For some in the foodservice industry, part of the recovery from COVID-19 will involve filing insurance claims. Part of those claims may include coverage for food that had to be wasted as a result of the crisis. We wanted to give our clients a walk through on two ways to generate the relevant reports from your Leanpath data.
[Note: Please see here for advice on reducing food waste during a COVID-19 shut down.]
Sunday, March 22, is World Water Day, an annual observance organized by the United Nations.
We all know the importance of food in our daily lives – and at no time is that more important than in the virus-impacted world of today when our food supplies are being unexpectedly disrupted. So it is fitting that at this point in time we also reflect on our most precious natural resource – water – which makes the growth of our food possible.
As the situation around COVID-19 continues to evolve, many foodservice operations around the globe are experiencing impacts. With a focus on health and safety, operations are temporarily closing, adjusting hours to limited service, or changing service styles to remove self-service or buffets - anything to mitigate the chance of spreading the virus. Foodservice teams may be notified with short notice of these changes in an effort to further protect our communities.
The impact of COVID-19 on the foodservice and hospitality industry is hitting fast and, at least for now, hard. During any time of uncertainty, it’s important to focus on what you can actually control. There are ways kitchens can increase efficiency during slow times--or anytime for that matter--and take greater control of the impact of that slow down on their bottom line.
Executive Chef Brian Deegan runs the foodservice operation at Marriott’s Hotel Alfonso XIII in Seville, Spain. The 150-room hotel has five restaurants and bars, with a third of its F&B revenue from banquet events. Chef Deegan is a self-confessed numbers guy. “I like to run a tight ship,” he says. “I don’t want to sound like a scrooge, but we’re a kitchen not a supermarket. I buy fresh food to sell not to keep on the shelves.” He embraced food waste tracking and the insight it provided on how to be more efficient. And he’s shown big results: a 66 percent reduction in food waste by value, and a 58 percent reduction by weight.
Topics: Case Study