Post by KITRO

Running a buffet from breakfast through dinner means guessing three times a day, every day, how much people are going to eat. 🤔 Not at BMW Group’s Alpenhotel Ammerwald in the Austrian Alps, though. Their team now measures what’s left over, so they know exactly what’s needed. 😌 KITRO showed them what was going to waste, and when. So they adjusted: smaller batches with top-ups instead of huge initial servings, reduced portions as service winds down, and repurposing plans for what’s left. “For the first time, we had real visibility into our food waste – and could actually do something about it,” confirms Hotel Manager Martina B. Since then, they’ve wasted 41% less food, saved €87,5K, and saw a return on investment of over 1600% – per year. 👏 Full case study: https://hubs.li/Q04pMg1N0