Hands-on solution for reducing food waste in the hospitality industry
That offering quality, choice and being customer friendly requires large stocks is a widespread belief in the catering and hospitality industries. Customers want the foods they like any time of the day, and chefs want to be able to provide this too. This philosophy has led to large amounts of food wastage. In the Netherlands alone, the hospitality industry wastes an estimated 51,000 tonnes (€ 0.4 billion euros) of food each year. A novel, hands-on approach, developed by the Dutch consultancy Q-Point - winner of the Food Valley Award 2016 - allows companies to substantially reduce food waste, without compromising quality, choice or customer service.
Proven solution by Q-Point delivering up to 75% cut in restaurant food waste, without compromising quality, choice or consumer focus. In the Netherlands alone, the hospitality industry wastes an estimated 51,000 tonnes (€ 0.4 billion euros) of food each year. A novel, hands-on approach, developed by the Dutch consultancy Q-Point - winner of the Food Valley Award 2016.