−18%
buffet rice refills (illustrative)
Prepare better
Adjust batch sizes, production timing, buffet refill quantities and portions.
Food waste tracking for commercial kitchens
Food is being wasted every day.See where it happens, why it happens and what it could be costing you.
Crumbz is a mobile food-waste tracking and action system. Staff record discarded food using phones already in the kitchen. Managers see what was wasted, where, why and what should change.
- No fixed hardware purchase
- No payment
- No commitment
- Start with one kitchen
Buffet return · 14:22 Scanned
Photograph captured
Suggested item
Basmati rice
Quantity
2–4 kg
Reason
Overproduction
Management evidence
Illustrative dataEstimated waste cost · 36 days
AED 7,840 repeated
- Top waste item
- Basmati rice
- Highest-loss station
- Buffet return
- Most common reason
- Overproduction
- Data Confidence
- 82%
Workflow
- Scan
- Photograph
- Confirm
- Improve
Designed for modern commercial kitchens
- Hotels and resorts
- Restaurant groups
- Contract catering
- Central kitchens
- Prepared-food retail
Strategic positioning
Inventory tells you what was bought.
Crumbz shows what was physically discarded.
36
days free
1
kitchen to start
0
fixed hardware
The visibility gap
Most kitchens can see food cost. They cannot see the physical waste behind it.
Crumbz sits between what was purchased and what left the kitchen — recording the physical events that a P&L can only summarise.
- 01
What is being wasted?
Prep loss, buffet returns, spoilage, expiry, plate waste and unsold food are frequently mixed together.
- 02
Where does it happen?
Cold rooms, preparation stations, bakery, buffet, dispatch and plate-return areas create different forms of loss.
- 03
Why does it happen?
Overproduction, incorrect batch sizes, poor refill timing, weak ordering cycles, spoilage and portion problems require different actions.
Waste does not happen in one place
Follow the loss across the kitchen.
01 / 04Preparation waste
Record trim loss, batch errors and over-preparation where production begins.
02 / 04Buffet surplus
See which dishes repeatedly return after service and whether refill timing is creating loss.
03 / 04Plate return
Identify repeated leftovers that may point to portion, recipe, quality or menu issues.
04 / 04Expiry & spoilage
Connect repeated stock loss to ordering frequency, shelf life and storage discipline.
Scroll horizontally to move through the kitchen →
A short operating habit
Scan. Photograph. Confirm. Improve.
A simple capture process turns discarded food into management evidence without interrupting kitchen operations.
Waste station · Buffet return01/04
Scan
Open the QR code at the relevant waste station.
Item
Basmati rice
Qty
2–4 kg
Built for operations, not surveillance
Improve the kitchen without scoring employees.
No employee scoring
Crumbz identifies food-waste patterns. It does not rank individual staff.
Station-level visibility
Reports focus on food item, station, service period and reason.
Management access
Operational reports are intended for authorised management roles.
Controlled kitchen data
Food images are used to understand waste events, not to evaluate employee performance.
Human confirmation
Staff confirm captured information before it becomes part of the operational dataset.
Your 36-day output
A report management can act on.
Illustrative data
36-day management summary
Kitchen: The Harbour Restaurant
Estimated waste cost
AED 7,840
Top waste item
Basmati rice
Highest-loss station
Buffet return
Most common reason
Overproduction
Data Confidence
82%
Cost visibility
Estimated waste cost by food item, waste station, service period, reason and day.
Repeated patterns
Identify high-frequency and high-value waste management should prioritise.
Station comparison
Compare waste across buffet return, preparation, plate return, cold storage, bakery and dispatch.
Reason analysis
Separate overproduction, unsold food, plate return, expiry, spoilage, production error and quality issue.
Data Confidence
Influenced by capture coverage, image quality, confirmation consistency, missing reasons, corrections and station coverage.
Action sheet
Turn findings into one specific action, an assigned owner, a review period and before-and-after evidence.
Dashboard preview · 01 / 06
Estimated waste cost
AED 7,840Estimated waste cost · 36 days
Mon
Tue
Wed
Thu
Fri
Sat
Sun
The complete report is created from your own kitchen data during the 36-day experience.
Register and experience Crumbz36.
days
Why 36 days?
Thirty-six days provides enough time to establish the capture habit, observe repeated weekly patterns and test at least one practical operating action.
What happens during the experience
A defined kitchen pilot, not an open-ended software trial.
- 01Day 1
Map the kitchen
Confirm one site, identify the relevant waste points and position the QR stations.
- 02Days 2–7
Build the habit
Staff use the short scan, photograph and confirm process during normal operations.
- 03Day 14
Review the baseline
Management sees the first usable items, stations and reasons behind repeated waste.
- 04Day 36
Receive the action report
Review estimated cost, Data Confidence, primary waste drivers and the next action to test.
What the evidence can improve
Better decisions where waste begins.
−22%
expiry losses (illustrative)
Buy and store better
Review ordering frequency, shelf life, spoilage and expiry.
3
menu items reviewed
Serve and menu better
Use plate-return and unsold-food patterns to review portions, recipes and menu items.
AED 2,140
estimated monthly opportunity
Plan and protect margin
Compare demand patterns, repeated effort and estimated waste cost.
A leaner way to start
Prove the opportunity before committing to a hardware project.
Installed monitoring model
Fixed hardware first
- Dedicated camera, scale or monitoring station
- Installation and procurement decision
- Suitable where automated weighing justifies the setup
Crumbz starting model
Evidence first, hardware later
- Use existing phones or a shared kitchen device
- Place QR codes at relevant waste stations
- Begin with one kitchen
- Expand only when the evidence is useful
- Experience the full operating loop free for 36 days
Quick answers
Before the kitchen starts.
- Staff scan a QR code, photograph discarded food, confirm the food item, quantity range and reason, and continue working. Crumbz groups repeated patterns for management review.
Give Crumbz 36 days. Let your own kitchen data show where the loss is.
Create your admin account, start a free trial, and open the Crumbz admin panel — no payment required to begin.
Begin with one kitchen.
