Pizza Today - October 2019 - 38

INGREDIENTS

donation as increasingly preferable options.
And topping the list?
"[Source reduction is] the most favored
approach because it stops food waste from
being created in the first place, saving
kitchens money and reducing their environmental impact," White says.
HERE'S HOW SAVVY OPERATIONS CAN
REDUCE KITCHEN SURPLUSES:
LEVERAGE TECHNOLOGY: A data-based

the best - and worst - ways to attack food
waste. At the bottom of the inverted pyramid, the least desirable result, sits sending
food to a landfill, where it decays and produces methane, the most powerful greenhouse gas. Thereafter, the EPA identifies, in
ascending order, composting, industrial uses
such as fuel conversion, animal feed and

inventory system will help operators manage ingredient use and highlight purchasing
needs in accordance with sales, thereby
helping management find opportunities
for both cost and waste reduction, says
Matthew S. Hollis, co-founder of Elytus,
an Ohio-based firm that helps restaurants
streamline waste and recycling operations.
SALES FORECASTING: Pizza Hut's first
step in preventing waste at its 18,500
worldwide locations is one other pizzerias
can mimic: accurate sales forecasting based
on a mix of historical data and upcoming
events, Pizza Hut U.S. chief customer and
operations officer Nicolas Burquier says.

AVOID OVER-ORDERING: As enticing as

bulk deals might be, excess inventory can
lead to product "code dating" before use and
cause rotation issues, as hustling staff might
grab product without respect for code dates.
"Try to monitor what actually gets used
and adjust your purchase orders from there,"
Hollis says.
ASSESS PURCHASING: In sourcing its
products, Toppers focuses on optimal optimization. While a bigger pack size might
cost less per ounce, it's a futile purchase if
contents go unused. Toppers also explores
different packaging options. Some pouch
packs, for example, can produce better yield
than cans.
ALIGN QUALITY, OPERATIONS AND COST:

Toppers manages waste by cutting and
prepping produce in house, which allows
stores to respond to the demands of a given
day.
"While the convenience of precut items is
nice from a labor standpoint, their shelf life
is shorter and the cost per pound larger if
you don't use them on time," Martin says.
Educate employees: Provide proper train-


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Pizza Today - October 2019

Table of Contents for the Digital Edition of Pizza Today - October 2019

Pizza Today - October 2019
Commentary
Contributors
Expo Spotlight
Meet The Makers
Conversation
Man On The Street
Tony’s Trending Recipe
Knead To Know
Destinations
Background Music
Topping Trends
Dollops
Waste Management
Promoting Gift Cards
Holding Events
Independent Pizzeria Of The Year: Dante, Omaha, Ne
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - October 2019 - CT1
Pizza Today - October 2019 - CT2
Pizza Today - October 2019 - Pizza Today - October 2019
Pizza Today - October 2019 - Cover2
Pizza Today - October 2019 - Commentary
Pizza Today - October 2019 - 4
Pizza Today - October 2019 - 5
Pizza Today - October 2019 - 6
Pizza Today - October 2019 - 7
Pizza Today - October 2019 - Contributors
Pizza Today - October 2019 - 9
Pizza Today - October 2019 - Expo Spotlight
Pizza Today - October 2019 - 11
Pizza Today - October 2019 - Meet The Makers
Pizza Today - October 2019 - 13
Pizza Today - October 2019 - Conversation
Pizza Today - October 2019 - 15
Pizza Today - October 2019 - Man On The Street
Pizza Today - October 2019 - 17
Pizza Today - October 2019 - Tony’s Trending Recipe
Pizza Today - October 2019 - 19
Pizza Today - October 2019 - Knead To Know
Pizza Today - October 2019 - 21
Pizza Today - October 2019 - 22
Pizza Today - October 2019 - 23
Pizza Today - October 2019 - Destinations
Pizza Today - October 2019 - 25
Pizza Today - October 2019 - Background Music
Pizza Today - October 2019 - 27
Pizza Today - October 2019 - 28
Pizza Today - October 2019 - 29
Pizza Today - October 2019 - Topping Trends
Pizza Today - October 2019 - 31
Pizza Today - October 2019 - 32
Pizza Today - October 2019 - 33
Pizza Today - October 2019 - Dollops
Pizza Today - October 2019 - 35
Pizza Today - October 2019 - Waste Management
Pizza Today - October 2019 - 37
Pizza Today - October 2019 - 38
Pizza Today - October 2019 - 39
Pizza Today - October 2019 - Promoting Gift Cards
Pizza Today - October 2019 - 41
Pizza Today - October 2019 - 42
Pizza Today - October 2019 - 43
Pizza Today - October 2019 - Holding Events
Pizza Today - October 2019 - 45
Pizza Today - October 2019 - 46
Pizza Today - October 2019 - 47
Pizza Today - October 2019 - Independent Pizzeria Of The Year: Dante, Omaha, Ne
Pizza Today - October 2019 - 49
Pizza Today - October 2019 - 50
Pizza Today - October 2019 - 51
Pizza Today - October 2019 - 52
Pizza Today - October 2019 - 53
Pizza Today - October 2019 - 54
Pizza Today - October 2019 - 55
Pizza Today - October 2019 - Product Showcase
Pizza Today - October 2019 - 57
Pizza Today - October 2019 - Pizza Today Yellow Pages
Pizza Today - October 2019 - 59
Pizza Today - October 2019 - 60
Pizza Today - October 2019 - 61
Pizza Today - October 2019 - 62
Pizza Today - October 2019 - 63
Pizza Today - October 2019 - The Marketplace
Pizza Today - October 2019 - 65
Pizza Today - October 2019 - 66
Pizza Today - October 2019 - 67
Pizza Today - October 2019 - 68
Pizza Today - October 2019 - 69
Pizza Today - October 2019 - 70
Pizza Today - October 2019 - 71
Pizza Today - October 2019 - 72
Pizza Today - October 2019 - Reader’s Resource
Pizza Today - October 2019 - Mike’s Monthly Tip
Pizza Today - October 2019 - Cover3
Pizza Today - October 2019 - Cover4
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