Metafoodx Featured in FSR Magazine: Food Waste as a Key Kitchen KPI

Metafoodx is proud to share that our CEO and Co-Founder, Dr. Fengmin Gong, has been featured in FSR Magazine, a leading publication for full-service restaurant operators.

In the article, “Why Food Waste is the Next Big Operational Metric,” Fengmin highlights a major shift in foodservice: treating food waste not as an afterthought, but as a core operational KPI.

Real Impact in Foodservice

Food waste remains one of the largest inefficiencies in the industry, with up to 30–40% of the U.S. food supply going uneaten. Metafoodx helps operators tackle this challenge by bringing real-time visibility to production and consumption through AI and computer vision.

Operators using Metafoodx are already seeing improved food cost and operational efficiency.

Moving Toward Smarter Kitchen Operations

By turning food waste into a measurable, actionable metric, Metafoodx is helping kitchens make better daily decisions, reduce costs, and drive real sustainability outcomes.

We’re excited to be part of the conversation shaping the future of foodservice operations.

👉 Read the full article: Why Food Waste is the Next Big Operational Metric

Related reading: How to Reduce Food Waste in Restaurants · How to Reduce Overproduction in Commercial Kitchens · What Is a Food Operations Intelligence Platform? How It Works and Why It Matters

Metafoodx is a food operations intelligence platform that captures the food journey from prep to plate, so foodservice teams can lower food cost, produce more accurately, and prevent waste before it happens. Ready to see how we can help transform your food service operation? Book a demo with our team today.