Send me a message If you’re buying 120% of the food required to serve 100% of your customers, you don’t have a waste problem. You have a forecasting, procurement and margin problem. My guest is Olaf van der Veen, co-founder of Orbisk, working with commercial kitchens to track where food is being lost. His point is blunt: much of that loss happens before anything reaches a plate, through overproduction, overstocking and weak operating procedures. In a low-margin business, that is excess invent...
