Your Business is Food: Case studies
Our case studies demonstrate how businesses have saved money by reducing the amount of food they throw away.
We've also got a great video, with businesses discussing the savings they have made with 'Your Business is Food.'
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Your Business is Food case study - Crieff Hydro
Crieff Hydro is a four star luxury spa hotel in Perthshire, set in a 900-acre estate with 213 en-suite rooms and over 500 staff. Crieff Hydro took part in a trial to track food thrown away in its main Meikle restaurant. By using a smart meter the hotel identified the areas to focus on were the breakfast and lunch buffet. Subsequently the hotel reduced food thrown away through various measures.
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Your Business is Food case study - Dragon Hotel
The Dragon Hotel, part of Macdonald Hotels & Resorts, is a 4 star, 106 bedroom hotel in Swansea city centre, South Wales.The hotel took part in a pilot to reduce food thrown away. By the end of the 6 month pilot, the hotel had reduced costs by £3,000 through simple no or low cost measures.
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Your Business is Food case study - Elior
Elior is a leading provider of food services. A review at a single Elior site suggested a range of initiatives that offered possible annual cost savings of £2,441 and diversion of 1.6 tonnes of waste from landfill.
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Your Business is Food case study - Greene King
Leading pub operator and brewer Greene King operates more than 200 Hungry Horse pubs across the country. Branocs Tree Hungry Horse pub took part in a trial to monitor and reduce the amount of food being thrown away. The trial successfully reduced food thrown away per cover by around 15% and achieved substantial financial savings.
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Your Business is Food case study - LLansantffraed Court Hotel
Mike Morgan, owner and manager of Llansantffraed Court Hotel, believes businesses can develop and learn best practices from each other and after seeing the difference that 'Your Business is Food, made in his hotel, was keen to share the impacts delivered with local hotel and restaurant colleagues. “Food waste is not just a cost; it’s simply wrong. We must do all we can to reduce it, and Your Business is Food is a great way to help with this.”
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Your Business is Food case study - Penylan Pantry
Owner Melissa Boothman found using the ‘Your Business Is Food, don’t through it away’ materials very helpful to her business and enabled her to further improve her waste minimising practices. “The resources are excellent, really easy to use, really easy to work through, and they’re great to use in staff meetings for staff training as well."
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Your Business is Food case study - Shilam Tandoori
Using 'Your Business is Food', owner Mohammed Somir and his staff examined the restaurant’s portion sizes in an effort to reduce plate waste. The results revealed more waste at the preparation stage and from customers’ plates than he had expected. "The 'Your Business Is Food' resources make perfect sense. Get the brochures, - it is so simple and it’s good to help both the environment and your business.”
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Your Business is Food case study - The Airport pub
The Airport started to separate and monitor food waste following Robinsons’ Greener Retailing project with Manchester Metropolitan University (MMU). The pub’s menu had recently been redesigned and waste wasn’t an obvious problem. However, General Manager Trevor Roberts had heard about the monitoring process at one of the brewery’s area meetings and, being very focused on driving efficiency, was keen to trial the process.
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Your Business is Food case study - The Angel Hotel
Owner of The Angel Hotel William Griffiths was particularly concerned about plate waste and wanted to investigate reducing portion sizes. Using the ‘Your Business is Food; don’t throw it away’ materials and implementing the three-day weighing module, the true cost of the waste being produced was revealed.
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Your Business is Food case study - The Harrington Arms
Andy Wightman, tenant at the Harrington Arms and his Business Development Manager suspected problems in the kitchen as gross profit on food was lower than expected. Although initially sceptical, Andy agreed to try separating and measuring food waste. Reducing harm to the environment was an additional motivation, as he says “we like to do what we can without severe financial implications.”
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Your Business is Food case study - The Manor House
Brothers, General Manager Gareth Scarfe and Head Chef Darren Scarfe embraced ‘Your Business is Food; don’t throw it away’ and were very eager to see what food waste reduction measures could be put in place to help reduce waste and increase monetary savings to their Sunday carvery practice. "Seeing the amount of food waste really helped us to understand that we needed to take action. 'Your Business is Food' helped us to start to tackle this by working with staff and customers to make changes”.
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Your Business is Food case study - The Seahorse restaurant
Owner and head chef Don Hadwin was keen to see how 'Your Business Food' could help him gain a better understanding of the financial costs of food waste to the business. “'Your Business is Food' inspired me to look at a different way of serving side dishes and further reduce plate waste.”
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Your Business is Food case study - The Ship Inn
Dave, tenant and licensee at the Ship Inn, decided to try separating and measuring food waste at thesuggestion of his Business Development Manager. The process appealed because of its potential as a cost saving, labour saving and food waste reduction project. Dave was aware of some waste coming back on plates and, although the primary driver was financial and he hoped to increase his gross profit on food, Dave also “doesn’t like to see waste on principle”.