StreamLine’s smart scale + AI captures prepared, carryover, and waste 10x faster than legacy tools—so chefs plan to real demand, cut cost-per-plate, and save 330+ hours per year.
- Vanderbilt cut food waste 53% & saved $150k in ~12 months
- Ohio State recorded 95 total tons of waste, achieved a 31% reduction, and saved $95k
- One kitchen reduced their CPM 5%
- Chefs save 330+ hours per year
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Easy data capture, robust integrations, and a 90-day ROI plan.
Staff record prepared, carryover, and food waste in seconds. AI auto‑labels the item and pan.
Service results are linked to current menus (Galley, Prima, Jamix, NetMenu) for less admin.
We’ll map savings, sites, and steps so you launch smoothly and start seeing dollars back.
In record time, StreamLine records what's actually happening on the line—for confident decisions that prevent waste.
A cook places a tray of food—prepared, carryover, or waste—on the StreamLine smart scale and captures item weight and a photo with one tap.
The cook's job is done; there's no manual pan, waste reason, or item selection. StreamLine's powerful AI tags the exact food item from your menu system (or a provided document) and pulls in cost information.
Results are summarized in your StreamLine dashboard and auto-added to your menu system. Actionable reports show chefs key trends and opportunities, turning today's reality into a better plan for tomorrow.
Vanderbilt cut food waste 53% and saved $150K in just over an academic year. Ohio State reduced waste 31%, recorded 95 tons of waste, and saved $95K.
Real kitchens. Real savings. Book your demo to see your numbers.
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“It has been great to use data from StreamLine to hone in on how we can reduce costs in our operations. My line cooks actually use the system because it doesn’t slow them down, and within weeks I had enough information to start actioning on clear waste patterns. We’ve all been able to save so much time – I have used everything from paper waste logs, to now AI-assisted waste tracking, and can’t imagine going back to our way of working before StreamLine.”
reduction in food waste
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“We are thrilled with our expansion into tracking prepared and carryover food—a move that will bring meaningful improvements to our kitchen operations. This initiative wil give our chefs the gift of time by reducing guesswork and streamline prep, m ake shifts more efficient through smarter planning and reduce waste, and empower data-driven decisions with real time insights into production and usage. By capturing accurate data, we are not just improving workflows- we are building a foundation for consistency, cost control, and culinary excellence.”
food cost savings
