AI-powered food waste prevention for hotel kitchens
Occupancy swings night to night, but buffets, banquets, and room service still have to be ready regardless, so kitchens over-produce to stay safe. Winnow measures what actually gets thrown away, outlet by outlet, service by service. Hotel teams use it to protect F&B margin, meet guest expectations, and report progress with auditable data. The buffet still looks full.
Trusted by Hilton, Marriott, Accor, IHG, Mandarin Oriental and Four Seasons, in 90+ countries.
Benefits for finance leads
Cut food purchasing cost 2 to 8% per property, 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 property, not one blended number, so reporting shows which hotels justify expansion.
Capture food waste automatically. Throw food away as normal and Throw & Go identifies and records it. No scanning. No hassle.
Why hotels choose Winnow for food waste prevention
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%
HK$375,000
36 Tonnes
21,000
London Marriott Hotel Canary Wharf
67%
£14,000
33 Tonnes
20,000
Radisson Blu Bremen
60%
€150,000
90,000
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.
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.
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.
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%
6 to 12 months
50%
3,500+
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.
Request a Demo
Ready to reduce food costs in your kitchens?
See how Winnow helps your kitchens produce the right amount. Kitchens worldwide trust it.