Client
Pestana Hotel Group
Portugal
Challenges
TARE in use
12
Where sustainability and profitability work together
Where sustainability and profitability work together
HOW PESTANA HOTEL GROUP REDUCED FOOD WASTE BY 47% ACROSS PROPERTIES
With over five decades of success, the Pestana Hotel Group operates more than 100 hotels across 17 countries, making it the largest Portuguese multinational hotel group of Portuguese origin.
Sustainability has long been on the Group agenda – but with F&B operations this complex and high-volume, the ambition was to go further, with greater consistency and impact across properties.
Client
Pestana Hotel Group
Portugal
Challenges
TARE in use
12
Where sustainability and profitability work together
Where sustainability and profitability work together
HOW PESTANA HOTEL GROUP REDUCED FOOD WASTE BY 47% ACROSS PROPERTIES
With over five decades of success, the Pestana Hotel Group operates more than 100 hotels across 17 countries, making it the largest Portuguese multinational hotel group of Portuguese origin.
Sustainability has long been on the Group agenda – but with F&B operations this complex and high-volume, the ambition was to go further, with greater consistency and impact across properties.
Client
Pestana Hotel Group
Portugal
Challenges
TARE in use
12
Where sustainability and profitability work together
Where sustainability and profitability work together
HOW PESTANA HOTEL GROUP REDUCED FOOD WASTE BY 47% ACROSS PROPERTIES
With over five decades of success, the Pestana Hotel Group operates more than 100 hotels across 17 countries, making it the largest Portuguese multinational hotel group of Portuguese origin.
Sustainability has long been on the Group agenda – but with F&B operations this complex and high-volume, the ambition was to go further, with greater consistency and impact across properties.
ABOUT PESTANA HOTEL GROUP
THE CHALLENGE
THE CHALLENGE
F&B profitability across the Group was a priority for optimisation. While food waste was already part of operational discussions, approaches differed from property to property, making it difficult to consistently measure, compare and act at scale. Sustainability goals and cost targets sat in separate conversations, managed by separate teams, pulling in the same direction without a shared language to connect them.
KITRO gave them that shared language. What followed speaks for itself.
ABOUT PESTANA HOTEL GROUP
THE CHALLENGE
THE CHALLENGE
F&B profitability across the Group was a priority for optimisation. While food waste was already part of operational discussions, approaches differed from property to property, making it difficult to consistently measure, compare and act at scale. Sustainability goals and cost targets sat in separate conversations, managed by separate teams, pulling in the same direction without a shared language to connect them.
KITRO gave them that shared language. What followed speaks for itself.
ABOUT PESTANA HOTEL GROUP
THE CHALLENGE
THE CHALLENGE
F&B profitability across the Group was a priority for optimisation. While food waste was already part of operational discussions, approaches differed from property to property, making it difficult to consistently measure, compare and act at scale. Sustainability goals and cost targets sat in separate conversations, managed by separate teams, pulling in the same direction without a shared language to connect them.
KITRO gave them that shared language. What followed speaks for itself.
IMPACT
ANNUAL RESULTS
PER PROPERTY
DATA IS THE AVERAGE OF 7 PROPERTIES
MEASURING FOR OVER 12 MONTHS
IMPACT
ANNUAL RESULTS
PER PROPERTY
DATA IS THE AVERAGE OF 7 PROPERTIES
MEASURING FOR OVER 12 MONTHS
IMPACT
ANNUAL RESULTS
PER PROPERTY
DATA IS THE AVERAGE OF 7 PROPERTIES
MEASURING FOR OVER 12 MONTHS
TESTIMONIAL
“KITRO helped us approach food cost in a way we hadn’t done before.”
“Our group has long had sustainability concerns, and we’re also very focused on business profitability.
Balancing these two things was a challenge. KITRO helped us approach food cost in a way we hadn’t done before: not through the product itself, but through waste and surplus management.”
Area Manager Algarve at Pestana Hotel Group
João Paulo Araújo
TESTIMONIAL
“KITRO helped us approach food cost in a way we hadn’t done before.”
“Our group has long had sustainability concerns, and we’re also very focused on business profitability.
Balancing these two things was a challenge. KITRO helped us approach food cost in a way we hadn’t done before: not through the product itself, but through waste and surplus management.”
Area Manager Algarve at Pestana Hotel Group
João Paulo Araújo
TESTIMONIAL
“KITRO helped us approach food cost in a way we hadn’t done before.”
“Our group has long had sustainability concerns, and we’re also very focused on business profitability.
Balancing these two things was a challenge. KITRO helped us approach food cost in a way we hadn’t done before: not through the product itself, but through waste and surplus management.”
Area Manager Algarve at Pestana Hotel Group
João Paulo Araújo
TESTIMONIAL
“KITRO helped us approach food cost in a way we hadn’t done before.”
“Our group has long had sustainability concerns, and we’re also very focused on business profitability.
