New course for restaurants: Analytics predict seasonal demand, limit food waste
Restaurants are tackling food waste by adjusting menus and portion sizes based on seasonal appetites and consumption patterns. Technologies like predictive analytics and rigorous waste audits help minimize surplus, with some establishments achieving near-zero waste through innovative repurposing and circular practices.
Restaurants are tackling food waste by adjusting menus and portion sizes based on seasonal appetites and consumption patterns. Technologies like predictive analytics and rigorous waste audits help minimize surplus, with some establishments achieving near-zero waste through innovative repurposing and circular practices.
