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2:06 – What makes a successful accelerator application
15:40 – Launching your first pilot
29:00 – Hiring and outsourcing
33:16 – Splitting shares
39:55 – Making it work without salaries
Anastasia Hoffmann
Through her work experience in Malta, Miami Beach, Lausanne and Zurich, Anastasia developed a strong fascination for the hospitality industry. She holds a Bachelor of international hospitality management from Ecole Hôtelière de Lausanne and is very interested in the development and implementation of sustainable practices within this dynamic industry.
This led her to co-found KITRO, a startup which provides the technology to identify, track and monitor food waste.
Naomi MacKenzie
With experience working in the food and beverage industry, Naomi witnessed the enormous amount of edible food that is being thrown away every day. This has led her to commit herself to reducing the avoidable food waste in this sector.
The idea behind KITRO originated during Naomi’s studies at the Ecole Hôtelière de Lausanne. Since then, she and her co-founder Anastasia have been vigorously working to bring the hospitality industry a solution to tackle the growing issue of food waste. Their goal is to bring back the value of food, so that all food is appreciated and not wasted.
“I don’t agree that you shouldn’t start a company with your best friend. No one knows you and trusts you like a best friend.” (Naomi)
“Switzerland could help startups by bringing down legal costs.” (Anastasia)
To listen to more episodes on the food industry, check out our conversations with Roman Gaus and Mark Essam.
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