In many operations, overproduction can reach 20 to 30 percent of total volume. Once that food reaches the end of service, everyone can see the result, but by that point the decision window has already closed. 

The future of foodservice will not be defined by flashy robotics or one-size-fits-all SaaS platforms. It will be defined by clarity: knowing exactly what’s in your inventory, what’s being prepared, what’s being served, and what’s being wasted.