Hotels

Lead the Floor: Elevate the Guest Experience and Build a Culture that lasts

Learn how hotel GMs and chefs elevate guest experience and build stronger kitchen culture by using food waste insights to drive quality and sustainability.

We’ve grown satisfaction in a very significant way while also reducing waste by 50%.”

Steve Horvath

General Manager, Marriott Lisbon

Why should you download this guide?

Guests notice the difference when kitchens lead with purpose. This guide reveals how top GMs and chefs are using food waste insights to improve freshness, service quality, and team culture—while making sustainability visible and meaningful.

What’s inside:

How to reduce food waste by shifting to live stations and fresher food
Ways to personalise menus and buffets using real guest data
Practical tools to build a low-waste, high-performance kitchen culture
Real life examples from Marriott, Royalton CHIC, Centara Hotels & Resorts
Tips to show your sustainability impact in ways guests care about

Download your guide

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