Balancing these two things was a challenge. KITRO helped us approach food cost in a way we hadn’t done before: not through the product itself, but through waste and surplus management.”
Area Manager Algarve at Pestana Hotel Group
João Paulo Araújo
Client
Pestana Alvor Praia
Algarve, Portugal
Challenges
TARE in use
1
Customer spotlight
The property where Pestana Hotel Group pilots new standards
The property where Pestana Hotel Group pilots new standards
Pestana Alvor Praia is the Group’s flagship in the Algarve. Here, sustainability initiatives are implemented, serving as a benchmark for wider application across the Group. KITRO landed here first and quickly motivated the entire team.
Client
Pestana Alvor Praia
Algarve, Portugal
Challenges
TARE in use
1
Customer spotlight
The property where Pestana Hotel Group pilots new standards
The property where Pestana Hotel Group pilots new standards
Pestana Alvor Praia is the Group’s flagship in the Algarve. Here, sustainability initiatives are implemented, serving as a benchmark for wider application across the Group. KITRO landed here first and quickly motivated the entire team.
Client
Pestana Alvor Praia
Algarve, Portugal
Challenges
TARE in use
1
Customer spotlight
The property where Pestana Hotel Group pilots new standards
The property where Pestana Hotel Group pilots new standards
Pestana Alvor Praia is the Group’s flagship in the Algarve. Here, sustainability initiatives are implemented, serving as a benchmark for wider application across the Group. KITRO landed here first and quickly motivated the entire team.
ABOUT PESTANA ALVOR PRAIA
THE SOLUTION
THE SOLUTION
Kitchen staff started going to their chefs with questions they’d never thought to ask before. Sections competed over who could recover the most product. Their creative solutions reduced overproduction while improving the guest experience.
The data just made it possible to see what had always been there.
ABOUT PESTANA ALVOR PRAIA
THE SOLUTION
THE SOLUTION
Kitchen staff started going to their chefs with questions they’d never thought to ask before. Sections competed over who could recover the most product. Their creative solutions reduced overproduction while improving the guest experience.
The data just made it possible to see what had always been there.
ABOUT PESTANA ALVOR PRAIA
THE SOLUTION
THE SOLUTION
Kitchen staff started going to their chefs with questions they’d never thought to ask before. Sections competed over who could recover the most product. Their creative solutions reduced overproduction while improving the guest experience.
The data just made it possible to see what had always been there.
IMPACT
ANNUAL RESULTS
IMPACT
ANNUAL RESULTS
IMPACT
ANNUAL RESULTS
BREAD
weight:
source:
time:
489
gr
plate waste
14
:
38
THREE THINGS THAT WORKED IN THIS KITCHEN
Adjusting production to day-by-day demand
Weekend oats, for example, were reduced by 1 kg after consumption patterns showed consistent surplus on Saturdays and Sundays.
Preparing oranges to order
Cutting production of pre-sliced oranges on breakfast buffet weekends reduced one of the kitchen's biggest daily sources of waste.
From watermelon preparation to guest-facing shot
Ingredients already prepared in the kitchen were repurposed into a new menu item, reducing surplus and adding value.
BREAD
weight:
source:
time:
489
gr
plate waste
14
:
38
THREE THINGS THAT WORKED IN THIS KITCHEN
Adjusting production to day-by-day demand
Weekend oats, for example, were reduced by 1 kg after consumption patterns showed consistent surplus on Saturdays and Sundays.
Preparing oranges to order
Cutting production of pre-sliced oranges on breakfast buffet weekends reduced one of the kitchen's biggest daily sources of waste.
From watermelon preparation to guest-facing shot
Ingredients already prepared in the kitchen were repurposed into a new menu item, reducing surplus and adding value.
BREAD
weight:
source:
time:
489
gr
plate waste
14
:
38
THREE THINGS THAT WORKED IN THIS KITCHEN
Adjusting production to day-by-day demand
Weekend oats, for example, were reduced by 1 kg after consumption patterns showed consistent surplus on Saturdays and Sundays.
Preparing oranges to order
Cutting production of pre-sliced oranges on breakfast buffet weekends reduced one of the kitchen's biggest daily sources of waste.
From watermelon preparation to guest-facing shot
Ingredients already prepared in the kitchen were repurposed into a new menu item, reducing surplus and adding value.
TESTIMONIAL
“JUST DO IT.”
“If I had to convince another hospitality colleague to implement this system, I would have no doubts: Just do it. The numbers speak for themselves.”
General Manager at Pestana Alvor Praia
Marco Pinto Moura
TESTIMONIAL
“JUST DO IT.”
“If I had to convince another hospitality colleague to implement this system, I would have no doubts: Just do it. The numbers speak for themselves.”
General Manager at Pestana Alvor Praia
Marco Pinto Moura
TESTIMONIAL
“JUST DO IT.”
“If I had to convince another hospitality colleague to implement this system, I would have no doubts: Just do it. The numbers speak for themselves.”
General Manager at Pestana Alvor Praia
Marco Pinto Moura
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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