How to Use Your Point-Of-Sale System to Reduce Food Waste at Your Restaurant

RMIT University's Watch My Waste project has found that 23 per cent of all food that restaurants and caf├ęs buy for their business ends up in the bin. This high level of waste has a huge financial cost. It also generates extra work stocking, preparing and cleaning up wasted food, and it negatively affects the environment. Do you want to waste less and earn more? Here are some ideas on how to do it involving your point of sale equipment. [Read More]