Winnow weighs, times and photographs every disposal, at every site you run. The data shows where food cost is actually going, so you hit your budget per head. Then it exports per client, with cost and CO₂e attached, so the renewal conversation opens with evidence instead of intent.
Winnow measures every disposal across breakfast, banqueting and à la carte. Your Executive Chef sees which outlet is losing money and what to produce tomorrow. Your owner sees the same numbers rolled up across the portfolio. Food cost falls 2 to 8%, and nothing changes on the plate.
In all-inclusive, the guest has already paid, so waste carries no revenue at all. Winnow shows you which dishes come back untouched, at which service, on which day. You produce what guests actually eat instead of the worst-case headcount. The buffet still looks full.
You load before you sail and can't restock at sea, so galleys over-provision to be safe. Marine-grade hardware and Wave Filter technology deliver accurate waste data even as the ship moves, galley by galley, voyage by voyage. Provisioning tightens, cold storage frees up, and the menu never changes.
Winnow measures waste across halls, retail and events, and VisionPW measures what students leave on the plate. Your catering team gets production guidance for tomorrow's service. Your sustainability team gets numbers that come from a scale, not a spreadsheet.
See how Winnow helps your kitchens produce the right amount. Kitchens worldwide trust it.
