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Startup providing 'real-time, dish-specific' reviews launches pilot scheme

London-based startup Yumpingo, which aims to provide restaurants with real-time live reviews, has launched its first pilot today at an outlet of Brasserie Blanc.

The trial launched last week at the French chain’s Farnham branch last week and is set to be rolled out to Brasserie Blanc’s Charlotte Street restaurant next week.

Founded by digital entrepreneur Gary Goodman, and backed by a team who have food industry experience with the likes of Zomato, Jamie Oliver and PriceRunner, Yumpingo looks to provide restaurants with a way of capturing live feedback through its platform and app which connects diners with kitchen staff in real-time.

The startup claims that its system allows restaurants to provide live recommendations to guests, and provides enterprise-level analytics allowing participating outlets to take action on instant customer feedback.

Bemoaning what he describes as the current ‘broken’ system, Gary Goodman, said: “Current methods of capturing feedback on food restaurant’s service are unfair, not representative and broken.

“Yumpingo is all about connecting diners to kitchens in real-time, enabling restaurants to optimise their menus over time and diners to order more food they love.”

Yumpingo has been developing the platform with restaurant industry partners for the last two years. Gary continued,“ Early indications are that the metrics we are reporting are potentially transformational for the industry.“

In tandem with its platform, the startup has also developed its lean menu development which takes agile sprint methodologies and applies them to restaurant dishes, allowing chefs to test and iterate dishes based on feedback.

Kathryn Coury, Marketing Director Brasserie Blanc, believes the firm provides a number of exciting new ways to interact with guests.

She said: “We are excited to be working with Yumpingo as part of their launch. It is fascinating to engage with guests in this unique way and to get real time feedback on the food they are enjoying in our brasseries.”

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