Menu engineering tools and ideas to improve your profits

Posted on Thursday, 18ᵗʰ July, 2024

According to the United Nations, the global foodservice sector currently wastes an estimated 290 million tonnes of food annually.¹ Here in New Zealand, it is estimated every café and restaurant throws out 2.8 tonnes of food on average each year, 61% of which is avoidable.² At a time when foodservice is being crunched by overheads, it pays to regularly assess your menu for opportunities to cut complexity, eliminate spoilage and drive profitability.

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Reduce waste one meal at a time

Unilever Food Solutions wants to assist operators to optimise their menus so that waste becomes the exception and not the norm. Our free step-by-step guide and Excel template help you make money-saving decisions in less than two hours!

¹ United Nations Environment Programme (UNEP) Food Waste Index (report), 2024.

² Food waste in the café & restaurant sector in New Zealand (report), waste MINZ, 2018.

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