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Tracking only food waste assumes kitchens are predictable. We know they're not.
Knowing what gets prepared (versus planned) and carried over is key for fine-tuning forecasts—but many kitchens are still trying to get a handle on consumption with methods that don’t actually reflect the realities of the line. Capturing data across every stage of production provides a regular pulse check: is what we expected actually happening? Why not? How can we do better next time?
In this recording, we cover:
- Why limited trash tracking is holding kitchens back
- How more (and better) data benefits your bottom line
- How to record prepared, carryover, and food waste with the StreamLine countertop smart scale
Industries
Solutions tailored to your needs
From campus dining to corporate kitchens, Topanga partners with food-service teams across industries to reduce food waste and build scalable reusables programs.
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