say86

Scale of Operation

One single location

2–5 outlets

6–20 outlets

20+ outlets

What best describes your type of kitchen operation?

Restaurant or brasserie

Hotel or resort

Contract catering / canteen

Quick-service or takeaway

Other hospitality venue

How would you describe your current food waste handling workflow?

We manually estimate or record waste

We use a conventional scale + manual entry

We already have partial automation

We have no systematic recording of waste

Which insights are most valuable to you?

What is being wasted

When and where waste occurs

Trend analysis & predictive forecasting

Suggesting corrective actions or recipes

What level of reporting / sharing do you want?

High-level summary dashboard

Detailed exportable reports

API / integration with our existing systems

Alerts / notifications when waste spikes

How much kitchen space do you have available for waste monitoring equipment?

Compact countertop space only

Moderate floor space (1m² or less)

Flexible area — space isn’t an issue

Unsure — would like advice

Loading...