Does Winnow slow the kitchen down or add extra work?

No. Staff bin food exactly as they do now, with nothing to scan and nothing to select. Because capture is automatic, nothing gets skipped during breakfast or a banquet turnaround.

How much training do kitchen teams need?

Very little. Recording is fully automatic, so there is no category to select and nothing to remember mid-service. Winnow supports hotel teams remotely in 20+ languages.

What do the daily reports tell me?

Winnow records every discarded item with its weight, cost, food type and reason, then highlights the highest-impact items by weight and cost, so you know what to change before the next service.

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.

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 Tracking for Hotel Chefs

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 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 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

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

Benefits for chefs

Bin food as normal. Throw & Go captures weight and image with no scanning, so nothing slows breakfast service.

Show the highest-impact waste by weight and cost, outlet by outlet, so you adjust production before the next service.

Engineer the menu using waste data and images, without compromising brand standards.

Why hotels choose Winnow for food waste prevention

For every hotel kitchen, from single sites to groups