Kespro launches cooperation with Hukka AI– food waste management service helps restaurants significantly reduce raw material costs

Hukka AI’s food waste management service allows restaurants to considerably improve profitability as it can help to halve the amount of food waste. The food waste management service will become part of the Kespro Services package offered to customers.

“As costs rise, restaurants are thinking of ways to increase the cost-effectiveness of their raw material purchases. Reducing food waste lowers raw material costs and improves profit margins in restaurant operations. The cooperation will enable us to offer the Hukka AI service to our customers at a lower price,” says Taiju Jaatinen, Head of Service Operations at Kespro.

A restaurant’s food waste can be halved

Hukka AI’s food waste management service is built around software that measures and analyses the amount of food waste. When enough data is collected, a proposal is given on how much food the restaurant should prepare in the future.

“Food waste generated in the restaurant during the day is weighed and logged. The service then analyses the amount of food waste and compares it with other measurement results. It only takes a few minutes each day for a restaurateur to log the amount of food waste,” says Tuure Karhu, CEO of Hukka AI.

By using this service, a restaurant can reduce its food waste by 25–50%, which means a reduction of around 3–7% in raw material costs. The service can be scaled, which means it can be used by individual restaurants or chains with multiple restaurants. The service also offers a real-time IoT solution with smart scales, as well as integration with existing ERP systems.

Savings for public administration operators

The main target for Hukka AI’s food waste management service is private restaurant operators, but public administration operators can also benefit from it.

“Kespro is a partner of numerous operators providing restaurant services to public administration. The reduction of food waste by these operators also has social significance,” says Jaatinen.

The food waste generated in the Finnish restaurant sector is estimated to be 75–85 million kilos per year. In the sector, it is estimated that around a fifth of food intended for consumption ends up as bio-waste. A quarter of all restaurant meals in Finland are prepared in the school sector, where around 20% of food is uneaten, whereas the same figure in the day-care sector is over 25%.*

*Source: Luke, Luonnonvarakeskus

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