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Food for thought, don’t let food waste leave a bad taste

Posted 21 August Josef Hoccom

We’re already seeing changes in consumer attitudes towards food and the types of food we are choosing to eat. With the rise of vegetarian, vegan and free-from diets, many UK restaurants are tuning their menus to cater to this transition.

As a society, our eating habits are also changing. We are more concerned than ever with where our food comes from, whether it’s a healthy option, how it’s prepared and how many likes it’ll get us on social media!

Alongside making active choices based on localness of ingredients with health benefits. We are also being encouraged by fuelled word-of-mouth recommendations and by the ‘Celebrification’ of ingredients and recipes of influencer marketing – ‘Lean In 15!’ anyone?!

But whether you partake in an ‘ism or not, ethical food production is a key agenda for diners, chefs and restaurant chains. With more sustainable attitudes to how we manage our consumption and waste, we want to be sure that restaurants have food-management under control.

The common mantra in the industry is stock control and how it directly links to a robust bottom line. With companies feeling the financial pinch due to rising costs of food and ingredients combined with the increase in competition within the market. It’s become apparent that every little saving has an enormous impact.

Technology is providing one of the strongest helping hands within the restaurant industry with many chains adopting multiple consumer technologies to help respond and document experiences. We have seen advertising becoming more targeted through digital media, free WIFI and augmented reality.  We have also seen payments become as simple as a tap coupled with new promotions like tipping apps and bill-splitting apps, to help navigate the dining space.

We have also seen the once simple restaurant EPoS device develop into an entity capable of doing multiple tasks not previously imagined. The introduction of technologies like kiosks has revolutionised fast-food chains.  alongside food delivery apps. They have opened a new revenue stream not previously imagined by retailers.

Having such an integrated system, EPoS devices have become a mine of analytics which can be used to support operations. This data can be used to promote excellent stock control and ordering by identifying the best-selling dishes. This, in turn, enabling chefs to control their dishes right down to ingredient level.

The further introduction of kitchen management systems has also streamlined the preparing process and deliver a quick and easy process for diners, chefs and waitstaff. This streamlined method results in a huge reduction in wasted product and idle time for employees.

With increased efficiency, companies have provided themselves with the ability to become more sustainable as well as profitable. Being able to use this technology spot trends of popular dishes and inspiring the next big seller on the menu.

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