Increasing kitchen profits by 2%
The Grand Hotel Malahide works with Positive Carbon to understand and track the food waste that they were creating
The Grand Hotel is a four-star hotel located in Malahide, north Dublin. The hotel has a strong sustainability focus, with a large number of environmental initiatives in place, including energy efficient lighting and a bio digestor for the decomposition of food waste.
However, the Managing Director, Matthew Ryan, recognised that to further reduce the impact of food waste in his hotel they needed to focus on food waste at the source.
Over the initial three month period, the hotel reduced the cost of food waste by an extraordinary 42%.
Positive Carbon's automated food waste monitoring system was installed in the hotel at the end of June. It logged every piece of food that was thrown in the bin and displayed all their data on easy-to-use analytics dashboards.
The kitchen now had, for the first time, full visibility on all food waste creation in the kitchen. The staff were trained on the analysing the data and food waste discussion were introduced.