Know what your inventory is still worth, before it becomes waste.
Cold storage measures temperature, location, and stock count. It never measures the one thing that decides profit, the live condition of each batch. Kryoo turns a two-minute storage walk into a FreshScore and the single action that saves the money.
Live in a paid pilot with Ramada Encore by Wyndham, Gurugram.
Value drains silently between deliveries.
A batch can sit inside a cold room, at the right temperature, and still lose its economic life. Nothing flags it, so the loss is found at discard, when the only option left is the bin. Roughly a third of fresh produce value is lost after harvest, and operators run their cold rooms on memory, smell, and manual checking.
Temperature is measured
Loggers prove the room stayed cold. They do not tell you whether a specific batch survived it, or how many usable hours it has left.
Stock is counted
The ERP knows how much is on the shelf. It never knows the live condition of what is on the shelf, or what to use first.
Condition is invisible
The one thing that decides profit lives in one worker's head and leaves when they leave. Kryoo captures it, every day.
A storage walk becomes the day's decisions.
A worker records a short walk through the cold room on the phone they already carry. Kryoo turns it into batch records, a FreshScore, and one clear action per item. No forms, no new hardware, no change to the workflow.
Walk
Two minutes with a phone on the round the worker already makes. Records the batches as they are.
Capture
Structured batch records: item, quantity, storage age, location, and visible condition.
Score
A FreshScore per batch: remaining usable life and recoverable value, weighed against demand.
Act
Use first, prep, move, discount, or hold the reorder. One list, sent to the chef every morning.
A FreshScore fuses five signals, not one camera.
Condition alone does not decide risk. A batch fading today is fine if it is needed today. Kryoo combines what the worker sees, what the batch endured, what it is, whether it is needed, and what finally happened. Today the read is human-in-the-loop; a vision model automates it as the labelled data grows.
Colour, wilt, bruising, mould, leakage, packaging, from the walk.
Time stored, temperature, humidity, handling, and shelf location.
Item, supplier, quantity, cost, received date, and expiry.
Menu, occupancy, and prep plan. Risk is condition against need.
Used, wasted, spoiled, or discounted, the label that trains the model.
Not just freshness. Money leaking out of the storeroom.
Once condition is captured daily, it powers decisions across the whole operation, not just the morning list. Each is a module on the same two-minute walk.
Remaining value score
How many rupees are still recoverable from each batch, not just whether it looks fresh.
Use-first action list
Use today, move to prep, at risk in 24 hours, overstocked, reorder blocked.
Condition-first FEFO
Use the worst-condition batch first, not simply the oldest one on the shelf.
Procurement intelligence
Stop over-ordering what spoils. Purchase changes tied to real, measured waste.
Supplier scorecards
Which suppliers' goods lose value fastest, with the evidence to renegotiate.
Waste and savings report
A weekly rupee view of avoidable waste caught, and where the loss begins.
A hotel paid us to stop its food from dying.
Ramada Encore by Wyndham, on the Gurugram Dwarka Expressway, runs cold storage and a full kitchen. Summer heat left items unable to hold freshness through routine storage, so they paid for the pilot before we had a product to show. It is a closed loop: purchase, storage, kitchen use, waste, and reorder all in one place, which lets us prove the score end to end.
One walk, every room where value decays.
Food cold storage proves the loop, because spoilage is visual, immediate, and paid for. The same engine reads condition for any goods that lose value in storage. Kryoo owns no cold rooms and no trucks, only the decisions.
Hotels & kitchens
Cloud kitchens, caterers, and institutional kitchens with cold storage.
NowQuick commerce & retail
Dark stores and modern-trade fresh, where thin margins make waste fatal.
NextPackhouses & cold stores
Exporters, cold-room operators, and reefer logistics between farm and shelf.
ThenPharma, cosmetics, flowers
Any sensitive inventory that degrades with time, heat, or handling.
CeilingThe moat is the outcome data, not the score.
A freshness score is math anyone can attempt. The defensible asset is the labelled record of what actually happened to each batch, condition, action, and result, collected across operators who each see only their own node.
Cross-operator by design
A hotel, a dark store, and a packhouse each see one slice of the same decay problem. A neutral layer learns across all of them.
Labels no incumbent holds
Retail tools see orders and sales. Nobody holds batch outcomes, condition to result, across chains. That record is the training set.
Compounds with every site
Each new site adds walks, labels, and coverage. The score gets sharper and the data gets harder to catch, on the same motion.
See what your cold room is quietly losing.
We run a short baseline audit, then a two-week pilot that scores your highest-waste items daily and reports the avoidable waste in rupees. No new hardware, no disruption.