In the fast-paced world of restaurants, every penny counts. And when it comes to financial success, few metrics are as critical as food cost. Typically hovering between 25% and 35% of every dollar of food sales, managing this expense is paramount. But are you truly aware of your food cost variance? Understanding and actively managing this metric isn't just good practice; it's essential for your restaurant's financial health.

The fight against food waste is not a sprint; it’s a multi-act play, and from my perspective, it’s clear we’ve entered a critical "Second Act." This current phase demands a renewed focus on practical solutions, smart technology, and the enduring business case for waste reduction. As I recently discussed in an interview with The Spoon, we're well beyond the initial awakening, but not yet at the finish line.

Uniworld Boutique River Cruises has made a remarkable stride in its sustainability journey, announcing a significant 41% reduction in food waste across its fleet, achieved through its partnership with Leanpath. This impressive achievement in 2024 is equivalent to saving more than 185,417 meals, showcasing a strong commitment to environmental responsibility in the luxury river cruise sector.

Haz clic aquí para leer este artículo en español. Spain has officially stepped up its fight against food waste with the recent passing of the Law on the Prevention of Food Loss and Waste. This landmark legislation signifies a growing global recognition of the environmental, economic, and social imperative to tackle the staggering amounts of edible food that end up in the bin. For foodservice companies operating in Spain, this new law brings significant implications – and opportunities.