Food Waste Focus

Breakfast: Cutting the Pork
When starting a tracking/prevention program, it’s easy to overlook wasted breakfast meats. Why? Many cafe operations are focused on high volume lunch service, so the few stations that are open in the morning get setup early, loaded with par levels, so staff can focus on the upcoming lunch service.  However, if operators review [...]

We’re proud to announce that LeanPath will be previewing our new food waste tracking software product at the National Restaurant Show starting this weekend (May 22-25).
The software is called WasteLOGGER and it’s designed for operations with lower volumes of production and food waste than those that use our fully automated system called ValuWaste.   WasteLOGGER will [...]

When an operator starts monitoring food waste on the different stations, they often find that the salad bar has more waste than expected.
Two good questions to ask are: What is the least popular item on your salad bar?  What’s the most popular?
Least Popular: What doesn’t sell?  Why?  The change of seasons is often the catalyst.  [...]

LeanPath coaches speak with clients on a regular basis.  Often we learn new information that can help others reduce waste and we like to share those Hints and Tips with you.  Eggs are an item we often see high on our clients initial reports. Eggs are an item often mass produced in the morning and if focused on by the [...]

LeanPath coaches speak with clients on a regular basis.  Often we learn new information that can help others reduce waste and we like to share those Hints and Tips with you.  Pizza is one of the items that’s a great seller but can also be an expensive waste item if not monitored.

Pizza Tips:

Individual Pizzas vs. Large Pizzas-Instead of [...]

Profile: Jennifer Bargisen,
Executive Chef – Banquets, MGM Grand Conference Center
Las Vegas, NV
Chef Jennifer Bargisen has been with the MGM Grand for the past four years and has 17 years experience working in the US and internationally. She has dedicated the past eight years primarily to large volume and 5-diamond operations. Chef Jennifer is actively [...]

LeanPath coaches speak with clients on a regular basis.  Often we learn new information that can help others reduce waste and we like to share those Hints and Tips with you.  Soup and Chili are usually tops on our clients list once tracking starts. A necessary item for all facilities to carry, but through monitoring the amount of soup waste you have and [...]

LeanPath coaches speak with clients on a regular basis.  Often we learn new information that can help others reduce waste and we like to share those Hints and Tips with you.  Many facilities believe that trim waste is a necessary part of business and little can be done to impact the amount.  But through monitoring the amount of trim waste you [...]

LeanPath coaches speak with clients on a regular basis.  Often we learn new information that can help others reduce waste and we like to share those Hints and Tips with you.  Our clients often struggle  batch cooking levels and finding the right “multi-batch” approach and are surprised by their numbers when reviewing their overproduction data.  This overproduction data [...]

We hear a lot about ‘green’ everything these days – from green buildings to green kitchens to green menus. What exactly is a ‘green meeting‘ and how do you create one?
A green meeting is one that: “through sustainable practices and taking environmental considerations throughout all stages of a meeting, will minimize the negative [...]