Client
Hyatt Hotels
EAME
Challenges
TARE in use
39
How Hyatt Hotels are turning ESG goals into kitchen reality
How Hyatt Hotels are turning ESG goals into kitchen reality
Hyatt Hotels in EAME (Europe, Africa, and the Middle East) aim to reduce food waste by 50% by 2030 as part of their sustainability strategy, showing their commitment to environmental responsibility while upholding luxury service standards for guests.
“KITRO is our preferred partner because they really care about getting us to achieve our goals.”
Client
Hyatt Hotels
EAME
Challenges
TARE in use
39
How Hyatt Hotels are turning ESG goals into kitchen reality
How Hyatt Hotels are turning ESG goals into kitchen reality
Hyatt Hotels in EAME (Europe, Africa, and the Middle East) aim to reduce food waste by 50% by 2030 as part of their sustainability strategy, showing their commitment to environmental responsibility while upholding luxury service standards for guests.
“KITRO is our preferred partner because they really care about getting us to achieve our goals.”
Client
Hyatt Hotels
EAME
Challenges
TARE in use
39
How Hyatt Hotels are turning ESG goals into kitchen reality
How Hyatt Hotels are turning ESG goals into kitchen reality
Hyatt Hotels in EAME (Europe, Africa, and the Middle East) aim to reduce food waste by 50% by 2030 as part of their sustainability strategy, showing their commitment to environmental responsibility while upholding luxury service standards for guests.
“KITRO is our preferred partner because they really care about getting us to achieve our goals.”
BACKGROUND
PARTNERING WITH KITRO SINCE 2019
PARTNERING WITH KITRO SINCE 2019
Before implementing KITRO, Hyatt Hotels EAME faced a common challenge in luxury hospitality: maintaining exceptional standards while managing resources efficiently.
Without data visibility, the kitchen teams couldn't quantify waste or identify where improvements would have the greatest impact. They needed a solution that would integrate seamlessly into their high-pressure kitchen operations without disrupting service excellence.
BACKGROUND
PARTNERING WITH KITRO SINCE 2019
PARTNERING WITH KITRO SINCE 2019
Before implementing KITRO, Hyatt Hotels EAME faced a common challenge in luxury hospitality: maintaining exceptional standards while managing resources efficiently.
Without data visibility, the kitchen teams couldn't quantify waste or identify where improvements would have the greatest impact. They needed a solution that would integrate seamlessly into their high-pressure kitchen operations without disrupting service excellence.
BACKGROUND
PARTNERING WITH KITRO SINCE 2019
PARTNERING WITH KITRO SINCE 2019
Before implementing KITRO, Hyatt Hotels EAME faced a common challenge in luxury hospitality: maintaining exceptional standards while managing resources efficiently.
Without data visibility, the kitchen teams couldn't quantify waste or identify where improvements would have the greatest impact. They needed a solution that would integrate seamlessly into their high-pressure kitchen operations without disrupting service excellence.
BROCCOLI
weight:
source:
time:
276
gr
plate waste
13
:
07
PARTNERING WITH KITRO ALLOWED HYATT HOTELS EAME TO
Transform data into operational excellence
Use waste photos to build team awareness
Reduce buffet portions to cut overproduction
BROCCOLI
weight:
source:
time:
276
gr
plate waste
13
:
07
PARTNERING WITH KITRO ALLOWED HYATT HOTELS EAME TO
Transform data into operational excellence
Use waste photos to build team awareness
Reduce buffet portions to cut overproduction
BROCCOLI
weight:
source:
time:
276
gr
plate waste
13
:
07
PARTNERING WITH KITRO ALLOWED HYATT HOTELS EAME TO
Transform data into operational excellence
Use waste photos to build team awareness
Reduce buffet portions to cut overproduction
BACKGROUND
RESULTS ACROSS 36 HYATT HOTELS
BACKGROUND
RESULTS ACROSS 36 HYATT HOTELS
BACKGROUND
RESULTS ACROSS 36 HYATT HOTELS
TESTIMONIAL
HEAR FROM THE REGIONAL OPS DIRECTOR
“KITRO is our preferred partner because they really care about getting us to achieve our goals.
It helps us get more effectiveness from our kitchens as well as more quality on the plate, because money that is not going into the bin can be invested in the quality of the produce.”
Regional Director of Operations EAME at Hyatt Hotels
Igor Chilovski
TESTIMONIAL
HEAR FROM THE REGIONAL OPS DIRECTOR
“KITRO is our preferred partner because they really care about getting us to achieve our goals.
It helps us get more effectiveness from our kitchens as well as more quality on the plate, because money that is not going into the bin can be invested in the quality of the produce.”
