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As more restaurants manage food costs by cutting waste, Donette Beattie, vice president of supply chain for Toppers Pizza, discusses the brand's efforts to follow suit.
When it comes to managing food costs, restaurant operators focus mostly on the price of ingredients.
As public concern grows over the scale of discarded food in the country, managing how much food waste from your restaurant ends up in landfills could become a social issue as well as a business one.
But those costs are mostly out of operators’ control. Donette Beattie, vice president of supply chain for Toppers Pizza, a 73-unit fast-casual chain based in Whitewater, Wis., said that buying in bulk is a smart way to save money — if you don’t overdo it.
Buying in bulk can save money if you don't overdo it, Donette Beattie of Toppers Pizza said.
“You want the maximum pack size you can get, but you don’t want to go over,” Beattie said. “Then you put the stores in a managing waste situation.”
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