23 Winnow Case Studies

Company Size

Read 23 Case Studies from real Winnow users sharing their business challenges and results after using Winnow software.

  • With simple changes Anantara Siam Bangkok Hotel saves 300 plated meals every month]\
  • The Armani Hotel Dubai is working with Winnow to help the UAE save 3 million meals by 2020
  • Club Med Bali saved over 68,000 meals in only 6 months by using digital tools
  • ESS has prevented more than 46 tonnes of food from getting wasted
  • How Fairmont The Palm is adjusting their buffets and reducing food waste by 61%
  • Friends House - Customer Case Study
  • How Hilton Dubai Jumeirah saved $65,000 by reducing food waste
  • How an IKEA store in the Hungary has saved more than 9,500 meals in less than 6 months
  • How an IKEA store in Netherlands is saving over €100,000 annually by reducing food waste
  • How IKEA UK&IE is fighting food waste with artificial intelligence
  • Food is Precious for IKEA Gent which plans to halve food waste by August 2020
  • How IKEA Eindhoven, in the Netherlands, saved over 48,000 meals
  • How an IKEA store in Southampton - UK reduced their food waste by 75%
  • Phuket Hotel is saving 29,000 meals annually by using Winnow to measure and cut food waste
  • How Novotel Warsaw Centrum reduced food waste by over 50%
  • Potli - Customer Case Study
  • Pullman Dubai Creek City Centre achieved 4% reduction in food purchasing cost by cutting food waste
  • Improving sustainability and increasing efficiency Renaissance Phuket reduced food waste by 50%
  • How RSBJ is using Winnow to improve their food quality
  • How Sofitel Bangkok Sukhumvit saved $60,000 by reducing food waste
  • How Sofitel Kunming cut food waste by half and saved more than 133,000 RMB
  • How University of Sussex reduced food waste by more than 70%
  • Making a lasting impact at Wellcome Trust reducing waste by 70%

About Winnow

Winnow believe that food is far too valuable to waste, and that technology can transform the way they use food. Winnow helps companies in hospitality reduce food waste and cost, increase gross profit, while decreasing impact on environment. They bring smart devices into the kitchen and empower chefs and staff to get the most from their kitchens and reduce unnecessary wastage by providing granular, actionable information on food waste. They believe that what gets measured gets managed.

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