Houston-based Roovy Technologies has created a mobile app where people can control their dining experience completely from their phones. Photo via roovy.io

Imagine going into a popular restaurant, sitting down at an open table and controlling the entire dining experience from a smartphone.

That's food, drinks, and even dessert all ordered and paid for on a phone.

Prolific Houston-area restaurateur Ken Bridge had the vision to converge dining with technology by creating a digital solution to combat chronic wait times in restaurants.

That vision became the Roovy Technologies mobile app, a platform designed to create the ultimate convenience for gastronauts everywhere.

"Roovy was birthed out of frustration," says Bridge, the serial entrepreneur behind the Delicious Concepts restaurant group. "Years ago, we would typically have lines out the door, so I thought to myself, that with technology, there should be a way for a guest to come in and manage their experience entirely from their phone.

"I felt like guests could go in, get sat at a table and order their food from their phone and pay from their phone and call it a day. That's how the idea of Roovy was conceived."

Three years ago, after putting mock pages together, Bridge started attending South by Southwest Interactive in Austin for research and inspiration. That led to commissioning a local boutique development agency in Houston to build out Roovy's Minimum Viable Product or road map before creating a fully functional platform.

"Roovy is a platform that allows the user to order and pay entirely from their phone," says Bridge. "We will soon be the first company to have all three categories of this type of app: dine-in, take out and delivery."

Bridge deployed Roovy in his Japanese concept restaurant, Blackbird Izakaya, at 1221 W. 11th St. in the Heights several months ago to test out the app before rolling it out to several other restaurants.

"It's a work in progress like everything else," says Bridge, who hopes for Roovy to be deployed in 20 restaurants very soon, then 40. "Everyday we're going to have issues that we need to resolve. But for now, we'll build it, we'll test it, we'll learn and we'll continue to go back and work out the kinks and keep pushing forward from there."

Convenience — on both sides of the transaction

For users, the value proposition is to be able to order and pay from their phone.

"Even a really good server can be impeding at the same time, over-qualifying or checking too much on a table that it becomes a distraction," says Bridge. "With Roovy, when the user is ready to order they can. It's convenience-based technology."

For operators, it streamlines the entire process, up to and including payment.

"We built this as a native solution, so restaurants can technically operate their entire restaurant on one single iPad, while cutting out all hardware," says Bridge.

The restaurant's menu is fully interactive and constantly updated in the app.

When a user places an order, they can add notes to alert the kitchen or bar with their allergies or substitutions and the kitchen or bar receives the notice on the Kitchen Display Side.

That order is then colored and timed, depending on the restaurant's flow and the user then receives a page when the order is ready.

"When restaurant's not packed, they can prepare orders in four minutes, but when packed, it may take eight minutes," says Bridge. "So through the machine learning, they can input a flow time, but then the system intuitively will become more and more intelligent based on the number of tickets and how frequently the operator is stocking and selling a particular item."

Bridge funded Roovy with his own money, so running the cloud-based platform in his own restaurants provided another distinct advantage for his startup's bottom line. And, with operators running the Roovy platform, it has officially entered post-revenue valuation. Roovy's revenue, like other payments facilitators, comes from its restaurant clients.

With the method of payment tied into the app, users pay from their phone and Roovy processes that payment transaction between the user, operator and bank tied to that payment method for a processing fee, much like a point-of-sale provider would with traditional POS devices.

Increasing opportunities for sales

What separates Roovy from other processors, though, is more than just the disruption of bulky hardware, printers and other equipment that can be very expensive for the operator.

It's the ability to maximize sales through convenience.

Case in point: in a busy restaurant, customers who have finished their meal, but possibly have cravings for another drink or a dessert might choose to eschew the urge based on the availability of their wait staff or the line at the bar.

But with Roovy, they could simply add the additional food item or drink to their cart, and have it at their table in no time.

"A lot of restaurants are not taking advantage of opportunities to maximize their sales," says Bridge. "If the per person average for a particular restaurant is $20, the likelihood that there are customers that want one more beer but don't want to go through the motions of ordering it based on service not being around is high. They're going to just leave and the restaurant just missed out on a potential $6.

