Reducing food waste is a critical challenge within the modern F&B industry. At NKP Empire, we take this issue seriously, driven by a deep respect for food and a commitment to responsible practices. This philosophy, instilled by my late father, permeates every aspect of our operation, from water conservation to food preparation.
While end-of-life solutions like composting have value, we prioritise a preventative approach. We’ve implemented a comprehensive strategy targeting waste minimisation before it even occurs.
Historically, inefficient production practices presented a significant challenge in the F&B industry. To tackle this, four years ago, we partnered with a consultant to explore a biogas waste plant. Though ultimately cost-prohibitive, this initiative sparked a focus on intelligent production methods.
Currently, robust data analysis empowers us to tailor production to the specific needs of each outlet. By meticulously monitoring output at our central kitchen and comparing it to historical data and outlet orders, we ensure production aligns precisely with demand. This meticulous approach minimises the risk of surplus food and wasted resources.
Human Expertise complements Technological Solutions
Technology is an essential tool, but human oversight remains crucial. Our dedicated Quality Control (QC) team conducts nightly audits across all outlets, meticulously documenting leftover food. This data empowers us to identify trends and calibrate production accordingly.
For instance, a decline in customer footfall due to inclement weather or power outages can be swiftly addressed by the QC team. This enables us to adjust production quantities and minimise waste on such days.
Empowering Informed Choices: Portion Control & Menu Design
Portion control is another vital aspect of our strategy. Recognising that guests have varied appetites, we offer innovative options like the “Half of Half” portion, ideal for single diners or those seeking smaller yet flavourful meals.
Menu design plays an equally important role. By analysing historical data, we identify dishes with consistent demand. This allows us to optimise production quantities and reduce the risk of waste associated with less popular items.
Transparency and Responsibility: A Collaborative Effort
Prior to COVID, a simple yet impactful message graced our buffets: “Take What You Want, Eat What You Take.” This gentle nudge served as a call for responsible consumption, reminding guests that value in responsible portion selection, does not necessitate waste.
We are receptive to exploring innovative solutions that address concerns related to waste management. In the meantime, we actively support those in need by directly offering meals to individuals visiting our establishments. Together, through transparency and a shared sense of responsibility, we can create a more sustainable future for food consumption.