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Hi, Sriram,

I have filled out the questionnaire and appreciate the thoughtfulness that went into it.

However, the focus should be on local governments, not the business owner.

What needs to be crystal clear is that the business owner is nothing but a conduit of the customer’s wants. This applies as much to the restaurant owner as it does to any retail store selling produce, baked goods, or meat.

Every Chef and store owner knows that what goes in the garbage costs the business money, it is the customer who wants a 40 item ala carts menu, or shiny red apples, or freshly baked bread, or chicken with a 8 day expiry date. The costs of this thrown out food are factored into the sales price.

Any bakery owner knows that if they mark down their items at 5:00, they are just training the customer to show up at 5:05 to buy discounted items instead of paying full retail to cover the business’s many, many costs. For this reason many chefs, bakers, butchers, and store owners enlist the help of food banks and homeless shelters— they’d rather give it away for free. While this may seem a gesture of goodwill, remember that businesses must pay hefty fees for garbage removal, cardboard removal, compost removal, containers, hard plastic, soft plastic, etc. Used oil, however can be sold to recyclers.
 

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This is true, however the Chef who can’t be bothered to find out WHY
his/ her food cost is so high most likely won’t be bothered to resort to technology-or any other tool.

Probably the most effective tool I have seen for keeping food costs in line is a salary based on food cost, or significant bonuses paid out if food costs meet a certain percentage.
 

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No, COOKS should be conserving as much food as possible, if they don’t, they need to be disciplined. Managing food waste at the cooks level is a basic skill like knife skills or basic hygiene.

The CHEF ( that is, the one supervising the cooks and in control of the kitchen’s finances) should be conserving as much food as possible, and this means proper purchasing, and active supervision at all stages — constant viligence! As I said before, what you throw out costs you money. There are many accounting software programs that do allow the intelligent, motivated Chef to track his food cost, the caveat being that it takes an incredible amount of information particular to each kitchen to make the system perform properly.

Quite honestly I think effort should be given to provide the customer with food saving technology—many of whom buy food, realize they don’t have time to cook, watch it spoil in their fridges, and then throw it out.
 
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