Minimizing food waste is paramount for foodservice kitchens, impacting both the bottom line and sustainability efforts. In our recent Chefs' Roundtable webinar, our food waste prevention chefs, Robb White and Ben Murphy, explored the essential tools and techniques for building a low-waste kitchen. The discussion highlighted practical approaches to reduce food waste at every stage, from initial preparation to final service.
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In busy, high-volume foodservice kitchens seconds count, and efficiency is king. This reality has been a key driver of Leanpath’s innovation over the years, and we’re proud to announce a new milestone in that legacy of innovation. Our new upgrade to Leanpath’s AI-enabled tracking delivers faster, more accurate waste tracking from day one, without time-consuming AI-model training. Using a category-based AI model, it provides increased efficiency and accuracy with the flexibility of customizing the foods you track. Simply put, it is a b...
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Leanpath has long recognized that to truly empower kitchen teams, waste data must be accessible, immediate, and actionable. That philosophy is embodied in our new Leanpath mobile app, which puts the full power of our food waste tracking insights right on your mobile device.
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For foodservice operators, managing costs has always been a balancing act—but in today’s economy, that balance is becoming harder to maintain. Rising food prices, supply chain disruptions, and inflationary pressures are already squeezing margins, and now, new tariffs on imported goods are set to make food even more expensive. With these financial challenges looming, preventing food waste is no longer just a sustainability goal—it’s a crucial business strategy for survival.
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