This week's roundup of Houston innovators includes Alessio Lorusso of Roboze, Tobi Smith of All I Do Is Cook, and Pradeep Sharma of the University of Houston. 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 3D printing to food and cooking — recently making headlines in Houston innovation.

Alessio Lorusso, founder and CEO of Roboze

Alessio Lorusso joins the Houston Innovators Podcast to discuss why he chose Houston to set up U.S. operations for his large-scale 3D printing company, and how the city has the potential to become a hub for the industry. Photo via LinkedIn

The hit the pandemic has had on the global supply chain has been a huge hit to so many companies. However, one Italian company with its United States headquarters in Houston, has an alternative for customers — large scale, in-house production. Roboze, which recently completed a multimillion-dollar fundraise, has seen explosive growth due in large part to how COVID-19 has affected the global supply chain over this past two years.

"This was an incredible accelerator for us," says Alessio Lorusso, CEO and founder, on the Houston Innovators Podcast. He adds that, while Roboze has attracted large corporate customers, the business is seeing growth in the small to mid-sized company sector.

"The moment is now," Lorusso says. "The time to integrate printing capabilities and have the possibility to print parts in house is something that needs to be done now." Click here to read more and listen to the podcast.

Tobi Smith, founder of All I Do Is Cook

All I Do Is Cook is on a mission to grow accessibility to Nigerian dishes. Image via allidoiscook.com

Tobi Smith wanted to take his business to the next level — and he found the perfect opportunity to do so. After completing the gBETA accelerator program and winning the grand prize in the ClearCo ClearPitch competition, Smith and his business partner Bethany Oyefeso are transitioning their small business, All I Do Is Cook, into a startup with the ultimate goal of making Nigerian food accessible to everybody.

Smith and Oyefeso came one step closer to that goal when Phoencia, a Houston grocery story, started stocking the startup's condiments in 2021. In that same year, Smith and Oyefesso joined the gBETA accelerator program. Smith described this program as being instrumental in the advancement of their company from a small business to a start up, now at the beginning of their pre-seed funding phase.

“They taught us everything about what it meant to be a start up and connected us with mentors and other individuals working in the food and beverage space,” says Smith. Click here to read more.

Pradeep Sharma, engineering department chair at the University of Houston

Pradeep Sharma, M.D. Anderson Chair Professor and department chair at the University of Houston, was named to the National Academy of Engineering. Photo via uh.edu

The National Academy of Engineering elected its new members, and five local scientists are among the new 133-person cohort — as is Elon Musk, if you were wondering. The appointment is among the highest professional distinctions in an engineer's career.

Pradeep Sharma, M.D. Anderson Chair Professor and department chair, Department of Mechanical Engineering, University of Houston, was recognized for establishing the field of flexoelectricity, leading to the creation of novel materials and devices and insights in biophysical phenomena.

“Nature has provided us very few piezoelectric materials even though their applications in energy harvesting and in making sensors is very important. What we did was use theory to design materials that perform like piezoelectric ones, so that they can create electricity,” says Sharma in the release. Click here to read more.

All I Do Is Cook is on a mission to grow accessibility to Nigerian dishes. Image via allidoiscook.com

Unique Nigerian cuisine startup propelled by Houston accelerator heads into its next phase

cooking up growth

After completing the gBETA accelerator program and winning the grand prize in the ClearCo ClearPitch competition, Tobi Smith and Bethany Oyefeso are transitioning their small business, All I Do Is Cook, into a startup with the ultimate goal of making Nigerian food accessible to everybody.

Smith and Oyefeso came one step closer to that goal when Phoencia, a Houston grocery story, started stocking the startup's condiments in 2021. In that same year, Smith and Oyefesso joined the gBETA accelerator program. Smith described this program as being instrumental in the advancement of their company from a small business to a start up, now at the beginning of their pre-seed funding phase.

“They taught us everything about what it meant to be a start up and connected us with mentors and other individuals working in the food and beverage space,” says Smith.

It was during their time in the gBETA program that they learned about the ClearCo ClearPitch competition and would ultimately win the $20,000 grand prize.

“The last two years have been bonkers,” exclaims Smith, who started All I Do Is Cook as a blog in 2016, and grew it into a cooking business.

