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%.

How does Winnow work in a hotel kitchen?

A camera above the bin identifies each item and a connected scale weighs it. Winnow's AI logs the item, weight, cost and reason with no action from your team. It runs across every outlet, from breakfast buffet to banqueting.

What food cost savings can hotels expect?

Major hotel groups including Hilton, Marriott, Accor and IHG use Winnow to reduce food purchasing costs by 2 to 8%. Hotel kitchens typically waste 5 to 15% of the food they buy, so sites with higher waste see faster payback.

Which outlets does Winnow cover?

All of them. Winnow reports by outlet, so you can compare breakfast buffet, banqueting, à la carte and room service on the same property and see which are already running lean.

How does Winnow work across a hotel group?

Winnow Hub benchmarks every property in one dashboard, so groups can compare hotel against hotel, hold the estate to brand standard and report at consolidated level.

How long does rollout take?

Staff can be trained in as little as 15 minutes, and units assemble in about the same time with no technician or IT project. Rollout across properties uses remote training and a phased, site-by-site approach.

Food Waste Management in Hotels

Why hotels choose Winnow for food waste prevention

For every hotel kitchen, from single sites to groups

From single sites to multi-property groups, Winnow supports every kitchen size. Use AI-enabled solutions to reduce waste quickly, or Winnow Track for simple, consistent measurement at smaller sites.

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Analytics built for kitchen teams and leadership

Winnow tracks food waste from prep to plate and reports results to leadership. Benchmark sites, spot trends, and give kitchen teams clear actions.

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Rollout that does not become a project

Train staff in as little as 15 minutes and roll out across properties with remote training. Automated capture makes recording fast and consistent.

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Better menus, without compromising brand standards

Use food waste data and images to engineer the menu with confidence, cut waste, and connect with eco-conscious guests.

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Shared visibility for owners and operators

Operators gain visibility and control in the kitchen. Owners get stronger returns and ESG metrics they can report to investors.

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See what hotel kitchens using Winnow have saved

Real results from Winnow hotel kitchens, so you can sanity check the numbers.

Mandarin Oriental, Hong Kong

73%

Reduction in waste weight

HK$375,000

Annualized savings

36 Tonnes

Of CO₂e prevented annually

21,000

Meals saved annually

London Marriott Hotel Canary Wharf

67%

Reduction in waste weight

£14,000

Annualized savings

33 Tonnes

Of CO₂e prevented annually

20,000

Meals saved annually

Radisson Blu Bremen

60%

Reduction in waste over 2 years

€150,000

Savings over 2 years

90,000

Meals saved over 2 years

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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I'm extremely happy with the accuracy - we are able to forecast the amount of food we have to order and later prepare.

Andrzej Lejman

General Manager | Hampton by Hilton Budapest

The Winnow system is very user-friendly. For me, working in sustainability, I always look into the reports and numbers. Those reports are so beneficial for my audits and help me create impact reports.

Susan Francis

Environmental-Food Safety-Sustainability Manager | Centara Mirage Beach Resorts Dubai

We’ve optimised portion control and quantity at the buffet station, making the food in smaller batches and refilling it more often. The food then arrives fresher and hotter to our guests which helps a lot with maintaining our high guest satisfaction scores.

Silke Astillero

Hygiene & Sustainability Manager | Hilton Clark Sun Valley Resort

In hospitality, we have a unique opportunity to be change agents in sustainability. Food waste is one of the most visible and solvable challenges—and tracking it is the first step toward meaningful action.

Ruby O.,

Assistant Vice President of Sustainability & Business Synergy | MGM China

Turn food waste into measurable savings

Winnow measures what your outlets throw away and forecasts what they should produce. Your chefs get a report they can act on before the next service.

2 to 8%

Cut in food costs per property

6 to 12 months

Typical payback

50%

Less food waste in year one

3,500+

Locations already live

Hotel kitchens can cut waste by more than half in year one, saving thousands per property.

Measured, not estimated. Every disposal weighed, timestamped and photographed.
No extra work for staff. Throw & Go records waste with nothing to scan or select.
Every outlet, one view. Buffet, banqueting, à la carte and room service in Winnow Hub.
Live in about 15 minutes. No technician, no IT project.

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AI-powered food waste prevention for hotel kitchens

What’s your role?

Trusted by Hilton, Marriott, Accor, IHG, Mandarin Oriental and Four Seasons, in 90+ countries.

Benefits of food waste prevention in hotels

Cut avoidable waste by half, on kitchens that typically waste 5 to 15% of the food they buy.

See waste patterns in real time across every outlet, so teams act on cost before the month closes.

Cover Winnow's fees 2 to 10 times over in food cost savings, with payback usually inside 6 to 12 months.

Why hotels choose Winnow for food waste prevention

For every hotel kitchen, from single sites to groups