Food Waste Hurts The Planet And Your Bottom Line.
Together We Can Fight It
Every kilo of food waste you save in your restaurants contributes to your bottom line and a lower carbon footprint. That's a cause worth fighting for.
Apicbase helps you prevent food waste with advanced menu, inventory and procurement technology.
The Amount Of Wasted Food Is Baffling
About 40% of all food that is produced never ends up on a plate. The restaurant and foodservice industry are responsible for 14% of the food waste numbers. It greatly strains our planet’s resources and affects your profitability. Studies show that the amount of wasted food is still increasing.
The good news: studies also show that reducing food waste pays off enormously, with an ROI of 700%.
The good news: studies also show that reducing food waste pays off enormously, with an ROI of 700%.
It could already offset the 10% inflation if food service companies solved the food waste problem through better menu engineering and operational excellence.
Operations Director
1/3 of all food is wasted globally every year.
14% by restaurants and foodservice (Europe).
€1,35 per €15 revenue is lost.
(modest estimate)
€7 is gained for every euro invested
in food waste prevention.
These figures confirm what we have seen at IKEA: reducing food waste goes hand in hand with reducing costs. We’ve significantly reduced food waste by setting short-term, actionable goals. It’s a strategy everyone can do.
Managing Director at IKEA Food Services AB
How Much Is Food Waste Costing You Every Year?
Food waste puts pressure on your margins. On average, 14% of everything your restaurants produce gets wasted. That is a lot.
You Can Prevent Food Waste In Your Restaurants.
This is our solution.
Reducing food waste in foodservice comes down to managing three critical kitchen processes:
● inventory,
● purchasing and
● recipe development.
Apicbase helps your staff prepare purchase orders, count stock and create efficient menus. In turn, HQ has access to clear dashboards with the data to optimise internal workflows.
Reducing food waste in foodservice comes down to managing three critical kitchen processes:
● inventory,
● purchasing and
● recipe development.
Apicbase helps your staff prepare purchase orders, count stock and create efficient menus. In turn, HQ has access to clear dashboards with the data to optimise internal workflows.
Inventory management
Close the gap between theoretical and actual stock, and monitor FIFO protocols.
- Get real-time stock levels
- Monitor stock movements
- Set par- & minimum levels
- Track food waste
Procurement
Forecast sales. Ensure staff orders only what is needed.
- Get order suggestions based on actual stock
- Rule out errors
- Purchase only what is needed
- Monitor rogue purchases
Recipe management
Be smart with ingredient choices, portion sizes and menu composition.
- Optimise ingredient usage
- Improve portions sizes
- Conversions to batch quantities
- Training materials for recipe execution
Fight Food Waste
With Apicbase.
Order exactly what each location needs and develop efficient menus that maximise resource utilisation. See the power of Apicbase in action.
