Currently I am working out in Dubai where we are almost a fortnight into re-opening following a strict lockdown. We are beginning to see trends in the data emerging since. Our clients have also highlighted a number of business stresses affecting service, operational and food costs.

Writing this during Ramadan here in Dubai where I have been confined for the best part of two months, I am grateful to our many clients, colleagues and friends that we have been able to call on for mutual guidance and reciprocal support.

At Chefs Eye, myself and the team are committed to supporting our clients as they begin switching on lights, stoves and ovens again.. and we are proud of how quickly we have helped them identify cost-impacting trends in food waste during production on site in the essential service sectors that have remained open throughout; namely oil refineries, hospitals and hotels where our systems have proved beneficial.

As our clients continue to come back on stream, we have identified nine trends in the data and in conversations with our clients so far: we hope they help you to anticipate your challenges of getting operational again:

Click here to read the full article.

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Ask yourself one question: do you REALLY know what is in that bin being carried out by the kitchen porter at the end of service?

‘You get what you inspect, not what you expect’. This simple adage is fundamental in managing a business and leading people.

In our experience at Chefs Eye Tech, many food production businesses do not know how much food they are wasting, who is wasting it, the reasons for the wastage or in some cases, what counts as food waste.

And this fundamental question of why any business should measure its food waste is one of the first things we get asked when we introduce the Chefs Eye food waste measurement system to potential clients.

It’s a great question, and one we think about all the time. First however, let’s consider the act of measuring food waste. After all.. it is just that: measuring. Weighing. Counting.

OK, we admit that Chefs Eye Tech also photographs the waste, and builds trends and statistics on a dashboard so you can drill down further into the data. But you can start with a clipboard.

Once you have captured that data, the next step is up to you. But which step is the right one for you and your business? If you have ever used a map for directions, you first need to know where you are before you can plot a route to a destination.

So, if your destination is to REDUCE your food waste, or COST IT into your budget, or even LEARN FROM IT for training… then you have to take steps to start that journey. But before you can take the first step to a solution, you have to understand the problem.

With that in mind, here are six reasons to measure your food waste. Click here to read the full article.

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