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1.
What type of waste does
ValuWaste track?
ValuWaste tracks only pre-consumer
waste such as spoilage, overproduction, trim
waste, burned items, etc. These items are
within the control and custody of the
foodservice operator and, through their
reduction, can save food dollars. ValuWaste
is not used to track post-consumer waste
such as food that has been served but not
consumed.
2.
Does weighing waste require additional
labor?
No. ValuWaste is an extremely efficient
process that fits into your existing
waste-handling patterns. No ValuWaste
customers have reported adding additional
labor associated with the program. Because
waste data recording is shared among the
entire team, the process adds only a few
minutes to the average employee’s week.
3.
How long does it take to record a wasted
item?
The weighing process takes approximately 10
seconds or less per transaction.
4.
When do employees weigh?
Items are recorded immediately prior to
discard and not sooner. If an item will be
utilized, it is not recorded as waste.
5.
Why do operators choose to
deploy ValuWaste?
Operators use ValuWaste to a) reduce food
waste, b) reduce food cost, c) run a more
sustainable operation, and d) engage
employees in a positive, employee-owned
initiative.
6.
What impact does the program have on
operations?
·
ValuWaste raises employee awareness about
the value of food. It helps change the way
employees approach product utilization and
trim efficiency.
·
For managers, ValuWaste provides a complete
portrait of the items in the waste stream,
including which foods are discarded on
certain days and the specific reasons. The
information can lead to production policy
changes and menu adjustments. For example,
if ValuWaste data shows that breakfast egg
waste is a large cost, managers might alter
production policies to produce fewer pans
late in the morning and possibly
cook-to-order for the few latecomers rather
than wasting a full last pan.
7.
How much management time does ValuWaste
require?
ValuWaste requires approximately one hour
per week (or less) from one manager. This
includes time for data management tasks and
leading the Stop Waste Action Team (SWAT)Meetings.
8.
How does ValuWaste
interact with food production software?
ValuWaste supplements but does not compete
with food production software systems.
ValuWaste measures a different type of data
– total volume of pre-consumer waste after
attempts to fully utilize food products. It
captures information on burned, spoiled and
contaminated items as well as trim waste
from fresh meat and produce. Food
production systems typically collect data on
overproduction for a particular meal period
regardless of success in ultimately
utilizing that product.
9.
Who uses ValuWaste?
ValuWaste is operating in over 20 states and
many diverse operating environments.
ValuWaste is used in hotels, conference
centers, cruise lines, healthcare, college &
university foodservice, and corporate
dining, among others.
10.
How do you
hardwire ValuWaste?
ValuWaste includes on-site training for one
day, followed by six-months of coaching from
LeanPath. This partnership helps operators
navigate the process of installing the
program, setting habits and getting results.
11.
How complex is the
technology and set-up?
The technology is simple. You only need
limited counter space and a standard power
outlet. All data is moved using a USB Flash
drive, so no Ethernet data connections are
required in the kitchen. The software can
be installed and configured on an existing
PC within five to ten minutes. LeanPath
handles database customization work prior to
launch based on operator responses to a
simple pre-deployment questionnaire.
12.
Who are some of
the companies using ValuWaste?
Leading foodservice and hospitality
companies use ValuWaste, including ARAMARK,
Compass Group, Royal Caribbean Cruise Lines
and MGM Mirage. |
