KITRO

Stop losing 25% of your food inventory to waste. KITRO is the AI-powered solution built for commercial kitchens. Reduce food waste now: kitro.ch

Seamless hardware, a clear dashboard, and a dedicated human expert — in one complete system.

17/06/2026

A chef cooking fine dining in one of the world’s most protected ecosystems has a lot to say about food waste.

Off Cuts Interview #002 with Cristian Puente, Executive Chef at Pikaia Lodge Galapagos - Relais & Chateaux.

Full interview here:
https://hubs.li/Q04lxbJQ0

Follow us for more Off Cuts content ♥️

16/06/2026

Over €16,000 in cost savings (built from cutting waste across high-value items by as little as a gram per cover), ten full working weeks of time saved for the kitchen, and more than double the return on investment.

At Andaz Prague’s Zem Prague restaurant, the gains started when KITRO made the patterns visible. What followed was a series of adjustments head chef Tim Wanless described as "small, simple."

But it’s only that simple when you know exactly what to change.

Full case study in the comments – swipe through the carousel for the highlights.

What would your team do with ten extra weeks a year? 😳

12/06/2026

Offsite part two. The unplanned edition. 🤒

We already shared the highlights. Here’s the fuller picture: a good chunk of the team spent most of the offsite horizontal. Some kind of virus worked its way through, and the itinerary our team had spent weeks building looked a lot different by day three. 😅

And, you know, while we wouldn’t wish this on anyone, we can’t help but feel incredibly proud of how the team came together.

People made soup, took care of each other, and respectfully shuffled rooms and transport around.

Team members sat in a field having conversations that went on longer than any workshop, played silly games, and just found each other to make something out of the day.

It’s not the offsite we planned, but in the end, that led to some of the best moments – and watching the team reorganize itself around the people who needed looking after... it’s kind of the whole point of doing these trips. ♥️

More pictures from the ones who were upright long enough to take them. 👇

11/06/2026

In 6 weeks, single-serve ketchup, mayo, mustard, sugar, and salt sachets become illegal across all 27 EU countries.

Every restaurant, hotel, bar, canteen, and café has until August 12 to switch to reusable dispensers. And lots of operators seem to have no idea this is coming. 😬

Meanwhile in the UK, food waste separation has been legally required since March, in any business – and enforcement is now ramping up with fines over £1,000.

In general, UK awareness around the issue is rising, as 38% of employees name cutting food waste as the single most impactful sustainability step their employer could take (you know, after separating it).

Sooo... don’t wait until you “get around to it” – get ahead of it now! Or get fined 🥲💸

(Want the link to a full article? Just leave us a comment!)

10/06/2026

Spanish hospitality businesses are throwing away between 15% and 20% of the food they buy. 💸

Ley 1/2025 doesn’t automatically change what’s happening in those kitchens; it just makes it harder to look away. Some will be tempted to treat it as a compliance task, spend the minimum, and move on.

And they’ll lose by doing so – while operators who use this moment will come out with lower food costs, leaner production, and bigger profits. Because, at the end of the day, food waste is a real margin issue.

As you can tell, we have ✨opinions✨, and well, those got us featured in El Español this week (full article linked in the comments).

Let’s talk about what happens after the compliance conversation! Any operators making big changes?

09/06/2026

In March 2020, we lost almost every customer in a matter of weeks.

Buffets closed, hotels went into survival mode. Of course, kitchens running at max. 10% capacity don’t need food waste tracking; they need to make it through the month. But we desperately didn’t want this to be the end for our mission, for our team...

Well, luckily, it wasn’t. 🥹

So much of KITRO’s story happened after that moment. A new hardware generation, algorithms that now recognize more items faster and more precisely, clients like Hyatt, Marriott, and Four Seasons running KITRO across dozens of properties. Millions of meals saved from the bin.

So this post is really just to say thank you to our team and our customers – the ones who stayed when things were looking really bleak, the ones that came back, and the ones that joined after. None of this would have happened without you. 🙏

05/06/2026

And with that, our 2026 offsite has come to an end 🥹

These are just a few impressions of what we got up to in the French Alps this week; from hiking and cooking to workshops and team games, or just bonding with the most stunning views.

So many people made it special, but there are two in particular who made it possible: our lovely Madalena Hoye and Claudia Kumpel, who organized and took care of everything (and everyone 🙏).

And, of course, our co-founders Naomi MacKenzie and Anastasia Hofmann, who gave us the opportunity to gather as a team and create these special memories together. ♥️

03/06/2026

Tag yourself: offsite edition 🧖🗻☀️🍴🥱

(Our team’s pets might not be with us, but if anyone taught us how to have a good time, it was probably them.)

01/06/2026

KITRO is temporarily OOO 😎

Our entire team gathered around beautiful Megève, France for our offsite! 🇫🇷

With people usually spread out across the world, all of us coming together for the next four days feels really special.

The stunning backdrop of the French Alps also doesn’t hurt ⛰️ 😌

Catch you later!

28/05/2026

Seeing our co-founder Anastasia’s name in print across two pages of Revista Hostelería is kind of a moment. 🥹

The piece is about something we talk about every day – the shift happening right now in hospitality, where food waste stops being “just how it is” and starts being something kitchens actually measure, manage, and fix.

Spain’s new food waste law is part of it. So is the data. So is a generation of chefs and F&B teams who are just... done guessing. 👏

Issue 98. Go find it. 👀

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Albisriederstrasse 243b
Zürich
8047

Webseite

https://kitro.ch/

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