Restaurant brands produce nearly 11.4 tons of food waste each year, leading to $25 billion in losses for the industry. Although waste is seen as an avoidable consequence of operating a restaurant, cutting it is imperative, not only for the environment but also for a brand’s bottom line. This session will explore how the right technology and processes in place can help restaurants track inventory from delivery to preparation and drive consistency with forecasting, predictive ordering and recipe management.

Although over 112 million Americans have used a food delivery service and the food delivery market is expected to reach $1.45 trillion by 2027, delivery has slowed down since the days of COVID-19 when it served as a lifeline for many restaurant concepts. So what’s next in this anything goes era? Restaurants are not only making their own deliveries as well as tapping third parties, they are also exploring drones AI-ordering and a variety of other technologies to keep costs down and demand up.