Hyatt Regency Aqaba Ayla Resort turned everyday food waste challenges into daily opportunities by using AI to reduce food waste. With the excellence tiered Orbi in place, the team saw exactly what was wasted, when, and why. They adjusted buffet replenishment, tuned portions, and aligned purchasing to real demand. The result is a 39% reduction in food waste in just over one year, on top of a lot of other results.
The starting point
A popular resort buffet needs variety and speed. That also creates risk. The team suspected overproduction and prep waste but lacked hard numbers by item and time of day. Any fix would need to fit busy service without slowing staff. That was their biggest challenge.
Onboarding and first insights
The rollout was smooth and supported. Installation was quick. Staff adapted quickly in daily service. Early data exposed exactly where overproduction and prep waste were happening. Seeing the numbers on screen built awareness and motivation from day one.
“It was eye opening to see the detailed data on what and how much we were wasting. It created stronger awareness from day one.”
– Ahmad Naddaf, Executive Chef
What changed, and why it worked
- Right-sized production
- The team reduced batch sizes on slower days and tuned portions for à la carte and buffet items.
- Smarter replenishment
- Late shift refills moved to smaller top-ups instead of full trays. This cut the end of service waste without hurting the variety.
- Menu and mix
- Items that were repeatedly overproduced, such as mini croissants, mixed salads, and some hot dishes, were reduced or rotated.
- Purchasing alignment
- Ingredient level trends guided ordering to cut spoilage and tighten inventory.
- Team enablement
- Targeted training linked shifts to one clear action per day. Resistance faded as impact became visible in the dashboard.
Results that matter
- 39 percent reduction in food waste in just over one year
- 13,133 kg of food saved
- 29,183 meals saved
- 32,979 kg CO2 avoided
- €131,082 saved
Using AI to reduce food waste in practice
The Orbi captures every discard automatically. The dashboard highlights patterns by item and time. The Action Center suggests focused actions and their expected impact so managers can choose quick wins first. For a buffet, that looks like smaller late refills, tighter par levels, and menu rotation based on real waste, not guesswork.
Lessons learned from the Hyatt Regency Aqaba team
Start with one action per shift so changes stick. Engage the full kitchen early and explain the why. Do not ignore small adjustments. Portion trims and end-of-service refills add up quickly when they happen every day.
What this means for hospitality leaders
You do not need to redesign your operation to get results. You need clear data, a simple routine, and actions that fit live service. That is the path to sustained savings without tradeoffs in guest experience.
So.. is using AI to reduce food waste effective?
Short answer, yes. Using AI to reduce food waste works when it pairs clear data with simple daily actions. The Orbi does the measuring and pattern spotting, your team makes one small change per shift, and together you cut overproduction, right-size portions, and align purchasing to actual demand. This is how Hyatt Regency Aqaba reached a 39 percent reduction with thousands of kilos and euros saved.
If you want the same clarity in your kitchens, book a call. Our team will show you the Orbi in a free demo and give you a tailored consultation on where to start. Smarter Kitchens. Seamless Savings.
Curious to read more Orbisk success stories? Take a look at our 12-15-month ROI outcomes article to discover how other hotels are benefiting from reducing food waste with the Orbi. Or take a look at all of our success stories here.
FAQ
How did AI insights change buffet replenishment at this resort?
Data showed which trays caused end of service waste. The team shifted to smaller refills near closing and reduced the final batch size on repeatedly overproduced items.
Which KPIs did the team track to manage progress?
Waste per cover, total kilograms per day, high waste items by category and ingredient, and action completion per shift. These KPIs linked directly to ordering and production plans.
Did using AI to reduce food waste affect guest experience?
No. Variety remained. Smaller final refills and smarter batch sizes happen behind the scenes and keep the buffet looking fresh while cutting leftovers.
What role did purchasing and inventory play?
Ingredient level trends guided order quantities and delivery cadence. This reduced spoilage and improved availability for the items guests actually chose.
What advice would you give a similar resort buffet?
Start with one station and one action per day. Adjust final refills, trim portions on the top two overproduced items, and review results weekly. Scale the routine site wide once the team sees the impact.
