Food Waste
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Ten strategies to take control of food costs
Crunchtime’s Andy Murdoch breaks down food cost variance and shares ten practical strategies to protect restaurant margins.
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The sustainability myth that’s costing restaurants money
Industry experts explain why sustainability initiatives can reduce costs, improve efficiency, and strengthen restaurant profitability.
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AI cameras are watching restaurant bins — and cutting food waste by half
A new study finds that AI-powered waste-tracking devices slashed food waste by up to 51% across hotels and restaurants in three countries.
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The effort to bin food waste
In an industry where margins are notoriously tight, food waste affects every level of operation and translates into lost revenue.
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New hospitality hub aims to transform food waste into profit
New free platform targets $2.5 billion annual problem as NSW mandates loom.
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Generous Servings: Do we have a problem with portion sizes?
Operators may be leaving money on the plate as food waste concerns mount.
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Michelin-trained chef launches online course to help restaurants
Michelin-trained chef Guillaume Zika is offering a lifeline through his new platform, Run Smarter Kitchens.
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Rescuing restaurant food waste one surprise bag at a time
Food waste is a big problem — but a smart fix is helping Aussie restaurants cut waste and recover lost revenue, with more…
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AI in Hospitality: What’s changing in 2025?
Artificial Intelligence (AI) is no longer a future concept for restaurants, cafés, and caterers; it is a tool being used right now across…
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Measuring Makes a Difference: Opera Bar cuts food waste by 33%
Food waste is a huge challenge for venues, but Opera Bar has shown how tracking waste can help cut it by a third.
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