Food Waste Intelligence

The Sheraton Amsterdam Airport Hotel and Conference Center, with its 417 rooms, two restaurants, a bar, 24/7 room service, and 32 meeting rooms, faces the complex challenge of managing food production for a diverse group of guests. Pim Van Het Reve, the hotel’s food and beverage manager, knew that managing food waste was crucial for both the hotel’s financial health and its commitment to social responsibility. But his kitchen staff was skeptical about adopting a new food waste tracking system. That all changed when the hotel partnered...

In today’s fast-paced culinary world, kitchens face constant pressure to be more efficient, profitable, and sustainable. But how can you achieve these goals without compromising on quality or creativity? Leanpath and Galley Solutions recently teamed up for a webinar to discuss five practical strategies that can help kitchens streamline operations, reduce waste, and increase their bottom line. The discussion featured two culinary experts: Chef Ben Murphy of Leanpath and Chef Nate Keller of Galley. Here’s a summary of their top tips for...

Food waste is a challenge that impacts every facet of the foodservice industry, from financial viability to environmental responsibility. For Sodexo, managing the extensive foodservice operation at a large B&I client facility in the UK, tackling food waste became a top priority. Through a strategic partnership with Leanpath, they've not only significantly reduced their waste but also cultivated a culture of prevention among their staff.

Kathy Cacciola, Google's Global Sustainability Lead - Food Program, recently participated in a panel discussion at the ReFed Food Waste Summit titled "Subtle but Successful: Hidden Solutions to Food Waste." As a Leanpath client, Google has made significant strides in food waste reduction, driven by a public goal of reducing food waste by 50% per Googler by the end of 2025 and achieving zero food waste to landfill. Here are the takeaways from this ReFed discussion.

In the fast-paced world of restaurants, every penny counts. And when it comes to financial success, few metrics are as critical as food cost. Typically hovering between 25% and 35% of every dollar of food sales, managing this expense is paramount. But are you truly aware of your food cost variance? Understanding and actively managing this metric isn't just good practice; it's essential for your restaurant's financial health.