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TECH IN THE KITCHEN APPS HELP REDUCE FOOD WASTE

BY MAX TESTA

I

KYIRISAN USES AN APP TO HELP REDUCE FOOD WASTE. PHOTO COURTESY KYIRISAN.

n recent years, as restaurateurs cater to customers who are growing more connected every day, technology in restaurants is on the rise around the world, From smartphone ordering to self-service kiosks, the trend has been plenty visible for customers. But tech is also shaking things up behind the scenes, and it is changing the way that savvy restaurant operators think about their back-of-house tasks. Apps and technologies designed to streamline ordering, invoicing, and inventory have exploded in recent years—and although the original reason for their popularity was their ease of use and time-saving benefits, restaurant operators have quickly realized that these apps have huge potential to reduce food waste and improve restaurants’ sustainability, while saving owners money on wasted food.

up the scene, receiving $10 million dollars in investment in 2017 to continue expanding its operations. The app connects restaurant operators directly to wholesale suppliers, with the goal of more efficient ordering. It also provides analytical tools and attempts to reduce or even eliminate reliance on separate spreadsheets, making the ordering process faster and easier. This could not only save restaurant owners money; it might also help to reduce food waste, a problem which, according to the USDA has seen the U.S. throw away as much as 30 percent to 40 percent of the food supply annually. Because of the increased efficiency of direct, app-based ordering, restaurants are able to decrease excess orders and food spoilage while also improving productivity.

BlueCart

Orderly

BlueCart, originally a small tech start-up, blew

Another back-of-house technology innovator

Eatery Pulse DC Restaurant News | Spring 2018  
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