The EP Entrepreneurs Pitch
We were delighted to hold another of our popular Entrepreneurs Pitch events and our thanks go to Joelson Wilson LLP for hosting, all of the pitchers and our audience of industry experts. The late afternoon event included some great presentations from a real range of entrepreneurs and some excellent and thought provoking questions from the audience.
Details on all the pitchers below
Double Dutch, whose delicious soft drinks can be used as mixers, began the evening by talking about their recent successes. Joyce and Raissa de Haas now have their drinks stocked in 150 London on-trade venues and are geographically expanding into Belgium, Netherlands and Spain. They secured investment for their company this year and recently won Richard Bransons 2015 Foodpreneur Award. They are working on product redevelopment and further expansion so 2016 is bound to be another big year for them.
A real taste of Italy was delivered by Massimo Franchi and his traditional Gelato Company – Badiani. The audience were given samples of some of their most popular flavours Buontalenti, Pistachio and Chocolate & Hazelnut. The room was in agreement that the gelato was delicious and when voting on the best flavour the results were even. Badiani recently toured across Europe to showcase their gelato and were crowned European Champions at the Gelato Festival 2015. They plan to open a site in London very soon.
HowYa, the at table ratings system delivered a pitch which included an informative demonstration of their technology by Co-Founder Mel Joseph and Chairman Robert Clare. Their system works on tablets and asks customer simple rating questions on their restaurant experience. These results provide restaurants with reliable data collection on their customer and using behind the scenes metrics it helps with staff management and marketing analytics. HowYa are continuing to grow and are looking to enter more restaurants.
Justin Samuels of Spectank provided the audience with information on Spectanks journey when it began in 1990 in South Africa. Their tank and eco-friendly solution provides kitchens with a cleaner that removes any carbon or grease build up and uses less water, energy and manpower than washing by hand. The company operates in 28 countries and, having launched in the country last month, are now working in a number of kitchens in London and are looking to expand into the rest of the UK.
SUPPER, who deliver high quality cuisine, are bringing the Michelin star restaurant experience to people at home. Peter Georgiou founded the company because he wanted food deliveries which still included a high level of service. A fleet of drivers deliver food from top restaurants using scooters imported from Tokyo that are fitted with temperature controlled boxes and efficient logistics software. With the takeaway market in the capital alone worth £10bn, SUPPER want to conquer London and roll out across other European capitals.
CaterOps want to bring energy cost savings and reduce the carbon footprint in the hospitality industry. Kate Gould and Alex Schlup explained that their cloud based software system is designed to project energy consumption, life cycle cost savings and the carbon footprint of commercial catering outlets over 5 to 15 years. Therefore the system would show the operation where energy was being wasted and when equipment is likely to need replacing which would aid both chefs and those in finance. With 260,000 catering outlets in the UK, CaterOps want to expand and enter into education, B&I and restaurants and eventually the international hotel market.
For more information on the entrepreneurs EP works with or to find out how to participate in the future please contact Ben Butler