About Us

Who we are & what we do

In the Media

Our Story

The idea behind Foodback came in a gents restaurant club in 2012. Each month, we visited a new restaurant in our hometown, Stavanger. Every time, we had feedback on minor and major things, but no good way of making sure it reached the restaurant. Facebook and TripAdvisor are external, and as Norwegians, we were too shy to tell it in person to the waiter.

We gathered a team, and started working. And here we are, with a pretty good product, ready to conquer the world 🙂

Our Brilliant Team

Thomas L. Pedersen

CEO and Co-Founder

Thomas overlooks the day to day operations and makes sure everyone pulls in the same direction, the right one!

Daniel Chaibi

CTO & All-Rounder

Leads development and makes sure all internal solutions support that. Loves UX, and makes sure every piece of Foodback shines!

Stian L. Pedersen

Sales Director & Co-Founder

This guy talks a lot, and most of it makes sense and generates business 😉

Marie Hatjoullis-Olsen

Business Developer

A structured woman who puts things in order! Marie gets things done, and has great experience from the restaurant industry.

Fredrik Amundsen

Business Developer

Brings Foodback to more restaurant tables in the capital of Norway, Oslo.

Elisabeth Pedersen

Designer

If you like our brand and how things look, she is probably to blame

Espen Eikeland

Accountant & Co-Founder

Makes sure all papers and numbers are in order, and most importantly, that salaries are paid!

Some of Our Dedicated Investors

Validé

Incubator & Investor

As one of few companies, we were accepted in Validé’s leading incubator programme. Their knowledge and support are very valuable for us!

Innovation Norway

Advisory & Mentoring

Accepted for phase 2 start-up grant, to commercialise Foodback, with special focus on expanding to Europe.

Andreas Hatjoullis

Dedicated Investor

Best known as the father of Dolly Dimple’s, one of Norway’s largest restaurant chains. He’s a dedicated investor, and brings a lot of knowledge and experience to the table.

Jan E. Pedersen