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[Infographic] 5 Ways Foodservice Technology Helps You Save on Food & Paper Waste
5 Ways Foodservice Technology Helps You Save on Food & Paper Waste
Paperless Production eliminates printing waste
Paperless Kitchen Technology takes production steps and food safety tracking digital, with real-time reports and alerts, including operational checklists.
In With:
- Production reports on KMS screens
- Digital HACCP checklists
Printed reports – endless paper, ink and binders
How many sheets do you print weekly? On average, communities using MealSuite save 46,000 printed pages per year
Wireless Temperature Sensors combat wasteful spoilages
Fully integrated Wireless Temperature Sensors monitor your fridge/freezer temperatures and automatically generate digital logs.
In With:
Text & email alerts when temperatures are out of range
- Costly spoilages
- Unreliable paper tracking
One MealSuite customer reported $1600 worth of food waste due to an outage before implementing Wireless Temperature Sensors
Menu forecasting keeps quantities on-point
Reduce food waste by forecasting menus based on previous trends, resident diet orders and your current census.
In With:
Resident Profiles and Personal Menus that help determine accurate quantities
- Overproduction
- Meals being sent back
MealSuite communities have reported saving up to 20% on food costs
Digital Ordering = no more show plates
Instantly take photos of your selections and load them to your ordering portal. Your waitstaff can show photos of your delicious dishes at tableside, or your residents can view them while self-ordering.
In With:
Plate photos on tablets
Throwing away show plates
3 meals per day X 2 choices X 365 days per year means 2,190 show plates saved per year
Point of Sale data minimizes overproduction
A big benefit of implementing an integrated Point of Sale in your community is harnessing the power of data.
In With:
Knowing which items are most popular with residents
- Guessing quantities
- Throwing away unpopular items
"We can see if X amount of sandwiches are ordered, or X amount of entrees are ordered – it helps us determine good menu mix."
Jason, Director of Culinary and Nutrition Services, ACTS Country House