Does Winnow slow the team down?

No. Staff bin food exactly as they do now, with nothing to scan and nothing to select. Because capture is automatic, nothing gets skipped at the busiest point of service.

What do the daily reports tell me?

Winnow records every discarded item with weight, cost, food type and reason, then ranks the highest-impact items, so a unit knows exactly what to change before the next service.

Where is Winnow used in a foodservice operation?

In client kitchens, staff restaurants, service lines, deli counters and food-to-go preparation areas. It focuses on pre-consumer waste, which is where the largest cost and sustainability savings usually sit.

What food cost savings can we expect?

Sites using Winnow typically achieve a 2 to 8% reduction in food purchasing costs, and cut food waste by about half. Kitchens usually waste 5 to 15% of what they buy, so sites with higher waste see faster payback.

Winnow is the leading AI food waste system for commercial kitchens, deployed in more locations than any other. It measures what a kitchen throws away automatically and forecasts how much to produce. Winnow runs in 3,500+ kitchens across 90+ countries, where clients typically cut food costs 2 to 8%.

Foodservice Food Waste Management

Q: How much training do teams need?

Very little. Recording is fully automatic, so there is no category to select and nothing to remember mid-service. That matters most where staff turnover is high.

Why foodservice operators choose Winnow for food waste prevention

Consistency across every client site

One platform, one method, every site. Whether a unit runs Track or Vision, it reports into the same Winnow Hub, so you can compare portfolios like for like.

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Waste you could never measure by hand

Foodservice waste arrives as hundreds of small disposals across shifts, counters and sites. Manual logs are slow and inconsistent, which is why most of it goes unmeasured. Winnow captures all of it automatically.

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Item-level data, not a monthly total

Winnow shows which items are overproduced, expired or repeatedly discarded, so teams fix the cause rather than reporting the symptom.

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Auditable data for client ESG reporting

Every disposal is weighed, timestamped and photographed, then exported by client with cost and CO₂e attached. Commitments arrive with evidence rather than intentions.

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Adoption that survives turnover

Recording is fully automatic, with no category to select and nothing to remember mid-service, which matters where staff change often and retraining every rotation is not realistic.

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Proven, repeatable results

We value sustainability and respect for ingredients, ensuring we optimize their use and minimize environmental impact.

Chef David Izquierdo Jover

Executive Chef | The Santa Maria, a Luxury Collection Hotel & Golf Resort, Panamá

When you look at the images, and then at your numbers, you realize—this could have been done better. That’s when you start to ask the right questions.

Ajinkya Soundankar

Executive Chef | NH Collection Dubai The Palm

Winnow is a very powerful tool. It can give you a lot of insights and data that you can use. Winnow is helping me make better decisions regarding inventories, portion size, and menu planning.

Ilias Doulamis

Culinary Director & Regional Chef | Arabian Peninsula Conrad Dubai

Turn food waste into measurable savings

Winnow measures what your sites throw away and forecasts what they should produce. Your teams get a report they can act on before the next service, and you get portfolio data you can take to a client.

2 to 8%

Cut in food costs per site

6 to 12 months

Typical payback

50%

Less food waste in year one

3,500+

Locations already live

Sites can cut waste by more than half in year one, saving thousands per unit.

Measured, not estimated. Every disposal weighed, timestamped and photographed.
No extra work for staff. Throw & Go records waste with nothing to scan or select.
Item-level, not monthly. See which products are overproduced, expired or repeatedly binned.
One view of the portfolio. Every site benchmarked in Winnow Hub, whatever tier it runs.

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AI-powered food waste prevention for foodservice operators

Trusted by Compass Group and IKEA, in 3,500+ kitchens across 90+ countries.

Benefits for chefs

Bin food as normal. Throw & Go captures weight and image with no scanning, so nothing slows a lunch rush.

See which dishes are being over-prepped, not just that waste went up this week, with item-level data.

Rank waste by weight and cost every day, so you adjust prep before the next service rather than after the month.