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.
It could already offset the 10% inflation if food service companies solved the food waste problem through better menu engineering and operational excellence.
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.
Michael La Cour
Managing Director at IKEA Food Services AB
Food waste puts pressure on your margins. On average, 14% of everything your restaurants produce gets wasted. That is a lot.
Close the gap between theoretical and actual stock, and monitor FIFO protocols.
Forecast sales. Ensure staff orders only what is needed.
Be smart with ingredient choices, portion sizes and menu composition.
Order exactly what each location needs and develop efficient menus that maximise resource utilisation. See the power of Apicbase in action.
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