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Orderly, which utilizes machine learning to provide analytical tools for users, and streamlines invoicing and inventory. The program allows restaurant operators to simply snap a picture of their invoices, creating a digital archive of information. This program is focused on simplifying data entry and making it easier for restaurant owners to keep track of their data, which could help restaurant owners improve efficiency and reduce food waste. Tech in Action This kind of technology has huge potential for eliminating food waste, as apps designed to help restaurant operators track orders and analyze their ordering history become more readily available. By adopting these technologies, forward-thinking restaurateurs are improving their bottom line while also reducing food waste. One of the innovative restaurant owners to realize this potential is Tim Ma, owner and chef at Kyirisan, which opened in D.C.’s Shaw neighborhood in 2016. For Chef Ma, eliminating food waste is “a no-brainer as far as good business practices are concerned.” And in the process of saving money and helping the environment, Chef Ma draws new inspiration from using produce efficiently, telling Eatery Pulse News that “there's no better motivator than food waste to help you flex creativity (e.g., understanding the different ways you can use uncommon or unusual parts of an animal or vegetable as an ingredient) and save on your bottom line.” Chef Ma is not alone in his quest to reduce food waste. He, and other like-


minded chefs, are taking advantage of technology to help reduce their food waste. Chef Ma teamed up with BlueCart for the Zero Waste Kitchen initiative, which brought Chef Ma and Kyirisan together with two other innovative restaurants from across the country; Tanya Holland’s Brown Sugar in Oakland, and Jehangir Mehta’s Graffiti Earth in New York City. The Zero Waste Kitchen initiative lasted for eight weeks, and participants’ data was posted weekly to showcase their progress towards sustainability. On opposite coasts, these star operators showed off their success through BlueCart’s app, which tracked their progress in reducing food waste and included statistics in both money and time saved—and the results are clear. At the end of the eight weeks, all three chefs had saved money and time, and greatly increased their sustainability scores.

Eatery Pulse DC Restaurant News | Spring 2018