Welcome back to The Perfect Bite podcast, your fusion of food and entrepreneurship.Today’s guests are behind the tech that helps your favorite restaurants run smoothly. Software is at the base of any job these days, and that includes the food and bev industry. Science on Call is just a message away to make sure you can focus on food and customers, not in-the-moment tech failures—and they go way beyond sticking your device in rice!

I’m so happy I got to chat with my Science On Call friends, co-founders Luisa Castellanos and Andy Freivogel. They really are a dream team, 10 years of work together in the making. Both bring backgrounds not only in technology, but also the hospitality industry, making sure to infuse their software with the same empathy you get with someone face-to-face at your favorite restaurants. Each of them has their strengths, and they recognize this in their team of now over 30 employees. It may sound counterintuitive, but the Science On Call team is happiest when you can’t recognize their technology hard at work—only the smooth interactions between restaurants and guests.

Learn more about Science On Call at www.scienceoncall.com.

You can follow Science On Call on Instagram @scienceoncall or on LinkedIn.

You also can find Luisa and Andy on LinkedIn.

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