Hotel kitchens generate the most predictable food-waste profile in hospitality. Breakfast buffets, banquet plating, room-service returns, and dinner service produce steady daily volumes — ideal conditions for on-site aerobic digestion.
A typical 4–5★ hotel pays for 2–6 collection trucks per week. Bins overflow during banquet weekends. Odour management becomes a guest-experience problem. Sustainability claims rest on hauler estimates rather than primary data.
For most 4–5★ properties with 120–250 rooms and full breakfast + dinner service, the GR-250 is the right starting point. Resort properties with banquet capacity move to GR-500. Mega-resorts and integrated complexes use GR-1000.
The return on investment was remarkably fast, and the system quickly proved its value both financially and operationally.
As a rule of thumb, hotel food residues amount to 0.2–0.4 kg per guest per day. A hotel with 300 guests therefore generates 60–120 kg daily, which corresponds to the GR-150 or GR-250. Buffet breakfasts and banquets push the volume towards the upper end of the range.
For properties with 120–250 rooms serving full breakfast and dinner, the GR-150 or GR-250 is the starting point. Hotels with 250–500 rooms use the GR-500, and resorts and integrated complexes above 500 rooms the GR-1000.
Reference installations include Le Méridien Lav, Rixos Dubrovnik, Kempinski Adriatic and Pullman Zagreb.
The machine runs continuously, 24 hours a day, so residues are processed as they arise. Capacity does not depend on collection schedules or bin size.
Every customer gets access to the portal: food residues loaded today, this week and since start-up, enzyme level, next service date and warranty. The monthly report and the data for the ESG report come from the same measurements.
Send daily food-waste volume + operation details. We return the recommended model and savings within 24 hours.
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