From campus dining to corporate kitchens, Topanga partners with food-service teams across industries to reduce food waste and build scalable reusables programs.
Tracking only food waste assumes kitchens are predictable. We know they're not.
Knowing what gets prepared (versus planned) and carried over is key for fine-tuning forecasts—but many kitchens are still trying to get a handle on consumption with methods that don’t actually reflect the realities of the line. Capturing data across every stage of production provides a regular pulse check: is what we expected actually happening? Why not? How can we do better next time?
In this recording, we cover:
From campus dining to corporate kitchens, Topanga partners with food-service teams across industries to reduce food waste and build scalable reusables programs.
Tracking only food waste assumes kitchens are predictable. We know they're not.
Knowing what gets prepared (versus planned) and carried over is key for fine-tuning forecasts—but many kitchens are still trying to get a handle on consumption with methods that don’t actually reflect the realities of the line. Capturing data across every stage of production provides a regular pulse check: is what we expected actually happening? Why not? How can we do better next time?
In this recording, we cover:
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n our first of several improvements to the rentals experience and charging workflow, we are pleased to share that all dashboard users can now see if and when a returned container was received, including for rentals that have expired. You may have some questions about this, so we’ve outlined a few things to be aware of:
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