Case Study
How a Restaurant Group Cut Food Waste by 34%: Without Changing How Their Kitchen Works
Harlow Kitchen Group was bleeding money on food waste. Over-ordering on quiet nights, running dry on bestsellers during the weekend rush, and placing ingredient orders based entirely on instinct; it was costing them thousands every month. The owner knew they needed to change something, but had no idea where technology fit in.
Harlow Kitchen Group
Owner
"I used to guess what we needed for the week. Now the system just tells me; and it's right. We barely throw anything out anymore, and my food costs are down. It paid for itself in the first month."
The Challenge
Harlow Kitchen Group was bleeding money on food waste. Over-ordering on quiet nights, running dry on bestsellers during the weekend rush, and placing ingredient orders based entirely on instinct; it was costing them thousands every month. The owner knew they needed to change something, but had no idea where technology fit in.
The Solution
Agintex connected to Harlow's existing point-of-sale system and built a lightweight AI forecasting model that learns from their actual sales history; accounting for the day of the week, local events, seasonality, and weather patterns. Every morning, the kitchen manager receives a single clean prep-and-order guide on their phone: exactly what to make, exactly what to order. No new hardware. No complicated software. Just a daily number that turned out to be right almost every time.
Key Results
34% | 18% | 2 Weeks |
Less food waste within 60 days | Drop in weekly ingredient spend | From first call to system live |
Integrates directly with existing POS; no hardware changes, no workflow disruption.
Daily prep guide delivered automatically every morning before kitchen opens
Stock-outs on top-selling dishes dropped by over 80% in the first month
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