Smart Dining Healthy Living
Dilemma of Food Portion
Food portions in America's restaurants have tripled over the last 20 years contributing to a potentially devastating increase in obesity among children and adults.
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However, limiting portion size poses a risk to food operations' profitability.
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Given that 'value for money' is one of the primary consumer benefits of large portions, food service providers are correct to be concerned that reducing portion sizes could harm value perception.
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Smaller portions may potentially increase operational complexity if new sizes are introduced.
Our Vision
We deploy AI technology to enable linear pricing, ensuring that food operations remain profitable regardless of the portion size. We use computer vision to manage operations to cut labor costs.
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Allow customers to select their own portions, budget, and make health decisions.
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Profit margin ensured. Traffic included due to overeating concerns addressed. Portion dilemma resolved. Win-win for everyone.
Our Story
Wicky Zhang, our cofounder, invented the portion control system in China in 2016. Within a year of the first restaurant's opening, daily traffic increased from 50 to 500 groups. The innovation has also received widespread coverage in Chinese media.
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He described it as "solving an unconscious diet one scoop at a time". As a result, the company is called SkoopIn. Unfortunately, COVID struck, and all self-service meals suffered.
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In 2024, we'll open the first SkoopIn-powered self-service restaurant. It answers a common question among enthusiasts: where is your restaurant? The location will be in the center of Silion Valley.