The Problem
An industry standard,
broken since the 1950s.
The classic serving tray hasn't evolved in decades. Servers endure chronic wrist pain, carefully balancing heavy payloads while navigating through chaotic dining rooms.
One accidental bump, one slight shift in gravity, and the drinks spill. It costs restaurants thousands in lost product and ruins the guest experience.
Felipe Ramirez watched a waitress drop a tray after being bumped in a crowded Colombian restaurant. Knowing there had to be a better way, he went straight to the drawing board.
