Food Waste Focus

Starches a sticky issue When starting a tracking/prevention program, it’s often the starches that are one of the highest waste items. Why? Starches (pasta, rice, potatoes, etc.) are an accompaniment to most dishes, thus are often produced in bulk while more “expensive” center of the plate items are more closely monitored.  It’s often not till we start tracking these [...]

Salad Bar: A thorny issue When starting a tracking/prevention program, it’s often the salad bar items them can be targeted early for an easy win. Why? Many cafe operations deem the salad bar easy to do, you set it up, keep it full and then throw it away.  It’s often not till we start tracking these [...]

When tracking food waste, it’s invaluable to compare recent weeks against each other. Using a tool we call a Comparison Report you can highlight week to week changes and identify specific areas that are getting better as well as those that have gotten worse. With ValuWaste Advantage 4, operators now have the ability to create [...]

We were pleased to exhibit at the National Restaurant show in Chicago this year (NRA 2010).  Andrew Shakman was one of the presenters at the NRA Conserve Pavilion.  He was able to give three speeches over the course of four days. This link will take you to the presentation for “ABC’s of Food Waste Management: Reduction [...]

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 [...]

We were pleased to exhibit at the National Restaurant show in Chicago this year (NRA 2010).  Andrew Shakman was one of the presenters at the NRA Conserve Pavilion.  He was able to give three speeches over the course of four days. This link will take you to the presentation for “Food Waste Tracking: What you need [...]

We were pleased to exhibit at the National Restaurant show in Chicago this year (NRA 2010).  Andrew Shakman was one of the presenters at the NRA Conserve Pavilion.  He was able to give three speeches over the course of four days. This link will take you to the presentation for “Emerging Trends in Food Waste Management“:  [...]

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 [...]

Micah Cavolo is the Executive Chef with Bon Appétit Management Company @ Intel Jones Farm Campus in Hillsboro, Oregon. Background Micah has been with Bon Appetit for the past 15 years and at Intel for the past six. He has a long history in corporate foodservice and has been in the culinary industry for 20 [...]

We just received these great Hints and Tips from some of our newest accounts.  We would like to share them with you: “Schmoosh Pie” -  take day old pies that look tired and use a potato masher to break them up (“smoosh”).  Place contents in a cup and top with whipped cream.  Sell in the [...]