Kitro, the young Swiss startup with real tech power!
Come and find out more about the Kitro startup! You will see how its artificial intelligence helps to cut waste and save resources.
Thanks to the brilliant idea of Anastasia Hofmann and Naomi Mackenzie, Kitro helps give value back to food, so that it is enjoyed rather than wasted.
Because these two young entrepreneurs studied at the hotel management school in Lausanne and know exactly what goes on behind the scenes.
So what happens? Food gets wasted.
And today, Kitro makes sure you cut your waste and save your resources thanks to artificial intelligence!
It is THE automated solution for collecting and analysing data on food waste.
How does it work?
A connected scale simply placed under your bins captures the weight and images of your food waste.
The artificial intelligence then analyses your data to give you, via a dashboard, information such as: the amount of edible and non-edible food waste you throw away, the day of the month when you waste the most and, of course, the financial cost of that food waste.
The strong points
Kitro means quality!
With Kitro, you get Swiss solutions that are high quality, effective and robust.
And don't worry, the device stands up to the kitchen environment! What's more, the dashboard is personalised and interactive, not bad, is it?
Lasting impact above all!
Kitro's priority is you and the environment! Do you believe in long-term solutions that have a positive and, above all, lasting impact on the planet and on your business? Because Kitro certainly does!
Raising awareness
Raising awareness and fighting food waste: that is Kitro's vision! Educating and stepping up the dialogue with and between stakeholders is part of their approach.
Thanks to Kitro, every forward thinker who wants to contribute to the cause gets a turnkey solution!
Benefits for professionals
For general managers
You receive a regular report on your waste performance, which lets you compare results across your different kitchens and against your competitors!
And if you add a KPI to your operations, you receive your Kitro label after one year of successful analysis and waste reduction!
“Thanks to its all-in-one solution, Kitro enabled us to make specific changes to our breakfast offer, reducing both waste and cost.”
Michael VOGT - General Manager, Einstein St. Gallen
For sustainability and marketing managers
Kitro helps you build a brand image you want to share with your customers.
“Kitro provides a device and a dashboard that are very easy to use for reducing food waste. We were able to optimise operations in one of our restaurants with a 34% reduction in plate waste during a three-month pilot project.”
Dörte BACHMANN - Head of Sustainability, SV Group
For restaurant managers
Kitro gives you a new performance indicator (KPI) to monitor your progress, so you can react quickly, align your business objectives and optimise your profit margin on food costs.
“Thanks to Kitro, I was able to carry out a professional, in-depth analysis. I'm looking forward to continuing our collaboration.”
Sarah LINDENMANN - Restaurant Manager, Swiss Re Centre of Global Dialogue
Kitro tailors its benefits to your role within the establishment. Here's what each position can expect.
| Role | What Kitro provides | Measurable outcome |
|---|---|---|
| Chief Executive Officer | Regular performance reports, comparison across kitchens and competitors, label after 1 year | Cost reduction and Kitro label |
| Sustainability and marketing manager | Brand image enhancement with customers | 34 % plate waste reduction (SV Group, 3 months) |
| Restaurant director | Performance tracking KPI, fast reaction capability, business alignment, food cost margin optimization | Better control of food costs |
Frequently asked questions
How does the Kitro scale actually work? You place it under your kitchen bins. It records the weight and captures images of what is thrown away, then the artificial intelligence analyses that data. Nothing has to be entered by hand during service.
What does the dashboard show? How much edible and inedible food waste you throw away, the day of the month when you waste the most, and the financial cost of that waste. The dashboard is personalised and interactive.
Can the device cope with a professional kitchen? That is one of the points Kitro highlights: a robust Swiss solution built to withstand the kitchen environment. Both founders studied at the hotel school in Lausanne, so they know what happens backstage during service.
How long does it take to get the Kitro label? After one year of successful waste analysis and reduction, provided you have added this indicator to your operations. It is a commitment over a full year, not a badge you display after a month.
What results do the venues report? SV Group reports a 34% cut in plate waste in one of its restaurants during a three-month pilot project. The Einstein St. Gallen changed its breakfast offer to bring down both waste and cost. These figures come from the testimonials published by Kitro.
Who is the tool for inside a venue? General managers, who get a regular waste report and can compare their different kitchens. Sustainability and marketing managers, for what they can tell their customers. And restaurant managers, who gain one more indicator to steer their margin on food costs.
