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Foodles Brings Oodles of RFID-Enabled Dining Options to Paris

The technology startup is delivering UHF and NFC systems to small and mid-sized businesses so that they can provide fresh food offerings to employees, while RFID enables sales transactions and inventory management.
By Claire Swedberg
Dec 28, 2017

When workers at some Parisian-area companies take their lunch or dinner breaks, they access fresh meals—such as chicken tagine or pork sauté in spices—out of a vending machine. The dining solution, provided by technology startup Foodles, allows them to pay for a meal with a Near Field Communication (NFC) tag, while the food selection for billing and inventory purposes is collected via ultrahigh-frequency (UHF) RFID technology. The result is a system that provides fresh food without the cost of preparation or point-of-sales staff. The vending-machine units enable companies to offer their workers the kinds of meals that large firms sell in on-campus canteens as an alternative to going offsite to restaurants.

The Paris-based technology firm was launched in 2014 with the aim of providing snack vending machines for mid-sized companies. However, it soon refocused its efforts on full meals that could be prepared by local restaurants or caterers, then be stocked daily in refrigerators at a company's kitchen. Microwaves built into the same unit would then reheat those items.

Paul Tsnobiladzé operates a Foodles vending-machine unit.
To provide those meals, and to bill them to the appropriate employee, required technological intelligence, explains Paul Tsnobiladzé, the company's CTO. The firm investigated options and found that the only existing technology that would serve their use-case was a weight-scale that could weigh items as they were stored on a shelf. If someone were to identify himself or herself with an ID badge, and then remove a plate or package of food from the shelf, the scale would detect the change in weight and bill that individual accordingly.

However, the company rejected this solution for several reasons, Tsnobiladzé says. For one thing, the system would need to be recalibrated daily if the food offerings changed, since each item has a different weight (a salad would not have the same weight as a meat entrée, for instance). In addition, the company wanted visibility into each individual item so that it could know, for instance, when each product was placed in the vending machine and, therefore, when it needed to be removed before it could expire.

That, Tsnobiladzé says, led the team to investigate RFID. "We started working on it in 2015," he recalls, and had created a prototype, with an off-the-shelf UHF RFID reader built into the device and antennas on each shelf, within only a few months. After ensuring that the system was working reliably, the company began selling the solution to other businesses. To date, eight firms in the Paris area are, altogether, using 16 units for their employees.

Here's how the system works: Foodles collects meals for every customer on a daily basis from supplier caterers and restaurants. Menus change weekly, and the company can request specific meals. Foodles offers everything from a quinoa salad to beef lasagna. Any items that require cooking are precooked and chilled, so that all food can be stored in the refrigeration unit.

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