Partnering with 70+ culinary teams in North America
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A Waste-Prevention Ecosystem
Stop juggling vendors. Bring your dining initiatives under one roof with our powerful solutions, ReusePass and the StreamLine suite. We power the top culinary programs across universities, healthcare facilities, corporations, and beyond.
Get the most from your food budget with full prep-to-plate intelligence. Even if you just start with one system—pre- or post-consumer—you'll enable more confident decisions, reduce operating expenses, and keep food out of the trash.
Track & Plan Production
Tighten prep, painlessly. In the kitchen, replace messy, handwritten logs and clunky legacy tools with smarter hardware and AI-generated forecasts.
Real Solutions for Rising Pressures
Waste, and the cost of inefficiencies, keeps growing—as do diners’ expectations. ReusePass and StreamLine turn these operational challenges into opportunities for real impact.
Know What's Consumed
The truth is hidden across separate systems, the garbage, diners’ plates, and chefs’ brains. The StreamLine suite provides a source of truth you can (finally) trust.
Actuals, Not Estimates
One-tap smart scales replace messy service logs (what’s prepared, carried over, wasted) back-of-house. Hands-free scanners close the loop and record plate waste on the dish belt.
No Manual Entry
AI matches recordings to your exact menu items, not just categories like “vegetables,” and pulls in cost information. There’s no manual input or updates needed.
Reduce Cost per Plate
Food costs keep growing—but budgets aren’t. StreamLine reveals where production and portioning don't match diner demand, then helps you save at every step.
Smarter Forecasts
StreamLine’s AI prevents both over-and under-production by generating tighter forecasts with trustworthy, prep-to-plate data.
Dining Interventions
Like a true “kitchen decision engine,” StreamLine also drives operational improvements. AI suggests portion changes, manned vs self-serve stations, and swaps for dogs.
Cut Packaging Costs
Don’t let throwaway packaging drain your budget and fill up your trash room. With ReusePass, diners can reuse in both residential and retail dining venues.
Maximum ROI
Flexibility—of container types, fees, scan-in methods, and more—helps you see faster ROI. We don’t require expensive return bins or high-priced containers.
Precise Tracking
Every container and diner has QR code. You get program visibility in the ReusePass dashboard; diners have a convenient WebApp and receive SMS return reminders.
Reuse Without Disruption
Switching to reuse shouldn’t mean more work for diners or staff. ReusePass connects to your key dining systems and lets you team scan at scale.
Integrated Mobile Ordering
Diners can select a “reusable container” packaging option directly in their Grubhub or Transact app while ordering food, just like choosing a sauce for chicken tenders.
Scanning at Scale
Dining staff scan out containers with our mobile ScanApp. RFID readers can be installed to process returned containers in bulk, saving time for other tasks.
When you’re budgeting 60 cents for each to-go box, for each person, and now you don’t have to? You can invest those savings back into the quality of the food you serve and provide a better product. At the end of the day, that’s our goal: we get to serve a bigger piece of chicken, a bigger burger, a better quality french fry at our ReusePass location because of the savings.
Delete Your Spreadsheets
Most systems just report on losses; StreamLine now creates the solution. Orbit, our AI assistant, instantly generates line-ready forecasts based on service actuals. Instead of spending every shift reacting, you’ll finally get ahead.
A Partner in Smooth Operations
It’s easy to build a cutting-edge culinary program with our dedicated success team, on-demand training materials, robust integrations, and user-friendly products.
Schedule a demo to see how much you could save
We can cover the full ecosystem or focus on one area, whichever best aligns with your goals.
“It has been great to use data from StreamLine [Service] to hone in on how we can reduce costs in our operations. My line cooks actually use the system because it doesn’t slow them down.”
