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 resort 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, across buffet, speciality outlets, bars and staff dining.

What food cost savings can resorts expect?

Resort kitchens using Winnow typically achieve a 2 to 8% reduction in food purchasing costs. Kitchens usually waste 5 to 15% of what they buy, so properties with higher waste see faster payback.

Does this mean a thinner buffet or smaller portions?

No. Reductions come from producing the right amount rather than serving less. Winnow shows what comes back untouched, so production follows real demand while the guest offer stays as it is.

Will Winnow disrupt my kitchen's workflow?

No. With Throw & Go, staff throw food away exactly as they do now, with no scanning, no screens, and no extra steps, so service isn't slowed. The hardware is compact and sits at the bin. Because there's nothing new for staff to learn, capture rates stay high even during busy service.

Is the data measured or estimated?

Measured. Every disposal into the monitored bin is weighed on a connected scale, timestamped and photographed, so figures come from direct measurement rather than estimation.

Food Waste Management for Resorts

Why resorts choose Winnow for food waste prevention

Consumed versus wasted, dish by dish

Winnow reveals what guests actually ate against what was produced, so you can optimise production instead of guessing at the guest count.

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Built for high-volume buffet service

Automatic capture keeps up with peak turnover, so nothing gets skipped at the moment waste is highest.

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Every outlet on the property

Buffet, speciality restaurants, bars, and staff dining all report into one place, so you can see which outlets drive the loss.

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Pilot to portfolio

Most groups start in one or two resorts to establish a baseline, then scale. Iberostar rolled Winnow out across more than 100 properties.

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Results you can put in front of a board

Royalton CHIC Cancun's 56% reduction and $165,000 annual saving were audited, not estimated.

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See how resort kitchens save

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

Royalton CHIC Cancun

56%

Reduction in food waste by value

$165,000

Annualized savings

246.4 Tonnes

Of CO₂e prevented annually

140,000

Meals saved annually

Centara Mirage Beach Resort

42%

Reduction in waste weight

$74,000

Annualized savings

82.7 Tonnes

Of CO₂e prevented annually

48,000

Meals saved annually

Fairmont The Palm

60%

Reduction in food waste

$140,000

Annualized savings

70,000

Meals saved

This is the first hotel to implement the system, and now we're an example for the company, the industry.

Luis Quintero

General Manager | Royalton CHIC Cancun

Winnow gives us the best analytics and helps us change behaviours and lead to a better guest experience rather than overproducing.

Angelika Zupac

General Manager, | Radisson Blu Bremen

Just start now. Every ingredient is valuable. Use your creativity to maximize the product. Once you start tracking, even just for a month, you’ll see the impact.

Jonathan Esparza

Executive Chef | Four Seasons Hotel Houston

We are incredibly proud to have surpassed our food waste reduction goal by a wide margin... This accomplishment underscores the value we deliver to our clients and communities from an environmental and sustainability perspective.

Paul Fairhead

Former CEO | Guckenheimer

Why did we think this wasted food was not good enough? There's value in things we used to throw away.

David Higgs

Head Chef | Clifford Chance

Turn food waste into measurable savings

Winnow measures what your outlets throw away and forecasts what they should produce, so your kitchens make the right amount for the guests actually on property.

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

Resort 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.
Full-looking buffets. Reductions come from production planning, not from serving less.
Live in about 15 minutes. No technician, no IT project.

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AI-powered food waste prevention for resort kitchens

What’s your role?

Trusted by Iberostar, Royalton, Centara and Hilton resorts, in 90+ countries.

Benefits of food waste prevention in resorts

See what comes back untouched. In all-inclusive, guests have already paid, so every over-produced tray is pure margin lost.

Reveal what's consumed versus wasted across every outlet, so production matches real guest demand.

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