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Food Waste Management Programme
for Food Manufacturing & Food Service Sectors

COVID-19 has impacted the F&B industry players greatly, causing a reduction in revenue, reduction in manpower per shift, increase in food cost and an overall change in consumer behaviour. It has become essential for industry players to adapt to the current landscape and restructure their business model.

 

Food Waste Management Programme aims to help industry players who are looking to optimise resources, reduce operation cost and innovate processes or products to improve market penetration.

Proposed Approach: Food Waste Management in 3 Steps

Analyse

Step 1

– Recipes and Ingredient usage

– Operations and Workflow

– Monthly Sales Report vs Food Cost

– Storage Practice and Control

– Storage (Maintenance & Cleaning Practices)

– Food waste audit (Daily, Weekly & Monthly)

Tools

Step 2

– Waste Template

– Food Cost Control

– Costing Template

– Optimized Production

– Proper Storage Control

– Storage Maintenance Practice

– Menu engineering

– Recipes Template

– Preserved Yield Rate

– Digital Solution

Action

Step 3

– Develop Action Plan

– Conduct Training and Coaching

– Develop SOP

– Measure Performance

Sample Templates

  • Find out more through our information deck!

Learn more about how the Food Waste Management Programme will be able to help your business in achieving reduction in food waste and food cost, streamline processes and menus and ultimately reach new revenue heights.

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Get In Touch

To find out more about the SGPC’s consultancy services, please leave us a message or simply drop us an email at enquiry@sgpc.sg. Thank you!

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