AI Food Tracking and Production Planning for Commercial Kitchens
Metafoodx follows food from purchase to plate and turns what happens in your kitchen into production forecasts your team can act on. See what was made, what guests ate, and what to make next, across every location you run.
Trusted by high-volume kitchens
Waste is the output. Consumption is the signal.
Every day your teams decide what to buy, prep, produce, replenish, and when to stop. Most of those calls still run on experience and last week's order sheet.
Most food waste systems start at the bin. They tell you what was thrown away, but not what was produced, what guests actually ate, or which decision caused the gap. Once the easy wins are captured, waste tracking alone stalls.
Metafoodx measures every pan on the line, so you can fix the decision, not just count the result. Bin data tells you what you wasted yesterday. Line data helps you make the right amount today.
US foodservice generated 12.5 million tons of surplus food in 2024, worth $157 billion, or 14% of foodservice sales. Source: ReFED
| Waste tracking | Food operations intelligence | |
|---|---|---|
| Starts at | What ends up in the bin | Production, consumption, prep loss, and plate waste |
| Asks | How much did we waste, and why? | What should we produce, when do we replenish, when do we stop? |
| Timing | After the shift | During service, while the decision can still change |
| Owner | Sustainability lead | Culinary, operations, and finance leadership |
| Outcome | A lower waste number | Lower food cost and accurate production, with less waste as a result |
One operating picture for your entire kitchen.
Follow the signals from a two-second scan to the decisions your team makes next. Choose an area to explore.
Back-of-house waste
See prep loss, spoilage, and production waste, with the reason on every scan, before food reaches the guest.
- Prep loss and trim
- Spoilage and expired product
- Food made but never served
Consumption tracking
Scan pans going out and coming back to see what was made, what guests took, and what was left, by item and station.
- Food sent to service
- What guests actually took
- What came back at close
Plate waste & feedback
A two-second plate scan records what guests leave behind, with optional ratings and feedback.
- Leftover weight per plate
- Main leftover item
- Guest ratings
Production forecasting
Forecasts combine measured consumption with menu cycles, guest counts, weather, and events. Chefs review and adjust every plan.
- Consumption history
- Menu cycles and guest counts
- Weather and special events
Catering intelligence
Track production and overproduction for every event by BEO number, with a searchable event history.
- Prepared per event
- Consumed per event
- Leftovers per event
Forecasts built on what guests actually ate.
Metafoodx combines measured consumption with menu cycles, guest counts, day of week, weather, events, and station popularity to plan each service automatically. Chefs review and adjust the plan, then watch live demand during service and hold or add batches as it moves.
| Tuesday lunch | Last comparable produced / eaten | Plan |
|---|---|---|
| Grilled salmon | 60 / 41 lb | 45 lb |
| Chicken tikka masala | 48 / 48 lb | 54 lb |
| Roasted vegetables | 35 / 22 lb | 26 lb |
| Mac and cheese | 40 / 37 lb | 40 lb |
Illustrative example. The tikka masala sold out last time, so the plan goes up; salmon and vegetables come down.
Kitchen technology, taken to the next level.
More than a scale and more than a tablet. Metafoodx combines the Metron AI Scanner, patented AI, and a connected platform that works from the first scan.
3D vision plus weight
A patented depth camera and load cells measure volume, weight, and density for every pan going out and coming back. More than a camera over a bin.
Temperature on every scan
Probe-free infrared temperature sensing and Freshness Alerts turn every scan into a quality check, not just a weigh-in.
Recognition and forecasting
AI that recognizes your menu items on every scan, plus a forecasting engine that learns your menu cycles and demand.
Connected everywhere
Dashboard, mobile app, alerts, and two-way integrations with Jamix, Parsley, and Illumia, plus POS and ERP systems.
Measured results in real kitchens.
Overproduction is food a kitchen makes that guests never eat. Here’s how much our customers cut it, and what that saved them.
Higher educationUMass Amherst Dining51.7%less food made that guests didn’t eatIn the first 3 months. Food and labor savings came to more than 5x the cost.Read the case study →
Higher educationPomona College54%less food made that guests didn’t eat, across every dining hallCost per plate down 8% in nine months.Read the case study →
ResortMayan Princess Beach & Dive Resort8x+return on investment (820%+)Savings worth more than 8 times the cost, with 23% less food made that guests didn’t eat.Read the case study →
Fast casual restaurantEaping Fresh Chinese~30%fewer freshness alerts on the hot barFewer pans held past their quality window, Sept 2025 – Mar 2026.Read the case study →
Watch Metafoodx in a real kitchen.
Already using a food waste tracker?
Before you renew, see what your current system can and can’t tell you. Our Buyer’s Checklist gives you twelve questions to ask any food waste vendor, plus a side-by-side comparison.
One data set for every leader at the table.
Metafoodx connects culinary execution, food cost, quality, and sustainability, so each leader sees the decisions that move their number.
Built for high-volume foodservice.
Higher education
Corporate dining
Healthcare
Hotels & resorts
Contract foodservice
Stadiums & venues
Cruise
Restaurants & clubsAward-winning food operations intelligence.
See Metafoodx in your kitchen.
Book a demo with our team. We'll walk through your operation and show you where better production decisions will save the most.