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.
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%.
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.
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.