Reduce Food Waste and Increase Your Bottom Line by Will Harmon of

Business Builders

Stay on top of all the trends and challenges facing your business today - including legal advice, ways to maximize profits, how to build a winning team, and much more. Industry-leading experts provide gold-standard education content that's practical and relevant to YOU!  

View archived Business Builder articles.

2017 Florida Restaurant & Lodging Show


Will Harmon, Marketing Associate at's Vice President of Sales, Bill Malek, is speaking at the 2017 Florida Restaurant & Lodging Show on the topic "B2B Solutions for Reducing Your Food Waste and Increasing Your Bottom Line" on Thursday, October 12th at 1PM.

Reduce Food Waste and Increase Your Bottom Line

Approximately 1.3 billion tons of food gets wasted every year. This staggering amount of food waste has drawn mainstream attention in recent years due to public outcry, and forward-thinking restaurateurs have been quick to take advantage of this shift in consumer demand. Historically, food waste advocates have been a minority in the restaurant industry. It wasn’t until the last couple years that food waste elimination became the hottest new trend. 

Food waste is an issue that affects both businesses and consumers, making it one of the most common inefficiencies in day-to-day life. Restaurants alone waste nearly 635,000 tons of food every week. In an effort to track the food waste recovery programs in restaurants, BlueCart followed three celebrity chefs around their kitchen for two months in a project they called Zero Waste Kitchen. Over the course of the project, we learned how the typical chef manages procurement, takes inventory, and minimizes food waste. We teamed up with Jehangir Mehta, Tanya Holland and Tim Ma to study the effectiveness of just-in-time ordering and sustainable practices on the success of food waste processes.

What we learned was that menus are the centerpiece of sustainable restaurants. There is an immense amount of planning that goes into building a menu to optimize both customer satisfaction and sustainability. For example, Chef Jehangir Mehta favors a menu full of sustainable proteins and healthy grains; he uses vegetables that don’t require excessive amounts of water to maintain, such as mushrooms; and he inspires his staff to internalize the same values he lives by. 

In order to measure the impact of their food waste footprint, each chef encourages their staff to keep a careful eye on food usage. Common practices include saving scraps that would otherwise be thrown out to be used to create vegetable stock. 

One of the major takeaways from the project was the importance of technology in measuring sustainable performance. There are too many moving parts when it comes to food waste, and implementing a robust procurement platform goes a long way to helping chefs order accurate quantities of food, measure how much food made it off the shelves, and get the most out of each ingredient. 

Over the last century, food has become so commoditized that we view it as completely dispensable. However, this habit has taken a turn for the better as the latest trend in the food industry is sustainability. Restaurateurs are using their sustainable practices for marketing, and progressive consumers are building loyalty based off how involved restaurants are in food waste prevention. This movement finally has a voice in industry leaders like Dan and David Barber, Mario Batali, and even Leonardo DiCaprio, who are tremendous advocates for the food waste agenda. If this trend continues, the vast amount of food wasted each year will continue to shrink and restaurant owners will get exponentially more value out of their food dollars.

Find out more about HERE.


More about Will

Will Harmon is a Marketing Associate at BlueCart, an online and mobile wholesale procurement platform for buyers and sellers in the hospitality industry. When he’s not writing about the latest food trends, he’s probably out searching for his next favorite breakfast spot or attempting to go for a run.  




September 2017 Business Builder - Putting Psychology to Work for Your Restaurant
September 2017 Business Builder - Why No One Know About Your Restaurant
August 2017 Business Builder - How to Get More Positive Yelp Reviews for Your Restaurant
August 2017 Business Builder - What To Do on Social Media Before the Food Show to Grow Your Brand and Business
July 2017 Business Builder - Adapting Your Restaurant for an AI- and Automation-Loving Society

June 2017 Business Builder - Farm to Table Can Mean the Water You Drink, Too
May 2017 Business Builder - Food Transparency in the Age of 'Alternate Facts' and 'Fake News'
May 2017 Business Builder - Restaurant Trends: What's Hot in 2017
April 2017 Business Builder - 10 Ways to Increase Your Odds of Getting Media Coverage
March 2017 Business Builder - Attract Millennials with a Seamless, Restaurant Technology Experience
February 2017 Business Builder - The Problems We Face Are Fixable When Tackled Correctly
January 2017 Business Builder - How to Grow in the New Economy
December 2016 Business Builder - 3 Tips for Businesses Looking to Brand Local
October 2016 Business Builder - Tips from the Real Life Olivia Pope
September 2016 Business Builder - 5 Ways Servers Can Create Better Experiences
August' 2016 Business Builder - The Five F's
July 2016 Business Builder - The Secret to Getting More Positive Yelp Reviews for Your Restaurant
June 2016 Business Builder - 6 Restaurant Systems to Use to Avoid Failure
May 2016 Business Builder - Take My Sage Advice: Count the Carrots
April 2016 Business Builder - How to Choose the Foodservice Software that's Right for You
March 2016 Business Builder - Are Restaurateurs Missing the Boat When it Comes to Accomodating Dietary Issues
February 2016 Business Builder: Is Negativity Poisoning Your Workplace
January 2016 Business Builder: Marketing Beer, Wine & Liquor at a Restaurant 
November 2015 Business Builder: Top 20 Drivers of Restaurant Loyalty
October 2015 Business Builder - It's In My Blood
September 2015 Business Builder: Stop the Bleeding Now
August 2015 Business Builder - LeaderCHOICES - Unlocking Your Leadership Potential
July 2015 Business Builder - The Big Money Maker: An Intro to Full-Service and Off-Premise Catering
June 2015 Business Builder - Managing Generational Conflict
May 2015 Business Builder - Top 5 Reasons Why Your Business Needs a Video
April 2015 Business Builder - How to Lead Your Brand Into Menu Labeling
March 2015 Business Builder - 5 Best Practices to Improve Morale in Your Restaurant
February 2015 Business Builder - Four Steps to Build Your Network to Increase Your Networth by Kathleen Wood
January 2015 Business Builder - Defining Your Restaurant's Customer Experience by Joel Cohen
November 2014 Business Builder - Gluten-Free Menus Can be a Challenge - Or Not
October 2014 Business Builder - Understanding How Far in Advance to Initiate the Lease Renewal Process
September 2014 Business Builder - The Key to Running a Profitable Restaurant by David Scott Peters
August 2014 Business Builder - Improve Your Menu Engineering by Mark Kelnhofer
July 2014 Business Builder - Restaurants that Cater - Set a Minimum to Make You Money by Sandy Korem
June 2014 Business Builder - 5 Leadership Traits Required for Growing Restaurant Business by Darren Denington