Food wastage is probably the biggest problem in the restaurant industry, studies conducted in the food and beverage industry shows that industry wastes 15% of total food purchased on an average. Reducing this wastage even by 5% can help restaurant increase its revenue by 10%.
Wiki helps you to conduct a waste audit and identify sources of these waste, then you can plan how to reduce it.
It helps you to identify pre-consumer and post-consumer waste so that you can identify ways to reduce those wastes. It helps you to track spoilage, staff food consumption, etc to help you check on staff food waste and staff food cost.
Wiki’s inventory management with expiry date batch system allows you to reduce more waste due to the expiry of shelf life of ingredients.