How to reduce food waste in an all-you-can-eat buffet?
Kikleo x Belambra: data to reduce food waste
Offering an all-inclusive buffet without raising prices or increasing losses: this is the challenge facing holiday clubs today in an increasingly competitive market. This is what the Capital broadcast on M6 on July 26, 2026, focusing on the battle of all-inclusive packages, reveals. Belambra, the leading holiday club operator in France with 44 establishments, is completely overhauling its dining options without increasing its prices.
At the Belambra "Les Criques" club, located on the Giens peninsula in Hyères, chef Michel Gouth and his kitchen team relied on Kikleo to better understand what ended up in the trash and adjust their offering accordingly.
One challenge: to provide an all-you-can-eat buffet without causing costs to skyrocket
In holiday clubs, all-inclusive dining changes everything: guests help themselves freely, as much as they like, from several buffets (starters, vegetables, meats, starches, desserts). This freedom, much appreciated by families, however, complicates the management of quantities: it's difficult to know, service after service, what is actually consumed and what is thrown away.
Measure to better adjust
To gain a clearer understanding, the Belambra catering team installed the Kikleo kitchen kiosk. Thanks to its 3D camera and artificial intelligence, the tool automatically weighs and identifies the contents of each container brought back to the kitchen in less than a second.
The data is then centralized on the Kikleo app, accessible from a smartphone or computer. There, the chef finds a clear ranking of the "most wasted foods," broken down by category: starches, vegetables, protein foods, and dairy products. This allows them to know precisely where to focus their efforts.
Better managed purchasing across the group
At the group level, Belambra centralizes its purchases for all its clubs through its central purchasing office: up to 1200 kg of a single product can be ordered at once to supply all the establishments. This volume clearly illustrates the challenge: even the slightest optimization of the quantities ordered and served, repeated across 44 clubs, has a multiplied effect on waste and costs.
Making data a lever for continuous improvement
By relying on measurement rather than intuition, this Belambra club was able to adjust its menu, revise its quantities, and reduce waste, without ever compromising the generosity of its all-inclusive offer. This approach demonstrates that the fight against food waste also has a place in the hotel and holiday club industry.
Do you manage an all-you-can-eat buffet and want to better understand your sources of waste?
