Guide to reducing waste

Waste is a hot topic in every industry, but many tend to think about it in terms of its effect on the environment. In our business, waste also has a direct effect on profit.

Waste can be monitored from the ingredient level through recipe creation and day-to-day operational waste. With technology, operators can simplify and automate sourcing through the guest experience. Waste tracking technology uses just one set of accurate data for precise comparisons and fosters better decision making to avoid over-ordering. It can also show the costs of over-portioning in recipes and track vendor deliveries that are not usable. In our guide, we examine:

  • What is waste and what's the issue?
  • What impact does waste and inventory management have on your profit margin?
  • What does good waste management look like?

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Guide to reducing waste in restaurants and hospitality businesses

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