Blogs & Thought Leadership

How hotels use AI in food and beverage operations: demand forecasting, production planning, freshness and food cost, and what the research shows.

Hotels that measured kitchen food waste cut it 21% in a year and saved $7 per $1 invested. What the research says about buffets, banquets and F&B cost control.

A free Thanksgiving food calculator for home hosts and commercial kitchens, with turkey, sides and pie amounts per person and what ReFED's research shows about holiday waste.

More campus dining programs are rethinking self-serve. Here is what three plate-waste studies found, the trade-offs of plated service, and what to measure before you switch.

A free kitchen production sheet template, plus how to forecast portions, batch sizes, and timing from real consumption data.

Overproduction concentrates in a few menu items. How to find the five driving your leftovers and fix how they are planned.

How to calculate recipe yield and yield percentage, with a worked 20 lb chicken example, and how to track real yields every day.

What AP and EP mean, how to convert as-purchased to edible portion cost and quantity, and why the gap quietly raises food cost.

High prep and trim losses come from yield, storage, product quality, and ordering. How to diagnose them and fix them at the source.

Compare commercial kitchen technology for inventory, food tracking, forecasting and automation. Learn what to evaluate, how to pilot it and how to measure ROI.

How to calculate par levels for a commercial kitchen, a free par sheet, and how to set pars from real consumption instead of invoices.

A free kitchen prep list template, plus how to set prep quantities from real usage so your kitchen preps the right amount every day.

Comparing food service management software for contract catering? See what each type of platform does, where it falls short, and what to ask in a demo.

The five layers of food service technology contract caterers rely on, what to look for when you run many sites, and how they connect to cut overproduction and prove results to clients.

Food operations intelligence is the use of measured food data, from prep and production through consumption, leftovers, and plate returns, to make better operating decisions in a commercial kitchen. Its goal is simple: produce the right food, at the right time, in the right quantity, at the right quality and cost. A food operations intelligence platform captures what actually happens to food at each stage of service and turns it into decisions about what to produce, when to r

A new Princeton Review and Sodexo survey found 89% of campus dining programs track food waste. Here's how to use that data to plan production.

Chartwells' United Through Food day of action is Oct. 21. Here's how to plan a campus food recovery program that turns surplus into donations all year.

77% of hospitality food waste goals miss their original deadline. Why they stall, and how kitchens that hit their targets use baselines, forecasts and weekly reviews.

Verify food waste savings with comparable baselines, cost-per-cover calculations, purchasing checks and net ROI after program costs.

Seven practical kitchen KPIs with formulas, examples and weekly actions for measuring food waste, production accuracy and verified savings.