During Covid, The Yan introduced compulsory pre-ordering in their on-site bistro to help meet covid regulations and continue to operate. This had a significant impact on the amount of wasted food being produced and have encouraged pre-ordering since. An added challenge was operating in a compact space with only one person in the kitchen. This led to creative thinking around designing their menus to minimise storage requirements and prep time.
Storage requirements and associated costs have been reduced, staff prep time has reduced and costs have reduced by re-purposing what would have otherwise been wasted.
Being surrounded by stunning landscape, we are all too aware of how important it is to protect our precious part of the world and the wider planet. That is why being environmentally conscious is embedded within our DNA, without sacrificing our guest experience.
Roughly 10% of staying guests pre-order as they understand it is part of a wider sustainable ethos.
A recent study alongside ECO-I North West and Cumbria University found that if all guests to the Yan were to pre-order their meal, it would provide an annual carbon saving of 1.174 tons and reduce kitchen waste by 50%.
At Easter the Yan successfully received 100% pre-orders, allowing them to plan accordingly and produce zero food waste, whilst increasing covers by 31%.
This further proves how pre-ordering not only reduces waste but can help a hospitality business increase revenue.
Food waste reduction is just another step in the Yan’s journey to decarbonisation. From carbon costed menus to solar powered staff accommodation; they are always looking for ways to make things better and tell their story.
