Customers

Results from real kitchens.

Universities, resorts, and restaurants use Metafoodx to make closer to what guests actually eat, protect food quality, and lower food cost. Here's what they measured.

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The Eaping hot bar with pans of food during service

Overproduction is food a kitchen makes that guests never eat. Cutting it lowers food cost without guests noticing anything but fresher food.

Higher education

UMass Amherst Dining Services

UMass Amherst Dining uses Metafoodx to measure production and consumption by menu item and plan each service closer to real demand. After the results in the first three months, Metafoodx now runs in all four dining commons.

51.7%

less food made that guests didn’t eat, in the first 3 months

5x+

return on investment (500%+) from food and labor savings

42.5%

fewer leftovers, even as egg prices spiked

“By leveraging the unique data tracking capabilities of the Metafoodx system, we can enhance our operations.”

Ken ToongAssistant Vice Chancellor for Auxiliary Enterprises, UMass Amherst

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Higher education

Pomona College

Pomona College Dining Services uses Metafoodx consumption data to bring production in line with what students actually eat.

54%

less food made that guests didn’t eat, across every dining hall

5x+

return on investment (500%+) from food and labor savings

lower cost per plate in nine months

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Aerial view of the Mayan Princess resort in Roatán

Hotels & resorts

Mayan Princess Beach & Dive Resort

The resort uses Metafoodx to see which dishes are overproduced and adjust production to guest demand.

23%

less food made that guests didn’t eat, by February 2026

8x+

return on investment (820%+): savings worth over 8 times the cost

27% → 21%

share of buffet food that went uneaten

“With Metafoodx, we were able to clearly identify which dishes were being overproduced.”

Juan Gomez de la TorreGeneral Manager, Mayan Princess Beach & Dive Resort

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Eaping staff serving guests from the hot bar

Restaurants

Eaping Fresh Chinese

Eaping Fresh uses Metafoodx temperature and holding-time data to keep food quality consistent through every service.

~30%

fewer freshness alerts (pans held too long), Sept 2025 – Mar 2026

6 of 6

most-flagged dishes now flagged less often

6.4% → 2.5%

of Veg Chow Mein pans flagged for freshness

“Around February, we started paying closer attention to the alert system and timer logs. That made a big difference in quality consistency. Since using Metafoodx, we’ve seen real improvements in food freshness and quality consistency. Staff are more accountable too — the alert system keeps everyone on track without being disruptive.”

Allen ShiOwner, Eaping Fresh Chinese Restaurant

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“If you stay out of technology and don't try to move forward, you're just left in the dust.”Kristopher Arguin, Executive Chef, Cal Poly Pomona

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