Measure what guests actually eat, item by item.
Measure pans as they go out and when they come back. See what was made, what guests took, and what was left for every menu item, station, and service, so production follows real demand instead of habit.
Three steps, every service.
- 1
Out to the line
At the service station, the Metafoodx device identifies the menu item and pan, and records net weight and temperature.
- 2
Back from the line
When the pan returns, Metafoodx records what’s left, so Metafoodx knows exactly what guests took.
- 3
Act on it
See consumption and overproduction by item, daypart, station, and venue, live on the Mobile App and dashboard.
The data
- AI identification of menu items and pans
- Net food weight and temperature on every pan
- Food sent to service and food left at the end
- Consumption and overproduction by item, daypart, station, and venue
- Food images next to dish analytics, to check portions and consistency
The decisions
- Right-size first batches and cut unnecessary backup pans
- Time refills to real demand, without running out
- Spot items that sell out early or end with excess
- Compare forecast with actual to improve the next plan
- Focus managers on the biggest overproduction costs
Built for busy kitchens.
Timers on every pan
A countdown starts when a pan enters service, so staff know when quality checks or pan rotations are due.
Catch it the same day
End-of-day alerts flag items whose overproduction crosses the threshold you set.
Top 5 items to cut
Every week, the five menu items driving the most overproduction cost at each location.
Plan the next service
Measured consumption feeds AI forecasts built on menu cycles, guest counts, weather, and events.
Two-way with your systems
Planned menus flow in from Jamix, Parsley, or Illumia; measured production and consumption flow back.
Temperature on every pan
Infrared temperature and food images support food safety and consistency checks.
Measured in real kitchens.
less overproduction at UMass Amherst in the first 3 months
less overproduction across every Pomona College dining hall
less overproduction at Mayan Princess Resort, with 820%+ ROI
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.