Chef Neeraj Tyagi, Director of Culinary at Pullman & Novotel New Delhi Aerocity, swears by it, and no wonder, it is helping reduce waste across the dual hotel complex considerably. “We have an iPad in which we feed all the recipes. All the food clearance from the restaurants and buffet goes into the machine by category; it is weighed and it gives you the waste in value. For example, if there is a buffet clearance of Chicken a la Kiev, the waiter just enters the name in the machine and the total weight is registered. It offers the chef the opportunity to examine issues such as: if x amount of the dish is going waste, is the recipe right? Are too many portions being prepared? How much is wasted? A detailed graphical report comes to me. Win-now tells me how much of each dish and ingredient is going to the bin. There I can control the wastage. In the kitchen, the biggest saving is on food waste.”
Winnow, a company that started life just seven years ago, has seen its innovation get widely feted and adapted by giants such as Accor Hotels and Ikea.
Diese Geschichte stammt aus der February 2020-Ausgabe von Hotelier India.
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Diese Geschichte stammt aus der February 2020-Ausgabe von Hotelier India.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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