Smart Food Portioning

Track & Guide Food Line Station Portioning with Intelligent Assistance

Prevent mistakes, reduce waste, & boost profitability with real-time portion control for every serving.

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Reduce losses by eliminating guesswork with an intuitive AI-powered Light Assistant.

Save time and money by improving consistency and minimizing food and plastic waste.

Simplify cook training and improve staff retention with cutting-edge engagement and analytics.

Boost brand loyalty and reputation by contributing to a greener, more sustainable future.

Canadian Restaurant FoodTech

Minimize food, plastic, and time waste at restaurant line stations, while maximizing recipe consistency, portioning precision, and inventory traceability for cutting-edge insights.

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Early Adopters Franchises

Precision Portioning Scales

Real-time Portion Control

Our intelligent scales ensure precise and consistent servings, helping to minimize food wastage and control costs.

Plug-and-Play Experience

We provide customized smart portion control solutions that seamlessly integrate with most line station layouts and workflows

Environmentally Friendly Materials

Our scales are made from food safe, eco-friendly materials, promoting a sustainable approach to portion control and waste reduction.

Increased Traceability

Benefit from food and staff insights to optimize staffing, procurement, and refilling times, while boosting staff engagement and retention.

Digitalizing Food Portioning

Real-Time Prevention of Over- or Under-Serving

Daily, Weekly, Monthly Portioning Reports

Cutting-edge insights about consistency

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Pilot Testers Testimonials

"A clever technology that can enable personalized nutrition, minimizing leftovers, and paying-by-weight system for all restaurants. "

Angela F.

General Manager

Italian Casual-Dining Franchise

"I’d love to get 4 more of these to fully automate pre-portioning with single-use plastic bags at our line stations, helping us reduce our kitchen’s carbon footprint & alleviating our workload.

Hady R.

Kitchen Manager, Steakhouse Franchise

"We saw inventory loss cut down by 56% when tracking a protein, some of the waste contributors handled by inVerte were cooks were eye-measuring affecting consistency and squandering being not being mindful. "