Yes. KITRO tracks all edible waste automatically at the bin level, even in high‑volume buffet environments, identifying items thanks to AI and associating them with costs and environmental impact. This enables reduction strategies for overproduction and plate leftovers typical of buffet service.

KITRO provides downloadable reports at every view, giving you all the data points you need to feed your reporting tools. Our CO2 equivalent multiplier allows you to get a high-level understanding of your food waste's environmental impact. Dependent on your ESG reporting system a direct integration can be discussed.

Hotel groups using KITRO typically see 2 - 8% in annual food cost savings, up to 60% reductions in edible food waste and a pay back period within the first 6 months. That being said, the return on investment varies depending on food volumes, operational practices, and staff engagement. Check out our case study section for concrete examples of group-wide impact.

KITRO’s AI can distinguish ingredients and categorize waste per meal types and outlet. You can set different baselines per property and outlet with different service styles (a la carte, buffet, banquet, etc.). We recommend installing a KITRO TARE in each outlet to ensure location-specific and holistic insights.

Yes, the KITRO TARE must be connected to the Wi‑Fi (or equivalent network) to upload its data. The setup is “plug-and-play” and compatible with existing bins as the installation is designed to be non‑disruptive and fast.

Yes. KITRO captures each waste entry with a precise timestamp, helping teams understand when waste occurs throughout the day. You can define and customize these meal periods (ex: breakfast, lunch, dinner) directly in your dashboard, so they reflect your specific operational setup and service times. To see a concrete example of how this works in practice, you can watch our Zürich Marriott Hotel testimonial video.

KITRO makes it easier for teams to learn from each other. Each property receives the same set of insights, creating a common language around food waste. This consistency allows chefs and managers to share best practices, highlight successful initiatives, and inspire new approaches across the group. Regular exchanges, whether through your dedicated food waste expert or peer-to-peer discussions, ensure that staff stay engaged, motivated, and aligned around a shared sustainability goal.