Watch this insightful conversation with Jeff Weissinger, Associate Director of Campus Dining and Chef Grayson Holland from Vanderbilt University, as they share their journey implementing StreamLine across campus dining operations.
Jeff and Chef Grayson discussed the challenges that led Vanderbilt to seek a new solution for food waste tracking and operational efficiency, including the limitations of manual post-production tracking and the need for data-driven menu planning. They shared specific examples of how StreamLine's AI-powered waste recognition and automated workflow capabilities have transformed their kitchen operations over the past semester, particularly in reducing overproduction and streamlining the post-production reporting process.
Learn about their implementation experience and early wins in waste reduction and labor savings. Jeff and Chef Grayson also discussed how StreamLine's insights are supporting Vanderbilt's broader sustainability goals and improving their dining program's operational efficiency.
Interested in how Topanga could improve your dining program? Let’s chat.
We’ll walk you through how Topanga can support your goals and tailor a solution to fit your operation.
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