Foodservice programs offer high margins, draw foot traffic and help move in-store merchandise, but waste is a constant concern.

Elizabeth Hoffer, vice president of food and beverage at Weigel’s, said one way retailers can cut losses from waste is by increasing sales.

“If you increase the sales, the waste percentage would be smaller,” she said. “Sometimes as an industry we tend to focus on the controllables, and not on the growth. It’s just a different mindset.”

Other tools that Weigel’s uses are software and labeling systems that can more accurately track product as it’s produced, enabling the stores to make the right amount of product at the right time.

“The software takes previous sales and current sales trends and gives the stores a good estimate of what to make based on that data,” Hoffer explained.

Those tools and other solutions will be a part of the discussion in Tuesday’s session, “Sustainable Practices in Effectively Managing Food Service Waste,” which will also feature Paul Servais, vice president of foodservice at Kwik Trip, and Liza Salaria, senior vice president and practice lead of category management and foodservice at Impact 21, a W Capra Company.

By focusing on reducing waste, Hoffer said benefits to the environment will come naturally as part of that process.

“Less waste means less production,” she said. “This, in turn, helps to save on things like electricity and fuel for freight.”

But focusing on the loss of product is only one part of the equation. Hoffer said waste can occur in multiple areas throughout the foodservice chain.

“Keep in mind that waste comes in many forms, not just the usual loss of product,” she said. “It comes in the form of lost productivity from motion, for example, if your kitchen is not designed properly. It can also come in the form of waiting if the product is not ready on time or inventory if you don’t have the right amount of product.”

To hear more about managing foodservice waste from Hoffer and other panelists, don’t miss "Sustainable Practices in Effectively Managing Food Service Waste" on Tuesday, Oct. 8 at 9:15-10:15 a.m. in Ballroom E/F/G.

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