Reducing Plate Waste with FoodFlow’s Guest-Focused Analytics

Drawing from Cava’s customer-focused strategies, this post shows how FoodFlow’s scanning tracks uneaten food, logging reasons like oversized portions. AI suggestions help chefs and servers adjust portions, reducing plate waste while enhancing guest satisfaction in hotel dining.
How-To:

• Step 1: Install FoodFlow bins at dish return stations to scan and weigh plate waste.
• Step 2: Train servers to log plate waste reasons (e.g., “too large portion”) in FoodFlow.
• Step 3: Use FoodFlow’s AI recommendations to adjust portion sizes for frequently unfinished dishes.
• Step 4: Promote reusable containers for leftovers based on FoodFlow’s plate waste data.
• Step 5: Analyze FoodFlow’s plate waste trends monthly to optimize menu offerings.