Food waste in restaurants represents 1.33 million tons of products each year in France! However, this figure is not a fatality and here is how foodtech can help you reduce it…
Evaluate the losses and food waste
Before you can act on food waste, it is essential to know the extent of it in your establishment.
- How many kilos and what types of food are you throwing away?
- Was this food cooked and served to your customers or was it thrown away before it was used?
Indeed, if the Adème study concerns overall food waste in the restaurant industry, it also looks at these two questions.
So how can we evaluate these two criteria?
From now on, in the kitchen as well as in the dining room, monitoring stocks, sales and purchases is possible thanks to innovative tools.
For example, with mycawan, it’s simple:
You can directly take inventory in your storage areas and follow, in a few clicks
- daily and weekly arrivals,
- your orders,
- your sales,
- your losses!
In addition, start-ups now offer connected waste garbage cans. They allow restaurant owners, mainly in collective
From now on, in the kitchen as well as in the dining room, monitoring stocks, sales and purchases is possible thanks to innovative tools.
For example, with mycawan, it’s simple:
You can directly take inventory in your storage areas and follow, in a few clicks
- daily and weekly arrivals,
- your orders,
- your sales,
- your losses!
In addition, start-ups now offer connected waste garbage cans. They allow restaurant owners, mainly in collective catering, to know the quantities of food thrown away, in the dining room or in the kitchen!
Working to limit waste
Once the food waste linked to the activity of the restaurant has been established, it is easier to fight it. Here again, restaurant owners can rely on foodtech to :
Know their customers better : indeed, by responding more clearly to their expectations, it is obvious that they will devour their plates until the last crumb. To do this, use platforms such as Yelp, Tripadvisor, Google or Facebook to listen to your customers. Are your dishes to their taste, are they too big…? You will know everything and will be able to adapt your offer.
Optimize their purchases of goods : by having a precise vision of your stocks, but also an access to the history of your orders and the quantities sold of each of your recipes, you can adjust and optimize your purchases of raw materials.
Discover how the mycawan solution makes your life easier every day :
