Your food waste is a money waste


In the US, around 84.3% of unused food in restaurants is thrown away (according to Green Restaurant Association).

For World Environment Day, it would be a good time to talk about food waste in the restaurant industry.

Waste is a critical ecological issue for restaurants, but it is also a big economical issue as wasting food also means wasting money!

To solve this problem and keep your costs to a minimum, we need to understand the root of the problem.

2 most common reasons for food waste in restauration:

  • Excessive inventory: Having excess inventory combined with a low stock rotation can result in overordering and overstocking which inevitably causes food waste. While many restaurants keep track of their inventory using manual techniques like a notebook or spreadsheets, it can be challenging to precisely track how much food is still good to use and how much was already used. That is why a good inventory management system is key to avoid stock unnecessary and unused food.
  • Absence of data and insights: Another factor that leads to food waste in restaurants is the inability to precisely estimate how much food is The kitchen crew cannot accurately forecast the demand without precise data on food usage and inventory. The uncertainty of creating menus, determining how to use ingredients, and estimating expenses can be eliminated with the correct demand forecasting tools and enough data.

 

 

To avoid food and money waste, ACRELEC has developed an AI tool to track and predict in your inventory according to the current storage space, number, and quantity of sales in real-time and related to multiple specific factors (time, location, weather, etc.). With machine-learning, this solution can oversee your inventory needs accurately and avoid unnecessary waste in your kitchen and storage units, saving you unnecessary spent costs.

 

 

Leave the guesswork in the past with and integrate Optimize to your POS system. Visit acrelec.com to learn more about our solutions.


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