Planning is painfully manual, and you’re often stuck at your desk reviewing error-laden service worksheets. You’re left forecasting just on guest counts, not consumption data.

You learn about Topanga’s StreamLine product suite, built to track production, reduce admin work, and tighten planning; Sarah sets up a demo and includes Nathan.

During the call, you realize that you wouldn’t just get visibility into food consumption—StreamLine would forecast for you, so you could be more present with your team.

You let Sarah know you feel good about compliance; in the kitchen, staff only hit one button on a smart scale to record pre-consumer data (prepared, carryover, waste). Plate waste scanners are mounted to dishbelts and fully hands-free. AI does the rest, syncing with current menus and ID-ing dishes.

Your time savings are clear: no more reviewing worksheet scrawl, no more manual data entry, and no more best guesses.

Sarah gives you the good news: approval secured!

Topanga ships out your scales and scanners, and you send them a video walkthrough of the kitchen so they can give you the best launch guidance.

You receive your new scales and assemble them in less than 20 minutes.

On a kickoff call, you meet your Topanga Implementation Manager (IM) and Client Success Manager (CSM). You discuss BOH scale placements and where to focus early data capture. This ensures you get the most useful and accurate planning support first.

Topanga already integrated StreamLine with your menu system, giving StreamLine menus, costs, and the ability to auto-update service results.

Topanga’s IM and CSM visit your kitchen—an extra layer of support, to make sure you have what you need for a smooth day 1. They review scale usage with David and Jesse and focus on stations with more high-cost dishes, so you target the most concerning gaps first.

You also revisit the StreamLine dashboard and reports: scale data matched to your current menu, prep plans, and waste-reduction progress.

Your CSM reviews each day’s recordings to ensure you have a strong foundation and will get the best planning guidance. You meet with them weekly to discuss progress.

Every morning, you get a report of the previous day’s scale activity and flag emerging issues or celebrate team wins in lineup.

You meet with your CSM monthly to review new features and improvement opportunities.

With enough data recorded, you now get pre-built prep plans that tighten production and prevent waste. You can see what’s happening on the line and how to better support the team.

New tracking tasks keep getting added to your plate. Don’t they know you barely have enough time to keep up with what’s on your prep sheet, let alone write down every single thing you’re doing?

It’s business as usual for you.‍

It’s business as usual for you.‍

It’s business as usual for you.‍

Instead of writing down service results, you’ll now use one-tap smart scales, part of Topanga’s StreamLine suite, to record trays of prepared, carryover, and wasted food. You won’t need to enter any tray or item information.‍

Visiting Topanga team members review how to use the scales and ensure the scale’s attached camera gets the best tray imagery.

To start, you’ll record dishes from priority station(s), giving Chef Ross the most valuable guidance first.

You’re using the scales every day. Sometimes you forget to record a tray, but Chef Ross is keeping usage top-of-mind.

A new cook joined and you showed them the one-tap scale flow. They got the hang of it almost immediately.

You feel clear on when to use the scales and what “good” recordings look like. You’re also grateful Ross isn’t bugging you about completing service sheets anymore.

You’ve even gotten some bragging rights, like seeing that you prepped 200 lbs of potatoes for lunch one day!

You have org-wide sustainability targets to hit, and know that measuring and reducing food waste would be a big step forward.

You join Sarah and Ross for a demo of StreamLine, which would help the kitchen report on and prevent pre- and post-consumer waste.

You learn that StreamLine wouldn’t just provide overproduction, donation, and plate waste data but would close the gap between what’s cooked and what’s eaten.

You convey your excitement to the buying committee about making real, data-backed progress towards waste-reduction goals, spanning kitchen prep to diners’ plates.

The buying committee approves the initiative!

Sarah signs Topanga’s contract. You join a kickoff call with the Topanga Implementation Manager (IM) and Client Success Manager (CSM) who will be overseeing the launch process and ensuring long-term success.

The IM and CSM visit the kitchen for a quick hands-on training session.

You join Ross for a review of the StreamLine dashboard and reports provided.

You’re hearing good reports from the kitchen as they ramp up.

You receive your first monthly progress report that shows early waste reduction wins and the total volume (and cost) of recorded waste.

You’re excited to let leadership know how the culinary team is playing a key role in tackling org-wide goals.