The Challenge
With over 600 covers and a banquet capacity of up to 2,000 guests, Hilton Vienna Park faces the challenge of managing large-scale food operations. Executive Chef Ademir Husagić, with decades of international culinary experience, recognized the importance of tackling food waste without compromising guest satisfaction. “Reducing food waste is not just important to me—it should be important to all of us. It's about cost, the environment, and doing what's right,” Ademir explains.
Forecasting: How It Works
Winnow Foresight uses AI to deliver precise forecasts, enabling chefs to produce the right amount of food for each service. By analyzing data such as daily occupancy and past production, the tool learns and adapts to the kitchen's needs over time.
Fresh Thinking, Less Waste
Hilton Vienna Park has transformed its approach to food preparation:
- On-Demand Preparation: High-waste items, such as porridge, were moved to à la minute preparation to reduce leftovers.
- Smaller Batches: Warm items like scrambled eggs are prepared in smaller quantities throughout the morning, ensuring freshness.
- Optimized Practices: Chefs monitor waste data regularly to fine-tune production levels.
A Sustainable Future
Hilton Vienna Park demonstrates the power of AI-driven forecasting to align sustainability with operational excellence. “Reducing waste not only saves costs but also fulfills our ethical responsibility,” says Chef Ademir. The hotel's success paves the way for continued innovation in food service.
