Client
Alpenhotel Ammerwald
Reutte (Tirol), Austria
Challenges
TARE in use
1
FROM BUFFET SURPLUS TO COST SAVINGS
FROM BUFFET SURPLUS TO COST SAVINGS
HOW ALPENHOTEL AMMERWALD ACHIEVED OVER 40% WASTE REDUCTION ACROSS MULTIPLE DAILY BUFFETS
The Alpenhotel Ammerwald sits in the heart of the Bavarian Alps: 93 rooms, around 160 restaurant covers, and a kitchen that runs from breakfast through dinner – almost entirely buffet-style.
The mountain surroundings shape the guest experience and, increasingly, how the team thinks about food.
Running multiple service moments every day means volume management is a constant challenge: planning, portioning, and handling surplus.
Client
Alpenhotel Ammerwald
Reutte (Tirol), Austria
Challenges
TARE in use
1
FROM BUFFET SURPLUS TO COST SAVINGS
FROM BUFFET SURPLUS TO COST SAVINGS
HOW ALPENHOTEL AMMERWALD ACHIEVED OVER 40% WASTE REDUCTION ACROSS MULTIPLE DAILY BUFFETS
The Alpenhotel Ammerwald sits in the heart of the Bavarian Alps: 93 rooms, around 160 restaurant covers, and a kitchen that runs from breakfast through dinner – almost entirely buffet-style.
The mountain surroundings shape the guest experience and, increasingly, how the team thinks about food.
Running multiple service moments every day means volume management is a constant challenge: planning, portioning, and handling surplus.
Client
Alpenhotel Ammerwald
Reutte (Tirol), Austria
Challenges
TARE in use
1
FROM BUFFET SURPLUS TO COST SAVINGS
FROM BUFFET SURPLUS TO COST SAVINGS
HOW ALPENHOTEL AMMERWALD ACHIEVED OVER 40% WASTE REDUCTION ACROSS MULTIPLE DAILY BUFFETS
The Alpenhotel Ammerwald sits in the heart of the Bavarian Alps: 93 rooms, around 160 restaurant covers, and a kitchen that runs from breakfast through dinner – almost entirely buffet-style.
The mountain surroundings shape the guest experience and, increasingly, how the team thinks about food.
Running multiple service moments every day means volume management is a constant challenge: planning, portioning, and handling surplus.
FROM CHALLENGE TO SOLUTION
“The data showed us exactly where to act.”
“The data showed us exactly where to act.”
That’s exactly where structured food waste management steps in. Waste is tracked systematically, analyzed, and fed directly back into how the kitchen buys, stores, and produces. Overproduction gets caught early. Regional and seasonal ingredients get used more intentionally. And the whole operation keeps improving over time.
The quality guests experience at the table hasn’t changed. What’s changed is how efficiently it’s delivered – and how much less ends up in the bin.
At Alpenhotel Ammerwald, sustainability is built into how the kitchen runs, every day: measurable, practical, and always moving forward.
“You can only reduce food waste when you can see it. Once the KITRO TARE started capturing what we were throwing away, the data showed us exactly where to act – and that’s when things changed."
— Sven Rolf Leven
Service & Quality Manager F&B at Alpenhotel Ammerwald
FROM CHALLENGE TO SOLUTION
“The data showed us exactly where to act.”
“The data showed us exactly where to act.”
That’s exactly where structured food waste management steps in. Waste is tracked systematically, analyzed, and fed directly back into how the kitchen buys, stores, and produces. Overproduction gets caught early. Regional and seasonal ingredients get used more intentionally. And the whole operation keeps improving over time.
The quality guests experience at the table hasn’t changed. What’s changed is how efficiently it’s delivered – and how much less ends up in the bin.
At Alpenhotel Ammerwald, sustainability is built into how the kitchen runs, every day: measurable, practical, and always moving forward.
“You can only reduce food waste when you can see it. Once the KITRO TARE started capturing what we were throwing away, the data showed us exactly where to act – and that’s when things changed."
— Sven Rolf Leven
Service & Quality Manager F&B at Alpenhotel Ammerwald
FROM CHALLENGE TO SOLUTION
“The data showed us exactly where to act.”
“The data showed us exactly where to act.”
That’s exactly where structured food waste management steps in. Waste is tracked systematically, analyzed, and fed directly back into how the kitchen buys, stores, and produces. Overproduction gets caught early. Regional and seasonal ingredients get used more intentionally. And the whole operation keeps improving over time.
The quality guests experience at the table hasn’t changed. What’s changed is how efficiently it’s delivered – and how much less ends up in the bin.
At Alpenhotel Ammerwald, sustainability is built into how the kitchen runs, every day: measurable, practical, and always moving forward.
