Food waste is a pressing issue. Americans dispose of 160 billion pounds of food per year. That’s 40% of all food available, or 730 football stadiums full of discarded but safe food that is still edible. Many restaurants contribute to this waste when...
Connected Insights Blog
In the first two posts of this series, we discussed the challenges associated with physical buffer vials and SmartSense’s solution - the Virtual Buffer Vial (VBV), a patented modeling approach that simulates actual product temperature and eliminates...
With flu season fast-approaching, your pharmacies will be receiving a large influx of vaccines. As they are inherently unstable, flu vaccines require temperature control during storage and transit along the cold chain. Sub-optimal temperatures can...
Food trucks are here to stay. What might have seemed a fad a decade ago is now BIG business. The food truck niche is projected to haul in a whopping $2.7 billion in 2017. It’s not just small players either, many of the largest national chains have...
Food needs to be handled correctly from purchase to plate to ensure it’s safe to serve in your restaurants. Safe practices for handling, cooking, and storing food are essential to keeping your customers safe from foodborne illness.
In our last post we discussed the challenges of physical buffer vials, in particular (1) the shelf space they take up that could be used for products, (2) the potential to get in the way as product is access around them, and (3) the potential for...