Hinton Lab
Sign inBook a demo
HINTON LAB/Case studies

Same loop, every kitchen.

Six representative deployments from the network — from a children's hospital in Toronto to a 60,000 m² Tower outside Rotterdam. Numbers below are audited by the customer; we link to their own reporting where it's public.

Talk to sales See all six
Same loop,
Studies
6
Avg payback
14 mo
Network NPS
78
/ Featured
PEARBLOSSOM
Los Angeles, CA · 4 venues · Verdant Bay × 6

How a Michelin-starred kitchen replaced a 600 sq ft cooler with a wall of Bays.

Pearblossom swapped its produce cooler for six interlinked Verdant Bays in 2024. Eighteen months in, salad cost-per-cover has dropped 38%, in-house herb varieties have grown from 9 to 27, and the OS schedules harvest windows around the prep brigade's mise rather than the other way around.

"The OS schedules harvest around our prep, not the other way around. That's the part chefs don't believe until they see it."
— Chef Daniel Wren · Executive Chef, Pearblossom
−38%
Salad cost per cover
+12 pp
Gross margin on first-course menu
27
Herbs grown in-house (up from 9)
0
Spoilage events in the past quarter
Read the full study
/ All studies

The other five, briefly.

/ Your story

We'd like to write yours next.

We publish two new case studies a quarter. If you're a Verdant operator with numbers you're proud of, we'll send a writer, a photographer, and a co-marketing budget.

Pitch a story