Smarter Operations: Protecting Profit Margins in Times of Inflation
Inflation is squeezing the foodservice industry from all sides. Rising ingredient prices, escalating energy bills, and unpredictable supply chains are forcing kitchens to make tough choices, often between maintaining quality and protecting profit. But what if the answer lies not in cutting corners, but in running your operations smarter? The Cost of Overproduction In large-scale […]
Embrace the Future: How New Foodservice Models Create Opportunity for Scalable Solutions
Traditional dine-in formats are giving way to delivery-only kitchens, pop-ups, and rapid expansion of agile chains offering fresh avenues for operators—but also new challenges. As these new models flourish, lightweight, scalable systems that efficiently manage resources (food, energy, water, emissions) become critical. Here’s how FoodChain can help—and why the timing couldn’t be better. The Rise of […]
Turning Surplus into Value: How UK Kitchens Are Tackling Leftover Waste
Across the UK, food waste isn’t just an environmental concern, it’s a social and economic challenge with real-world consequences for communities and businesses alike. Recent data shows surplus food redistribution is on the rise, but vast quantities of edible food still go unused. In 2023, organisations dedicated to diverting good‑to‑eat surplus documented around 191,000 tonnes of redistributed food, […]