machine/ ANIC National Awardee / Top15 Stanford Seed Spark / Semi Finalist Startup World Cup 2024 /Robotics / AI / Industry 5.0/ Replies promptly
My article at Outlook Business magazine about, 𝗧𝗲𝗰𝗵-𝗗𝗿𝗶𝘃𝗲𝗻 #𝗦𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗶𝗹𝗶𝘁𝘆: 𝗛𝗼𝘄 𝗔𝘂𝘁𝗼𝗺𝗮𝘁𝗲𝗱 𝗞𝗶𝘁𝗰𝗵𝗲𝗻𝘀 𝗮𝗿𝗲 𝗦𝗵𝗮𝗽𝗶𝗻𝗴 𝘁𝗵𝗲 #𝗚𝗿𝗲𝗲𝗻 𝗥𝗲𝘃𝗼𝗹𝘂𝘁𝗶𝗼𝗻? 𝐈𝐧𝐭𝐫𝐨𝐝𝐮𝐜𝐭𝐢𝐨𝐧 Predominantly the kitchens at home or commercial are generating food wastage which ends up in land mass led to #CarbonFootprint. The #FSSAI report identifies one third of food produced is wasted or spoilt before eaten while the #UNEP Food Wastage Index quantifies the wastage to be around 50kg/person/annum. The cumulative effect of #FoodWastage on the environment is significantly around 8~10% of worldwide carbon emission or 3.3billion tons of greenhouse gases discharged annually. Most of the food businesses approximately 70% in #QSR or #FSR or #Cloudkitchen wind up in a year and the another 20% within 5years of operation. Successful businesses shrewd enough of managing the food cost and manpower costs. The two major cost components of the revenue cycle and they leverage latest technological developments be it standardizing the ingredients and automating to control the costs. Besides the food wastage costs 10%~40% of food cost and the businesses are adapting innovative ways to reduce the food wastage cost to improve the bottom line. 𝐏𝐫𝐨𝐛𝐥𝐞𝐦𝐬 While the environmental impact is significant, there are variety of initiatives like recycling the food wastage to compost manure for the plantation to SOP driven business for controlling the food production and estimating the food demand thus reduction in wastage. The food wastage management adds up significant handling costs as well. A SOP driven well managed food business would be shrewd enough to manage the food wastage. However, many of the food businesses are struggling to estimate the demand and ends up mismanaging the food wastage and thus their profitability. 𝐒𝐨𝐥𝐮𝐭𝐢𝐨𝐧 There are various strategies adopted to prevent or reduce the food wastage. Recycling the waste post production or controlling the production to prevent the wastage are the major initiatives we can weigh in while the former carries significant additional costs to the producer. Controlling the food production at #kitchen at optimum level to prevent the wastage to an extent would be ideal and the technology for automation of kitchen shall aid in to meet the needs. The robotic kitchen #automation business is gaining ground with a current market size of 2.1B$ globally and estimated to grow at 15% CAGR to reach 5.8B$ annually by 2028. The key drivers include increased demand in automation of home and commercial kitchens and advancement in #AI and #Robotics. We will see exponential growth when price is adaptable to the mass market as the innovation drives the product and manufacturing costs down gradually. The #RoboticsChef is the Chef’s Twin....... Read More in the Article Link: https://lnkd.in/grQpx36X Article written by me (not AI) KitOSys