After two decades in the kitchen, including staging events like the Sochi Winter Olympics, Andrzej Lejman now channels his culinary instincts into leading Hampton by Hilton Budapest as General Manager. "I miss the kitchen a lot," Andrzej admits. "But now, I see my role as solving new challenges." His latest transformation? Bringing data-driven precision to service with Winnow Foresight, an AI-powered production planning tool designed to reduce food waste and boost efficiency. Since introducing Winnow Foresight, the team has reduced overproduction by 69% at breakfast.
What Is Winnow Foresight?
Winnow Foresight is an AI-powered food waste tracking and production planning tool designed to help focused service hotels optimize production. Fully accessible on mobile, the system eliminates the guesswork from food production by creating precise, data-driven food forecasts.
Tackling Breakfast Waste
When Andrzej joined the Hampton team a year and a half ago, breakfast service was both a hallmark and a hurdle. With 219 rooms and peak days serving over 400 breakfasts, he saw a need for operational precision.
"Breakfast is always included at Hampton, and here it’s an extensive operation. But our team wasn’t experienced in forecasting. We were overproducing daily."
That changed in December 2024 when the hotel implemented Winnow Foresight. Andrzej, leveraging his culinary background, piloted the system with the goal to improve forecasting and reduce waste. “I'm extremely happy with the accuracy. We are able to forecast the amount of food we have to order and later prepare.” says Andrzej.
Improved ordering
One of the most immediate benefits? Ordering. Insights into most popular dishes meant ordering was adjusted to avoid stockouts. "We changed how we order chicken sausages and fresh produce," Andrzej says. "Instead of ordering bulk once a week, we now order smaller amounts twice a week. It keeps the product fresher and reduces waste."
Croissants, Congee, and Cultural Insight
The results speak volumes. Overproduction dropped by 69% within 6 months, with standout reductions of 64% for croissants and over 70% for chicken ham and peppers. "We used to send 30 to 40 leftover croissants to staff each day. Now it's down to 10. With Winnow Foresight we realized croissants weren't as popular with our guests “
This data-driven insight allowed Andrzej and his team to rotate in more culturally preferred items, including rice dishes and congee that suited their growing international guest clientele.
Tailoring for the Weekend Crowd
Winnow Foresight also helped Andrzej tailor service based on weekly occupancy patterns. Weekends at the hotel bring a spike in families and children, a demographic with different breakfast preferences. "We noticed that kids tend to go for sweeter options, more Nutella, more pastries. Waffles are a big hit, so our prep shifts accordingly on Fridays. We plan more waffle dough, extra fruit toppings." These insights ensure the kitchen is ready for high-demand items without overproducing.
Guest Feedback and Increased Freshness
Guest satisfaction has also improved. Hampton Budapest's breakfast satisfaction score from guests rose from 83% to 87%. A big part of this is increased Freshes. "Freshness is the biggest change. And since we're not stuck with leftovers, we rotate dishes more often. Guests love the variety."
A Win for the Bottom Line
Financially, the results are just as impressive. Andrzej reports a 10% reduction in cover costs. "For a GM, that's huge. I can forecast costs for the whole year based on room occupancy.” Despite limited event catering at the property, Andrzej sees potential for Winnow Foresight beyond breakfast. "It’s a simplified, efficient system. Focus-service hotels with even some banqueting could benefit a lot."
Final Advice
His advice to peers is clear: embrace change. "It's more fun when you're not worrying about waste. You can be creative. These systems help you plan smarter and waste less. And with less food waste, we're saving the planet.”
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