Kitchens that waste less

A normal restaurant has to guess how many diners will show up, and prep its mise en place accordingly. Guess wrong, and the difference is thrown away.

A cloud kitchen cooking to order guesses less. The kitchens in our network report on average thirty-five percent less food waste than when they ran traditional service.

Packaging is the hard part. We have moved to recyclable boxes and collect the insulation bags back from regular customers to reuse them.

We are not finished. But cooking the right amount of food, and driving the shortest route, are two of the most effective things a food-delivery service can do.