"That would have been a 30 percent increase in sales," Bridge continues. "So, because of Roovy's ease of use, restaurants can increase their per person revenue and we guarantee an increase of 19 or 20 percent for operators that use our platform."

An additional revenue stream for Roovy centers on its pinpointed marketing campaigns designed to push promotions to its users based on user data and analytics.

"We can help operators run promotions for our users that can be very specific to the demographic of their choice," says Bridge. "They can be very direct and specific push notifications that go out to users based on location, vicinity or proximity, for example. We could also push notifications to a restaurant's repeat customers."

More features to come

For users that want take out, Roovy will be working with predictive arrival technology to estimate better execution times for orders so that they will be as fresh as possible for customer pickup.

Roovy will also be adding "Roovy Coin," a loyalty and rewards programs, as well as a social component for those users that like to share their experience with their friends.

"Beyond this super unique emerging technology, we are building heavily on the sociability aspects of it," says Bridge. "For example, users will be able to check in with friends, plan potential meetups, share video clips with their friends and the community on the platform and be able to review restaurants.

"I kid about this all the time, but most of us remember two things: the first kiss we had and the first time we used Uber. We'll never forget that. Our goal is to come in with that same kind of impact and convince users and operators that Roovy is not just a great technology, it's the inevitable technology that will be adopted on mass levels."

Houston-based VineSleuth created a custom algorithm to match you with new wines based on wines you've had in the past. Courtesy of VineSleuth

Houston entrepreneur makes a splash with wine-selecting technology

Sip, sip, hooray

Amy Gross wants to find you the perfect wine. In fact, she wants it so much, she built her company, VineSleuth, around the concept that technology and machine learning could find the best wine to match individual palates.

VineSleuth's custom algorithm is backed by research from sensory scientists at Cornell University, and relies on both data collection and machine learning to determine specific wines that will match an individual customer's tastes. Flavor profiles from thousands of wines are incorporated into her database, and none of those are based on the typical wine scores you'll see in magazines or reviews of wines.

"We have a team that tastes and analyzes wines and inputs their findings. Then, we have a team that codes all of that data," she says.

VineSleuth's technology can be easily overlaid on a restaurant, grocery store, or other vendor's existing web platform or app to provide a tailor-made experience for customers.

"Take a grocery store setting for example," says Gross. "A customer logs into the store using their loyalty card, and their past wine purchases come up. Our technology can analyze those and point to different selections in the store's inventory they'll enjoy."

Think of it as using big data and machine learning to deliver big returns for wine drinkers.

Gross has been deliberate and incremental in how she's grown her company, and she just got a major boost: back in September, she won the 2018 Start Here Now competition, a combination business pitch event and incubator aimed at encouraging women entrepreneurs. She took home the $10,000 Silicon Valley Bank Grand Prize, as well as an app-design concept prize to help her improve the app she created, and a media and PR consultation.

"It was such an affirmation," she says. "To have them validate our work and my future plans."

Planting the seed
It was a slow and steady growth for Gross, who started work on VineSleuth in 2011. But her wine journey started before that.

"My now-husband asked me out on a date, and I'd just graduated college," she says. "I wanted to be sophisticated, so I ordered the house chardonnay. Well, after four or five dates, I started paying attention to what I was drinking, and I developed my palate."

She and her husband and friends of theirs enjoyed exploring wine together, and on a trip to Napa in 2009, Gross noticed something. All six of them were drinking the same wines — mostly Cabernet Sauvignons from Oakville — but they had remarkably different reactions to them.

"I thought, wouldn't it be great if there were an app that told me what I wanted, not what was 'good?'" Gross says.

While she wasn't sure then how to create such an app, she knew she needed to build up her wine knowledge. She started learning about wine in earnest and launched a wine blog. That gave her access to wine vendors and wine makers.

And then, several things happened in steps. Her brother-in-law wrote a basic algorithm that would collect taste profiles and other details from wines, but Gross needed something more. A neighbor who was an applied mathematician took that original algorithm and built on it.

