Waste is a hot topic in every industry. Most people tend to think about waste in terms of its impact on the environment. But in restaurants, it also impacts profitability, and the guest experience. Luckily, there are many things you can do to help the planet and your bottom line. Our Guide to Reducing Waste is full of tips.
In our free guide, we explore:
- What’s the issue with food waste?
- How does poor waste management affect restaurants? What’s the impact of food waste on your profit margin?
- What changes can you make to inventory management?
- What does good waste management look like?
- Are there easy wins? What’s the first step?
With the right platform, you can monitor waste from the ingredient level through recipe creation. Day-to-day operational waste is considered, too.
Technology helps simplify and automate inventory management. This cuts waste at the source. Fully-integrated analytics further reveals opportunities for improvement. Equipped with the right information, you can make smart adjustments.
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Infographic: Guide to Reducing Waste
Information and tips to help you decrease waste in your restaurant to save the planet AND your bottom line.
White Paper: Increasing Restaurant Profitability
Learn 12 ways to increase efficiency and boost your bottom line focused on the two key areas of cost: product and workforce.