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BetterTable

BetterTable™ Food Audit

BetterTable™ Food Audit

Language
Type of F&B operation

Why does your restaurant need a food waste audit?

Cut food waste and save money

The F&B industry has been looking into resource inefficiencies, focusing on energy efficiency. However, food & beverages remain an untapped potential for savings. The average restaurant food cost percentage is between 24 and 32% of total food sales. Together with the labor that goes into processing this food, this percentage constitutes 90% of total food sales. This means that every kg of food waste is a real loss as it represents an extra disposal cost, wasted labor and of course food that should not have been purchased.

Most of the times it is possible to reduce these costs by executing a food waste audit. The audit saves a lot of money on a yearly basis: you waste less and earn more.

How does it work?


Kick-off

We start with an intake talk to give you more information and listen to your expectations and desires about the food waste audit. We partner with you to maximize the benefits for you.

Culinary training

We provide online food waste prevention training to your culinary team so they are ready for the food waste audit. 

Preparation

We start with an intake talk to give you more information and listen to your expectations and desires about the food waste audit. We partner with you to maximize the benefits for you.

On-site

We visit your hotel and attend every meal (from breakfast to dinner – if applicable) from the beginning until the end of the service. Every finished plate gets weighed and visually observed for a period of 1 to 3 days. 

Report

After the audit itself, a custom-made report will be made with all the data that was collected during the audit. You will get valuable insights and actionable recommendations that can dramatically lower your food cost.

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