Food Waste Intelligence

Whether you’ve already got an active grab-and-go program or are instituting or expanding a program, there are best practices to follow to ensure it’s as waste-free as possible. 

Getting the longest life out of the food you purchase is always a concern in a food operation. It is essential to make sure that foods are stored properly to extend shelf life and avoid unnecessary waste and cut back on frequent orders and deliveries.

CBORD, an integrated technology provider, hosted a webinar focusing on the many challenges that COVID-19 poses for healthcare foodservice professionals. Panelists from Indiana University Health and Duke Raleigh Hospital shared stories and strategies they've implemented to keep their patients and teams safe and nourished amid this crisis. We've included our key takeaways from this valuable call and a link to the full webinar for you.

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.