Halloween candy has a way of sticking around long-past its one night of fame, wasting away in the pantry until you remember to toss it out. Here at Leanpath, we’re typically focused on preventing large amounts of food waste in big foodservice kitchens. But even we can’t stomach wasting candy. So we’ve pulled together some inspiration to encourage you to use up those remaining treats that you just can’t force yourself to eat.
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.
This is a recurring feature where LeanPath Executive Chef Robb White examines real food waste images from LeanPath 360s and shares insights based on what he sees.
Thanksgiving is right around the corner. For most of us, this holiday revolves around a full-table feast with turkey galore and all the festive trimmings. Delicious? Yes! But unfortunately, also wasteful in many cases. We thought this month presented a great opportunity to highlight some of the things we can (and should) be doing to reduce waste at home. Not just for this one holiday, but for the entire year.
LeanPath is excited to offer our clients a new way to stay proactive with food waste prevention! Food Waste Alerts are instant notifications sent via email that are triggered based on specific parameters you choose. Check out the video below for a quick overview of what they are and how they work.