Insights

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How Vertical Farming Reinvents Agriculture

The threat of providing food for everyone in a cost-efficient and sustainable manner is gaining importance. The global population will exceed 10 billion by 2050. Modern tools and techniques have enabled to augment production rates. However, crop production still employs 11% of the total land worldwide. It creates a scarcity of resources and adds to the […]

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What is the future of Casual Dining

Bill and T.J. Palmer had a vision of creating a unique casual dining experience for the community they were residing during their time in Atlanta. In 1980, they ventured off to make this vision a reality. The concept was simple during that time, high-top tables with a sports-like environment. The menu ranged from finger foods […]

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Tackling Food Waste In Supermarkets

As an individual living abroad, those huge outlets of supermarkets always fascinated me. However, a few trips to these supermarkets made me realise, they are designed in a way that customers spend maximum time in there and end up buying a lot more than what’s needed! If it all comes down to maximising profit, then […]

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The Pareto Principle In Hospitality: Marketing

Building relationships is the key to develop an attractive and reliable image for your brand in hospitality. However, in the case of targeting new guests, it will solely rely on your marketing skills. There are many articles with a top ten to-do lists to have a proper marketing strategy. Yet, the one element that most […]

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Restaurant Food Waste: How to do everything right!

With mouth-watering food comes eye-watering waste. Every year, tons and tons of food waste is produced in the hospitality industry. 400,000 tonnes of food waste is generated each year in the UK alone, and the numbers are still increasing according to a report by WRAP. Wondering how you can reduce food waste at your restaurant? […]

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The Pareto Priniciple in Hospitality: Improving Sales

Every staff member is your Business Card! Your sales ultimately determine the success or the demise of your business. Tracking and forecasting your sales accurately should be on top of your list. Yet around 60% of restaurants end up closing after one year and 85% of restaurants close after five years. This is due to a lack […]

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Event Food Waste: Can we really get rid of it?

If you are an event planner or someone who is looking forward to organizing an event while minimizing waste, then this article is for you. We can all agree that one of the hardest things to predict while planning an event is the amount of food that is going to be consumed. In most cases, […]

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The Pareto Principle In Hospitality: Menu Developement

You invested a lot of time and energy at your workplace. And now you have tapped that opportunity you’ve been waiting for; a promotion to become a manager. We have established an outline of reliable solutions targetting specific issues, be it improving inventory control, and staff evaluation. But now you face another challenge ahead of […]

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The Pareto Principle in Hospitality: Inventory Control

Build Systems for Forecasting, Ordering, and Prepping Inventory control can be in a way for most people a very mundane, repetitive practice that consumes most of your day and you’re left with a solemn feeling towards the end. But it will always be an asset for preventing waste and to better prep for your establishment […]

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Tackling Household Food Waste Made Simple.

What if I told you that you could afford that trip to Thailand this year if you stopped wasting food and started buying more wisely. Sounds ridiculous, right! Well, the current statistics on household wastage of food says otherwise. According to ReFED, $144 billion worth of food is wasted annually in the US alone. In […]

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