Eliminating Overproduction with FoodFlow’s Waste Data

Inspired by Cava’s efficient practices, this post highlights how FoodFlow’s scanning identifies overproduced food, such as buffet remains, and uses AI to suggest prep adjustments. This helps hotels minimize safe but wasted food, streamlining operations and cutting costs.
How-To:

• Step 1: Deploy FoodFlow bins at prep and buffet stations to scan overproduced food.
• Step 2: Train chefs to log disposal reasons (e.g., “overproduced”) in FoodFlow’s interface.
• Step 3: Apply FoodFlow’s AI suggestions to adjust prep quantities for high-waste dishes.
• Step 4: Create daily specials from FoodFlow’s data on safe surplus food.
• Step 5: Monitor overproduction trends in FoodFlow’s reports to refine menu planning.