As we all adjusted to the challenges of 2020, something notable rose to the surface in foodservice: measuring food waste was no longer just a way to cut costs and be more efficient, it became a key tool in the learning and adapting process kitchens went through as they rose to the challenge of the new normal. What a kitchen wasted was one of the few real-time data points it could use to understand what was working and what was not as volumes dropped and service styles changed dramatically.
Controlling food waste became more important than ever. And the need for food waste intelligence was as important as always. Here are the 5 blog posts our audience found most valuable in a year full of surprises.