FoodOp helps foodservice companies measure food waste and guest preferences automatically, and use these insights to improve future menus in terms of e.g., quantities, guest preferences and the environmental footprint. We do so through a menu planning platform that automates central kitchen tasks and comes with a data-enriched encyclopaedia of recipes incl. e.g., waste and guest preferences per dish. The data comes from scales that are placed under all dishes and organic bins in food servings. From there, the scales automatically measure consumption and leftovers for each dish. Concrete and measurable benefits include: i) reduce the environmental impact and get visibility into the extent of food waste, ii) improve customer satisfaction by tailoring menus to their preferences, iii) reduce food purchasing costs and save time, iv) report on sustainability, nutrition, and customer eating profiles. The platform further enables foodservice operators to make a wide range of performance enhancements through detailed central insights per site incl. e.g., an overview of all menus being served, end-customer satisfaction, resource management, the CO2-footprint and much more.