Summer brings more guests, and more food waste. Our Orbisk data highlights that soups, sauces, vegetables, and bread top the list of wasted categories during peak season. Let’s unpack why and how smart kitchens can flip this challenge into opportunity.
Why waste rises in summer
- Busy buffets & all‑inclusive models
- Resorts and hotels offering endless dining options during summer often overproduce, especially with soups and bread in breakfast and lunch setups.
- Shifting guest behaviour
- Guests tend to sample more and consume less when jiving between meals and events, creating spikes in plate and prep waste.
- Heat‑sensitive perishables
- Heat‑vulnerable vegetables and sauces spoil faster, driving up waste volumes in warmer months
What gets thrown away the most
Our data, backed by broader findings, shows:
- Soups & sauces – Excess batches left uneaten at buffets
- Vegetables – Wasted partly due to spoilage and prep discards
- Bread & pastries – Directly aligns with trends seen in hospitality and retail
According to industry reports, food service waste is nearly 30% higher in summer compared to winter.
Smarter kitchens. Seamless savings.
At Orbisk, we believe smarter kitchens help kitchens stay ahead of demand and run leaner:
- Kitchen Efficiency
- Use AI tracking tools to get fast insights on overproduction. Orbit AI reveals what’s consistently wasted, like soup vats left untouched and flags it early.
- Smarter Insights
- Dive into data on discarded items. If vegetable peelings or bread slices repeatedly make the bin, kitchen teams can redesign prep or offer smaller portions.
- Scalable Simplicity
- Implement smart bins with scanning tech or AI‑driven cameras. Hilton, for example, reduced buffet waste by more than 50% by serving smaller croissants and fruit segments after analysis.
- Guest Experience
- Framing portion control as a feature – “petite bread baskets” or “savor‑size sauces”, helps guests enjoy variety without piling on plate waste. Messaging and nudge tactics drive mindful choices.
Actionable tips for the peak season
- Rightsize production: Forecast consumption during key summer events and adjust soup/sauce batching.
- Portion control: Use smaller dishware for bread service and sauces.
- Track & tweak: Analyze waste data weekly; act fast on what’s trending in bins.
- Engage guests: Add prompts at buffets “Help us serve smarter” or share quick facts on summer waste peaks.
Orbisk delivers AI-driven analysis and automated tracking so hospitality teams can reduce waste, cut costs, and elevate guest satisfaction, especially when seasonality spikes demand. Fast insights, simple scaling, smarter kitchens.
Orbisk turns summer’s challenges into seamless savings.
Interested in turning these challenges into opportunities? Click the button below to contact our team and get a free consultation and demo of the Orbi.
FAQ
What are the most wasted ingredients in professional kitchens during summer?
Soups and sauces (overproduction), vegetables (spoilage and prep trims), and bread/pastries (buffet leftovers) most often lead waste totals.
Why does food waste increase in hospitality during the summer months?
Higher guest volume, buffet/all-inclusive service formats, heat-sensitive perishables, and more “grazing” behavior create overproduction and faster spoilage.
How can buffets reduce waste from soups, sauces, and bread without hurting guest experience?
Batch smaller, top up more frequently, use smaller ladles and plateware, serve mini/half portions (e.g., smaller pastries), and offer bread on request rather than pre-placing baskets.
What quick, data-driven steps cut vegetable waste in hot weather?
Shorten prep windows, rotate chilled inserts more often, prioritize quick-turn veg on hot days, and review weekly waste data to adjust trims, portions, and ordering.
