Revolutionizing Food Safety and Nutritional Labeling

Commercial kitchens, whether that be restaurants, catering facilities, or hotels, are hectic environments in which chefs spend up to five hours per day manually labeling foods for safety compliance. This heavily impacts their resources and leaves room for human error.

Nicola Canuti, Executive Chef InterContinental Hong Kong

Learn how Executive Chef of InterContinental Hong Kong, Nicola Canuti, stepped in and trained a handful of power-users to demo the device. Soon, there was widespread adoption and even the hotel’s Safety and Hygiene department gave it their stamp of approval.

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