Orbisk
Fighting Food Waste
Globally, roughly one third of all produced food ends up in the bin, a painful statistic, especially in professional kitchens where margins are tight and sustainability matters more than ever. Orbisk set out to tackle this problem head-on by making food waste visible, measurable and actionable. Using artificial intelligence, their system analyses what is thrown away and turns that data into insights that help restaurants and hotels adjust menus, purchasing and portion sizes. The impact is serious: food waste reductions of up to 70 percent, lower operational costs and kitchens that suddenly know exactly what’s being wasted and why.
From Prototype to Kitchen-Ready Product
The first Orbisk prototype did exactly what it needed to do: capture images, weigh food waste and feed data into an AI system. Functionally solid, but not yet ready for daily life in a busy kitchen. Orbisk asked ManGo Product Design to turn this proof of concept into a robust, scalable product suitable for worldwide deployment. While Orbisk focused on electronics and AI development, ManGo took responsibility for the hardware design, mechanical engineering and overall user experience. After visiting multiple professional hospitality kitchens and interviewing users, we identified improvements in stability, hygiene, usability and workflow; all critical in environments where speed matters and mess is part of the job.
Designed to Survive the Heat of the Kitchen
Professional kitchens are unforgiving places, and Orbisk needed to feel right at home there. ManGo developed a clean, durable housing that protects the camera, sensors and touchscreen, while remaining easy to clean and resistant to heavy daily use. The user interaction and interface flow were carefully optimized so the system integrates seamlessly into kitchen routines, capturing data without slowing anyone down or getting in the way. In short: Orbisk works quietly in the background, collecting valuable insights while chefs focus on cooking, not clicking buttons.
Fast Production for Fast Growth
Demand for Orbisk grew quickly, so speed to market became critical. To enable rapid scaling, ManGo engineered the product for fast, small-series production. By using sheet metal constructions instead of injection-moulded housings, tooling time was avoided entirely, significantly shortening lead times. Working closely with manufacturing partners from our network, the first production run was realized within six months. The result is a smart, reliable and production-ready product that helps kitchens waste less food, save money and operate more sustainably, proving that sometimes the smartest way to fight waste is simply to look at it more closely. Since its introduction, Orbisk has been rolled out in thousands of professional kitchens worldwide, including those of leading hotel chains such as Accor, Novotel and Hyatt; proving the solution works at scale, where impact truly matters.
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