CASE STUDY

Gudrun Hartmann
Catering management
Through demand-oriented production, we not only optimise food consumption. In the same course, we also sustainably reduce energy costs and, last but not least, can achieve a sensible and efficient use of personnel.

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Learn from best practice examples how AI and digitalisation contribute to process optimisation, sustainability, food waste reduction and returns optimisation in the food sector.

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Challenge

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Solution

Michael Jais
Mack artisan bakery
Sales manager and founder of the Mack Academy
"When I look back on our collaboration, I can only describe it as a partnership. I am glad that we took the step back then."
Barret Jähn
ERGO Gourmet
Head of Operational Control
"Despite large fluctuations in meal numbers, we were able to reduce our cost of goods by several percentage points with Delicious Data."
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More profit.

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Less Food Waste.

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More time for customers.