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QSR: Waste Not, Win Big
Reducing food waste should be a prime focus for franchises.
More restaurants are concentrating on decreasing food waste, according to QSR.
This is partly attributed to rising food prices.
“There are so many costs that you are literally rinsing down the drain,” Laura Abshire, director of sustainability for the National Restaurant Association, told QSR. “Reducing your food waste can cut front-end costs substantially; it’s huge as far as a business opportunity.”
Additionally, with a greater number of consumers looking to spend money at ethical and eco-conscious businesses, making reduced food waste a point of pride could help attract customers.
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About the Author
Nick Powills
FollowNick Powills, CFE, founded No Limit Agency in 2008 and serves as Chief Brand Strategist for the Chicago-based firm. No Limit is a full-service communications agency that establishes and elevates brands by bridging Public Relations, Social Media, Marketing, Advertising, Digital, and a lot of creativity, to best strategize well-rounded and successful campaigns for 50+ global franchise brands. By presenting visionary ideas and building real relationships, No Limit is able to create effective media branding strategies to help companies grow. Nick currently leads a staff of writers, media strategists, designers, social media experts and digital producers in an office think-tank where brands are humanized for strong, compelling media stories. Prior to starting No Limit at the age of 27, Nick spent four years working at a franchise PR agency where he mastered the art of building rapport with media outlets and creating newsworthy pitches for earned media placements. He holds a Bachelor of Journalism from Drake University in Iowa.
