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COVID-19 reminds us that foodservice is central to community and connection

Posted by Andrew Shakman, Co-Founder & CEO on April 1, 2020

At Leanpath, tracking food waste on an hourly basis around the world, we’ve watched as COVID-19 has been felt across the global foodservice industry. As we’ve seen many operations forced to shut down abruptly, we’ve also seen an associated spike in food waste levels. We’ve had a unique vantage point from which to watch this set of adverse changes.

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Topics: Announcements, COVID-19

Using custom date ranges to track COVID-19 impacts on food waste

Posted by Brian Boshes /// Director of Product on March 27, 2020

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.

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Topics: Announcements, COVID-19

COVID-19 and food waste prevention

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on March 17, 2020

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.  

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Topics: Kitchen Culture, Food Waste Strategies, COVID-19

Free resources: Focusing on kitchen efficiency during slow times

Posted by Leanpath on March 13, 2020

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. 

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Topics: Kitchen Culture, Food Waste Strategies, COVID-19