We're proud to introduce Leanpath Scout, a food waste Tracker custom designed to fit in small spaces, achieve fast ROI even with lower food budgets and still deliver big food waste reduction.
Food waste prevention matters now more than ever for foodservice bottom-lines. Lower traffic, unpredictable production levels, new service styles, all combine to put added pressure on already narrow margins–and increase the likelihood of food waste.
A new report from the UK's Waste Resources Action Programme (WRAP) shows consumers are increasingly concerned about food waste as the COVID-19 crisis has led to a greater value placed on food.
As foodservice operations reopen from COVID-19 shutdowns, it is widely anticipated that service volumes will be reduced at the onset and increase slowly over months. While it may be assumed that less traffic leads to less food waste, a new Leanpath analysis shows just the opposite: on average, low volumes actually lead to higher levels of food waste relative to food purchases.
There are three new realities foodservice kitchens will face as they reopen that carry the risk of creating excessive amounts of food waste. In a Leanpath webinar entitled Reopen Strong, Leanpath CEO Andrew Shakman led a discussion with the Leanpath Culinary Council to explain these new realities and how to avoid the food waste lurking within them. Here is a summary of the discussion.