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.

What is the payback period?

Payback typically lands inside 6 to 12 months, and Winnow fees are usually covered 2 to 10 times over by food cost savings.

How does Winnow work across a portfolio of client sites?

Every site reports into one Winnow Hub, so you can benchmark unit against unit and report by client or across the whole portfolio. Product tier is matched to each site's size, from tablet-only Track at small units to Vision at large ones.

What about small sites that cannot justify a camera system?

Winnow Track is built for smaller kitchens and needs only a tablet, with no camera or scale. Winnow Foresight standalone needs no hardware at all. Both report into the same Winnow Hub as larger sites.

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%.

Food Waste ROI for Foodservice Finance Leads

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

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We've implemented Winnow across our five hotels in Germany for more than a year now. As a result, we've managed to save over 200,000 meals and achieve financial savings exceeding half a million euros.

Raphaella Yver

Sustainability Manager | Pandox Operations

What we recognize is that we are going to be saving 500,000 dirhams annually. 70,000 meals and our food waste was coming down by 61%. So the value of that is absolutely tremendous.

Alain Gobeil

Food & Beverage Director | Fairmont the Palm

We’ve grown satisfaction in a very significant way while also reducing our waste by 50%. It’s a little bit of an unexpected outcome from the strategy, but it’s been really instrumental.

Steve Horvath

General Manager | Lisbon Marriott Hotel

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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 finance leads

Cut food purchasing cost 2 to 8% per site, with payback typically inside 6 to 12 months.

Measure savings, don't model them: every disposal is weighed and costed, so the business case is auditable after the fact.

See return by site and by contract, not one blended portfolio number.