Jennifer Hart Smith 

Bespoke support

Our manifesto : Don't feed your garbage cans!

 

"Food waste is perfectly invisible and odorless" Helping restaurant owners to know more about their food wastage

Waste reduction is already a daily concern for restaurant owners. To keep costs down and ensure their business stays afloat, they have to make it one of their basic rules. However, a part of it slips through the cracks and ends up in the garbage can, often by lack of time and expertise. A restaurant owner has very few information on his waste production - its weight or type, where it's produced, etc - which means he can't act to reduce it. Yet if you add up production surplus to cooking wastage and food leftovers, a restaurant produces in average several tons of food waste per year.

"Gross margin and carbon footprint": It's not only a question of imageThe idea of food waste is unbearable to many of us. But beyond the ethical side of it, there are many very good reasons, ecological and economical, to take a closer look into what gets thrown into the garbage can:

- From the purchasing cost to the employer cost, to the waste management cost, there is a lot of opportunities to save money.

- Let's not forget about the environmental resources - water, soil, energy from the machines - required to produce our ingredients, then process the waste. We can leverage them better! 

#Nenourrissezpaslespoubelles #Dontfeedyourgarbagecans : There are tons of solutions to this issue - you just need to know where to start!
The service we offer is simple: support restaurants in their efforts to reduce food waste to a minimum.
First step: We help you measure your losses with a weighing system for the different areas of your kitchen. Our application lets you analyze the data you collect to come up with a custom diagnosis (dashboards, financial and ecological accounting, decision help).
Secondly, we propose improvements to your organization, from purchases to the plate, through on-site team training and/or personalized consulting (lean purchasing, conservation of products, complete utilization of produce, raising staff's and guests' awareness, etc). 
Finally, we make sure these practices stand the test of time by following up on losses and waste. We implement a control system for your production (on a daily, monthly, and quarterly basis) to perpetuate and strengthen your results. 

 


Contact us for more information! 

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Jennifer Hart Smith 

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Jennifer Hart Smith 

A method that works

1

Audit: Daily weigh-ins of food waste for one to two weeks

2

Data analysis: Where do we start? 

3

Training and consulting: improving your monitoring and ensuring a smooth transition