Multi-property F&B: standardizing waste metrics across hotels or groups

Why one definition of ‘an event’ matters for rollups, and how to align F&B, HSE, and finance before you scale devices.

Agree on category taxonomy and cost assumptions centrally; allow local overlays only where menus truly differ.

Use device placement standards so throughput and lighting are comparable—otherwise benchmarks mislead.

Publish a single weekly ops review template: kg, estimated loss, confidence mix, and top three actions.

Tie procurement to the same exports finance uses; avoid parallel spreadsheet ‘shadow’ metrics.