Mayan Princess Beach & Dive Resort deployed AI-powered food tracking and cut overproduction by 23% in six months. Here’s exactly what they did and what you can learn from it.
The Problem Every High-Volume Kitchen Faces
Every hospitality operator knows the tension: prepare too little and you disappoint guests; prepare too much and you throw money and food in the bin. For buffet-format resorts, that tension is amplified across multiple stations, dozens of menu items, and hundreds of shifting guest preferences every single day. Mayan Princess Beach & Dive Resort in Roatán, Honduras lived this challenge daily. Their culinary team was highly skilled and their service consistently excellent but without reliable data on what was actually being consumed versus prepared, chefs had no choice but to over-cook as a safety buffer. The result was persistent, costly overproduction that drove up food costs and worked against the resort’s sustainability goals.
Replacing Guesswork with Real-Time Intelligence
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