San Francisco, CA – February 2, 2017 – Na’ama Moran, CEO and Co-founder of Silicon Valley-based Sourcery Technologies, Inc.,has been named the winner of the 2017 Top Woman in Foodservice Technology in the Innovator category by Hospitality Technology Magazine. The Top Women in Foodservice Technology awards will be presented live at the 2017 Multi-Unit Restaurant Technology Conference from March 7-9th at the Rio All Suite Hotel & Casino in Las Vegas.
“Before fintech, before coding, and before hedge funds, I knew food. Growing up on a turkey farm helped me appreciate the importance of one of humanity’s most basic needs. Over the course of growing Sourcery, I identified an underserved market that could benefit from my specific skill set: the food service and hospitality industry,” said Moran.
This program aims to recognize and honor a diverse array of females in the foodservice technology industry, from restaurants and technology suppliers, who are reimagining how things are done in restaurants while demonstrating excellence in leadership, inventiveness and skill. The Innovator Award in particular, is presented to women who are forward thinkers and who have executed on tools and strategy to transform the foodservice technology space in a positive manner by creating or deploying emerging technologies that re-imagine how things are done while paving the way for future technologies.
Na’ama is co-Founder and CEO of Sourcery Technologies, Inc. She applies her extensive entrepreneurial experience with a “magic” financial technology (fintech) solution. Through Sourcery, Moran tapped into her passion for technology, the food and hospitality industry, and fintech.
Sourcery is a fintech solution at its finest: easy to use and exceptionally effective.
Sourcery’s client list includes Airbnb, Dropbox, Snap Kitchen, Palantir, and others. By recognizing market demand and pairing it with her knowledge, Sourcery has raised more than $7 million in funding.
A company that has built an industry-specific payments and commerce platform for the wholesale foodservice and hospitality industry. The company’s platform allows food suppliers and buyers to manage their transactions online, ranging from electronic invoicing to payments to product selection. It also provides an application that streamlines ordering, delivery, price comparison, and payment processes. For more information, please visit http://getsourcery.com/
Four-year-old, Sourcery Technologies, has raised $5 million in venture funding this fall. What its software does: helps restaurateurs and corporate kitchens order from vendors, keep track of their inventory and costs, and figure out the appropriate prices for different ingredients.
Sourcery CEO and co-founder Na’ama Moran was featured on the award award-winning, global TV show, Worldwide Business with kathy ireland®. During the segment, the two discuss Sourcery’s innovative and comprehensive automation solution for accounts payable, allowing business owners to get real-time visibility into their spend, and adjust their menus and pricing accordingly.
Na’ama Moran, CEO and Co-founder of Sourcery Technologies, Inc., an industry-specific online payments platform provider, has been named the winner of a Gold Stevie® Award in the Female Entrepreneur of the Year category in the 13th Annual Stevie Awards for Women in Business.
Sourcery Technologies Inc. has raised $5 million in venture funding for software that helps restaurateurs and corporate kitchens order from vendors, keep track of their inventory and costs, and figure out the appropriate prices for different ingredients.
San Francisco-based Sourcery announced its Series A $5 million round of financing, led by Marker LLC. Founded in 2012, Sourcery is trying to upend the food-supply-chain industry by becoming a SaaS-based acounts payable, invoicing and payment platform for restaurants, including corporate kitchens.
Most restaurant owners dream of one day growing from a single location to many. When Elephants Delicatessen opened their doors over thirty years ago, they had a similar goal. Thanks to their focus on ensuring that the pleasure of eating is an all-encompassing sensory experience, they’ve become Portland’s favorite specialty foods & catering company. Elephants Deli has also grown from just one location to eleven.
Long dominated by Sysco and US Food, even the purveyor system — with its 10 mile wide moat to market entry — is at the dawn of a new age. Another innovative startup, Sourcery, allows chefs to manage disparate food suppliers from a central dashboard, streamlining payments and invoicing.
Sourcery announced today that it is partnering with the foodservice certification program REAL Certified to make it easier and more efficient for restaurants and foodservice operators—and ultimately consumers—to gain access to fresh, wholesome food and beverages.
When it comes to technology, the food service industry is stuck in the 1980s. That's how Ashwin Mudaliar sees it, at least: Chefs often peruse paper catalogs for ingredients and supplies, phone or fax their orders to suppliers with a paper check, and receive an invoice on—you guessed it—paper.
Restaurant, kitchen, purchasing, and inventory managers everywhere: Get excited. Sourcery, an app that streamlines the ordering, delivery, price comparison, and payment process is moving out of stealth mode and into live beta with the helpful assist of a $2.5 million cash infusion. TechCrunch confirms that Sourcery, which has heretofore served only select customers in San Francisco (including 'wichcraft and Hops & Hominy), hopes to begin servicing restaurants and purveyors in Portland, Los Angeles, and New York City as of January 2015.
When an entrepreneur starts a food business, it’s rarely because he or she adores the invoicing process. The passion is for food — not so much for managing paper trails and cash flows. But for Na’ama Moran, the less-sexy parts of running a kitchen are the prize. Moran, the CEO of San Francisco foodservice startup Sourcery, wants her platform to change the way small caterers, restaurateurs and kitchen managers source their ingredients from producers and distributors.
When it comes to reducing food costs, chefs are given a small carrot and a big stick. A chef I know jokes that when she closes her eyes, she sees “32%” as if it were tattooed on the inside of her eyelids. That’s the percentage below which many chefs are supposed to keep food costs. It’s also the figure to which their bonuses are often tied.
Food cultures and technology have always been intimately linked. We used technology to grow tomatoes in winter and peas in the fall. We used technology to develop our current food system, which maximizes for calories and efficiency through centralization. Centralization has benefits, but it also means we can’t have a say in what we eat or where it comes from.
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