Technology-the ROI driver for Food and Beverages Industry
Supporting Your Configuration Management Effectively
A Report from the Front: Transforming IT to Enable Business Strategy
Seizing Technology Opportunities: A Recipe for Food and Beverage IT
Patrick Dolan, National Managing Partner - Market Development & National Line of Business Leader, KPMG LLP
Innovation in the Realm of Food and Beverages
Manuel Alcalá, VP Pan American Sales, SMurfit Kappa
Building an Era of Eco-Friendly Food Production Process
Diane B Holdorf, Chief Sustainability Officer, Kellogg Company
The Year Ahead: Digital Shall Become a Table Stake in CX
Hrishi Talwar, Vice President, Digital Identity and Mobile Products, Equifax
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Food Waste, Not a Good Taste!
The waste of food can take the form of spoiled inventory, non-adherence to recipes, and overproductions, leaving the world worry about the food ravage in the recent past due to global sustainability concerns.
FREMONT, CA: The key to preventing the wastage of food lies in determining areas where waste can be reduced, which needs to be performed via tracking every food product and fixing it. The use of technology can help in eliminating food waste, as dishes that have not been ordered cannot be wasted in the first place.
There are many ways through which industries can make intelligent decisions that can help the operators prevent wastage of food:
Inventory control is the key way to avoid the waste of food as knowing the status of the stocks can help in eliminating spoilage. Keeping track of the inventory includes monitoring multiple locations to gain an idea of the real-time usage of materials and track the leftover stock for further use.
By accessing the sales history, companies can figure out the number of materials required for a shift and employing smart software solutions can give useful insights for any particular events’ ingredient necessities. The smart software solutions can provide an account on the weather forecasts so that the company places an order by looking at the possible obstacles on the way.
Stop the Over-Prepping:
In most cases, over-prepping becomes unavoidable since many companies prefer having too much rather than not enough. So it is crucial to have prep production software that helps in guiding restaurants to prepare everything based on shelf-life and save time as well.
Keep in Mind the Proportions:
Monitoring portions can reduce the leftovers on customers’ plates and keeping an eye on the recipe software, which uses menu engineering to ensure consistent quality and complete cost-management throughout the operation. By making sure that the employees follow the prep sheets in the kitchen and use a scale every time they portion, can be useful.
Always Track the Waste:
Waste should be accurately tracked each time with a manager log and preferably with software that includes a waste transaction screen to enable users to enter the waste of inventory and recipes items.
To invest in a technology that reduces waste might be on the bottom of a priority list, but managing food waste has an enormous potential to cut down the hefty expenses of a restaurant.