A new tracking platform from a Portland, Oregon firm that measures and prevents food waste could provide a lifeline for operators as they increase reduced-contact service styles such as grab-and-go, takeout and off-premise dining.
Leanpath Go introduces a unique “each-based” tracking interface that lets operators measure food waste by the item instead of by weight.
That eliminates the need for a scale, which means it Go can be taken almost anywhere.
“We are seeing a dramatic shift away from the traditional high-volume service styles such as buffets and salad bars,” said Leanpath CEO Andrew Shakman. “They are being replaced by grab-and-go stations and curated food bars.
“Leanpath Go meets these new industry needs as well as the needs of any operation where measurement by unit is preferable to measurement by weight, like convenience stores, coffee shops, and grocers.”
The “each-based” tracking system offers the ease of recording an overproduced grab-and-go turkey sandwich with chips and a pickle spear, for example, as one item.
Leanpath Go’s picture-based interface allows the user to tap to track that item, or tap-and-hold for fast, multi-item tracking.
Like all Leanpath Trackers, the data captured on Leanpath Go is immediately uploaded to its cloud-based analytics platform to identify high-waste areas and prevention opportunities.
Food waste prevention is a vitally important topic for the industry. Based on Leanpath data, low volume operations actually create higher percentages of food waste.
“There are a lot of things impacting the foodservice industry right now that are outside its control,” said Mr Shakman. “Food waste doesn’t have to be one of them.”
Leanpath Go is the first in a series of innovations that the company says it will launch to address new industry realities brought on by the pandemic.
Since 2014, it has worked in thousands of kitchens globally and prevented more than 55 million pounds of food from being wasted.
It also has offices in the UK, Spain and Australia.