top of page
KPI Redesign Hyatt Website Strip with Date.webp
SCOPE OF THE PROJECT
Technical Workshops blue and white.jpg
FIT reduction blue and white.jpg
Strategic Support blue and white.jpg
ABOUT THE PROJECT

Building on Grand Hyatt Singapore's success story in cutting food waste and saving a whopping 100K USD in ten months; 8 Hyatt properties in APAC joined LightBlue on a human centric food waste prevention program, with the perfect union of dynamic technology operations and personalized solutions and strategies.



The chefs and their teams worked with LightBlue in a joint program articulated around capacity building, food waste monitoring and practical change of SOPs for radical reductions with some great results!

Scroll through the individual results below:

Regency Beijing Wangjing
Regency Beijing Wangjing

press to zoom
Grand Hyatt Taipei
Grand Hyatt Taipei

press to zoom
Grand Hyatt Bangkok Erawan
Grand Hyatt Bangkok Erawan

press to zoom
Regency Beijing Wangjing
Regency Beijing Wangjing

press to zoom
1/8
Capture d’écran 2022-07-05 à 09.49.35.png
logo-hyatt-700x420_c.png
Capture d’écran 2022-07-05 à 09.49.38.png
Hyatt Regency Beijing Wangjing.png
Capture d’écran 2022-07-05 à 09.49.30.png
téléchargement.png
Capture d’écran 2022-07-05 à 09.49.44.png
téléchargement.png
Capture d’écran 2022-07-05 à 09.49.33.png
1562726731620.jpeg
Capture d’écran 2022-07-05 à 09.49.41.png
grand-hyatt-erawan-logo.png
FIT
Food Waste Monitoring
System
Project Timeline
Timeline 1b.jpg
The Components
Best Practices Milestone Icon.webp

1st Milestone: Best practices and recommendations

Participants were trained on how to read the data from the weekly reports and enact the best practices from LightBlue's own Food Waste Hacks.

Finance Milestone Icon.webp

2nd Milestone: How to calculate costs and savings related to food waste​

They were then taught how to use the data collected and calculate the cost of food waste with three different ways to calculate the savings.

Future Milestone Icon.webp

3rd Milestone: Future-proofing​ kitchen operations

Participants finally were prepared to sustain their efforts into the future through a recap of their resources and best practices. They then presented their KPI successes on multiple platforms to share their journey and the road ahead.

Multiple kitchens covered by
FIT Technology
Capture d’écran 2022-05-24 à 14.31.02.png

Each participant used FIT on 3 of their kitchens to cover a large chunk of their FnB operations.

This feature allows executives to get a much clearer picture of the food waste situation of their hotel, while most solutions focus on the buffet which represents only 10 to 15% of the total food waste generated. 

Language Adaptation

We've Adapted Multiple Languages!

The FIT tech application and the weekly reports were provided to the participants in 4 regional languages:

Mandarin, Thai, Korean, and Bahasa.

Country Flags.webp
TESTIMONIAL

       Working with 8 Hyatt hotels in 5 countries enabled us to collect unique learning on the topic of food waste across brands, geographies and cultural contexts. The 16-thousand strong data collected and analyzed have proven essential in understanding how much is wasted, when, where in the operations, what and why, in defining the true cost of food waste, and identify what structural issues should be addressed at the corporate level.

MicrosoftTeams-image (16).png

Benjamin Lephilibert

Founder & Managing Director

LightBlue Consulting

bottom of page