In the past four years we have helped hundreds of professional kitchens measure and manage food waste. We came across the same misconceptions about waste over and over again: “We don’t have food waste“, “Food waste is unavoidable“, “Tracking food waste takes too much time“...Sound familiar?
The misconceptions we came across during these years meant people are hesitant to take action and reduce their food waste in their food service operation.
This guide aims to break down these misconceptions to help your business save profit, time, resources, and waste.
✓ How much time it actually takes to track your food waste
✓ How food waste affects your kitchen's expenses
✓ How can you operate your kitchen more responsibly
“Winnow gives me more control over my kitchen by sending daily reports that show which areas have higher waste. This allows me to implement improvements and reduce food waste”
- Jirayu Kongjan, Executive Chef, Novotel Phuket Kamala Beach