WHY ORBISK OVER OTHER SOLUTIONS
Every other system captures assumptions. Orbisk captures facts.
Most systems see "300g vegetables." Orbisk sees 1 kg of salmon, 400g of lettuce, and 100g of lemon → 20x more waste detail, before it hits the bin. That precision is where the savings are.
+800
ingredients identified
~90%
identification accuracy
20x
more waste detail
0 HRS
training required
Why Kitchens Switch to Orbisk
← Scroll to compare →
 | Most Competitors | |
|---|---|---|
| Staff adoption | Just throw. Zero training. No workflow interruption ever. | 100+ hours of training. Requires separation & workflow change. Adoption drops over time |
| Data accuracy | 800+ ingredients, above the bin. e.g., 1 kg salmon, 400g lettuce, 100g lemon.  ~90% accuracy | Inside the bin, after mixing. One category per disposal.  ~60% accuracy |
| Insights quality | Know exactly where waste comes from. Overproduction, guest waste, prep: down to container type. No assumptions. | Guesses by time of day and weight. Never knows the full picture |
| Recommendations | Ingredient-specific recommendations. Closer to what a human coach would tell you. | Generic summaries your already know. Incomplete data. |
| Setup | Compact, flexible, same-day setup. Multiple sizes, any bin, any kitchen. Plug in and it works. | Large units, limited configurations. Menus must be manually input before it's ready. Months before it's useful |
| Consistency across sites | One view across all locations. Same data quality, every site, every bin. | Site-by-site variation, poor scaling, data integrity gaps. |
Capture facts, not assumptions
Other systems have a data problem, not a design problem. By the time they capture waste, it's already mixed and gone. Orbisk captures facts above the bin. You're already ahead before a single insight is generated.
"We gain real-time insights, track waste at a granular level, and implement meaningful interventions." Hassan Abdallah, Executive Chef — Raffles Dubai
WHO IS IT FOR
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.
PROVEN OUTCOMES
Don't take our word for it
The numbers from real kitchens: across hotel groups, food service operators, and catering companies.
WHO IS IT FOR
One truth. Every role.
Orbisk gives every person the facts they need to make better decisions. One system that speaks to every role: from food cost to sustainability to the morning shift.
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."
Hyatt. Accor. Marriott. And 1,000+ kitchens trust Orbisk
PROVEN OUTCOMES
Trusted by leading kitchens
Raffles Singapore
In just six weeks, AI-powered food tracking helped Raffles Singapore reduce waste by 29%, recover over 2,400 meals, and save more than €9,000 in food costs.
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Hyatt Regency Baku
Automated waste tracking gave the kitchen team the visibility they needed to make smarter decisions. In just four months, they cut food waste by 37% and saved €2,500.
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Park Plaza Victoria Amsterdam
Targeted adjustments to buffet production and portion control, guided by real data, delivered fast results: a 44.5% reduction in food waste and 46.4% lower waste costs.
Read story →
See the difference in your own data.
Book a demo and find out what's actually being wasted in your kitchen - and what it's costing you.
