Christopher P. Farrell

Inventor

Mr. Farrell is the inventor and driving force behind Smart-Bucket. His 25 years experience in food service industry includes bottom-line responsibilities for the operation of high profile, multiple building client operations, for both P&L and managed accounts. He has managed multi-lines of business including, employee cafeteria, store, concierge, on and off premise catering. He has been instrumental in the opening of new operations from the ground up, generating profit from first day of business.

Mr. Farrell holds an Associate Degree in Occupational Studies, Culinary Arts. His education includes the U.S Naval Training School, San Diego, California and the Culinary Institute of America, Hyde Park, New York. Mr. Farrell's resume includes Director of Account Development and Resident District Manager for one of the world's leading foodservice contract management corporations.

Within this framework of his experience, Mr. Farrell has constantly worked to improve his industry. He has developed award winning programs for service to the local community, working tirelessly with local homeless shelters to develop and implement a training program, which provides much needed skills to allow individuals to help get back into the work force. His efforts on behalf of the community also include creating a Culinary School to Work Initiative helping students explore and develop their interest in the culinary arts...

His broad base of experience exposed him to the often times confusing landscape of food service sanitation regulations. After years of trial and error to develop solutions to an age old problem, Smart-Bucket came to fruition.

Simple in its design and use, Smart-Bucket attempts to overcome some of the day to day obstacles of sanitation and safety during service. Smart-Bucket is an innovative and improved process for the sanitation and safety associated with the use of knives and culinary utensils at a work station.

INNOVATION BEGINS WITH DESIGN.

Smart-Bucket:

FDA food grade plastic designed with wide pour spout and wide comfort grip handles. The double strength lower half extends bucket life versus similar industry standard utility buckets.

Smart-Bucket Brush:

Tucel^® Center Mounted True-Fused™ Brush Our brush does not have holes or openings within the brush construction itself, thereby not allowing bacteria or pathogens to become lodged within. This specially designed brush is ergonomically designed to be user friendly and ambidextrous. The brush is also removable for total sanitizing in between periods of use.

Disposable Sponge:

The side mounted disposable sponge effectively dries knives and utensils, nearly eliminating the possibility for cuts and abrasions. It also removes the need for unsightly side towels and dish rags that are currently used to wipe clean and wipe dry these targeted surfaces. These same rags that are designed for sanitizing surfaces most commonly end up providing a vehicle for cross contamination to occur. The sponges are designed to be disposable after one Four (4) hour service period or as often as necessary. The sponge is designed to be mounted in the 4 part holder to secure it in place even with vigorous wiping of serrated knife blades. The sponge retains a constant state of drying as part of its design on the 45 degree slope of the wide pour spout. Each time the knife is pressed against the sponge to dry, the excess sanitizer recedes back into the bucket.

Smart-Bucket Sanitizer:

A pre-measured Quaternary or Chlorinated sanitizing agent effectively eliminates the guesswork in getting the correct parts per million solutions. This feature is designed to directly reduce waste or over use of bulk sanitizing agents. By adding the controlled amount of sanitizer and filling the Smart-Bucket to the embossed fill line, test strips always read 200 parts per million. No more strips, no more wondering when a change is needed.

The entire unit breaks down and goes through the dishwasher.

Mr. Farrell hopes that SmartBucket is just one more tool to help foodservice providers overcome another obstacle in the challenging foodservice industry.