"When I felt brave enough to show it, I shared it with the owners of some wineries I'd developed a business relationship with in the Finger Lakes," says Gross. "They loved the idea, and it turns out one of the winemaker's wife was a sensory scientist at Cornell. At every key place along building this business, it's been about relationships."

Still fermenting
Gross did create an app, but she admits it's not quite where she wants it to be, so she'll likely tweak it over the coming year. In the meantime, she's focused on the B2B future of VineSleuth. While she says the technology her team has created is currently being used for wine, she knows it's possible to take it and expand its capabilities to beer, chocolate, spirits and other consumables.

Building the business has been both an adventure and a learning curve for Gross, whose background is in journalism and PR. But even though she doesn't come from the technology or STEM side, she says her journalism work made her a great researcher – which is exactly what she needed to build VineSleuth. She's also a driven and detail-oriented project manager.

"My team once called me the den mother, keeping everyone on track," she laughed. "And in a way, I am. But I'm also watching the future of AI happening in front me and I really love hanging out with the brilliant people on my team. This is a blast."


Amy Gross is also working on a consumer-facing app, called Wine4Me, that helps users keep track of their favorite wines and gives recommendations for new wines. Courtesy of VineSleuth

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UH student earns prestigious award for cancer vaccine research

up-and-comer

Cole Woody, a biology major in the College of Natural Sciences and Mathematics at the University of Houston, has been awarded a Barry Goldwater Scholarship, becoming the first sophomore in UH history to earn the prestigious prize for research in natural sciences, mathematics and engineering.

Woody was recognized for his research on developing potential cancer vaccines through chimeric RNAs. The work specifically investigates how a vaccine can more aggressively target cancers.

Woody developed the MHCole Pipeline, a bioinformatic tool that predicts peptide-HLA binding affinities with nearly 100 percent improvement in data processing efficiency. The MHCole Pipeline aims to find cancer-specific targets and develop personalized vaccines. Woody is also a junior research associate at the UH Sequencing Core and works in Dr. Steven Hsesheng Lin’s lab at MD Anderson Cancer Center.

“Cole’s work ethic and dedication are unmatched,” Preethi Gunaratne, director of the UH Sequencing Core and professor of Biology & Biochemistry at NSM, said in a news release. “He consistently worked 60 to 70 hours a week, committing himself to learning new techniques and coding the MHCole pipeline.”

Woody plans to earn his MD-PhD and has been accepted into the Harvard/MIT MD-PhD Early Access to Research Training (HEART) program. According to UH, recipients of the Goldwater Scholarship often go on to win various nationally prestigious awards.

"Cole’s ability to independently design and implement such a transformative tool at such an early stage in his career demonstrates his exceptional technical acumen and creative problem-solving skills, which should go a long way towards a promising career in immuno-oncology,” Gunaratne added in the release.

Houston founder on shaping the future of medicine through biotechnology and resilience

Guest Column

Living with chronic disease has shaped my life in profound ways. My journey began in 5th grade when I was diagnosed with Scheuermann’s disease, a degenerative disc condition that kept me sidelined for an entire year. Later, I was diagnosed with hereditary neuropathy with liability to pressure palsies (HNPP), a condition that significantly impacts nerve recovery. These experiences didn’t just challenge me physically, they reshaped my perspective on healthcare — and ultimately set me on my path to entrepreneurship. What started as personal health struggles evolved into a mission to transform patient care through innovative biotechnology.

A defining part of living with these conditions was the diagnostic process. I underwent nerve tests that involved electrical shocks to my hands and arms — without anesthesia — to measure nerve activity. The pain was intense, and each test left me thinking: There has to be a better way. Even in those difficult moments, I found myself thinking about how to improve the tools and processes used in healthcare.

HNPP, in particular, has been a frustrating condition. For most people, sleeping on an arm might cause temporary numbness that disappears in an hour. For me, that same numbness can last six months. Even more debilitating is the loss of strength and fine motor skills. Living with this reality forced me to take an active role in understanding my health and seeking solutions, a mindset that would later shape my approach to leadership.

