In 2024 we set a target: reduce food waste across all Haogood venues by 60% within 18 months. We hit it in 14.
The playbook: tighter inventory forecasting using POS data, staff-meal planning that uses ends and trims, composting partnerships with local urban farms, and a no-plate-waste culture in the kitchen. The savings funded a 5% pay rise for kitchen teams across the group.
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