Find avoidable losses before food reaches the guest.
A Metafoodx device in the kitchen records food discarded before service, with the reason attached to every entry. See which products you lose during prep and production, and why.
Three steps, every service.
- 1
Record the waste
Staff weigh prep scraps, spoiled product, or food that was made but never served.
- 2
Tag the reason
Pick the item and waste reason in one tap: trim, spoilage, expired, prep mistake, overproduction, and more.
- 3
Fix the cause
Review losses by item, reason, location, and time, and compare prep waste with expected usable yield.
The data
- Trim and usable product lost during prep
- Spoilage, expired inventory, and prep mistakes
- Prepared food that never reaches the line
- Waste quantity and, with food-cost data, what it costs
- Prep waste compared with expected usable yield
The decisions
- Improve purchasing and storage based on recurring patterns
- Review recipe yields, prep standards, and portioning
- Coach teams when technique creates unnecessary loss
- Review supplier specs when incoming quality is the cause
- Track whether corrective actions are working
Built for busy kitchens.
Every loss has a cause
Reason codes on every entry separate spoilage from trim, prep mistakes, and overproduction.
Measure against standard
Compare actual prep loss with expected usable yield to spot technique or quality problems.
Fix the expensive items first
With food-cost data, see which items and locations cost you the most.
Order from true need
Recurring prep loss and spoilage patterns inform order quantities and storage.
Prove the fix worked
Weekly trends show whether coaching, recipe, or supplier changes reduced waste.
Compare kitchens
Benchmark prep loss across locations with the same menu and reasons.
Works with the rest of Metafoodx.
Every mode feeds the same menu, dashboard, forecasts, and reports. See how it all connects →
See it in your kitchen.
Book a demo and we’ll show you where to start for the biggest impact in your operation.