Winnow

Every morning, chefs have to guess how much food to prepare. Foresight takes the guesswork out. Our new AI tool gives your kitchen a daily production plan, item by item, based on occupancy and past waste. Your team logs leftovers by taking a photo on any phone, so there's no extra hardware to install. At Hampton by Hilton Budapest, leftovers dropped by 69% with Winnow Foresight. See how it works: https://lnkd.in/dSQbVwsV/?utm_campaign=ForesightCampaign&utm_source=linkedin&utm_medium=paid&utm_id=1226731693&hsa_acc=502585367&hsa_cam=1226731693&hsa_grp=891987823&hsa_ad=1566338793&hsa_net=linkedin&hsa_ver=3

Don't let gut feeling decide how much you cook. In this episode of #PassItOn, we sat down with Sebastian Nohse, Senior Director of Culinary, EMEA at Hilton, to talk about Winnow Foresight, our new production planning tool that Winnow and Hilton co-developed to tell chefs exactly how much food to prepare for each service. Joined by our Zero Waste Culinary Advisor Vojtech Vegh, Sebastian explains why preparing for service shouldn’t come down to gut feeling and hoping for the best. Foresight turns occupancy numbers and past leftover data into a daily production plan, item by item, so kitchens cook only what they need, preventing food waste before it happens. Chefs across Hilton EMEA helped develop the tool, including Ademir Husagic, Regional Chef, Continental Europe & Executive Chef Hilton Vienna Park, who saw impressive results on breakfast pastries, down to how the team orders and cooks each element. 📅 Want to hear more about Winnow Foresight? Join our live webinar on Wednesday 28 October, 2pm GMT / 3pm CET / 10am ET, where Jean Garris Hand and Sebastian Nohse from Hilton and our CEO Marc Zornes will share how Foresight is working in Hilton kitchens and the results so far. Save your seat here: https://lnkd.in/eEf7P5Cj Taste of Hilton #PassItOn #Hilton #FoodWaste #Hospitality #Chefs

69% fewer leftovers at Hampton by Hilton Budapest City Centre in six months. Hilton London Croydon has cut leftovers by 52% in five months. Every hotel kitchen faces the same problem. If you cook too much, food gets wasted. If you cook too little, guests are let down. We built Winnow Foresight with Hilton's culinary teams across EMEA to solve this. It uses occupancy and leftover data to give chefs a daily plan showing how much of each item to prepare. At the end of service, the team takes a photo of what's left and our AI records the weight, so the forecast gets more accurate every day. See how it works: https://lnkd.in/dSQbVwsV/?utm_campaign=CM-007%257CTOF%257CAwareness%257CForesightCampaign&utm_source=linkedin&utm_medium=paid&utm_id=1226731693&hsa_acc=502585367&hsa_cam=1226731693&hsa_grp=891987823&hsa_ad=1566457853&hsa_net=linkedin&hsa_ver=3

“Getting your numbers right is the first place to start.” In this episode of #PassItOn, our Zero Waste Culinary Advisor Vojtech Vegh spoke with Sebastian Nohse, Senior Director of Culinary, EMEA at Hilton. Vojtech explains why production planning comes before any zero-waste recipe, and where Winnow Foresight, our new AI-powered production planning tool, fits into the bigger picture on food waste. As Vojtech explains, there’s no point upcycling a byproduct if it ends up in the bin anyway. Cooking 10% extra and cooking 50% extra are very different, and without a way to measure it, you don’t know which one you’re doing. Upcycle your trimmings only to overproduce, and you’ve wasted the byproduct plus the time, labour and cost that went into it. Winnow Foresight, developed in collaboration with Hilton chefs, predicts demand at the item level so kitchen teams can prepare the right amount of food from the start. It’s built for focused-service hotels and other properties with lighter food and beverage operations, where teams are lean and every production decision counts. 📅 Want to hear more about Winnow Foresight? Join our live webinar on Wednesday 28 October, 2pm GMT / 3pm CET / 10am ET, where Jean Garris Hand and Sebastian Nohse from Hilton and our CEO Marc Zornes will share how Foresight is working in Hilton kitchens and the results so far. Save your seat here: https://lnkd.in/eEf7P5Cj #PassItOn #FoodWaste #ZeroWaste #Chefs #Hospitality

Good ideas don’t fail on paper. They fail in the execution. In this #PassItOn episode, Sebastian Nohse, Senior Director of Culinary, EMEA at Hilton, explains why Hilton built Winnow Foresight in close collaboration with us. Foresight is our new AI-powered production planning tool: it uses the data already available in hotels along with past leftover data to tell chefs exactly how much food to prepare for each service. As he puts it, when systems are developed “on a desk without really understanding the detail in how they’re going to be used,” they are highly likely to fail during implementation. A busy chef handed a tool that adds work won’t use it. So Foresight was built with the chefs who use it, to be fit for the people on the ground. At Hampton by Hilton Budapest, one of the trial hotels, leftovers were reduced by 69% within six months. 📅 Want to hear more about Winnow Foresight? Join our live webinar on Wednesday 28 October, 2pm GMT / 3pm CET / 10am ET, where Jean Garris Hand and Sebastian Nohse from Hilton and our CEO Marc Zornes will share how Foresight is working in Hilton kitchens and the results so far. Save your seat here: https://lnkd.in/eEf7P5Cj #PassItOn #Hilton #FoodWaste #Hospitality #Chefs

Forecasts 2x more accurate than your best chef's instinct. Winnow Foresight gives your kitchen a daily production plan, item by item. At the end of each service, chefs take a quick photo of what's left and our AI records the weight automatically. That data updates the next day's forecast and feeds straight into your site's reporting. Less guessing, less waste. See how it works: https://lnkd.in/dSQbVwsV/?utm_campaign=CM-007%257CTOF%257CAwareness%257CForesightCampaign&utm_source=linkedin&utm_medium=paid&utm_id=1226731693&hsa_acc=502585367&hsa_cam=1226731693&hsa_grp=891987823&hsa_ad=1566477923&hsa_net=linkedin&hsa_ver=3