Growing Houston startup is digitizing the dining experience

Digital dinner

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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Rice scientist earns $600K NSF award to study distractions in digital age

fresh funding

Rice University psychologist Kirsten Adam has received a $600,000 National Science Foundation CAREER Award to research how visual distractions like phone notifications, flashing alerts, crowded screens and busy workspaces can negatively impact focus—and how the brain works to try to regain it.

The highly competitive five-year NSF grants are given to career faculty members with the potential to serve as academic models and leaders in research and education. Adam’s work will aim to clarify how the brain refocuses in the age of screens, instant gratification and other lingering distractions. The funding will also be used to train graduate students in advanced cognitive neuroscience methods, expand access to electroencephalography (EEG) and for public data sharing.

“Kirsten is a valued member of the School of Social Sciences, and we are thrilled that she has been awarded the prestigious NSF CAREER,” Rachel Kimbro, dean of social sciences, said in a news release. “Because distractions continue to increase all around us, her research is timely and imperative to understanding their widespread impacts on the human brain.”

In Adam’s lab, participants complete simplified visual search tasks while their brain activity is recorded using EEG, allowing researchers to measure attention shifts in real time. This process then captures the moment attention is drawn from a goal and how much effort it takes to refocus.

According to Rice, Adam’s work will test long-standing theories about distraction. The research is meant to have real-world implications for jobs and aspects of everyday life where attention to detail is key, including medical imaging, airport security screening and even driving.

“At any given moment, there’s far more information in the world than our brains can process,” Adam added in the release. “Attention is what determines what reaches our awareness and what doesn’t.”

Additionally, the research could inform the design of new technologies that would support focus and decision-making, according to Rice.

“We’re not trying to make attention limitless,” Adam added. “We’re trying to understand how it actually works, so we can stop designing environments and expectations that fight against it.”

12 Houston climatetech startups join Greentown Labs' growing incubator

Startup Talk

More than 40 climatetech startups joined the Greentown Labs Houston community in the second half of 2025, 12 of which hail from the Bayou City.

The companies are among a group of nearly 70 total that joined the climatetech incubator, which is co-located in Houston and Boston, in Q3 and Q4.

The new companies that have joined the Houston incubator specialize in a variety of clean energy applications, from green hydrogen-producing water-splitting cycles to drones that service wind turbines.

The local startups that joined Greentown Houston include:

  • Houston-based Wise Energie, which delivers turnkey microgrids that blend vertical-axis wind, solar PV, and battery storage into a single, silent system.
  • The Woodlands-based Resollant, which is developing compact, zero-emissions hydrogen and carbon reactors to provide low-cost, scalable clean hydrogen and high-purity carbon for the energy and manufacturing sectors.
  • Houston-based ClarityCastle, which designs and manufactures modular, soundproof work pods that replace traditional drywall construction with reusable, low-waste alternatives made from recycled materials.
  • Houston-based WattSto Energy, which manufactures vanadium redox flow batteries to deliver long-duration storage for both grid-scale projects and off-grid microgrids.
  • Houston-based AMPeers, which delivers advanced, high-temperature superconductors in the U.S. at a fraction of traditional costs.
  • Houston-based Biosimo, which is developing bio-based platform chemicals, pioneering sustainable chemistry for a healthier planet and economy.
  • Houston-based Ententia, which offers purpose-built, generative AI for industry.
  • Houston-based GeoKiln Energy Innovation, which is developing a new way to produce clean hydrogen by accelerating natural geologic reactions in iron-rich rock formations using precision electrical heating.
  • Houston-based Timbergrove, which builds AI and IoT solutions that connect and optimize assets—boosting visibility, safety, and efficiency.
  • Houston-based dataVediK, which combines energy-domain expertise with advanced machine learning and intelligent automation to empower organizations to achieve operational excellence and accelerate their sustainability goals.
  • Houston-based Resonant Thermal Systems, which uses a resonant energy-transfer (RET) system to extract critical minerals from industrial and natural brines without using membranes or grid electricity.
  • Houston-based Torres Orbital Mining (TOM),which develops autonomous excavation systems for extreme environments on Earth and the moon, enabling safe, data-driven resource recovery and laying the groundwork for sustainable off-world industry.

Other startups from around the world joined the Houston incubator in the same time period, including:

More than 100 startups joined Greentown this year, according to an end-of-year reflection shared by Greentown CEO Georgina Campbell Flatter.

Flatter joined Greentown in the top leadership role in February 2025. She succeeded former CEO and president Kevin Knobloch, who stepped down in July 2024.

"I moved back to the United States in March 2025 after six years overseas—2,000 miles, three children, and one very patient husband later. Over these months, I’ve had the chance to hear from the entrepreneurs, industry leaders, investors, and partners who make this community thrive. What I’ve experienced has left me brimming with urgent optimism for the future we’re building together," she said in the release.

According to Flatter, Greentown alumni raised more than $2 billion this year and created more than 3,000 jobs.

"Greentown startups and ecosystem leaders—from Boston, Houston, and beyond—are showing that we can move further and faster together. That we don’t have to choose between more energy or lower emissions, or between increasing sustainability and boosting profit. I call this the power of 'and,'" Flatter added. "We’re working for energy and climate, innovation and scale, legacy industry and startups, prosperity for people and planet. The 'and' is where possibility expands."

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This article originally appeared on EnergyCaptialHTX.com.

Intuitive Machines forms partnership with Italian companies for lunar exploration services

to the moon

Houston-based space technology, infrastructure and services company Intuitive Machines has forged a partnership with two Italian companies to offer infrastructure, communication and navigation services for exploration of the moon.

Intuitive Machines’ agreement with the two companies, Leonardo and Telespazio, paves the way for collaboration on satellite services for NASA, a customer of Intuitive Machines, and the European Space Agency, a customer of Leonardo and Telespazio. Leonardo, an aerospace, defense and security company, is the majority owner of Telespazio, a provider of satellite technology and services.

“Resilient, secure, and scalable space infrastructure and space data networks are vital to customers who want to push farther on the lunar surface and beyond to Mars,” Steve Altemus, co-founder and CEO of Intuitive Machine, said in a news release.

Massimo Claudio Comparini, managing director of Leonardo’s space division, added that the partnership with Intuitive Machines is a big step toward enabling human and robotic missions from the U.S., Europe and other places “to access a robust communications network and high-precision navigation services while operating in the lunar environment.”

Intuitive Machines recently expanded its Houston Spaceport facilities to ramp up in-house production of satellites. The company’s first satellite will launch with its upcoming IM‑3 lunar mission.

Intuitive Machines says it ultimately wants to establish a “center of space excellence” at Houston Spaceport to support missions to the moon, Mars and the region between Earth and the moon.

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