Throughout 2025, all actors in the food chain, including hotels and restaurants, will be required to have a food waste prevention plan that identifies the areas where food waste or loss occurs. The plan should function as an audit of production and operational processes. Once the waste points are identified, they must be addressed to avoid penalties ranging from €2,000 to €500,000, depending on whether the infractions are considered minor or very serious.
Gstock is your Superpower against food waste: it improves the efficiency of raw material consumption in the F&B department of your hotel or chain, as well as in restaurants and chains and any other type of hospitality establishment. We help you adapt your hotel or chain to the new Waste Law, avoid penalties, and steer you towards profitability with more efficient and sustainable raw material management. How? With our specialized tools to reduce waste.
6 Specialized Tools to Reduce Food Waste
With our supplier order tool, which helps comply with the obligation to promote purchasing based on sustainability criteria:
- Our ideal stock order saves you time and money, as by pre-configuring ideal and minimum quantities, the order for each product takes into account your stock and only orders what you need. This functionality prevents waste, especially in highly perishable products.
- Additionally, with Gstock you can pre-configure and schedule orders by list and production center, to streamline the process with the products you consume the most and adjust it to real needs.
With our inventory management tool, because waste reduction begins with warehouse and order management itself:
- Gstock allows you to configure the minimum and ideal stock of each product, improving purchase management and warehouse turnover and minimizing waste associated with unconsumed stock.
- You can manage your orders and purchases with precision and efficiency, avoiding excesses and shortages through reliable stock and inventory management, 80% faster than with any other tool on the market.
With our specific tool for controlling losses and waste that allows you to:
- Differentiate between loss and waste, for better control of what happens to the raw material you don’t sell in your business.
- Configure the estimated waste percentage per product, which will help you reduce it and increase profitability.
- Calculate losses in detail by product, recipe, and sub-recipe. This information will allow you to identify areas for improvement in your business regarding losses.
- Configure and adjust loss concepts to reflect the reality of day-to-day operations in your Food and Beverage department, to improve efficiency in inventory management.
