Community kitchen AfroNutri Online
AfroNutri –online offers healthy food and beverage that thousands cannot eat athome or in a common restaurant.
The community AfroNutri –online is a unique blended app-based project that includes a gastronomic restaurant with author´s cuisine, an interactive bar and a tea room, with a small food pantry, a clinical nutrition marketplace, teppanyaki and free Wifi.
Product/ solution
Food:
We are presenting an innovative community restaurant that will offer dishes with delicacies made of medicinal and edible plants such as moringa oleifera, plant chaya spinach tree, baobab leaf, beetroof, cabbage, spinach, wild cabbage plant (brassica oleracea) and others, accompanied with soy porridge, corn meal, cassava porridge, sweet potato porridge, soups and other vegetables that help fight diseases such as malnutrition, AIDS, Epatic problems, cancer, diabetes, sickle cell, elephantiasis, tuberculosis, high depression, malaria, kidneys, long and painful menstruation, sexual and reproductive health for girls and others.
Drinks:
We will offer a variety of tea, soy milk and natural juices made of multimixture of peanuts, cashews, baobab seeds, sesame with honey, pumpkin seeds, carrots, natural bananas, citron, among others.
These drinks serve to boost immune system in the weakness phase, prevent malnutrition, open the mind and burn calories.
Free distribution
In order to ease the pressure on struggling families, we will offer donations of therapeutic food supplements for malnutrition based on soy milk, soup, peanut sauce and soybean meal. The supplements have a standardized, highly caloric composition that is established by the WHO. The usual ingredients include powdered milk, sugar, peanut butter, vegetable oil, vitamins and minerals. The beneficiaries will be vulnerable children, pregnant women and elderly.
Innovation
With the aim of making a wide variety of our food systems more efficient, we will make the use digital
innovations including big data, the Internet of Things (IoT), Artificial Intelligence (AI) and blockchain.
We will develop a mobile web app capable of delivering automated personalized food-based nutrition
advice. This nutrition app will have significant potential to improve health-related food choice. It will also have educational contents for young mothers and farmers in rural areas.
Another solution is an AI based platform to optimize food price mark downs based on expiry
dates, as well as matching product offerings with real-time demand. It also will provide lip-reading communication for voiceless individuals in order to improve their speech and language skills during meal time.
We will also develop and promote an online-offline app to alleviate the problem of the poor. The app will connect farmers to consumers, cooks to waiters, customers to waiters, retailers to charities and growers to intermediaries. There is no doubt that this project will reduce hunger and eliminate waste. Basically the app will target anyone who wants to donate or receive food.
The problem
The appearance of COVID-19 has not only been a devastating public-health crisis; it has also been the restaurant industry’s greatest challenge to date. Never before have so many restaurants been forced to cease operations; some will never reopen. Furthermore, casual-dining and fine-dining restaurants have seen their revenues decline by as much as 85 percent, and for some fine-dining establishments, revenues fell to zero.
Many restaurants in Africa reliance on
day-part occasions. But now with many people working from home, restaurants
that generated much of their business from daytime eating occasions — such as
people getting breakfast or coffee on the way to work — have been disproportionately
affected. Moreover, consumer perception of value and the prevalence of deals
have buoyed some restaurants ’sales during the crisis, as customers — suffering
financial losses and fearing continuing financial insecurity — increasingly
look for ways to save money.
Although African restaurants are
facing unprecedented challenges amid the coronavirus pandemic, the new
technologies and the resilient spirit that’s always been at the industry’s core
will help it bounce back. Our restaurant redefined dives into the beauty of
dining, empowering curious customers and their approaches to food consumption.
We have digital maturity and a strong
online-ordering presence, digital loyalty programs, and robust
customer-relationship-management (CRM) systems that will be lifelines for our
business during this crisis, as levels of digital engagement among consumers
have soared. Consumers will remain more digitally engaged even after the
crisis.
By providing digital innovation and internet services. W
know the customers, we know the technology, and we know how to build the
service that will bring the two together.
1. teppanyaki - The audience sitting
in the hall has a chance to observe all stages of cooking - with their own eyes
or on the monitor screen.
2. Free Wi-fi in public catering is
now not a whim, but a necessity.
3. Interactive menu - Instead of
boring paper books, visitors are provided with an iPad, where they can:
independently form an order; see its final amount; calculate the calorie
content of dishes.
4. The QR code placed on the
customer's check is another marketing ploy that increases the recognition and
popularity of the establishment. You can read the code from any mobile phone.
Having saved the QR-code of the restaurant, the visitor will keep his finger on
the pulse of the events that take place there.
5. Digital innovation
6. Affordable prices
7. Interactive bar that allows to keep
the client at the bar for a long time. It is a screen that displays video
effects. They are created by the visitor himself - by movements and behavior.
8. Innovation management - employees
are given radio frequency identification cards. They track the movement of a
person, determine how often and how well he washes his hands, and whether he
wears gloves while cooking. Public kitchens are equipped with webcams that
record violations of sanitary and safety standards.
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