"When I arrived in Denton from Nigeria, I walked into Walmart expecting to find common Nigerian snacks but was surprised when I couldn’t find any so I started cooking my own food and sharing the recipes,” he says.

The pandemic and subsequent closing of restaurants sling-shotted them into overdrive where in just one year their number of total orders increased from 350 to over 2,000 which they then doubled in 2021 to over 4,000.

And if a focus on Nigerian food doesn’t already set them apart, their approach to production does. Smith shared that he and Oyefeso have focused heavily on the operations side of their business.

“We want everything to run as efficiently as possible with as little waste as possible,” says Smith. “We don’t carry an inventory. We only order as much produce as we need, and we only print as much packaging as we need. We know how much food we can produce in a week, and we use the timing and amount of orders as our indicator of when we might need to increase production.”

This focus on efficiency and mindfulness of the environment should keep them attractive to both investors and consumers alike.

“We are getting ready to kick off our pre-seed funding phase,” shares Smith, “and our goal is to get into the big supermarkets like Walmart, HEB, and Kroger.”

Tobi Smith and Bethany Oyefeso are taking their startup to the next level. Photos via allidoiscook.com

Ad Placement 300x100
Ad Placement 300x600

CultureMap Emails are Awesome

7 can't miss Houston business and innovation events for July

where to be

Editor's note: While many Houstonians are flocking to vacation destinations, there are still plenty of opportunities to network and learn at tech and business events for those sticking close to home this month. From an inaugural biotech summit to the 12th edition of a local pitch showcase, here are the Houston business and innovation events you can't miss in July and how to register. Please note: this article might be updated to add more events.

July 10 - Out in Tech Mixer 

Out in Tech Houston provides an inclusive networking space for LGBTQ+ people and allies working in tech. Check out this relaxed, social-mixer event, hosted on the second Thursday of every month.

This event is Thursday, July 10, from 7 to 8:30 p.m. at Second Draught. Register here.

July 14 – Latinas in Tech Coworking Day 

Connect with fellow Latinas in the industry at Sesh Coworking. Network or work alongside peers, board members and community leaders in a shared office environment.

This event is Monday, July 14, from 9-11:30 a.m. at Sesh Coworking. Find more information here.

July 17 – UTMB Innovation VentureX Summit

Attend the inaugural UTMB Innovation VentureX Summit, where innovators, entrepreneurs, researchers and investors will dive into the future of biotech. Expect panel discussions, fireside chats, a technology showcase and networking opportunities.

This event is Thursday, July 17, from 7:30 a.m.-4 p.m. at The University of Texas Medical Branch at Galveston. Find more information here.

July 17 – Open Project Night 

Collaborate on solutions for some of Houston’s most pressing issues at this month’s Open Project Night at Impact Hub Houston. Hear from guest speakers and listen to open mic pitches. July’s theme is Decent Work & Economic Growth.

This event is Thursday, July 17, from 5:30-7:30 p.m at Impact Hub Houston. Register here.

July 24 – NASA Tech Talks

Every fourth Thursday of the month, NASA experts, including longtime engineer Montgomery Goforth, present on technology development challenges NASA’s Johnson Space Center and the larger aerospace community are facing and how they can be leveraged by Houston’s innovation community. Stick around after for drinks and networking at Second Draught.

This event is Thursday, July 24, from 6-7 p.m. at the Ion. Register here.

July 30 – Ion Bike Club

Join Bike Houston at the Ion for a 45-minute guided cruise through the Ion District and Midtown. Afterward, enjoy a complimentary beer and network with like-minded riders at Second Draught.

This event is Wednesday, July 30, from 5:30-7:30 p.m. at the Ion. Register here.

July 31 – Bayou Startup Showcase

Hear pitches from startups and small businesses from Rice University’s OwlSpark and the University of Houston’s RED Labs accelerators at the 12th annual Bayou Startup Showcase. Read more about this year’s teams here.

This event is Thursday, July 31, from 3:30-7 p.m. at the Ion. Register here.

Houston researchers: Here's what it takes to spot a great new idea

houston voices

Having a “promotion focus” really does create a mental lens through which new ideas are more visible.

