Winnow

“It’s important for me to look at Winnow’s reports everyday and ask why these things are being thrown away. I look particularly at the images.”

“In truth, Winnow has been a great discovery. It has been a tool that has localized a problem that we didn't think we had. We have been able to visualize changes that we could implement in the food production process. We use Winnow in one way for financial savings, for efficiency, and to support the planet. Winnow helps us to be sustainable; it is a virtuous tool.”

“Winnow is a very powerful tool. It can give you a lot of insights and data that you can use. Winnow is helping me make better decisions regarding inventories, portion size, and menu planning.”

“When you look at the images, and then at your numbers, you realize—this could have been done better. That’s when you start to ask the right questions.”

“We need to focus on sustainable seafood, plastics, and food waste, because if we ignore these issues, why would small restaurants care?”

“If I see five kilos of pasta wasted in a day, I can act immediately,”

“Measuring is knowing. If you don’t measure, you don’t know what to improve. It takes a short time to measure and saves stress and money.”

““The team sees the numbers, and it keeps them on their toes. They're motivated to do better every week, and the results speak for themselves.””

““The biggest surprise is the fruit trimmings. I just didn't realize how much fruit the kids eat on a daily basis and how much fruit trimmings we are wasting. It really helped us to see if they are cutting the watermelons and honeydew correctly and retrain chefs to minimize waste.””

“We use the weekly reports to motivate staff and congratulate them on their progress. It’s not about pointing fingers; it’s about teamwork and finding solutions together.”

““Our guests perfectly understand the intention behind waste reduction… They’re more informed and committed to the environment.””

“Most guests respond responsibly, but it can vary depending on nationality and culture so it is important to have campaigns like this.”

“Quality has improved. We use exactly what we need, the product is fresher, and the team cooks with clearer intent. You can see it on the plate... and guests appreciate it.”

“We manage resources more efficiently, reduce costs from spoiled products, and have better inventory control. These factors allow you to offer higher-quality end products, resulting in greater customer satisfaction.”

“For us, sustainability is not a trend, it’s a way of doing things.”

“The integration Winnow into the kitchens has been very easy. We introduced the winnow to all of our locations, and it has now become a normal part of what the chefs do every day.”

“We are incredibly proud to have surpassed our food waste reduction goal by a wide margin. This accomplishment underscores the value we deliver to our clients and communities from an environmental and sustainability perspective and also accentuates our commitment to championing environmental responsibility”

“We're actually putting out less, but it looks better. It elevated the experience and helped drive down waste. That's the kind of win-win we were looking for.”

“We’ve grown satisfaction in a very significant way while also reducing our waste by 50%. It’s a little bit of an unexpected outcome from the strategy, but it’s been really instrumental.”

“Think outside the box. Don’t assume something isn’t usable just because you haven’t used it before. There’s value in everything—you just need to look at it differently.”

“Measure everything. You can’t manage what you don’t measure.”

“Technology like Winnow has opened our eyes... we use everything now from root to tip.”

“We also always discuss the food waste numbers with our sustainability team,”

“We let guests know how much impact we’ve had to bring awareness to guests too”

“You can play easily with rice and vegetables. So you can make whatever you really like.”