How much are restaurants willing to lower their prices to ensure they sell all their inventory?
Are restaurants willing to offer flex pricing during quieter hours?
And on the other side of the coin….
Will people eat lunch at 2:00 instead of 12:00 if that means they’ll save 50% on lunch? What about 30%? Or 15%?
Will people eat at off-peak hours if they know it will result in reducing food waste? Or what if it results in a meal getting donated to someone in need? Is that enough?
These are the questions that led to the creation of Feedback that I still do not have answers to. But let’s backtrack for a second.
Feedback was just an idea about addressing waste in the restaurant industry. We all have them - those ideas I mean - that almost seem too simple. Too straightforward. Too ...obvious even.
However, we normally shrug them off. We tell ourselves that if it were that great it would have been done before. Or maybe it’s the risk that holds us back - quitting your job, foregoing paycheques, investing savings, the long hours with very little to show for it. And so you tell yourself that ideas are a dime a dozen and you let it go.
After 5 months locked in a room, making many sacrifices and working long hours, I am proud to announce that this time was different. This time, we went for it. On Monday, September 25th, what was once just an idea will be released to the public as our company's first iteration of a usable, functioning product.
Folks, mark your calendars Feedback is GOING LIVE on Monday September 25th!
We know we are not going to get it perfect the 1st time or the 10th time – but I can promise you that we have tried and will continue to try our very best.
I cannot thank Casey and Dave – our product guy and CTO – enough for their patience, resilience and brilliance. I think those who download the first version of our app, will get a taste (pun intended) of what I am talking about.
Feedback, Doing Food Right.