The Pareto Principle in Hospitality: Inventory Control

Build Systems for Forecasting, Ordering, and Prepping Inventory control can be in a way for most people a very mundane, repetitive practice that consumes most of your day and you’re left with a solemn feeling towards the end. But it will always be an asset for preventing waste and to better prep for your establishment […]

Tackling Household Food Waste Made Simple.

What if I told you that you could afford that trip to Thailand this year if you stopped wasting food and started buying more wisely. Sounds ridiculous, right! Well, the current statistics on household wastage of food says otherwise. According to ReFED, $144 billion worth of food is wasted annually in the US alone. In […]

The Pareto Principle in Hospitality

How a theory that is usually applied in economics is applicable in hospitality? In 1905, an Italian economist Vilfredo Pareto introduced a very insightful development. He discovered that only 20% of Italians were responsible for 80% of the nation’s wealth. Later, he found it to be true in France, Germany, and in the Netherlands. But […]

Tackling Food Waste – Volume 01

Food waste! Even though it sounds like a small issue, it’s much bigger than what it looks like. 1.3 billion tonnes of food gets wasted each year globally, and the numbers are increasing. Consumers and retailers in developed countries throw 30 – 40% of all food purchased. Countries like Australia, USA & Turkey are the […]