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Invest in SousZen

Next-gen software to orchestrate and streamline restaurant kitchen operations

Pitch Video
Investor Panel

Highlights

1
We’ve raised US$650,000 since our founding. F&B giant PepsiCo a key backer & investor; 1st customer
2
Large target market: restaurants serving freshly prepared food - 200K in US, >1m worldwide
3
Disruptive use of next-gen tech in untapped commercial kitchen market
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Tech veterans with proven success in software start-ups: led by CEO Stephen King, $100m in 3 exits
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Covid-19: enables restaurants to reinvent business, streamline operations and boost margins
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Disruptive technology using AI, Machine Learning, Queue Theory. Patent pending on decision engine
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Attractive fee model for under-pressure restaurant businesses; a cost-effective solution
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Designed for restaurants with more than one location; delivers consistency

Our Team

CEO Stephen King explains: "I co-own three organic restaurants. I had dreams of expanding. However, we faced three challenges: consistency; staff; managing inventory. Having worked in software, I wanted to apply the latest digital technology to the kitchen: to guide the cooking process, provide training, and deliver insights."

Now is the time to disrupt the kitchen

"It’s about not just doing well, cooking well. It’s cooking well always. Always being on time. Always being ready. Always making it the same way."  Anthony Bourdain

Focus on the kitchen

Unlike the majority of solutions, we focus on the kitchen – where 75 percent of all costs reside and where profits are made (and lost). Surviving in the post-Covid world will depend on getting these costs in hand.

    We solve restaurant owners' three main pain points:

    1. The talent crunch in the kitchen

    2. The efficient delivery of food of a consistent quality (not just at one location but across many)

    3. Effective inventory control to minimize waste and maximize margins. 

      Benefits

      Our products

      Three products deliver back-of-house orchestration across food preparation, menu, recipe, ingredient management, and flavor insights.

      We reproduce the chef's art in software - managing menus, recipes, ingredients, suppliers, and food prep to deliver great food. From menu management and publishing to food preparation, SousZen streamlines operations to maximize visibility and efficiency.

      The expeditor role and back-of-house management can now be handed over to software.

      Manager™ Web App

      Targeted at the manager of a single-location kitchen, the Manager™ app controls food costs and supply by tracking raw ingredients, monitoring consumption, and predicting inventory. 

      Manager™ also includes a menu publishing capability to help users maintain their online presence. It also provides easy integration with most POS systems. The first three locations are free, then $50 per month

      Expeditor™ Mobile App

      Expeditor™ is powered by the first-ever real-time decision engine for the commercial kitchen. 



      The Expeditor Engine™ continuously evaluates the configuration and runtime variables in the kitchen and provides optimized instructions to kitchen staff. The Expeditor™ app orchestrates meal prep from orders through to delivery. It will be essential as kitchens adopt robotic appliances. $75 per month per station

      Advisor™ Web App

      Advisor™ is targeted at the owner or supervisor of multiple kitchens. It collects and analyzes data across one or multiple locations to inform decision–making. It's the business's insight center. $ 30 to access data at each location.


      Why now?

      A key market driver is the growing consumer demand for freshly prepared, locally sourced, organic food (67% of consumers expressed this preference in a recent survey). But these ‘à la minute’ types of restaurants have typically been impossible to scale – until now. 

      The latest digital technology, low-cost tablets and other portable devices, and the acceptance of industry disruption have all come together to make SousZen possible.

      What problem does our tech solve?

      The only way to make money with freshly prepared food concepts is to expand into multiple locations. But taking a successful restaurant concept and replicating it is never easy.

      Chains and fast casual restaurants often resort to pre-cooked, industrialized ingredients and menu simplification to expand their business – options not viable for food service outlets that want to meet the demand for freshly-cooked food. 

      SousZen is solving the problem through the use of software. Using the next-generation digital technology to orchestrate and simplify complex kitchen operations. 

      How SousZen supports restaurants after Covid

      With the arrival of Covid, there’s the opportunity and need to bring the kitchen out of the dark ages in terms of the application of technology and use it to deliver efficiency and improved margins.

      We have a license-fee model based on number of sites. We will offer Manager for free for the first three locations and then $50 per month per additional site.  This will help up-and coming restaurant businesses survive and thrive. 

      Setting SousZen apart from our competitors 

      The focus of tech investment has typically been at the front-of-house (FOH), not the back of house, or kitchen, where a business lives or dies. It has left restaurant kitchens relatively tech free, and procedures and processes relying on outdated systems, or worse, no systems at all.

      Competitor landscape: it's the turn of the kitchen

      At SousZen we believe now is the time for digital disruption, and our solution that revolutionizes food preparation and management. 

      What's the size of the market?

      Our focus is on owners of restaurants with freshly prepared food concepts, with multiple locations, looking to expand. These are our sweet spot. There are over 200,000 such locations in the US and 1m worldwide.

      The food service market is currently worth US$3 trillion. An estimated 1% is spent on software tools - that's US$30bn. 

      Our customers

        Currently product trialing happening in three restaurants in the US as well as two pilots in Australia with Ovolo Hotel group restaurants.

        Strategic-partner and investor
        Current contract with Pepsico for Manager and Advisor for 13,000 Tosticentro restaurants trucks in Mexico, to roll out paid trial to 2,500 locations (first quarter 2021)


        Reasons to believe

        This slide contains forward-looking projections that cannot be guaranteed.

        CEO Stephen King - a personal story

        I co-own three organic restaurants with a hugely talented chef. After some success, we had dreams of opening our fresh food concept in other markets. However, we were thwarted by four major challenges: consistency of food across time and place; difficulty in finding and retaining skilled staff; ensuring availability of the right ingredients; and the ability to update the menu instantly.

        Our chef David spent all of his time training staff we well as managing menus and kitchen inventory. We quickly realised that the dream of opening a new location close by, let alone 50 miles away, was a fantasy. That’s when the idea for SousZen was born.

        Having previously worked in the software industry, I asked the question: what if we used the latest digital technology such as AI in the kitchen? It had never been applied to food service. I believed it could guide the cooking process, provide training, and deliver insights into ingredients and consumer trends across multiple locations.

        So, the latest digital technology, along with low-cost tablets and other portable devices, and the acceptance of industry disruption, have all come together to make SousZen possible.

        The arrival of Covid-19 has highlighted the need to bring the kitchen out of the dark ages, and use the latest tech to deliver efficiency and improved margins.

        A key market driver is the growing consumer demand for freshly prepared, locally sourced, organic food. But these ‘à la minute’ type of restaurants have typically been impossible to grow – until now. SousZen provides a solution.

        We estimate there are 200,000 of these types of restaurants in the US, and more than a million worldwide. Talking to chefs and F&B directors, they are thrilled that finally there is a solution to help them manage the complex world of the kitchen and enable them to grow.


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