Waste reduction in the hospitality industry is a key focus for sustainability-conscious brands, and at Double Puc, we take this responsibility seriously. By carefully tracking waste across our kitchen operations and front-of-house sales, we are working toward minimizing excess while optimizing our service offerings. Data from Rocket-OS.io, our hospitality operations platform, provides valuable insights into our waste over the last 12 months.

Understanding Our Waste Breakdown

Front-of-House vs. Kitchen Waste

Over the past year, we found that 55% of our total waste comes from front-of-house operations, including finished, unsold products that do not make it to Too Good To Go or are not taken by our team. The remaining 45% is kitchen waste, which includes ingredient offcuts, expired stock, and production excess.

Monthly Waste Cost Trends

Analyzing our data, we noticed fluctuations in waste costs, with notable peaks in August and July 2024. Below is a breakdown of our waste cost trends:

Highest Waste Month: August 2024 (£2,661.74)
Lowest Waste Month: January 2025 (£653.35)
Average Monthly Waste Cost: Approximately £1,500

Our peak in August 2024 corresponds to increased summer demand and production adjustments, prompting us to refine our inventory control strategies.

Visualizing Waste Costs by Month

Below is a graphical representation of our monthly waste costs, showing fluctuations throughout the year:

Top 5 Items by Cost of Waste

From our data analysis, these are the top five items contributing the most to waste costs:

These insights help us refine our production processes to minimize waste and optimize stock levels.

Waste Reduction Strategies

At Double Puc, we have implemented several initiatives to cut waste:

Improved Inventory Management: Adjusting stock levels based on demand trends.
Too Good To Go Partnerships: Selling surplus food at reduced prices to prevent waste.
Portion Control Training: Ensuring chefs and baristas optimize ingredient use.
Team Take-Home Policies: Encouraging employees to take unsold but fresh food home instead of discarding it.

How Double Puc’s Sustainable Catering Helps Reduce Waste

As a company committed to sustainable catering, we integrate these waste-conscious principles into our corporate catering services. Whether for business meetings, networking events, or large-scale functions, we provide eco-friendly, waste-reducing menus designed for minimal environmental impact.

Our Sustainable Catering Practices:

Seasonal & Locally Sourced Ingredients: Reducing food miles and supporting local producers.
Zero-Waste to Landfill: Ensuring no waste that we do produce ends up in landfill
On-Demand Catering Models: Preparing food to order to avoid overproduction.

By choosing Double Puc’s catering services, businesses not only receive high-quality, delicious food but also contribute to a greener hospitality industry. Contact us today to learn more about our sustainable catering solutions!

How Double Puc is Reducing Hospitality Waste While Delivering Sustainable Catering