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)
  • Sustainability performance induction booklet / awareness module
  • Utility performance management ideas (Gas, Electricity, Water),