Client
Andaz Prague, by Hyatt
Prague, Czech Republic
Challenges
TARE in use
1
A GRAM PER COVER CAN SAVE €16,000 PER YEAR
A GRAM PER COVER CAN SAVE €16,000 PER YEAR
HOW ANDAZ PRAGUE CUT TWO OF THEIR BIGGEST WASTE DRIVERS WITH SURPRISINGLY SMALL CHANGES
Andaz Prague is a luxury lifestyle hotel with 176 rooms in the heart of the Czech capital, part of Hyatt’s design-led Andaz brand.
The breakfast buffet at ZEM restaurant is a centrepiece of the guest experience: high-end, high-volume, and high-expectation. Getting it right every morning means knowing exactly what guests eat – and what they don’t.
Client
Andaz Prague, by Hyatt
Prague, Czech Republic
Challenges
TARE in use
1
A GRAM PER COVER CAN SAVE €16,000 PER YEAR
A GRAM PER COVER CAN SAVE €16,000 PER YEAR
HOW ANDAZ PRAGUE CUT TWO OF THEIR BIGGEST WASTE DRIVERS WITH SURPRISINGLY SMALL CHANGES
Andaz Prague is a luxury lifestyle hotel with 176 rooms in the heart of the Czech capital, part of Hyatt’s design-led Andaz brand.
The breakfast buffet at ZEM restaurant is a centrepiece of the guest experience: high-end, high-volume, and high-expectation. Getting it right every morning means knowing exactly what guests eat – and what they don’t.
Client
Andaz Prague, by Hyatt
Prague, Czech Republic
Challenges
TARE in use
1
A GRAM PER COVER CAN SAVE €16,000 PER YEAR
A GRAM PER COVER CAN SAVE €16,000 PER YEAR
HOW ANDAZ PRAGUE CUT TWO OF THEIR BIGGEST WASTE DRIVERS WITH SURPRISINGLY SMALL CHANGES
Andaz Prague is a luxury lifestyle hotel with 176 rooms in the heart of the Czech capital, part of Hyatt’s design-led Andaz brand.
The breakfast buffet at ZEM restaurant is a centrepiece of the guest experience: high-end, high-volume, and high-expectation. Getting it right every morning means knowing exactly what guests eat – and what they don’t.
FROM CHALLENGE TO SOLUTION
Sometimes the fix is obvious once you know where to look.
Sometimes the fix is obvious once you know where to look.
On the breakfast buffet, cheese and cold cuts were being discarded after every service – but without data, the scale of it was invisible, and so was the fix. There was no obvious place to start.
KITRO made the patterns visible. And once the team could see where the losses were actually happening, the changes they needed to make turned out to be surprisingly small.
With the data from KITRO, the team tackled two of their biggest waste drivers (cheese and cold cuts) first, achieving impressive savings with small adjustments:
91% reduction in cheese wasted per cover – from 1.14 g to 0.18 g per cover served
59% reduction in cold cuts wasted per cover – from 1.12 g to 0.29 g per cover served
FROM CHALLENGE TO SOLUTION
Sometimes the fix is obvious once you know where to look.
Sometimes the fix is obvious once you know where to look.
On the breakfast buffet, cheese and cold cuts were being discarded after every service – but without data, the scale of it was invisible, and so was the fix. There was no obvious place to start.
KITRO made the patterns visible. And once the team could see where the losses were actually happening, the changes they needed to make turned out to be surprisingly small.
With the data from KITRO, the team tackled two of their biggest waste drivers (cheese and cold cuts) first, achieving impressive savings with small adjustments:
91% reduction in cheese wasted per cover – from 1.14 g to 0.18 g per cover served
59% reduction in cold cuts wasted per cover – from 1.12 g to 0.29 g per cover served
FROM CHALLENGE TO SOLUTION
Sometimes the fix is obvious once you know where to look.
Sometimes the fix is obvious once you know where to look.
On the breakfast buffet, cheese and cold cuts were being discarded after every service – but without data, the scale of it was invisible, and so was the fix. There was no obvious place to start.
KITRO made the patterns visible. And once the team could see where the losses were actually happening, the changes they needed to make turned out to be surprisingly small.
With the data from KITRO, the team tackled two of their biggest waste drivers (cheese and cold cuts) first, achieving impressive savings with small adjustments:
91% reduction in cheese wasted per cover – from 1.14 g to 0.18 g per cover served
59% reduction in cold cuts wasted per cover – from 1.12 g to 0.29 g per cover served
IMPACT
ANNUAL RESULTS
IMPACT
ANNUAL RESULTS
IMPACT
ANNUAL RESULTS
TESTIMONIAL
WORDS FROM THE HOTELIER
“When sustainable thinking becomes part of the way you run your business, it naturally drives both ecological and economic results.”
Hotelier and Host at CASCADA & BOLERO
Thomas Ulrich
TESTIMONIAL
WORDS FROM THE HOTELIER
“When sustainable thinking becomes part of the way you run your business, it naturally drives both ecological and economic results.”
Hotelier and Host at CASCADA & BOLERO
Thomas Ulrich
TESTIMONIAL
WORDS FROM THE HOTELIER
“When sustainable thinking becomes part of the way you run your business, it naturally drives both ecological and economic results.”
Hotelier and Host at CASCADA & BOLERO
Thomas Ulrich
TESTIMONIAL
WORDS FROM THE HOTELIER
“When sustainable thinking becomes part of the way you run your business, it naturally drives both ecological and economic results.”
Hotelier and Host at CASCADA & BOLERO
Thomas Ulrich
CHEESE
weight:
source:
time:
755
gr
plate waste
09
:
22
THREE THINGS THAT WORKED IN THIS KITCHEN
Identify and remove low performing articles
The data showed which items did not meet guest preferences and were being wasted consistently, across every service. These were removed from the menu.
Change cut style and quantity on the buffet
On the breakfast buffet, where most of the waste was occuring, the team switched to smaller pre-cut portions and slices.
Offer high-cost items à la carte only
For higher-cost dry-aged ham, it came off the buffet entirely and moved to a kitchen-plated option.
CHEESE
weight:
source:
time:
755
gr
plate waste
09
:
22
THREE THINGS THAT WORKED IN THIS KITCHEN
Identify and remove low performing articles
The data showed which items did not meet guest preferences and were being wasted consistently, across every service. These were removed from the menu.
Change cut style and quantity on the buffet
On the breakfast buffet, where most of the waste was occuring, the team switched to smaller pre-cut portions and slices.
Offer high-cost items à la carte only
For higher-cost dry-aged ham, it came off the buffet entirely and moved to a kitchen-plated option.
CHEESE
weight:
source:
time:
755
gr
plate waste
09
:
22
THREE THINGS THAT WORKED IN THIS KITCHEN
Identify and remove low performing articles
The data showed which items did not meet guest preferences and were being wasted consistently, across every service. These were removed from the menu.
Change cut style and quantity on the buffet
On the breakfast buffet, where most of the waste was occuring, the team switched to smaller pre-cut portions and slices.
Offer high-cost items à la carte only
For higher-cost dry-aged ham, it came off the buffet entirely and moved to a kitchen-plated option.
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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.
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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.
© 2025 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.
© 2025 KITRO All rights reserved