Comments on: Restaurant Technology: Our Friend? http://www.wastedfood.com/2007/03/27/slingshot-tracking-software/ a look at how America squanders nearly half of its food Sun, 07 Sep 2008 21:07:01 +0000 http://wordpress.org/?v=2.0.4 by: Jonathan http://www.wastedfood.com/2007/03/27/slingshot-tracking-software/#comment-33 Sun, 01 Apr 2007 15:37:20 +0000 http://www.wastedfood.com/2007/03/27/slingshot-tracking-software/#comment-33 Interesting points, Ralph. You're right, the answer may lie in upselling to higher quality products rather than increased quantity of food. This scenario--for example getting French press Starbucks coffee--benefits both restaurants and consumers, while not creating more waste. What I don't like to see is servers pushing diners to order more food, knowing it'll lead to either overeating or half-eaten plates. Of course, I'm not convinced that restaurants will upsell for quality but not quantity. We can always dream, though. Interesting points, Ralph. You’re right, the answer may lie in upselling to higher quality products rather than increased quantity of food. This scenario–for example getting French press Starbucks coffee–benefits both restaurants and consumers, while not creating more waste. What I don’t like to see is servers pushing diners to order more food, knowing it’ll lead to either overeating or half-eaten plates.

Of course, I’m not convinced that restaurants will upsell for quality but not quantity. We can always dream, though.

]]> by: Ralph http://www.wastedfood.com/2007/03/27/slingshot-tracking-software/#comment-31 Sat, 31 Mar 2007 12:59:03 +0000 http://www.wastedfood.com/2007/03/27/slingshot-tracking-software/#comment-31 Another great post. How do we get restaurants to make money and cut portions (and waste). Maybe upselling, not more selling is the way. I think it's great if restaurants can upsell to Starbucks and make 200% profit. That's much better than depending on selling extra big portions for 25% more money. I think many progressive ideas are converging: healthy eating, the "RightSize" portions, being more sensitive to the animals (and earth) from where the food comes, and stop wasting too much food. All these ideas are connected to our heads (and stomachs). Another great post.

How do we get restaurants to make money and cut portions (and waste). Maybe upselling, not more selling is the way. I think it’s great if restaurants can upsell to Starbucks and make 200% profit. That’s much better than depending on selling extra big portions for 25% more money.

I think many progressive ideas are converging: healthy eating, the “RightSize” portions, being more sensitive to the animals (and earth) from where the food comes, and stop wasting too much food. All these ideas are connected to our heads (and stomachs).

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