Winnow Vision | To tackle food waste with AI

25-3-2019

  • WinnowWinnow
  • WinnowWinnow
  • WinnowWinnow
  • WinnowWinnow

Winnow  launched on Friday 22 of march its new AI-enabled product, Winnow Vision, to revolutionize food management in commercial kitchens for the benefit of both businesses and future generations. Using a camera, a set of smart scales and the same type of machine learning technology found in autonomous vehicles, Winnow Vision ‘learns’ to recognise different foods being thrown in the bin and calculates the financial and environment cost of this discarded food to commercial kitchens. Businesses and chefs can then adjust their food purchasing decisions accordingly, reducing their spending and tackling a fundamental problem of food waste: overproduction.

Helping hospitality businesses to reduce the issue of food waste is in the DNA of Winnow. They are driven as a team to tackle food waste and have a clear vision of how to do it. They are building a future kitchen that is highly efficient, sustainable and ensures that food ends up where it is supposed to.

The launch of Winnow to tackle food waste

The launch follows a proof of concept phase launched in January 2018 with early adopter partners IKEA and Emaar Hospitality Group, to test Winnow Vision’s technology in leading commercial kitchens around the world. Winnow and its early adopter partners have been working on the technology since October 2017. The pilot proved categorically that Winnow Vision surpasses human levels of accuracy and enables chefs to run smarter, more profitable and more efficient kitchens.

The launch of Winnow Vision follows the success of Winnow’s first device, which consisted of a set of smart scales and identified food manually. Winnow has helped commercial kitchens save more than $30 million in annualised food costs which equates to preventing over 23 million meals going in the bin. The new, AI-powered Winnow Vision is already installed in over 75 kitchens and the technology will be rolled out to hundreds more this year.

Foodwaste is a global issue

Globally, a third of all food never reaches our forks. If food waste were a country, it would be the third largest emitter of greenhouse gasses after the USA and China. Food waste is also a completely unnecessary financial burden for businesses to bear, costing the global economy around $1 trillion in lost output – equivalent to around 1.5 per cent of global GDP. Food waste costs commercial kitchens between five and 15 per cent of all food purchased, with some kitchens wasting up to 20 per cent of all the food they buy. Food waste costs the hospitality industry alone around $100bn every year – a number that Winnow Vision will slash.

With Winnow Vision, businesses install a piece of technology that can already recognise most food items and can be trained to learn other menu items in any kitchen. During the training and automation phases, the Winnow Vision system takes human input, providing a shortlist of possible menu items for kitchen staff to select, to quickly improve its predictions based on feedback. Over time, the system continues to improve and will automatically recognize food with no human interaction. Chefs can benefit from full reporting in their kitchens, helping cut food waste and save money with minimal to no effort.

About Winnow

Winnow develops cutting-edge digital tools to help chefs run more profitable, sustainable kitchens. Launched in a single staff restaurant in 2013, Winnow is trusted today by thousands of chefs in over 40 countries, in whose kitchen’s food waste is consistently cut in half. Together Winnow and its partners are saving over 23 million meals a year from the bin: the equivalent of $30 million in food cost savings for our clients.

 

Trends we spotted | Week 12

22-3-2019

  • Trends in het kortTrends in het kort

At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.

This week, among other links to an article about cheese tea, it’s getting more and more popular, but we haven’t spotted it yet in the Netherlands! In New York, the long anticipated Mercado Little Spain has opened in the shopping area Hudson Yards. Great images of this food hall by José Andrés in an article at Eater.com.

We also spotted the Taiwanese Boba Tea shop ‘Happy Lemon’ that uses robots to mix Boba Tea and in Switzerland they’re seriously testing the effect of music on cheese! Really!

In London PizzaExpress ZA opened at Fenchurch Street, we love their packaging for the new pizza slices. And have you ever heard of ‘Blue Java Bananas’? We didn’t, but they sound delicious! lees verder

Kebab Queen | Reinterpretation of the kebab served on the countertop

18-3-2019

  • Kebab Queen - by Manu CanalesKebab Queen - by Manu Canales
  • Kebab Queen - by Manu CanalesKebab Queen - by Manu Canales
  • Kebab Queen - by Manu CanalesKebab Queen - by Manu Canales
  • Kebab Queen - by Manu CanalesKebab Queen - by Manu Canales
  • Kebab Queen - by Manu CanalesKebab Queen - by Manu Canales
  • Kebab Queen - by Manu CanalesKebab Queen - by Manu Canales

This April, Manu Canales, previously sous chef of Michel Roux Jr’s restaurant Le Gavroche, will launch Kebab Queen in the heart of Covent Garden with partners Stephen Tozer and Ed Brunet. Manu has explored modern, European-influenced kebabs with prelude restaurants Le Bab and Maison Bab. Now, after four years of careful development, Manu will lead their most adventurous and ambitious opening, Kebab Queen. Here he will serve his guests a seven-course tasting menu which will be plated directly onto the bespoke, heated Dekton countertop! How about a Foie Gras Kebabito, a chargrilled shish kebab or a Doner Risotto? Sounds mouthwatering doesn’t it? lees verder

Trends we spotted | Week 11

15-3-2019

  • Trends in het kortTrends in het kort

At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.

