Digestible Technology Podcast with Special Guest Andy Freivogel

Join Mike Potter and Danny Stoller as they unlock the harmonious blend of food and technology on the Digestible Tech podcast. Want a taste of our earlier episodes? Feast here: linkin.bio/digestible-tech

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Episode Blurb:

Step into a refreshing episode where we host Andy Freivogel, the dynamic CEO of Science On Call, a revolutionary platform providing specialized tech support for the bustling restaurant industry. With a late but robust entry into the tech domain at the age of 26, Andy's journey has been anything but typical. From learning the ropes of building networks to spearheading IT at Intelligentsia Coffee and Tea in Chicago, his story is a testament to passion and adaptability.

Andy, alongside Luisa Castellanos (COO of Science On Call), perceived the rapid transformation of brick and mortar spaces by technology. What started as a consulting venture soon pivoted to addressing an industry-wide challenge when they recognized the dire need for adept tech support in restaurants. Their findings revealed a complex tech stack in most restaurant operations, often leading to operational inefficiencies and employee dissatisfaction.

Drawing on his rich experience and the support of innovative platforms like the Food Foundry Accelerator, Andy emphasizes how Science On Call stands out in its mission, especially during challenging times like the pandemic. With about 850,000 restaurants in North America grappling with similar tech issues and staffing problems, Andy's vision for a scalable solution is both timely and invaluable.

Curious about how Andy plans to enhance restaurant operations and employee satisfaction using technology? Dive into our latest episode.

For an in-depth look into Andy Freivogel's illustrious journey:

• LinkedIn: Andy Freivogel
• Website: Science On Call

To delve into the world of Science On Call, and its unique offerings in the tech-food space:

• About Science On Call

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Till our next serving, The Digestible Technology Podcast Team.

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