Higher education
Residential halls, retail outlets, and catering, with demand that swings by semester, weekday, and campus event.
What changes in your operation.
Plan each dining hall from measured consumption, engage students with plate-waste scans and feedback, and give auxiliary leadership one view of food cost across campus.
Metafoodx follows food from purchase to plate, so your team sees what was produced, what guests ate, and what to make next, during service and across every location.
Measured in real kitchens.
less overproduction at UMass Amherst within 3 months
less overproduction across all Pomona College dining halls
ROI from food and labor cost savings
One platform, every stage of the food journey.
Metron AI Scanner
Food, weight, and temperature on every pan, from production to plate waste.
AI production planning
Forecasts built from what guests actually ate, adjusted for your menu and events.
Live View and alerts
See what is running low or moving slowly, and hold, add, or stop batches during service.
Reports leaders use
Weekly top-five items to cut, food cost by venue, and measured sustainability impact.
Built for high-volume foodservice.
Corporate dining
Healthcare
Hotels & resorts
Contract foodservice
Stadiums & venues
Cruise
Restaurants & clubsSee 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.