Within the Binspector, Orbisk heavily invested in the (international) scalability of the Orbi food waste monitoring solution, plus developing additional features to help current and future clients drive down food waste levels in their operations to the lowest conceivable levels.
Firstly, considerable development effort was put into the scalability of our hardware product and remote servicing of our solution. We’ve achieved to design an absolute plug-and-play product that is installed by our clients themselves, in easily under 30 minutes. Even in market circumstances where global material prices have increased by up to 100%, we’ve been able to reduce hardware costs significantly, whereas costs of circumstantial factors such as shipping and servicing have decimated due to these efforts. Furthermore, our health fleet of deployed devices is managed fully remotely through our fleet management tooling, whereas our clients are remotely serviced at scale through our customer success management system, reducing cost and capacity spend across the board.
Secondly, we’ve made a considerable leap in the scalability of the core of our product: our AI computer vision food recognition algorithms. We’ve extensively researched the options for recognizing food items / ingredients at scale across the geographic distribution of our solution, now and in the future. We managed to create the AI model infrastructure to facilitate model quality evaluation, continuous training and improvement and deployment of those models at scale, which now allows us to manage this cutting edge not only at scale, but also within the boundaries of what the business case allows for. Furthermore, we’ve extended the functionality of our AI with features that allow for future applications in parallel food (waste) spaces, leveraged by our IP to its fullest extent.
Finally, we’ve also heavily invested into new features that services our clients in their operations more broadly so as to further outline the origin of food waste in their processes and thus allowing for earlier capture and allowing us to provide more granular advice on what interventions can be done to allow for the lowest possible food waste levels without compromising on quality and service levels towards our clients’ guests.
