The actors of the restoration must participate in the implementation of sustainable solutions to meet the many challenges of society. These include the reduction of food waste, the transition of production methods, public health issues relating to food, etc. Nowadays, there are practical means and innovations that make it possible to meet the expectations of consumers who have become very sensitive to these issues. Here are some sustainable solutions you can adopt in your catering establishment.
Restaurateurs: use sustainable materials for your menu holders
There are different types of menu holders available in various formats, materials and designs to properly present your dishes. Although it is advisable to choose a model adapted to the style of your establishment, you must also take into account their ecological and sustainable aspect. This is why we advise you to choose a wooden menu holder with boards made in France for an elegant and local look. The woody version is generally present in hotels, bars and large restaurants.
Wood is a material characterized by a vintage or chic look with different colors such as beige, black or brown. If the dishes you offer on a daily basis vary, the wooden menu holder is very flexible. In addition, its use allows you to reduce the costs related to the renewal of the restaurant menu. Since it is offered in various formats, it is also suitable for establishments with less extensive cards or for large hotels and restaurants.
Finally, you have the choice between the menu holder to deposit and the one to distribute. The drop-in model allows customers to have immediate access to the menu before service. The menu holder to distribute, meanwhile, conveys a welcoming image of your restaurant . When it comes to the shape of your durable menu holders, it needs to have some visual impact to help you stand out from other establishments. This is why there is a wide variety of shapes: T shape, ring shape, vertical shape, inclined shape, etc.
There is increasing adoption of artificial intelligence in foodservice establishments to reduce food waste . Many start-ups have also implemented dedicated solutions that are part of this dynamic.
Artificial intelligence solutions for your restaurant
Thanks to artificial intelligence, you can detect all food waste and perform different analyses. This allows chefs to understand the origin of food waste and to be able to intervene effectively. The principle is simple: with AI solutions, a camera is placed above the bins to take images of the food waste. The system is accompanied by a digital scale connected to an optical recognition device with image processing by artificial intelligence. The waste is then weighed, identified and classified automatically.
All this is then converted into precise data transmitted to the chefs in the form of reports accessible through an application. You can optimize incoming materials , modify shopping lists, raise staff awareness and recycle waste. In addition, in order to empower customers, they are the ones who must put the rest of their dishes in a trash can. The installation of such a solution has considerably reduced waste in the establishments that use it.
Respond appropriately to inventory needs
Artificial intelligence is able to take into account many variables when purchasing ingredients and products useful for the preparation of restaurant menus. Unlike restaurant owners, technology constantly monitors inventory and only recommends the purchase of necessary products . It can also take into consideration seasonal preferences, expiration dates, etc.
Since artificial intelligence has the ability to monitor inventory, it can leverage this data to provide customers with a personalized experience while optimizing resources. An intelligent online ordering device can decide which menu items to offer customers based on the current inventory. Adjusting inventory purchases to prioritize top-selling items is a handy way to reduce the amount of food wasted.U
Artificial intelligence enables analysis of restaurant menu performance. As a result, restaurateurs have a clear idea of which dishes are selling well and which are less popular. Apart from knowing popular items, you will also be able to identify menu items worth reconsidering. This optimization procedure is a good way to increase sales and reduce food waste.