Food Waste: Hotel Owners' Financial Opportunity

Your hotel portfolio should perform better. An average 4–5★ hotel serving 500 covers per day will waste $230,000 worth of food per year — yet 95% of hotel operators don't even track it. For hotel asset managers, this represents one of the most underutilized levers in F&B profitability: holistic food waste programs are delivering 1–4 percentage points of GOP uplift and six-figure savings per property. As hotel food waste costs become a line-item scrutinized by investors and lenders, understanding — and solving — this margin leak is no longer optional.

‍

An average 4-5* hotel serving 500 covers per day will waste 230,000 USD worth of food per year. Who pays the bill? Hotel owners, since operators actually have too little incentive to stop it. No surprise 95% of hotel operators don’t even track it. Holistic programs are delivering 1–4pp GOP uplift and six-figure savings per property, and can increase a property's value proportionally. In other words, Hotel Asset managers: this is your margin leak. With 1.2 million data points from hotels in 20 countries collected over 13 years by Benjamin Lephilibert and Lightblue, combined with expertise from hospitality finance lecturer at ESSEC MSc in Hospitality Management (IMHI) and expert consultant Johanna Wagner from Agence HoPe.

Why should you read this white paper?

‍

Get your white paper delivered instantly to your inbox!

Download our white paper and uncover the financial opportunities hidden in your kitchen operations. 

Marketing Permissions

The information you provide on this form will only be used to provide you with updates and personalized marketing. Your privacy is important to us! Please let us know how you would like to keep in touch:

Email

We will send you occasional emails about promotions, new products and important updates to keep you in the loop.

Customized online advertising

We will use your information to show you ads that are more relevant to you to improve your online experience.

By clicking below to submit this form, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy.

Opt in to receive news and updates.

Submit

Loading...

Thank you!

You have successfully joined our subscriber list.

Didn't receive it in your inbox? Download the white paper here

‍

What the authors have to say about the white paper?

"We want hotel owners to realize that food waste reduction isn't just good for the planet: It's good for business. Every kilo of food saved strengthens your bottom line, your brand, and your resilience. This paper is about turning that awareness into measurable ROI.

‍

"Our objective with this white paper is to draw hotel investors' attention about an untapped opportunity to save a lot of money while limiting their carbon and water footprint. We're sharing practical tips so that awareness can immediately lead to concrete actions from asset managers."

‍

See a real-world implementation → Marriott Hotels & The PLEDGE