Science On Call's Perfect Bite

Meet Luisa Castellanos and Andy Freivogel, co-founders of Science On Call — the startup that helps restaurants manage everything from point-of-sale crashes to online ordering breakdowns, all while keeping humanity at the heart of hospitality tech.

In this episode of The Perfect Bite Podcast, host Sarah Perkins talks with Luisa and Andy about:

• Their entrepreneurial journeys from ice cream shops, coffee houses, and IT consulting to launching Science On Call
• How they support restaurants through tech failures with empathy and AI-driven solutions
• Their experience launching in 2020 — right as the pandemic hit — and how it shaped their mission
• The future of restaurant tech, AI, and why empathy is as important as efficiency
• Their advice for entrepreneurs building in food, tech, and beyond

Whether you’re a restaurant operator, a food tech founder, or just curious about the hidden systems that power hospitality, this episode pulls back the curtain on the tech that makes your dining experience seamless.

I’m so happy I got to chat with my Science On Call friends, co-founders Luisa Castellanos and Andy Freivogel. They really are a dream team, 10 years of work together in the making. Both bring backgrounds not only in technology, but also the hospitality industry, making sure to infuse their software with the same empathy you get with someone face-to-face at your favorite restaurants. Each of them has their strengths, and they recognize this in their team of now over 30 employees. It may sound counterintuitive, but the Science On Call team is happiest when you can’t recognize their technology hard at work—only the smooth interactions between restaurants and guests. 

Learn more about Science On Call at www.scienceoncall.com.

You can follow Science On Call on Instagram @scienceoncall or on LinkedIn. 

You also can find Luisa and Andy on LinkedIn.  

Want to watch the entire episode? Head here to our YouTube! 

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