Doors open
Food waste management for foodservice that runs at volume.
Every kitchen type wastes for a different reason. Pick yours: each ticket opens at the hour that kitchen is busiest.
Kitchen types
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.
Halverson College cut overproduction 46% in eight months. Marrow Lake University cut it 41% in ten weeks across 11 stations.
Read the results
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.
Plan a pilot station
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.
Cayo Lantern Resort cut buffet overproduction 19% in five months and earned back about seven times the cost.
Read the results
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.
Plan a pilot station
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.
Plan a pilot station
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.
Plan a pilot stationCalifornia
SB 1383 compliance starts with knowing your surplus.
California’s SB 1383 requires large food generators to recover edible food and keep records of what they donate.
Pantally records donated pounds by item and by day, so the monthly record is already written when the county asks for it.
CalRecycle: SB 1383 edible food recoveryThe report
Start with one station.
Most kitchens begin with a single station and expand once the first two weeks of numbers are in. Book a demo to plan yours.