Reducing food waste from ehōmaki through sales forecasts and advance orders
First written in FY2019-Q3. 2 of 4 entries say "Advanced", first in FY2021. Latest entry: FY2024-Q2.
2 other companies' latest entry also says "Restated".
- FY2024-Q2RestatedAnnual report
「Lower cost ratio due to price revisions and reduced waste losses resulting from the shift to a full-order system」
Regarding food waste reduction, the company states that reduced waste losses resulting from the shift to a full-order system contributed to the lower cost ratio. - FY2023AdvancedAnnual report
「With the aim of reducing waste from discarded products, providing safe and reliable products emphasizing freshness and preparation to order, and creating additional labor capacity through more efficient restaurant operations for use in further increasing the added value of customer service, we completed the rollout of the “Full-Order System” across all restaurants by the end of the fiscal year. This is an ordering method in which customers use touch panels for all items.」
Regarding food waste reduction, in addition to its existing initiatives for ehomaki and conveyor-belt operations, the company implemented the full-order system at all stores as a means of reducing waste losses. - FY2021AdvancedAnnual report
「This resulted from a reduction in waste losses, including by limiting the number of plates placed on the conveyor belt to reduce the risk of infection amid the spread of COVID-19.」
Regarding food waste reduction, the company states that waste losses declined as a result of operating with a limited number of plates placed on the conveyor belt. - FY2019-Q3First statedAnnual report
「For ehomaki in February 2019, the company refined its sales forecasts and optimized ingredient procurement based on advance reservations, rigorously controlling production and sales. As a result, food waste, which had become a social issue, was kept to a minimum, with almost no impact on cost of sales from waste losses.」
For ehomaki, the company combined more precise sales forecasting, advance reservations and optimized ingredient procurement to address food waste and waste losses, as disclosed here for the first time.