Key findings:

  • New ideas can be crucially important to businesses, driving innovation and preventing stagnation.
  • Recognizing those ideas, though, isn’t always easy.
  • Nurturing what is known as “promotion focus” can help managers spot fresh ideas.

Whenever the late surgeon Michael DeBakey opened a human chest, he drew on a lifetime of resources: the conviction that heart surgery could and should be vastly improved, the skill to venture beyond medicine’s known horizons and the vision to recognize new ideas in everyone around him, no matter how little formal training they had.

Appreciating new ideas is the heartbeat of business as well as medicine. But innovation is surprisingly hard to recognize. In a pioneering 2017 article, Rice Business Professor Jing Zhou and her colleagues published their findings on the first-ever study of the traits and environments that allow leaders to recognize new ideas.

Recent decades have produced a surge of research looking at how and when employees generate fresh ideas. But almost nothing has been written on another crucial part of workplace creativity: a leader’s ability to appreciate new thinking when she sees it.

Novelty, after all, is what drives company differentiation and competitiveness. Work that springs from new concepts sparks more investigation than work based on worn, already established thought. Companies invest millions to recruit and pay star creatives.

Yet not every leader can spot a fresh idea, and not every workplace brings out that kind of discernment. In four separate studies, Zhou and her coauthors examined exactly what it takes to see a glittering new idea wherever it appears. Their work sets the stage for an entirely new field of future research.

First, though, the team had to define their key terms. “Novelty recognition” is the ability to spot a new idea when someone else presents it. “Promotion focus,” previous research has shown, is a comfort level with new experiences that evokes feelings of adventure and excitement. “Prevention focus” is the opposite trait: the tendency to associate new ideas with danger, and respond to them with caution.

But does having “promotion focus” as opposed to “prevention focus” color the ability to see novelty? To find out, Zhou’s team came up with an ingenious test, artificially inducing these two perspectives through a series of exercises. First, they told 92 undergraduate participants that they would be asked to perform a set of unrelated tasks. Then the subjects guided a fictional mouse through two pencil and paper maze exercises.

While one exercise showed a piece of cheese awaiting the mouse at the end of the maze (the promise of a reward), the other maze depicted a menacing owl nearby (motivation to flee).

Once the participants had traced their way through the mazes with pencils, they were asked to rate the novelty of 33 pictures — nine drawings of space aliens and 24 unrelated images. The students who were prepped to feel an adventurous promotion focus by seeking a reward were much better at spotting the new or different details among these images than the students who’d been cued to have a prevention focus by fleeing a threat.

The conclusion: a promotion focus really does create a mental lens through which new ideas are more visible.

Zhou’s team followed this study with three additional studies, including one that surveyed 44 human resource managers from a variety of companies. For this study, independent coders rated the mission statements of each firm, assessing their cultures as “innovative” or “not innovative.” The HR managers then evaluated a set of written practices — three that had been in use for years, and three new ones that relied on recent technology. The managers from the innovative companies were much better at rating the new HR practices for novelty and creativity. To recognize novelty, in other words, both interior and external environments make a difference.

The implications of the research are groundbreaking. The first ever done on this subject, it opens up a completely new research field with profound questions. Can promotion focus be created? How much of this trait is genetic, and how much based on natural temperament, culture, environment and life experience? Should promotion focus be cultivated in education? If so, what would be the impact? After all, there are important uses for prevention focus, such as corporate security and compliance. Meanwhile, how can workplaces be organized to bring out the best in both kinds of focus?

Leaders eager to put Zhou’s findings to use right away, meanwhile, might look to the real-world model of Michael DeBakey. Practice viewing new ideas as adventures, seek workplaces that actively push innovation and, above all, cultivate the view that every coworker, high or low, is a potential source of glittering new ideas.

---

This article originally appeared on Rice Business Wisdom.

Jing Zhou is the Mary Gibbs Jones Professor of Management and Psychology in Organizational Behavior at the Jones Graduate School of Business of Rice University. Zhou, J., Wang, X., Song, J., & Wu, J. (2017). "Is it new? Personal and contextual influences on perceptions of novelty and creativity." Journal of Applied Psychology, 102(2): 180-202.