say86

What best describes your current food-ordering process for raw ingredients?

Manually ordered based on past usage + experience

Using basic inventory tracking tools / spreadsheets

Semi-automated reordering from distributor platform

Fully data-driven ordering with predictive insights

Which of these is your primary motivation for reducing food waste?

Reduce costs / improve margin

Environmental / sustainability goals

Regulatory or compliance reasons

Improve kitchen efficiency and operations

What type of data would you be able to provide / integrate to make forecasts more accurate?

Past sales data by dish / item

Menu info (ingredients, recipes)

Weather / event calendar / local demand signals

All of the above

How large is your kitchen / ingredient ordering scale?

Small café / boutique restaurant

Medium restaurant group

Large kitchen / multiple locations

Catering events or very high-volume service

How important is integration with your ingredient suppliers or distributors?

Very important — would like auto-orders or sync

Useful — periodic suggestions ok

Not critical — we prefer to choose manually

No need — we already have supplies

Which insights would you find most useful from a tool?

Predicted savings and waste avoidance

Which menu items have high overstock waste

Trends in guest preferences / consumption patterns

Alerts when surplus stock is becoming waste risk

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