Every outlet in one place
Set up each outlet as a location or an area: the main restaurant, the lobby bar, banquets and events, room service, the staff cafeteria. Audit them one at a time or together, and report on one location or all of them.
- Kitchen waste by category: spoilage, trimming, overproduction and other
- Guest waste: plate waste and buffet waste, for the restaurant and for events
- Guests counted every day, so every figure can be read per guest
- Entries from the iOS and Android app or the web, in English or French
Banquets and buffets on their own line
Buffet waste is entered apart from plate waste, and event guests are counted apart from restaurant guests. A busy wedding weekend shows up as what it is instead of disappearing into the restaurant’s average.
Numbers an owner or a brand team can use
Each audit week becomes a report you can download as PDF or Excel: total waste, kitchen and guest waste, waste per guest, the split by category, the month’s food cost figures, and who approved the week. A report can also include a UN Sustainable Development Goals section.
Food cost and carbon from the same data
Enter the month’s food cost and purchase mix once. BonAppify then estimates the carbon footprint, water and land use of the food you bought, and how much of the kitchen waste was avoidable. The method is public: see how the numbers work.
Roles that fit a hotel team
Give each person a role (owner, admin, approver, auditor or staff) so the right people enter the week, check it and approve it. BEN, the built-in AI assistant, answers questions about your own figures.