Client
CASCADA Hotel
Lucerne, Switzerland
Challenges
TARE in use
1
SMALL CHANGES,
BIG IMPACT
SMALL CHANGES,
BIG IMPACT
HOW CASCADA & BOLERO REDUCED PLATE WASTE BY OVER 20% IN 12 MONTHS
CASCADA is a 72-room 4-star hotel in the heart of Lucerne, ibex fairstay Gold certified and rated Swisstainable Level III (Leading) – the highest tier in Swiss sustainable tourism. Their motto “Passion, Warmth & Mindfulness” shapes how they run the kitchen just as much as how they welcome guests.
BOLERO, their Spanish restaurant, runs breakfast buffet and à la carte lunch and dinner, with up to 150 covers on a busy evening.
Client
CASCADA Hotel
Lucerne, Switzerland
Challenges
TARE in use
1
SMALL CHANGES,
BIG IMPACT
SMALL CHANGES,
BIG IMPACT
HOW CASCADA & BOLERO REDUCED PLATE WASTE BY OVER 20% IN 12 MONTHS
CASCADA is a 72-room 4-star hotel in the heart of Lucerne, ibex fairstay Gold certified and rated Swisstainable Level III (Leading) – the highest tier in Swiss sustainable tourism. Their motto “Passion, Warmth & Mindfulness” shapes how they run the kitchen just as much as how they welcome guests.
BOLERO, their Spanish restaurant, runs breakfast buffet and à la carte lunch and dinner, with up to 150 covers on a busy evening.
Client
CASCADA Hotel
Lucerne, Switzerland
Challenges
TARE in use
1
SMALL CHANGES,
BIG IMPACT
SMALL CHANGES,
BIG IMPACT
HOW CASCADA & BOLERO REDUCED PLATE WASTE BY OVER 20% IN 12 MONTHS
CASCADA is a 72-room 4-star hotel in the heart of Lucerne, ibex fairstay Gold certified and rated Swisstainable Level III (Leading) – the highest tier in Swiss sustainable tourism. Their motto “Passion, Warmth & Mindfulness” shapes how they run the kitchen just as much as how they welcome guests.
BOLERO, their Spanish restaurant, runs breakfast buffet and à la carte lunch and dinner, with up to 150 covers on a busy evening.
FROM CHALLENGE TO SOLUTION
“Because reducing food waste is possible – if you pay attention.”
“Because reducing food waste is possible – if you pay attention.”
That’s what it says on the CASCADA website. A year in, it’s exactly what the data shows.
At BOLERO, plate returns turned out to be the biggest driver, accounting for more than 50% of total waste. Paella was where this showed up most clearly: the pan size set a natural portion, and without data, it was hard to know how to adjust. The breakfast buffet had the same problem: overproduction with no reliable way to measure it.
When the team started tracking waste with KITRO in March 2025, the impact showed quickly. Quickly enough that they've already renewed for another year.
Their KITRO food waste expert brings ideas to every check-in but the BOLERO team has usually already tried a few of their own by the time they meet. And the numbers reflect that kind of attention. Once a team sees what's possible with the right data, the next change is always easier to make.
FROM CHALLENGE TO SOLUTION
“Because reducing food waste is possible – if you pay attention.”
“Because reducing food waste is possible – if you pay attention.”
That’s what it says on the CASCADA website. A year in, it’s exactly what the data shows.
At BOLERO, plate returns turned out to be the biggest driver, accounting for more than 50% of total waste. Paella was where this showed up most clearly: the pan size set a natural portion, and without data, it was hard to know how to adjust. The breakfast buffet had the same problem: overproduction with no reliable way to measure it.
When the team started tracking waste with KITRO in March 2025, the impact showed quickly. Quickly enough that they've already renewed for another year.
Their KITRO food waste expert brings ideas to every check-in but the BOLERO team has usually already tried a few of their own by the time they meet. And the numbers reflect that kind of attention. Once a team sees what's possible with the right data, the next change is always easier to make.
FROM CHALLENGE TO SOLUTION
“Because reducing food waste is possible – if you pay attention.”
“Because reducing food waste is possible – if you pay attention.”
That’s what it says on the CASCADA website. A year in, it’s exactly what the data shows.
At BOLERO, plate returns turned out to be the biggest driver, accounting for more than 50% of total waste. Paella was where this showed up most clearly: the pan size set a natural portion, and without data, it was hard to know how to adjust. The breakfast buffet had the same problem: overproduction with no reliable way to measure it.
When the team started tracking waste with KITRO in March 2025, the impact showed quickly. Quickly enough that they've already renewed for another year.
Their KITRO food waste expert brings ideas to every check-in but the BOLERO team has usually already tried a few of their own by the time they meet. And the numbers reflect that kind of attention. Once a team sees what's possible with the right data, the next change is always easier to make.
BREAD
weight:
source:
time:
489
gr
plate waste
14
:
38
THREE THINGS THAT WORKED IN THIS KITCHEN
Reducing Paella portions by 20 g per serving
KITRO identified the pattern, and one targeted adjustment cut monthly paella waste significantly.
Preparing thinner bread slices
A straightforward change with an immediate impact. Surplus was repurposed rather than discarded.
Rethinking lemon garnish
Whole lemons served as decoration were always thrown away after service. Now, a wedge is served and the rest pressed for iced tea.
BREAD
weight:
source:
time:
489
gr
plate waste
14
:
38
THREE THINGS THAT WORKED IN THIS KITCHEN
Reducing Paella portions by 20 g per serving
KITRO identified the pattern, and one targeted adjustment cut monthly paella waste significantly.
Preparing thinner bread slices
A straightforward change with an immediate impact. Surplus was repurposed rather than discarded.
Rethinking lemon garnish
Whole lemons served as decoration were always thrown away after service. Now, a wedge is served and the rest pressed for iced tea.
BREAD
weight:
source:
time:
489
gr
plate waste
14
:
38
THREE THINGS THAT WORKED IN THIS KITCHEN
Reducing Paella portions by 20 g per serving
KITRO identified the pattern, and one targeted adjustment cut monthly paella waste significantly.
Preparing thinner bread slices
A straightforward change with an immediate impact. Surplus was repurposed rather than discarded.
Rethinking lemon garnish
Whole lemons served as decoration were always thrown away after service. Now, a wedge is served and the rest pressed for iced tea.
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
IMPACT
ONE YEAR WITH KITRO
Results measured during the first 12 months of our partnership.
IMPACT
ONE YEAR WITH KITRO
Results measured during the first 12 months of our partnership.
IMPACT
ONE YEAR WITH KITRO
Results measured during the first 12 months of our partnership.
Ready to see
YOUR impact?
Ready to see YOUR impact?
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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