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Kitchen ManagementWhat is Food Waste Really Costing Your Quick Service Restaurant?

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Food waste is a significant challenge for restaurants of all sizes and segments—whether quick service, fast casual or full service. Each year in the United States, restaurants waste approximately 25 million tons of food, accounting for 40 percent of total food waste.1 In fact, the average quick service restaurant produces between 25,000 and 75,000 pounds […]

Posted by SICOM | April 11, 2017

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