Regional Director of Operations EAME at Hyatt Hotels
Igor Chilovski
TESTIMONIAL
HEAR FROM THE REGIONAL OPS DIRECTOR
“KITRO is our preferred partner because they really care about getting us to achieve our goals.
It helps us get more effectiveness from our kitchens as well as more quality on the plate, because money that is not going into the bin can be invested in the quality of the produce.”
Regional Director of Operations EAME at Hyatt Hotels
Igor Chilovski
TESTIMONIAL
HEAR FROM THE REGIONAL OPS DIRECTOR
“KITRO is our preferred partner because they really care about getting us to achieve our goals.
It helps us get more effectiveness from our kitchens as well as more quality on the plate, because money that is not going into the bin can be invested in the quality of the produce.”
Regional Director of Operations EAME at Hyatt Hotels
Igor Chilovski
Client
Park Hyatt Zürich
Zürich, Switzerland
Challenges
TARE in use
2
Customer spotlight
How Park Hyatt Zürich tracks waste across every kitchen station
How Park Hyatt Zürich tracks waste across every kitchen station
The Park Hyatt Zürich is a sophisticated 5-star hotel located in the heart of Zürich’s financial district, known for its award-winning dining.
When partnering with KITRO in 2023, they took a comprehensive approach, installing TAREs in their main production kitchen and dish washing area. This gave the culinary team visibility into waste at two critical points: what’s being prepared, and what’s coming back from guests.
The data quickly revealed that buffet portions were their biggest opportunity. By adjusting production based on actual demand rather than estimates, they achieved significant savings without compromising the luxury dining experience guests expect.
“I wholeheartedly recommend it to any large hotel.”
Client
Park Hyatt Zürich
Zürich, Switzerland
Challenges
TARE in use
2
Customer spotlight
How Park Hyatt Zürich tracks waste across every kitchen station
How Park Hyatt Zürich tracks waste across every kitchen station
The Park Hyatt Zürich is a sophisticated 5-star hotel located in the heart of Zürich’s financial district, known for its award-winning dining.
When partnering with KITRO in 2023, they took a comprehensive approach, installing TAREs in their main production kitchen and dish washing area. This gave the culinary team visibility into waste at two critical points: what’s being prepared, and what’s coming back from guests.
The data quickly revealed that buffet portions were their biggest opportunity. By adjusting production based on actual demand rather than estimates, they achieved significant savings without compromising the luxury dining experience guests expect.
“I wholeheartedly recommend it to any large hotel.”
Client
Park Hyatt Zürich
Zürich, Switzerland
Challenges
TARE in use
2
Customer spotlight
How Park Hyatt Zürich tracks waste across every kitchen station
How Park Hyatt Zürich tracks waste across every kitchen station
The Park Hyatt Zürich is a sophisticated 5-star hotel located in the heart of Zürich’s financial district, known for its award-winning dining.
When partnering with KITRO in 2023, they took a comprehensive approach, installing TAREs in their main production kitchen and dish washing area. This gave the culinary team visibility into waste at two critical points: what’s being prepared, and what’s coming back from guests.
The data quickly revealed that buffet portions were their biggest opportunity. By adjusting production based on actual demand rather than estimates, they achieved significant savings without compromising the luxury dining experience guests expect.
“I wholeheartedly recommend it to any large hotel.”
BACKGROUND
WORKING WITH KITRO SINCE 2023
Measurement period: 2 TAREs, 37 months
BACKGROUND
WORKING WITH KITRO SINCE 2023
Measurement period: 2 TAREs, 37 months
BACKGROUND
WORKING WITH KITRO SINCE 2023
Measurement period: 2 TAREs, 37 months
TESTIMONIAL
SOME WORDS FROM
THE CHEF
“We opted for KITRO because it fits perfectly with our kitchen operations. The ease of use combined with automatic data collection won us over — the team hardly needed to adjust at all.
Given the substantial savings we’ve achieved in recent years, I wholeheartedly recommend it to any large hotel.”
Chef at Park Hyatt Zurich
Bernd Hoeblich
TESTIMONIAL
SOME WORDS FROM
THE CHEF
“We opted for KITRO because it fits perfectly with our kitchen operations. The ease of use combined with automatic data collection won us over — the team hardly needed to adjust at all.
Given the substantial savings we’ve achieved in recent years, I wholeheartedly recommend it to any large hotel.”
Chef at Park Hyatt Zurich
Bernd Hoeblich
TESTIMONIAL
SOME WORDS FROM
THE CHEF
“We opted for KITRO because it fits perfectly with our kitchen operations. The ease of use combined with automatic data collection won us over — the team hardly needed to adjust at all.
Given the substantial savings we’ve achieved in recent years, I wholeheartedly recommend it to any large hotel.”
Chef at Park Hyatt Zurich
Bernd Hoeblich
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Ready to see
YOUR impact?
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.
© 2025 KITRO All rights reserved