Pillar 1 · a third pan
Before the bin.
Prevent overproduction at the source instead of weighing it in the trash afterward.
Kitchen intelligence for high-volume foodservice
Cook for Thursday at 11:50.
Pantally scans every pan before it leaves the kitchen and again when it comes back. Your team sees what each station really needs during service, so the line cooks to demand instead of to an average.
- 2025 Back-of-House Innovation Prize
- Trusted at Halverson College, Marrow Lake University and Cayo Lantern Resort
- Built in Calder Point, California
The rush
Overproduction is a decision made with no data.
Most food waste is not careless. It is extra food made on purpose, because running out at noon is worse than throwing out at two. Without a reading of what each station is actually using, the safe choice is to cook more.
In many large kitchens that margin is 20 to 30 percent of everything produced. By the time it shows up in the bin, the decision window has closed.
What changes
A food waste tracking system that starts at the pan, not the bin.
Other systems count waste after it is in the trash. Pantally measures the food while it can still be changed: every pan going out to the line, and every pan coming back.
01 · 11:55 AM
Scan it out.
Set the pan on the scanner for two seconds. It records the menu item, the net weight and the temperature, with no buttons and no clipboard.
02 · 1:40 PM
Scan it back.
When the pan returns, scan it again and mark the rest reused, donated or composted.
03 · 4:00 PM
Cook the right amount next time.
The numbers land in your menu software by the end of service, ready for tomorrow’s production sheet.
The scale plate knows the pan, so the reading is food only. The depth camera and the infrared sensor do the rest.
How the scanner worksThird pans
Three reasons kitchens switch.
Laid out the way a steam table is: three third pans, side by side.
Pillar 2 · a third pan
Two seconds, no clipboards.
Item, weight and temperature in one scan. 95% or better recognition on the first day, with no pre-training.
Pillar 3 · a third pan
Results with names on them.
Overproduction down 46% at Halverson College. 41% at Marrow Lake University. About seven times the cost returned at Cayo Lantern Resort.
Pans come back
The numbers kitchens report back.
Each one is a kitchen’s own result, in its own time frame.
46%less overproductionHalverson College, eight months
41%less overproductionMarrow Lake University, ten weeks
7xtimes the cost returnedCayo Lantern Resort, five months
Every kitchen
Built for kitchens that feed hundreds at a time.
Every kitchen type wastes for a different reason. Pull a ticket.
Lunch rush
College dining hall food waste, measured station by station.
All-you-care-to-eat service makes demand hard to read: weather, exams, a home game. Pantally shows each station's real consumption by meal period, so batch sizes follow the students, not last year's average.
More on colleges and universities
Tray line
Hospital food waste management with temperature records built in.
Patient trays, cafes and catering run on tight safety rules. Every scan logs temperature with the weight, and holding timers protect quality on the line.
More on hospitals and senior living
Breakfast buffet
Hotel buffet food waste, cut without empty trays.
Buffets overproduce because an empty tray is visible to every guest. Item-level data shows which dishes drive demand, so chefs trim the rest by about ten percent without a gap on the line.
More on hotels and resorts
Cafe lunch
Corporate cafeterias that can prove their sustainability numbers.
Hybrid schedules make headcount unpredictable. Daily data on what was made and eaten keeps production honest and gives ESG reports real figures.
More on corporate dining
First lunch
School nutrition programs with less waste and cleaner records.
Measure production and plate waste by item to plan menus students actually eat, and keep the records reviews ask for.
More on k-12 schools
Dinner at sea
Every meal at sea counts twice.
On a ship, overproduction costs storage, fuel and disposal. Scan-based tracking shows what each venue really needs between ports.
More on cruiseSystems
Your menu software knows the menu. We fill in the rest.
The Pass connects to the menu and inventory systems large kitchens already run, so production, consumption and leftovers sit next to the recipes and orders your team uses every day.
- Menu planning
- Inventory
- Purchasing
- Sustainability reporting
The report
See your own kitchen’s numbers.
Book a 30-minute demo. We walk through a live scan, the daily report and what a pilot station would measure in its first two weeks.