Metafoodx Featured in Total Food Service: 7 Things Every Commercial Kitchen Should Be Measuring
Updated: Oct 26
Food costs can tell you that something has changed. Pinpointing why takes a closer look at what’s happening in the kitchen.
In Total Food Service, Metafoodx CEO and Co-Founder Fengmin Gong shares “7 Things Every Commercial Kitchen Should Be Measuring,” exploring how chefs and dining leaders can better understand food costs, reduce overproduction, and keep food fresh throughout service.
The article covers production versus consumption, overproduction by menu item, food waste trends, forecast accuracy, holding times, food temperatures, and the cost of waste by station or meal period. Each helps teams make practical decisions, from preparing smaller batches to adjusting dishes that consistently come back with leftovers.
For busy kitchens, collecting that information needs to fit into the workday. That’s central to our work at Metafoodx: helping teams automatically track what they prepare, serve, and have left over, with less manual recordkeeping and more time to focus on the food.
Thank you to Total Food Service for sharing Fengmin’s perspective and bringing this conversation to the foodservice community.
Put the metrics into a regular review
Start with one station and a consistent measurement period. Record covers served so the team can compare a busy lunch with a quieter one. Keep unserved leftovers separate from preparation waste and plate returns.
Choose an item with repeated overproduction, agree on a batch adjustment, and note the reason for the change. At the next review, check leftovers, stockouts, and guest feedback together. This turns a set of kitchen measurements into a decision record the chef and dining director can use.
Related reading: How to Reduce Food Waste in Restaurants · How to Reduce Overproduction in Commercial Kitchens · What Is a Food Operations Intelligence Platform?
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.
