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.
Leanpath Scout, a new food waste Tracker for lower-volume kitchens
Posted by Leanpath on September 1, 2020
Topics: measurement, Food Waste Strategies, COVID-19
ReFED, Leanpath and others offer food waste guidance when reopening
Posted by Leanpath on August 18, 2020
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.
Topics: Food Waste Strategies, COVID-19
4 tips to create a more food-waste aware menu
Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on July 24, 2020
Restaurants deal with two primary costs: food and labor. In the current foodservice environment, kitchens have to get truly creative in order to meet the financial obligations of the business. Labor cost is and will always be a struggle to get a handle on. Too much labor and money is wasted, not enough and your business and customer satisfaction suffers.
Topics: Tips & Tricks, Food Waste Strategies
Data shows lower food volumes can lead to more food waste
Posted by Brennan Hogan, Product Manager on June 10, 2020
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.
Topics: Food Waste Strategies, COVID-19
How Swedish hospital cut its food waste by 53 percent
Posted by Sam Smith, Director of Marketing on May 29, 2020
Swedish is the largest non-profit healthcare provider in the Puget Sound, Washington, area. Six of its dispersed facilities utilize the Leanpath platform to prevent food waste. The healthcare foodservice operation at its First Hill campus is run by Corporate Executive Chef Zachary Schwab. First Hill typically has about 1,800 covers a day in patient services, with 600 meals a day retail and around 10 catered events. Schwab has overseen food waste reduction with Leanpath since 2007. That experience has led to the development of system-wide best practices and deep cuts in food waste: a 53 percent reduction in food waste by value and a 40 percent reduction by weight.
Topics: Case Study, Food Waste Strategies