Sudima Auckland Airport is treating waste reduction as a core operational metric rather than just a nice-to-have.
With Too Good To Go, consumers have rescued over 350 Surprise Bags since launch, showing how engaged both their staff and customers are with the cause.
Unlike a restaurant or neighbourhood café, which can better predict demand, hotels struggle to forecast how many guests will be eating on any given day because of fluctuating guest occupancy, local events, dining preferences, and seasonal shifts.
Hotels also tend to generate higher food waste from buffets because these spreads must stay fully stocked right up until the end of service to deliver the best experience for guests.
This unpredictability can leave teams with the daily balancing act of maintaining full food displays whilst avoiding significant waste. Historically, hotels might have accepted this waste as an inevitable cost of doing business, but in today’s economic climate where margins are increasingly squeezed, writing off unsold food just isn't commercially sustainable.
According to Joost Rietveld, Country Director, Too Good To Go Aotearoa, hotels use Too Good To Go as a practical safety net to monetise high-quality surplus food at the end of a service window, rather than throwing it away.
The app can handle all customer notifications and payments, so users can simply reserve a bag and drop by the hotel to pick it up during a set collection window. It takes very little staff time and turns food rescue into a quick, easy daily habit that recovers margin without slowing down core service for hoteliers.
Read more in the latest issue here
