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So have you been able to work with any restaurants on this?   

 A big challenge in the restaurant space are part time & transient workers who jump from restaurant to restaurant and make minimum wage or not even that and rely on tips.   They don't care so much about wasted food or lost revenue.  And you have the cheap restaurants that keep old bad food and add tons of spice or salt or both.   It's still 'safe' but not fresh or top of the line.