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So in the end, prioritising hotel waste management is a win for the planet, your guests’ perceptions, regulatorycompliance, and your bottom line. Research shows that food waste is shaping up to be a strong concern of guests with consumers claiming that it bothers them almost as much as food prices.
The main aim is to identify and address issues, such as cuisine selection, menupricing, operational efficiency, and ambiance. They will help you develop detailed kitchen floor plans, strategically organize key areas such as cleaning and storage, and even suggest optimal seating arrangements to improve the customer experience.
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