This week, among other links to articles about a vending machine that uses Instagram posts as payment for noodles and about sushi cupcakes! We also read an interesting article about the use of x-ray scanners in hotel lobbies and an article about a boozy art class.

The website of Fine Dining Lovers has a new item they’re exploring curious delicacies, check out this one: milt! And ‘Visit CA’, the tourist board in California, has paid Michelin to get a get a red guide of this state.

And in London we spotted Bustronome, a gastronomic tour around the city, and a cheese platter and prosecco festival! lees verder

Trends we spotted | Week 10

8-3-2019

  • Trends in het kortTrends in het kort

At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.

This week, among other links to articles about the ‘Bar of Yes’ in London en IHOP (International House of Pancakes) created some fakenews with their IHOb rebranding! And KLM (our Royal Dutch Airline) is offering ‘Take-off tips’ through holographic travel kiosks.

We know that there are stunning hotel suites all over the world, but this suite in Las Vegas beats a lot! This suite at the Palms Casino resorts is decorated by the artist Damien Hirst.  And a list of 10 great Escape Rooms from around the world with the rooms of ‘Sherlocked’ in Amsterdam on it!

We also spotted a Japanese Café that has robots as staff that are controlled by disabled people. And in the USA joins Pizza Hut forces with FedEx to explore the FedEx SameDay Bot for delivery.

Also: IKEA created an air purifying curtain, the GUNRID and KFC is crowdfunding its next marketing gimmick!    lees verder

Pizookie | Pizza, cookies and vanilla ice cream!

7-3-2019

  • (PRNewsfoto/BJ's Restaurants, Inc.)

On National Cereal Day, Thursday, March 7, BJ’s Restaurant & Brewhouse® launched the first of a line of cereal-enhanced Pizookies®, which will be rolled out throughout 2019. The inaugural flavor, a Cinnamon Toast Crunch™ Cereal Pizookie®, will feature a buttery sugar cookie baked in its own deep-dish pan and topped with rich vanilla bean ice cream, Cinnamon Toast Crunch™ cereal and cinnamon sugar. The Cinnamon Toast Crunch™ Cereal Pizookie® is the dessert that Millennials have been looking for – a little bit of whimsy paired with a nostalgic treat that can be eaten at any time of day. lees verder

Trends we spotted | Week 9

1-3-2019

  • Trends in het kortTrends in het kort

At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.

This week, among other links to articles about Ralph Lauren that opens a Pop-up Café during the Paris Fashion Week and last week it was World Pistachio Day! A link to an article about the Doritas towel bag and restaurant Feva serves ‘Fried Air’.

lees verder

Trends we spotted | Week 8

22-2-2019

  • Trends in het kortTrends in het kort

At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.

This week, among other links to articles about a drink making ‘cab’ called Guido, you can call this ‘bar mobile’ to make you a cocktail with an app! And ever heard about Zorbing, we loved the video and regret the fact that we hardly have any hills in the Netherlands.

A link to an article about Jianbing, a popular Chinese street food is becoming a popular lunch dish in New York City, and we understand why! In addition to that an article with some background information about ‘The Basque Culinary World Prize 2019’ that will be held in San Francisco later this year.

A link to an article that will make a lot of pufferfish lovers in Japan happy! In China they have bred a non-poisonous farmed pufferfish! And in Oakville, Canada a second Poop Café will open.  lees verder

Startup Atomo created the future of coffee | They hacked the coffee bean

19-2-2019

  • Atomo - The future of coffeeAtomo - The future of coffee
  • Atomo - The future of coffeeAtomo - The future of coffee
  • Atomo - The future of coffeeAtomo - The future of coffeE

Atomo created the future of coffee; coffee without a bean. Startup Atomo, located in Seattle, uses naturally derived sustainable ingredients to create a smooth coffee with a perfect caffeine kick. By reverse-engineering the coffee bean, Atomo has created a naturally-derived and sustainable coffee with the same caffeine you’d expect and no harsh acid or bitterness. They analyzed the molecular compounds  in a cup of coffee and used the coffee’s blueprint to design the perfect cup of coffee without using any coffee beans. They produce a ground coffee, which looks and acts like a regular ground coffee and can be used in drip machines, pour overs, cups and French presses. lees verder

Trends we spotted | Week 7

15-2-2019

  • Trends in het kortTrends in het kort

At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.

This week, among other links to articles about BeerYoga, DOT in Groningen, a Moët & Chandon vending machine and Amazon is testing delivery robots in Seattle. We spotted a new street food concept in Paris, Magnà Street Food sells ‘Rotolo’ and the ‘Portoglio’ pizza. And a link to an article about the World’s 50 Best Restaurants, in January they introduced radical changes in the voting system and judging panels. The 18th edition of The World’s 50 Best Restaurants will be unveiled on Tuesday 25th June in Singapore.

Wouldn’t you like to play a human snack claw machine? We would! And what we also like to try is the McFalafal, but you can only get it in Sweden at this moment. And how about a scoop of Hellmann’s Mayo ice cream, would you fancy that?  lees verder

Bezoek horecatrends op