Average restaurants waste 6 to 14% of revenue in food waste.
You don't have to be in the average!
Enterprise Singapore is supporting your food waste reduction efforts by up to 8,000 SGD
Food Waste Prevention Program
CAPACITY BUILDING WORKSHOP
Dive into this global issue from a social, economic, and environmental perspective, and understand why food waste is still an untapped opportunity for commercial kitchens
TECHNOLOGY
An agile food waste tech solution to track and understand WHAT is wasted, WHERE, WHEN, WHY, and HOW MUCH is going to the bin
FOOD WASTE MONITORING WORKSHOP
Learn how to set up an ongoing system in your kitchen and read information from the software so the issue can be effectively addressed by your team
CONSULTING SUPPORT
LightBlue's consultants will guide and accompany you throughout your food waste reduction journey. You can count on us!
Top Industry Players Recommend Us
"It's a paradigm shift. We have produced waste forever. Everybody does. The good thing is we have something in place. So the way we do business now is exactly the way we should by reducing our footprints and waste."
Peter Caprez, Cluster General Manager
JW Marriott Hotel Bangkok
“Food Intel Tech was intuitively handled by everyone in the kitchen and is very easy to use over daily operations.”
Chef Amerigo Sesti, Head Chef
J'AIME by Jean-Michel Lorain
One MICHELIN Star Restaurant
Restaurant's business is highly competitive, and margins are thin.
Most restaurants face 2 problems:
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They are busy and have a small team,
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As they don't know the costs, they don't take time recording food waste.
Hidden costs of food waste hurt restaurants' bottom line badly. Our mission is to tackle this with changing mindsets and offering an intuitive system to record food waste in less than a minute.
Benjamin Lephilibert
Founder & Managing Director of LightBlue