3 hotels in Asia share their wisdom on how they have successfully cut waste and increased profitability in their kitchens.

Make more profit from your kitchen
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This short guide shows how three leading hotels in Asia are leveraging digital tools to make more profit

 Rising food costs are tightening the profit margins for hotels around the world. General Managers are constantly seeking fresh ideas that can help to increase profits, and new ways meet evolving customer expectation. In this guide, three hotels reveal their secrets on how they boosted profits by tackling food waste. 

Key insights include:

  • The winning strategies of three hotels that resulted in thousands of dollars of saving
  • How to engage the team and accelerate success
  • Bonus recipe from a chef re-crafting buffet waste into a delicious new dish

“Winnow has been instrumental in giving us actionable insights into the main areas where we can reduce food waste. We have seen significant margin improvement on our buffet and are now planning to roll out the technology in other F&B areas in our hotel”

- William J. Haandrikman, General Manager, Sofitel Sukhumvit

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