“You can only reduce food waste when you can see it. Once the KITRO TARE started capturing what we were throwing away, the data showed us exactly where to act – and that’s when things changed."
— Sven Rolf Leven
Service & Quality Manager F&B at Alpenhotel Ammerwald
IMPACT
ANNUAL RESULTS
IMPACT
ANNUAL RESULTS
IMPACT
ANNUAL RESULTS
IMPACT
ANNUAL RESULTS
TESTIMONIAL
“It works in the day-to-day reality of a busy hotel.”
“For the first time, we had real visibility into our food waste – and could actually do something about it. It’s proof that responsible resource use isn’t just a nice idea; it works in the day-to-day reality of a busy hotel.
The KITRO TARE is now a core part of our sustainability strategy. It helps us reduce food waste consistently, use our ingredients more purposefully, and make a tangible difference to our environmental footprint – every single day.”
Hotel Manager at Alpenhotel Ammerwald
Martina Benmarouf
TESTIMONIAL
“It works in the day-to-day reality of a busy hotel.”
“For the first time, we had real visibility into our food waste – and could actually do something about it. It’s proof that responsible resource use isn’t just a nice idea; it works in the day-to-day reality of a busy hotel.
The KITRO TARE is now a core part of our sustainability strategy. It helps us reduce food waste consistently, use our ingredients more purposefully, and make a tangible difference to our environmental footprint – every single day.”
Hotel Manager at Alpenhotel Ammerwald
Martina Benmarouf
TESTIMONIAL
“It works in the day-to-day reality of a busy hotel.”
“For the first time, we had real visibility into our food waste – and could actually do something about it. It’s proof that responsible resource use isn’t just a nice idea; it works in the day-to-day reality of a busy hotel.
The KITRO TARE is now a core part of our sustainability strategy. It helps us reduce food waste consistently, use our ingredients more purposefully, and make a tangible difference to our environmental footprint – every single day.”
Hotel Manager at Alpenhotel Ammerwald
Martina Benmarouf
TESTIMONIAL
“It works in the day-to-day reality of a busy hotel.”
“For the first time, we had real visibility into our food waste – and could actually do something about it. It’s proof that responsible resource use isn’t just a nice idea; it works in the day-to-day reality of a busy hotel.
The KITRO TARE is now a core part of our sustainability strategy. It helps us reduce food waste consistently, use our ingredients more purposefully, and make a tangible difference to our environmental footprint – every single day.”
Hotel Manager at Alpenhotel Ammerwald
Martina Benmarouf
CHEESE
weight:
source:
time:
755
gr
plate waste
09
:
22
THREE THINGS THAT WORKED IN THIS KITCHEN
Reducing production volume
Less prepped upfront – smaller quantities of fish and pasta, lighter batches of homemade items like bread, buns, or falafel – and topped up à la minute instead.
Serving smaller dishes toward the end of service
As buffet service winds down, full platters give way to smaller ones. Less left sitting out, less going to waste.
Repurposing what’s left
Leftover tomatoes become bruschetta, and surplus carrots go into a variety of salads. That way, good ingredients stay on the menu.
CHEESE
weight:
source:
time:
755
gr
plate waste
09
:
22
THREE THINGS THAT WORKED IN THIS KITCHEN
Reducing production volume
Less prepped upfront – smaller quantities of fish and pasta, lighter batches of homemade items like bread, buns, or falafel – and topped up à la minute instead.
Serving smaller dishes toward the end of service
As buffet service winds down, full platters give way to smaller ones. Less left sitting out, less going to waste.
Repurposing what’s left
Leftover tomatoes become bruschetta, and surplus carrots go into a variety of salads. That way, good ingredients stay on the menu.
CHEESE
weight:
source:
time:
755
gr
plate waste
09
:
22
THREE THINGS THAT WORKED IN THIS KITCHEN
Reducing production volume
Less prepped upfront – smaller quantities of fish and pasta, lighter batches of homemade items like bread, buns, or falafel – and topped up à la minute instead.
Serving smaller dishes toward the end of service
As buffet service winds down, full platters give way to smaller ones. Less left sitting out, less going to waste.
Repurposing what’s left
Leftover tomatoes become bruschetta, and surplus carrots go into a variety of salads. That way, good ingredients stay on the menu.
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Ready to see YOUR impact?
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By subscribing you agree to our Privacy Policy and provide consent to receive updates from KITRO.
© 2026 KITRO All rights reserved
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Subscribe to our newsletter for quarterly updates and tips on reducing food waste
By subscribing you agree to our Privacy Policy and provide consent to receive updates from KITRO.
© 2026 KITRO All rights reserved
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SIGN UP
Subscribe to our newsletter for quarterly updates and tips on reducing food waste
By subscribing you agree to our Privacy Policy and provide consent to receive updates from KITRO.
© 2026 KITRO All rights reserved