Stop throwing away your food cost.
See where food is lost, what guests consume, and what to change next. Metafoodx connects kitchen scans across prep, production, service, and plate waste to help you buy smarter, cook to demand, and protect quality.
- 5–8%
- lower food cost*
- 50%+
- less overproduction*
- 5–11X
- return on investment*
Trusted by UMass Amherst · Pomona College · Occidental College
One food journey. Better decisions at every step.
Metafoodx connects what happens before, during, and after service—so your next purchasing, production, or menu decision starts with evidence. Choose a step to explore.
Back-of-house waste
Where does loss begin?
Capture prep scraps and discarded ingredients before food reaches the guest. Connect recurring losses with downstream demand to inform what you buy and how you prep.
Kitchen signals
Improve prep yields, storage, and purchasing decisions.
Repeated usable-product trim? Review prep technique and expected yield before changing the order quantity.
Fixed AI scanners + Mobile App + connected reporting. Integrations, alerts, and forecasting depend on your configured workflows and data.
Built for high-volume kitchens
Hospitality & travel
Hotels, resorts, casinos, cruise lines, airport dining
Restaurants
QSR, fast casual, and full-service operators
Workplace & managed dining
Corporate dining and contract caterers
Institutional dining
Healthcare, senior living, colleges, K–12
Retail & non-traditional
Grocery deli, food halls, stadiums, theme parks
Government & public sector
Military, government facilities, correctional
Proof from real kitchens
UMass Amherst
51.7% reduction in overproduction within 3 months
How the nation's top-ranked dining program used AI waste tracking to sharpen production across a high-volume operation.
Mayan Princess Resort
23% less overproduction · 820%+ ROI
A Caribbean beach and dive resort cut buffet overproduction and tightened batch cooking with real-time AI tracking across multiple stations.
Pomona College
8% lower plate costs in 9 months
A residential dining team turned daily waste data into menu and batch-cooking changes — and lowered plate costs by 8% in nine months.
Eaping Fresh Chinese
~30% fewer freshness alerts
A fast-casual hot bar used AI freshness tracking to cut alerts by 30% and make sharper production calls during lunch and dinner rushes.
Occidental College
Dining leadership on rolling out Metafoodx across the kitchen.
Common questions about smarter kitchen operations
Answers about forecasting, production planning, food quality, waste reduction, and turning kitchen data into better daily decisions.
Build your free kitchen waste plan
Describe your operation and we'll turn your challenges into a focused starting plan for measurement, forecasting, production, and waste reduction—in 60 seconds.
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