Could your business reduce food waste and increase profits
Food waste continues to be a chronic problem for many Irish food businesses, impacting negatively on what may otherwise be highly satisfactory profit margins. A key component of subscription to our healthpro Menu Mentoring® programme is the development and implementation of menu item (or product) preparation SOPs. Whilst strict adherence to such procedures is essential to perpetuate the integrity of nutritional and allergen labelling, an added benefit is accurate calculation of weekly ingredient requirements. Successive clients have attested to vastly improved stock control and substantially reduced waste disposal requirements as a result of implementing healthpro Menu Mentoring® in their food business. Consult with one of our analysis experts today to learn more.
Published on 11 September 2017 | Back to September Articles
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