Blogs & Thought Leadership

Learn how hotels and resorts use forecasting and production planning to cut buffet food costs, keep food fresh, and run consistent kitchens across properties.

A state-by-state guide to 2026 US food waste laws for foodservice: organics bans, thresholds, deadlines, penalties, and federal donation rules.

Comparing AI food waste tracking vendors? Use this checklist to assess scanning speed, menu-item reporting, forecasting, integrations, and data access.

Food Waste Prevention Week runs Sept 28 to Oct 4, 2026. See the latest food waste data, how foodservice teams can cut waste, and join our free webinar.

Why large kitchens underestimate food waste and how automated measurement delivers more accurate data without adding manual work for staff.

Learn what university dining RFPs should require for food waste tracking, measurable KPIs, provider accountability, and production data.

Running your company's cafeteria and employee meal program? Here's how corporate dining is helping hit ESG targets, and what to track to prove it.

Learn how private golf and country clubs are using AI kitchen tools, smart bin tracking, and predictive ordering to slash food waste and reduce kitchen costs.

Discover how major casino resorts use AI kitchen technology, smart scales, and predictive analytics to trim food waste, cut costs, and boost sustainability.

Restaurants often mistake overproduction, prep waste, or spoilage for oversized portions. Here's what actually causes portion-size misjudgment, and how to measure it accurately.

What healthcare, higher ed, hospitality, and corporate dining operators need to know about California SB 1383 edible food recovery and organic waste rules — plus how AI kitchen intelligence supports compliance.

Eight practical ways to reduce food waste in restaurants, from prep and portioning to ordering and menu changes, plus how to measure what is working.

7 kitchen metrics every executive chef should track to reduce overproduction, improve production planning, and better match food production to demand.

According to Fengmin Gong, CEO and Co-founder of Metafoodx, the answer lies not in futuristic promises, but in practical applications that solve everyday operational challenges.

Six practical ways to reduce overproduction in commercial kitchens, from forecasting with consumption data to batch cooking and daily production reviews.

Ahead of World Humanitarian Day, discover how commercial kitchens can make every meal count by reducing overproduction and improving forecasting.

AI is transforming buffet food production planning by replacing guesswork with accurate demand forecasting. By analyzing sales history, weather, seasonality, and local events, AI helps kitchens optimize batch cooking, reduce overproduction, minimize food waste, and improve inventory management. With real-time insights and automated waste tracking, commercial kitchens can serve fresher food, lower operating costs, and make smarter, data-driven production decisions.

AI is transforming commercial kitchen inventory management by replacing manual stock counts with real-time tracking, predictive demand forecasting, and automated purchasing. By connecting inventory data with production planning and food waste tracking, kitchens can reduce spoilage, prevent stock shortages, lower food costs, and improve operational efficiency. Discover how AI-powered kitchen intelligence helps foodservice operators make smarter, data-driven inventory decisions

The most effective dining directors don't simply react to what happened during service. They consistently ask questions that help them understand why it happened. Those answers often reveal opportunities to reduce waste, improve forecasting, strengthen food quality, and operate more efficiently.

Learn how executive chefs lower food cost percentages without sacrificing plate presentation. Discover how kitchen intelligence recovers your BOH margins.