Jus og rettigheter Lønn og frynsegoder På jobben Rekruttering og HR Praksis / internships Karrierebarometeret
We're Savvie, an exciting food tech start-up tackling the global challenge of food waste by providing food businesses with accurate data-driven forecasts to prevent overproduction. Our app has the potential to save the Norwegian restaurant industry 19 million kroner a year, and we would save over 400 tons of food in the process. We have received our first 1mil NOK investment from the Antler VC, and are looking to onboard passionate and driven interns to work alongside our co-founders in our next phase of growth.
We are looking for a business developer who wants to help us develop and execute our future product strategy. You will have the opportunity to play a key role in critical product development tasks such as user research, product development, and product testing.As our business developer you will:
What we can offer you:
You will join our American/Chinese/Indonesian founding team who are passionate about sustainability and helping businesses reduce food waste. You will work closely with our CEO and COO along with a team of other interns.
Together we have more than 12 years of experience in management consulting, business innovation, design thinking, strategy, lean methodology, process optimization and cost reduction. We have worked for organizations such as Deloitte, Schlumberger, Statkraft, the EAT foundation, Katapult, and many others.
We are an Antler portfolio company, and have recently secured 1 million NOK in our first pre-seed investment. We have 22 customers lined up to test and pilot our MVP and we have some of the best advisors in the Norwegian start-up space as our mentors including Anne Wørsoe, Anniken Fjellberg, Trond Riiber Knudsen, and many more.
Our vision is to drastically reduce food waste by leveraging data-driven insights to help food businesses make smarter decisions and improve their bottom line.
Savvie is a user-friendly digital assistant which will translate large volumes of data into concrete actions food businesses can take to improve their operations and reduce waste on a daily basis. We will begin by targeting cafes and bakeries, as they are one of the most vulnerable groups who are by law, not able to sell baked goods the next day. Savvie has the potential to add an average 1.4M NOK to the bottom line of every cafe and bakery, and the costs are only 1% of that. Savvie has the potential to save more than 400 tons of food a year from being thrown out or given away due to overproduction.
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