EP59: Keeping kitchens clean with dishwashing robots - Dishcraft
Guests
Linda Pouliot
Role
Co-Founder and CEO
Flagship Product
HQ
San Francisco, CA
Background
The typical fully-staffed commercial kitchen has a staff of two to six people working in the dish room. It’s a repetitive job done in a hot, humid and stressful environment, with high rates of turnover. On top of this, commercial kitchens also produce significant waste — with food spoiling and utensils being thrown away after a single use.
Solution
Enter Dishcraft - the robotics company that cleans and delivers reusable containers daily for restaurants and commercial kitchens.
Episode Brief
Dishcraft’s Co-Founder and CEO, Linda Pouliot, joins us on this week’s episode to discuss:
Founding the world's second largest consumer robotics company
The Dishcraft eureka moment
How the dishwashing robots work and integrate with commercial kitchens
Her take on personally-owned vs “rented” reusable products
Enabling reuse programs at restaurants
The daily output of a single Dishcraft hub and opening hubs around the world
The prospects of a franchising model
Credits
HOST
Peter Levin
PRODUCTION
Dan Mahoney
MUSIC
Eddie Knuckles