Food Waste Focus

Yes, we focus on food waste here.  But drinking water is another frequently wasted item in foodservice, so we pay attention.�
Think of all the glasses of drinking water we pour for diners that never touch them, or all the plastic water bottles we sell, or the infinite number of water pitchers we set-up for conference [...]

Hey everyone:
These are two great articles from “Food Management” magazine, April 2009.  Andrew recently blogged about these, but here are the links to the full articles.
Green Space: Scaling Back Overproduction: http://food-management.com/segments/healthcare/scaling-back-overproduction-0409/
Strategic Thinking: Always Evaluate the Cost of Doing Nothing:  http://food-management.com/business_topics/equipment/always-evaluate-cost-0409/

We just read this in another e-newsletter and thought it would be interesting for everyone to see the sheer volume of waste we generate…
“Beware of little expenses; a small leak will sink a great ship,” said Benjamin Franklin
Our wasteful habits wouldn’t matter much if there were just a few of us—a Neanderthal hunting band could [...]

Almost every foodservice operator brews coffee and in many operations this is an expensive, premium product.  Customers have high expectations for their java and, in the post-Starbucks era of extensive beverage customization, they aren’t particularly patient when we run out of their favorite blend or the decaf.�
So we start the day in a buffet, or the [...]