1,000 professional kitchens worldwide
BETTER DATA IN. REAL SAVINGS OUT.
Trusted by 1000+ professional kitchens worldwide
HOW IT WORKS
See what’s actually happening in your kitchen, and act on it.
Capture facts
Orbisk captures every ingredient above the bin, automatically, before anything mixes. No buttons, no logging, no training. Orbisk works in the background.
See the full picture
Real photos of every discard. A real picture of what's happening across every kitchen: by ingredient, waste stream, and serving stage.
Act with confidence
Orbisk surfaces the most impactful actions first. No interpretation needed: just what to change and where.
ORBISK IN NUMBERS
The impact across 1000+ kitchens
€70K
saved per kitchen per year
45T
CO₂ prevented per kitchen
Up to 70%
food waste reduction
12X
return on investment
WHAT CUSTOMERS FIND FIRST
Every kitchen has this moment.
TRIBE London Canary Wharf
Breakfast was the problem.
It took a photo to prove it.
37% less waste.
£25k saved in 9 months.
TRIBE London Canary Wharf
At TRIBE London, the team always suspected food waste was an issue, but had no data to act on. When Orbisk showed real photos of daily discards for the first time, the scale was undeniable: overproduction at every breakfast and leftovers. The fix was straightforward once they could see it: smaller batches, more frequently. In 9 months, waste per cover dropped 37% and £25k was saved.
Novotel Amsterdam City
Years of ordering on instinct.
One week of data changed everything.
33% less waste.
€27k saved in under 12 months.
Novotel Amsterdam City
At Novotel Amsterdam City, ordering was based on gut feeling and past patterns. When Orbisk provided a week's worth of real data, the kitchen team saw exactly where waste was concentrated: overproduction during quiet periods and specific items that guests consistently left behind. Adjusting portion sizes and ordering frequency based on actual demand, rather than instinct, led to a 33% reduction in waste and €27k in savings within 12 months.
Novotel Warszawa Centrum
The pattern was there every service.
Nobody had seen it yet.
69% less waste.
€60k saved in two years.
Novotel Warszawa Centrum
At Novotel Warszawa Centrum, waste patterns repeated every service, but without visual evidence, they went unnoticed. Orbisk's photo documentation revealed the exact moments waste occurred: specific dishes consistently left uneaten, overproduction at certain meal periods. With this visibility, the team made targeted changes to portion sizes and menu offerings. Over two years, waste dropped 69% and the hotel saved €60k.
TRIBE London Canary Wharf
Breakfast was the problem.
It took a photo to prove it.
37% less waste.
£25k saved in 9 months.
TRIBE London Canary Wharf
At TRIBE London, the team always suspected food waste was an issue, but had no data to act on. When Orbisk showed real photos of daily discards for the first time, the scale was undeniable: overproduction at every breakfast and leftovers. The fix was straightforward once they could see it: smaller batches, more frequently. In 9 months, waste per cover dropped 37% and £25k was saved.
Novotel Amsterdam City
Years of ordering on instinct.
One week of data changed everything.
33% less waste.
€27k saved in under 12 months.
Novotel Amsterdam City
At Novotel Amsterdam City, ordering was based on gut feeling and past patterns. When Orbisk provided a week's worth of real data, the kitchen team saw exactly where waste was concentrated: overproduction during quiet periods and specific items that guests consistently left behind. Adjusting portion sizes and ordering frequency based on actual demand, rather than instinct, led to a 33% reduction in waste and €27k in savings within 12 months.
Novotel Warszawa Centrum
The pattern was there every service.
Nobody had seen it yet.
69% less waste.
€60k saved in two years.
Novotel Warszawa Centrum
At Novotel Warszawa Centrum, waste patterns repeated every service, but without visual evidence, they went unnoticed. Orbisk's photo documentation revealed the exact moments waste occurred: specific dishes consistently left uneaten, overproduction at certain meal periods. With this visibility, the team made targeted changes to portion sizes and menu offerings. Over two years, waste dropped 69% and the hotel saved €60k.
“It shows per ingredient what you actually throw away per day - a level of detail we never had before.”
Elly Baak, Head of Nutrition
Leiden University Medical Center • 17,000 kg saved in one year
WHY ORBISK
Built for how kitchens actually work.
Roll it out without disrupting the kitchen
Zero training, zero workflow interruption, same-day setup. Works across any kitchen, any location without adding a single step for the team.
Know what's being wasted. And why
Every ingredient, by name and weight, before anything mixes. By waste stream, by container type. Not a category, the actual picture.
Pictures your team can't argue with
Orbisk shows a photo of every discard. No more chef’s word against the team’s, just a shared, objective picture of what actually happened.
Know exactly what to fix next
Orbisk tells you what to fix first. Ingredient-specific recommendations, ranked by impact, so your team knows exactly where to start.
WHO IS IT FOR
One truth. Every role.
PORTFOLIO OPERATIONS
One consistent picture across every location.
When food cost moves across the portfolio, you'll see exactly where it went.
"The Orbisk system has noticeably simplified our daily work. The intuitive operation saves time and ensures comprehensive documentation. The goal-setting tool is a game changer. It creates focus, promotes personal responsibility, and makes progress visible."
SUSTAINABILITY & ESG TEAM
Prove your sustainability impact with numbers that hold up. Orbisk tracks food waste and CO₂ automatically.
"At the world's largest Fairmont, we're using technology and insights from Orbisk to cut food waste and create sustainable solutions with our culinary team - reshaping luxury hospitality for our guests and the planet."
FINANCE TEAM
Food cost is your second biggest line. Orbisk gives you the actual number: by ingredient, by location.
EXECUTIVE CHEF
You set the standard across every property. Orbisk shows you exactly where execution is breaking down: by location, by dish, by waste stream.
"Guest preferences often lean towards opulent buffet spreads, especially during social gatherings and weddings. Orbisk is pivotal in reducing food waste within our hotels. It enables us to pinpoint areas requiring special attention in order to minimize food wastage."
GENERAL MANAGER
Turn food waste into clear cost decisions. If food cost moves, Orbisk gives you the actual number: by ingredient, by waste stream, before the monthly close.
"Balancing guest expectations with the challenge of minimizing food waste is expertly navigated with the support of Orbisk, ensuring exceptional guest experience while promoting sustainability."
KITCHEN TEAM
It fits the shift: no logging, no extra admin. At the end of service you see what was wasted and what to change tomorrow.
"Through our collaboration with Orbisk, we managed to reduce our food waste by 35% and saved almost €100,000 within two years. The system works easily and clearly, making it easy to take targeted actions. As a result, we not only contribute to a more sustainable world, but also save costs."
INDUSTRIES
Built for professional kitchens at every scale
Hotels & Resorts
Buffet waste, a la carte prep, multi-outlet operations. Portfolio-level benchmarking across every property.
Company catering
Standarised data across every canteen. Menu planning, purchasing optimization, cost attribution by site.
See what’s actually happening in your kitchen.
30 minutes conversation. Real data from kitchens like yours.
