As kitchens slowly begin to reopen once again, we have created a whitepaper series to help operators navigate through this difficult period.
In the first part we look back at the impact of the pandemic, and how we might all learn from each other.
As well as serious implications for people’s health and healthcare services, the hospitality and foodservice industry has experienced unprecedented turbulence and change.
As the world looks ahead to the rollout of vaccination programs, and as kitchens slowly begin to reopen once again, the team at Winnow are focused on supporting our clients and the wider sector in this recovery.
Part one of this Whitepaper is full of practical tips from the front line of hospitality, supported by data from kitchens around the world.
Key highlights from the analysis include:
- Demand uncertainty increased relative levels of food waste by 50% during COVID-19
- Sites that measure both the weight and value of food waste have increased efficiency post pandemic
- As a proportion of total waste, the levels of overproduction and spoilage waste are higher post-pandemic
'Amadeus’ focus is on making sure that we come out of this bigger, better and stronger. If we focus our efforts on reducing food waste, our operation becomes more sustainable which naturally has positive impact from a cost point of view.' - Marc Frankl, Director Food & Beverage, Amadeus Food
Download the free report here