.svg)
Efficient kitchens don’t tolerate waste
You can’t improve what you can’t see. With StreamLine, kitchens gain a complete picture of production through seamless prep-to-post service data capture. For the first time, you don’t have to accept the status quo of squandered resources; we’re empowering chefs with a foundation of accurate data – across prepared, carryover, and wasted food – so that every forecast and decision maximizes savings.
StreamLine is already transforming culinary operations across the country. Will your kitchen be next?
Persistent culinary challenges without StreamLine's intelligence
Vanderbilt University Dining was splitting team time between a legacy waste tracking system and worksheets to understand and reduce their cost per plate. Chefs had to police tracking to ensure cooks complied and often got stuck behind the computer, reviewing information scattered across worksheets, spreadsheets, and Aramark’s menu management system (Prima). Leadership knew they needed a more advanced solution to achieve their desired cost-savings.
“Before [StreamLine, production tracking] was everyone’s responsibility – so it became no one’s responsibility” – Executive Director of Dining
Ohio State University Dining’s homegrown waste-tracking system was used inconsistently, thwarting efforts to leverage the available data to make impactful decisions. Appalachian State University Dining also needed to replace manual, paper-based tracking with a fast, AI-powered system that would deliver data leadership could trust while reducing the culinary team’s workload.
Book a timeslot with our team to get an estimate for how much switching to StreamLine could save your kitchen.
Continue reading
Betting on Better Data: Foodservice Teams Are Ditching Manual Logs for Real-Time Kitchen Intelligence
To maximize savings, culinary teams need better data – and better ways to get it. StreamLine was built for high-pressure environments and delivers a new degree of kitchen intelligence.
