Ryan Vestelica

Although analysts so far are holding firm and remain pretty positive.

Yeah, firstly, Tim, thanks very much for having me.

Great to be here.

And yeah, like you mentioned, I diagnosed celiac when I was 10 years old and so have a lot of personal experience navigating dining out of home and ordering online while needing to know what's in my food.

And just over a long period of time, got more and more frustrated with how difficult it was to get that information and mistakes and inaccuracies and decided to try and do something about it.

Yeah, it's a fair point.

I think you're right.

I think a lot of restaurants have got on top of gluten-free, vegan, vegetarian, the main ones.

But there's 173 million Americans who have some form of food allergy or dietary requirement.

And the allergens go far beyond just gluten and vegan.

And so what we do is we help restaurants by ingesting their menu information.

their recipe information and the product information.

And we have trained large language models to break those down to the ingredient level, tag them with the correct allergen and dietary requirements.

And then we're able to power a personalized menu solution whereby consumers can see exactly what they can and can't eat on the menu, depending on their personal requirements.

Yeah, it's a great question.

Firstly, on hallucinations, our technology never guesses.

It's based on structured ingredient and supplier data.

If there's ever a scenario where it isn't sure, it will tag in the back end for us that there's uncertainty and our dietician team will come in over the top and do QA and manually intervene.

And as they make inputs into the system, the LLM learns and gets smarter and smarter over time.

From a legal liability standpoint, we would argue that not having any documentation on allergens is a much higher risk.