who's who

3 Houston innovators to know this week

This week's roundup of Houston innovators includes James Hury of TRISH, Serafina Lalany of HX, and Andrew Ramirez of Village Insights. Courtesy photos

Editor's note: In this week's roundup of Houston innovators to know, I'm introducing you to three local innovators across industries — from space health to virtual collaboration — recently making headlines in Houston innovation.

James Hury, deputy director and chief innovation officer of TRISH

James Hury joins the Houston Innovators Podcast to discuss the role of the Translational Research Institute for Space Health. Photo courtesy of TRISH

Only about 500 humans have made it to space, and that number is getting bigger thanks to commercial space travel.

"If you look at all the people who have gone into space, they've mostly been employees of nations — astronauts from different governments," says James Hury of the Translational Research Institute for Space Health on this week's episode of the Houston Innovators Podcast. "We're going to start to get people from all different ages and backgrounds."

Hury is the deputy director and chief innovation officer for Houston-based TRISH, and he's focused on identifying space tech and research ahead of the market that has the potential to impact human health in space. From devices that allow astronauts to perform remote health care on themselves to addressing behavioral health challenges, TRISH is supporting the future of space health. Click here to read more and stream the podcast.

Serafina Lalany, executive director of Houston Exponential

Serafina Lalany, vice president of operations at Houston Exponential

HX has its new permanent leader. Photo courtesy of Serafina Lalany

Houston's nonprofit focused on accelerating the growth of the local innovation ecosystem has named its new leader.

Serafina Lalany has been named Houston Exponential's executive director. She has been serving in the position as interim since July when Harvin Moore stepped down. Prior to that, she served as vice president of operations and chief of staff at HX.

"I'm proud to be leading an organization that is focused on elevating Houston's startup strengths on a global scale while helping to make the world of entrepreneurship more accessible, less opaque, and easier to navigate for founders," Lalany says in a news release. "My team and I will be building upon the great deal of momentum that has already been established in this effort, and I look forward to collaborating closely with members of our community and convening board in this next chapter of HX." Click here to read more.

Andrew Ramirez, CEO of Village Insights

Andrew Ramirez originally worked on a similar project 10 years ago. Photo via LinkedIn

Innovation thrives on collisions, but how do innovators connect without face-to-face connection? Andrew Ramirez and Mike Francis set out to design a virtual village to promote collisions and innovation, and their platform is arriving at an apt time.

"The world has changed," Ramirez says. "I feel like people are trying to find the right balance of the physical but also the productivity gain from being able to do things digitally."

Ramirez leads Village Insights as CEO and the new platform is expected to formally launch it's Open World platform next month. Click here to read more.

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Building Houston

 
 

UH is now the only college in the country — and the only restaurant facility in Houston — to utilize a robotic food delivery. Photo courtesy of the University of Houston

The University of Houston is taking a bold step — or, in this case, roll — in foodservice delivery. UH's Conrad N. Hilton College of Global Hospitality Leadership is now deploying a robot server in Eric’s Restaurant at its Hilton College.

Booting up this new service is major bragging rights for the Coogs, as UH is now the only college in the country — and the only restaurant facility in Houston — to utilize a robotic food delivery.

These rolling delivery bots come from the state-of-the-art food service robot called Servi. The bots, created by Bear Robotics, are armed with LiDar sensors, cameras, and trays, and automatically return to their posts when internal weight sensors detect a delivery has been completed.

Not surprisingly, these futuristic food staffers are booting up plenty of buzz at UH.

“People are excited about it,” says Dennis Reynolds, who is dean of the Conrad N. Hilton College of Global Hospitality Leadership and oversees the only hospitality program in the world where students work and take classes in an internationally branded, full-service hotel. Launching robot waitstaff at UH as a test market makes sense, he notes, for practical use and larger implications.

The Servi robots deliver food from the kitchen to the table. Photo courtesy of the University of Houston

“Robotics and the general fear of technology we see today are really untested in the restaurant industry,” he says in an announcement. “At Hilton College, it’s not just about using tomorrow’s technology today. We always want to be the leader in learning how that technology impacts the industry.”

Bear Robotics, a tech company founded by restaurant experts and tech entrepreneurs, hosted a Servi showcase at the National Restaurant Show in Chicago earlier this year. After seeing the demo, Reynolds was hooked. UH's Servi robot arrived at Eric’s Restaurant in October.

Before sending the bot to diners' tables, the bot was prepped by Tanner Lucas, the executive chef and foodservice director at Eric’s. That meant weeks of mapping, programming, and — not surprisingly — “test driving” around the restaurant.

Tanner even created a digital map of the restaurant to teach the Servi its pathways and designated service points, such as table numbers. “Then, we sent it back and forth to all of those points from the kitchen with food to make sure it wouldn’t run into anything," he adds.

But does having a robot deliver food create friction between human and automated staff? Not at Eric's. “The robot helps my workflow,” Joel Tatum, a server at Eric’s says. “It lets me spend more time with my customers instead of just chasing and running food.”

Once loaded, the kitchen staff can tell the Servi robots where to take the dishes. Photo courtesy of the University of Houston

Reynolds believes robots will complement their human counterparts and actually enhance the customer experience, even in unlikely settings.

“Studies have been conducted in senior living facilities where you might think a robot wouldn’t be well received, but it’s been just the opposite,” Reynolds says. “Those residents saw the change in their lives and loved it.”

To that end, he plans to use Servi bots in other UH venues. “The ballroom would be a fantastic place to showcase Servi – not as a labor-saving device, but as an excitement generator,” Reynolds notes. “To have it rotating through a big event delivering appetizers would be really fun.”

Critics who denounce robot servers and suggest they will soon displace humans are missing the point, Reynolds adds. “This isn’t about cutting our labor costs. It’s about building our top-line revenues and expanding our brand as a global hospitality innovator,” Reynolds says. “People will come to expect more robotics, more artificial intelligence in all segments of hospitality, and our students will be right there at the forefront.”

Servi bots come at a time of dynamic growth for Hilton College. A recent rebrand to “Global Hospitality Leadership” comes as the college hotel is undergoing a $30 million expansion and renovation, which includes a new five-story, 70-room guest tower. The student-run Cougar Grounds coffeehouse reopened this semester in a larger space with plenty of updates. The neighboring Eric’s Club Center for Student Success helps with recruitment and enrollment, undergraduate academic services, and career development.

“To be the first university in the country to introduce robotics in the dining room is remarkable,” Reynolds adds. “There are a lot of unique things we’re doing at Hilton College.”

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This article originally ran on CultureMap.

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