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.

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

What World Food Day means for commercial kitchens, and how campus, corporate, hotel and cruise kitchens can match production to demand to waste less.

Follow the Metafoodx workflow from item-level food scans to service decisions, demand forecasts, and measurable overproduction prevention.

Overproduction is a leading cause of waste in ghost kitchens. Learn how to build a production plan from your own data and cook closer to demand.

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

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

Learn how to conduct a food waste audit, where manual audits fall short, and how continuous tracking helps kitchens reduce overproduction and food costs.

Metafoodx is heading to the 2026 HPS Committee Annual Meeting in Grand Rapids to talk with dining leaders about food costs, overproduction, and waste.

Metafoodx CEO Fengmin Gong was featured in District Administration on how K-12 school nutrition programs can move from tracking food waste to preventing it with AI and better data.

How military dining, correctional food service, and government cafeterias cut food waste, control costs, and build reporting that holds up.

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

TechBullion featured Metafoodx for its 3D vision AI. Learn how our smart food scanner helps large dining operations take the guesswork out of production.

Prepared foods drive much of grocery store food waste. See how delis, food halls, stadiums, and theme parks match production to demand.

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.

Hybrid work made cafeteria headcounts unpredictable. See how contract caterers and corporate dining teams cut food waste and prove results.

EdTech Magazine covers how Pomona College uses Metafoodx to measure, report and act on kitchen waste data to reduce food overproduction.

7 practical steps to reduce food waste in restaurants and lower food cost, for QSR, fast casual, and full-service kitchens.

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.