KitchenZero predicts tomorrow's demand, optimizes today's orders, and tracks every gram of waste. Restaurants using KitchenZero reduce food waste by 35% and increase margins by 8-12%.
ML models trained on weather, events, holidays, and your sales history. Know tomorrow's covers before you open.
Auto-generate purchase orders based on predicted demand, current inventory, and shelf life. One-click send to suppliers.
Log waste by category — prep, spoilage, plate. See trends over time. Identify the menu items that cost you money.
On margins already below 5%, wasted food isn't just an environmental shame — it's an existential threat to independent restaurants.
The average European restaurant wastes nearly a third of every ingredient it buys — in prep offcuts, over-ordering, and end-of-day spoilage.
The EU Farm to Fork strategy and national food waste directives are making waste tracking mandatory for food service businesses above certain thresholds.
When margins are razor-thin, a 30% ingredient waste rate means half your profit is binned before a plate reaches the table. Every gram counts.
KitchenZero was built specifically for this. Instead of adapting a generic inventory tool, we designed an AI platform from the ground up for commercial kitchens — from the prep list in the morning to the waste log at close.
Whether you run 20 covers a night or 2,000 deliveries a day, KitchenZero adapts to your operation.
Precise prep planning for tasting-menu restaurants where consistency is everything. KitchenZero predicts exact quantities per course based on confirmed reservations and historical yields.
Multi-brand demand prediction for delivery-only operations. KitchenZero separates inventory per brand while optimising shared ingredient purchasing across your entire facility.
Event-based ordering for catering companies that cook for 50 or 5,000. KitchenZero builds purchase orders directly from confirmed guest counts, menus, and your supplier lead times.
Based on aggregate data across restaurants in our early access programme.
"In the first month we cut our weekly waste from 14kg to under 9kg. The ordering suggestions alone paid for the subscription three times over."
— Head Chef, 85-cover brasserie, Amsterdam
Free for single-location restaurants.