A global challenge
Globally, one-third of all food produced is wasted, making food waste one of the most critical challenges in the hospitality industry. This issue is particularly pronounced in luxury resorts where diverse dining options are central to the guest experience. Recognizing the need for change, the resort partnered with Winnow to transform its approach to tackling this global challenge. “We want to be conscious of every resource we use. Food waste has not just an economic impact but also an environmental one. By tracking waste, we identify areas for improvement, align menus with guest preferences, and effectively reduce waste,” explains Oskar Valle, Executive Sous Chef at Nickelodeon Hotels & Resorts Punta Cana.
Data-driven solutions
Installing Winnow in three kitchens provided actionable information on waste, allowing the team to make informed decisions and implement targeted strategies.
- Daily monitoring: The Winnow platform allowed the team to adjust menus and ingredient quantities in real time.
- Weekly Analysis: Reports highlighted trends and highlighted areas of waste, such as unused leftover meat, poultry and fish, which previously led to increased costs.
Strategies and measures adopted
- Production optimization: The team used waste data to minimize overproduction and adjust batch sizes to customers' consumption patterns: “It tells you where there is more waste so you can change that type of preparation or use that ingredient in something else,” explains Oskar Valle.
- Menu adjustments: The Dominican Corner, a guest favorite station, was expanded based on consumption data, while high-fat options like sausages and chorizo were scaled back based on consumption analysis and our guests' preferences.
- Reuse of ingredients: For example, meat, poultry and fish trimmings were used to create broths, thus eliminating the need for commercial broths, which not only avoids wasting ingredients, but also reduces costs.
- Team engagement and cultural change: Reducing food waste is deeply rooted in the training and development of the culinary team. Practical workshops focus on maximizing the use of ingredients, and cooks are trained to monitor waste data and suggest improvements. Instead of throwing away leftovers, the team is taught to reuse them in other preparations.
Looking ahead
Nickelodeon Hotels & Resorts Punta Cana's partnership with Winnow is an example of how innovative technology and commitment to sustainability can transform hotel operations. Thanks to the reduction of waste, reusing ingredients and adapting menus to customer preferences, the resort has achieved notable results, while leading the way in environmentally friendly practices. Nick Punta Cana's goal is to expand waste reduction initiatives, improve guest engagement through sustainability education, and continue leveraging Winnow data for even greater efficiency. Nickelodeon Hotels & Resorts Punta Cana, by Karisma serves as a model for other resorts that wish to align operational efficiency with sustainability goals, demonstrating that luxury and environmental responsibility go hand in hand.
