Between 40%-70% of all electricity in a commercial kitchen can be saved through improving staff behaviour.
Up to 40% of food purchased by venues is never consumed by the customer. 81% of all staff has witnessed food waste in their venue. Of the 19% who have never witnessed food waste is predominantly made up of business owners, investors or senior management group (78%). This shows a serious breakdown in communication and understanding of what's happening in the operation. We have completed the latest research into the hospitality sector & have identified:
Resource management programs (Electricity, gas, water & disposables)
Resource smart-save banner series (visual aids for outlets)