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.

Which outlets does Winnow cover?

All of them. Winnow reports by outlet, so you can compare the main buffet against speciality restaurants, bars and staff dining on the same property.

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.

Food Waste ROI for Resort Finance Leads

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

Ask

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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 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

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

Benefits for finance leads

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

Audited, not projected. Royalton CHIC Cancun's $165,000 annual saving was independently verified.

See return by resort, not one blended number across the group.