Post by KITRO

How do you cut food waste by 30% across 36 properties without disrupting service? Hyatt’s case study doesn’t give you a 20-page methodology – it gives you something arguably more useful at this stage: clear proof that it’s possible, what it looked like in practice across a group, and what Park Hyatt Zürich specifically achieved over 3 years with a single KITRO TARE. If you’re working through a similar challenge, or trying to build the internal case for a more structured approach to food waste, there’s a lot here worth sitting with.