Sustainability and coding wasn’t the original goal. When Matt Wampler first left college, he was offered an opportunity to try to turn around a failing Jimmy Johns, a famed sandwich shop, in Maryland. Through “luck and hard work,” Wampler, whose love for being on his feet and interacting with people led him to the restaurant industry, resuscitated the location before opening three more.

But a lot of that time was spent sitting and staring at spreadsheets, missing dinner with his family as Wampler tried to address the waste that all restaurants deal with. The restaurant industry loses an astonishing $162 billion each year in food waste, with about 22 to 33 billion pounds of food waste each year in the United States alone, according to FSR. Wampler wanted to help restaurants figure out how to address this waste to both help save them money and make them more efficient.