Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
How Restaurants Are Using Technology to Cut Food Waste
In this episode of Restaurant Business with Fexingo, Lucas and Luna dig into a topic that touches every operator's bottom line: food waste. While many restaurants focus on trimming portion sizes or tweaking menus, a growing number are turning to technology to track what actually gets thrown away. The hosts discuss a specific case: a mid-sized chain that used AI-powered cameras and inventory software to cut waste by over 20 percent in six months. They explore the economics — how reducing waste directly improves margins without raising prices — and the operational realities of implementing…
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