Hotels, casinos, convention centers and conference centers often have buffet restaurants as well as large-scale banquet/catering operations.  In buffets, ValuWaste helps employees become more aware of waste implications related to menus, operating standards and procedures.

In banquet and catering operations, ValuWaste helps executive chefs differentiate between waste related to guaranteed counts vs. kitchen-driven overproduction.  ValuWaste can also be used to capture information on how overproduced items are transferred to other departments.  Comparing retail value of food transferred vs. interdepartmental cost recovery can help improve menu planning, product selection, production procedures and organizational communication.

Most cruise lines provide seated formal dinner service as well as casual buffet and specialty dining options.  They also tend to have advanced food production policies and ample labor to implement those policies.  But as a complex operation, it can be challenging to ensure execution of policies in a consistent manner.

ValuWaste helps cruise operators ensure that they obtained adequate yields from fresh fruit and vegetables (by tracking trim waste).  The ValuWaste Program also raises the profile of non-center-of-the-plate items at the formal dinners.  Just as in hotels, ValuWaste provides thorough data on buffet overproduction, and helps chefs  minimize waste while maximizing presentation.

Foodservice in acute care facilities blends precision patient feeding with employee, physician and visitor dining presented in a retail environment.  Also, healthcare foodservice provides catering to many events held at hospitals, which often serve as venues for teaching, conferences and community meetings.
 

ValuWaste helps operators track patient overproduction, misordered patient trays, retail overproduction and catering overproduction.  It also provides the back of the house benefits of maximizing trim yields, minimizing handling errors and raising employee awareness about the value of food.

Corporate dining operations provide foodservice to employees and visitors, and change their menus daily (or run cycles) to maintain employee interest, participation and satisfaction.  Some organizations view these operations as profit centers, but most expect foodservice to operate as an employee benefit, often with subsidized or discounted pricing.  Thus, pricing increases can be subject to client approval and, as costs increase, margins must be carefully maintained. 
 

Corporate dining operators use ValuWaste to raise employee awareness about waste, maximize efficiency during raw product preparation, and develop a clear picture of overproduction.  Using this data, managers may tune menus and production levels and alter policies that lead to waste.  Corporate dining operators who provide high volume catering use ValuWaste in the same way as a hotel or conference center that provides catering.

Campus foodservice operators understand the importance of health, wellness and sustainability.  ValuWaste helps them realize the same benefits as in corporate foodservice - maximizing trim yields, minimizing handling errors, understanding overproduction, and changing wasteful policies.

Catering is also a growing area for Campus dining operations, and ValuWaste helps tighten catering waste.

School nutrition is focused on health and wellness, while meeting the needs of all children in two key dayparts - breakfast and lunch.  For schools that do their own production or at least a good portion of it, ValuWaste will make a difference.
 

Schools implementing the ValuWaste Program will be able to measure production levels, maximize trim yields, and minimize handling errors.  The program raises employee awareness, which is key to driving waste reduction.

Government and military foodservice is concerned with feeding  a workforce while minimizing environmental impacts.  Nutrition, wellness and sustainability are paramount concerns.

ValuWaste can help these typically large-scale foodservice operations maximize trim yields, minimize handling errors, understand overproduction, and eliminate wasteful policies.   It also allows them to meet institutional goals of reducing solid waste and operating more responsibly.