The Restaurant Group operates approximately 400 restaurants and pub-restaurants throughout the UK. Brands include wagamama and Frankie & Benny’s. In bringing focus to tackling plate waste and taking action, there was an average 20% reduction in plate waste per cover.
The Queens, Warwick on Eden, Carlisle is a country pub and dining room with five letting bedrooms.
In partnership with Derry City & Strabane District Council and Mid & East Antrim Borough Council, WRAP enabled 17 businesses to measure food waste and potentially save over £21,000 per year through the introduction of simple measures to prevent food waste by 50%.
The Greyhound on the Test (The Greyhound) is a local independent country pub offering bed and breakfast and a restaurant with an average of 50-100 covers per day, and has a team of 42 part and full time employees.
Established in 2001, Ownies Bar & Bistro is located in Carrickfergus, Northern Ireland and the restaurant has seating for 120.
The significant volume of food being wasted on a daily basis triggered the management team to take action.
Leading pub operator and brewer Greene King operates more than 200 Hungry Horse pubs across the country.
Branocs Tree Hungry Horse pub took part in a trial to monitor and reduce the amount of food being thrown away.
The Balloon Bar is a café/restaurant located in the University of Bristol’s Students Union. In collaboration with a team of Master’s students, The Balloon Bar took part in a pilot to measure and identify food waste.
The Airport is a busy food led pub next to Manchester Airport’s runway. The restaurant is family focused with a barbecue style menu.
Cutting waste by 16% by asking customers if they want condiments.
The Ship Inn, near Barrow in Furness, Cumbria serves a traditional menu with an emphasis on home cooking. Smaller portions, happier customers –and total waste reduced by 72%.
The Harrington Arms in Gawsworth, Cheshire is a country pub with a traditional menu.
Gross profit is up by an estimated 5-6% with around 2.5% of this due to better control of food waste through monitoring.