Hands-on waste, cost, and carbon measurement for catering and food service operations. We work your event — in the planning, the execution, or both — then deliver the post-event analysis your team never has time to do. Built from the paperwork you already produce. No new systems. No retraining.
Every operator knows this moment: the room is broken down, the team is exhausted, and everything you’d need to actually understand the event — what was guaranteed versus what came back, the late add that never made the production sheet, the pan that went out full and returned untouched — is already gone. Not because nobody cares. Because everyone was working the event.
Those in-between moments are where your margin lives. Your food cost. Your waste. Your carbon story, if a client ever asks for one. They happen in the cracks — and the cracks are exactly where we work.
You want to understand your operation’s food waste, cost variance, or carbon intensity — for your own planning, an RFP, a QBR, or a client who keeps asking. We visit your operation, build a measurement plan around the documents and routines you already have, and deliver regular reports and recommendations. Your team changes nothing about how they work.
You have a big event coming and you need another seasoned pro on it. We join your team — in the planning, on the floor, or both — and work the event alongside you. The difference: while we’re working it, we’re capturing what nobody else has hands free to capture. Afterward, you get the post-event report your operation has never had. An extra pro on the floor who leaves you the data.
If you’ve run high-volume service, you know the skill that never fits on a resume: reading the room at the pre-con, catching the guarantee change before it becomes a crisis, knowing which numbers will matter before anyone thinks to ask for them. Seventeen years of that is what shows up at your event. We don’t measure your operation from a desk, because operations don’t happen at desks.
Behind every engagement is a platform we built in-house: it reads PDFs, spreadsheets, scans, and photos of handwritten logs, and normalizes them into clean, comparable data. It’s not for sale, and you’ll never have to touch it. It just means we can take whatever your operation produces — in whatever state it’s in — and get to the analysis fast. It gets sharper with every client problem we point it at.
A carbon tool that doesn't disclose its own footprint is asking you to trust what it won't show. Every SNZ report includes the grams of CO₂e emitted generating it — and how we calculated that number.
Seventeen years in food service operations — from directing catering at Credit Suisse to managing $3M in annual sales at the Javits Center to implementing supply chain and waste programs across Sodexo accounts. Designed the enterprise sustainability training program that earned Javits Center Platinum certification from the Events Industry Council. NSF I-Corps grantee. Company Ventures Boost Fellow. MBA, Baruch Zicklin. Certificate in Corporate Sustainability, NYU Stern. Fluent in Spanish, at home in a kitchen, and unreasonably enthusiastic about your invoice formatting.
LabelZ is our self-serve tool: drop in a BEO, get print-ready buffet labels with allergen flags in minutes — and at the end of the month, a report built from nothing but the documents you fed it. It’s a small taste of what a full engagement uncovers.
Whether you need the analysis or another pro on the floor — let’s talk about what your operation has been writing down all along.