Valentin Krancevik: Reducerea pierderilor începe cu rețetarul

Valentin Krancevik emphasized the importance of recipe management in restaurants to minimize food waste during a G4Media debate. He noted that many operators lack pre-prepared recipes, which are essential for accurate ingredient estimation. Krancevik advocated for using recipes to determine necessary food orders and highlighted the need for entrepreneurial education in restaurant management. He pointed out that simple measures, like employee training and stock rotation, are currently favored by operators. Additionally, he discussed strategies for reducing food waste, such as offering near-expiration products to customers, which can enhance customer loyalty and reduce waste management costs.