In just 2 years, Novotel Warszawa Centrum slashed food waste per guest by 69%. The secret? Sustainable hotel practices backed by Orbisk’s automated insights. By combining AI-powered tracking with team-driven action, the hotel transformed everyday waste into measurable savings, smoother service, and more satisfied guests.

Operation at a Glance

• Hotel: Novotel Warszawa Centrum
• Orbi Devices: Three Excellence-tiered Orbis across the main F&B areas
• Focus Areas: Breakfast buffet, lunch and dinner service, conferences, and banquets
• Sustainability Approach: 90% local sourcing, 50% plant-based seasonal a la carte menu

The Challenge

Serve hundreds of guests daily while cutting waste, reducing cost, and keeping team workload low. With multiple outlets and high-volume service periods, the hotel needed full visibility into what was wasted, when it happened, and why, without disrupting operations.

The Solution

Orbisk’s plug-and-play food waste monitors were installed in key prep and disposal zones. No extra training. No disruption. Just real-time data at their fingertips.

Automated cameras and scales captured every discard. AI recognized each item, analyzed it by meal period and prep state, and pushed the data into the dashboard. The team could see waste patterns at a glance and act on them immediately.

Key Daily Views on the Dashboard:

• Total and average waste per guest
• Waste by food type and prep state
• CO2 impact from discarded items
• Cost impact tied to ingredients and purchasing
• Image-driven tracking of most wasted products
• Action Center with tips, benchmarks, and savings ratings

Turning Insight Into Action

Thanks to Executive Chef Shehab Abdelaziz and Head Chef Adam Majewski, and their impressively creative solutions, they were able to make magic happen and successfully reduce food waste by a huge amount. The kitchen team joined forces with F&B head Dariusz Socha and hotel managers Wojciech Kęsik and Kristina Matuleviciene to make waste-saving practices a daily routine.

With a highly motivated team working together and the incredible effort they put into achieving such true behaviour change, they achieved impressive results. It’s safe to say the team at Novotel Warszawa Centrum is a star example of how to cut food waste through collaboration between the kitchen, restaurant service, and the stewarding team, and create real behaviour change.

But what were the operational changes they made?

On the Floor, That Meant:

• Targeting breakfast items like vegetables, bread, and eggs for reduction
• Switching to smaller tomato and cucumber cuts to increase consumption
• Downsizing bread rolls and slicing loaves for better portion control
• Aligning buffet mix with actual guest choices
• Shrinking fry portions, where needed, to curb overproduction
• Redesigning banquet menus to match demand more precisely

The Results

• €60,623 saved in just 2 years
• 69% food waste reduction per cover from baseline
• 77,732 kg CO2e avoided
• 37,409 full meals saved from the bin

Why It Worked

• Automation replaced guesswork with precision
• Visual dashboards made insights easy to act on
• Action Center translated numbers into kitchen-friendly tasks
• Cross-department collaboration made sustainability part of the culture

What’s Next in 2025?

Novotel will set new reduction targets per Orbi monitor and aims to improve on its 2024 baseline by another 5%. Data will continue to guide daily routines and long-term planning.

What the Team Says

“For us, Orbisk is more than a control tool. It’s the backbone of a culture of accountability and efficiency. We see the impact every day in less waste, lower costs, and happier guests.”

What Is Orbisk?

Orbisk helps hospitality leaders run smarter kitchens with fully automated food waste monitoring and AI-powered insights. The Orbi device installs in under an hour and starts delivering clear, tailored actions that reduce waste and food costs across any kitchen setup.

Want results like Novotel?

Book a free demo and discover how Orbisk can help your kitchen cut food waste by up to 70% and save up to €70,000 a year. No guesswork. No extra workload. Just smarter kitchens that work better.