Growing up in Houston, I was surrounded by innovation. My grandfather, a pioneering urologist, was among the first to introduce kidney dialysis in the city in the 1950s. His dedication to advancing patient care initially inspired me to pursue medicine. Though my path eventually led me to healthcare administration and eventually biotech, his influence instilled in me a lifelong commitment to medicine and making a difference.

Houston’s thriving medical and entrepreneurial ecosystems played a critical role in my journey. The city’s culture of innovation and collaboration provided opportunities to explore solutions to unmet medical needs. When I transitioned from healthcare administration to founding biotech companies, I drew on the same resilience I had developed while managing my own health challenges.

My experience with chronic disease also shaped my leadership philosophy. Rather than accepting diagnoses passively, I took a proactive approach questioning assumptions, collaborating with experts, and seeking new solutions. These same principles now guide decision-making at FibroBiologics, where we are committed to developing groundbreaking therapies that go beyond symptom management to address the root causes of disease.

The resilience I built through my health struggles has been invaluable in navigating business challenges. While my early career in healthcare administration provided industry insights, launching and leading companies required the same determination I had relied on in my personal health journey.

I believe the future of healthcare lies in curative treatments, not just symptom management. Fibroblast cells hold the promise of engaging the body’s own healing processes — the most powerful cure for chronic diseases. Cell therapy represents both a scientific breakthrough and a significant business opportunity, one that has the potential to improve patient outcomes while reducing long-term healthcare costs.

Innovation in medicine isn’t just about technology; it’s about reimagining what’s possible. The future of healthcare is being written today. At FibroBiologics, our mission is driven by more than just financial success. We are focused on making a meaningful impact on patients’ lives, and this purpose-driven approach helps attract talent, engage stakeholders, and differentiate in the marketplace. Aligning business goals with patient needs isn’t just the right thing to do, it’s a powerful model for sustainable growth and lasting innovation in biotech.

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Pete O’Heeron is the CEO and founder of FibroBiologics, a Houston-based regenerative medicine company.


Houston researchers make headway on affordable, sustainable sodium-ion battery

Energy Solutions

A new study by researchers from Rice University’s Department of Materials Science and NanoEngineering, Baylor University and the Indian Institute of Science Education and Research Thiruvananthapuram has introduced a solution that could help develop more affordable and sustainable sodium-ion batteries.

The findings were recently published in the journal Advanced Functional Materials.

The team worked with tiny cone- and disc-shaped carbon materials from oil and gas industry byproducts with a pure graphitic structure. The forms allow for more efficient energy storage with larger sodium and potassium ions, which is a challenge for anodes in battery research. Sodium and potassium are more widely available and cheaper than lithium.

“For years, we’ve known that sodium and potassium are attractive alternatives to lithium,” Pulickel Ajayan, the Benjamin M. and Mary Greenwood Anderson Professor of Engineering at Rice, said in a news release. “But the challenge has always been finding carbon-based anode materials that can store these larger ions efficiently.”

Lithium-ion batteries traditionally rely on graphite as an anode material. However, traditional graphite structures cannot efficiently store sodium or potassium energy, since the atoms are too big and interactions become too complex to slide in and out of graphite’s layers. The cone and disc structures “offer curvature and spacing that welcome sodium and potassium ions without the need for chemical doping (the process of intentionally adding small amounts of specific atoms or molecules to change its properties) or other artificial modifications,” according to the study.

“This is one of the first clear demonstrations of sodium-ion intercalation in pure graphitic materials with such stability,” Atin Pramanik, first author of the study and a postdoctoral associate in Ajayan’s lab, said in the release. “It challenges the belief that pure graphite can’t work with sodium.”

In lab tests, the carbon cones and discs stored about 230 milliamp-hours of charge per gram (mAh/g) by using sodium ions. They still held 151 mAh/g even after 2,000 fast charging cycles. They also worked with potassium-ion batteries.

“We believe this discovery opens up a new design space for battery anodes,” Ajayan added in the release. “Instead of changing the chemistry, we’re changing the shape, and that’s proving to be just as interesting.”

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This story originally appeared on EnergyCapitalHTX.com.