Harrys in Gothenburg has reduced its raw material cost by 2%.
Harrys in Gothenburg has for some time now had ambitions to develop its sustainability work and work more hands-on to make a difference. Therefore, at the beginning of 2019, they started a collaboration with Generation Waste. The collaboration together with some other changes and the hard work of the chefs finally led to them being able to reduce their raw material cost by 2%.
We changed our lunch menu to fewer dishes and made some adjustments to the evening menu. That, together with the collaboration with Generations Waste, has meant that we have reduced our raw material costs by approx. 2% in the last few months, says restaurant owner Björn Tagesson.
Now the owner of Generation Waste, Daniel Oddhammar hopes that more Harry's restaurants can start using the measuring tool.
- When more Harry's Restaurants connect to the system, you will also be able to compare results between the restaurants. Being able to encourage and compete against each other in reducing food waste can make a big difference.