Mini guide to help you identify specific stages where wastage occurs 

It is a common misconception that most of the food waste in the hospitality sector comes from the customer’s plate. In an analysis of more than 450 kitchens using Winnow we have found that more than 70% of food waste happens before it gets to the customer. By focusing on overproduction, hospitality businesses can cut waste, costs, and their impact on the environment.

Key highlights from the analysis include:

• Over 70% of food waste occurs before it gets to the customer’s plate
• Overproduction accounts for ~80% of the cost of this waste
• Using this playbook kitchens can expect to reduce overproduction by 40% - and save thousands of dollars.

“Winnow has been instrumental in giving us actionable insights into the main areas where we can reduce food waste. Our staff now understands more clearly the value of food that is wasted and has become more engaged in the process. 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