Is the concept right? Do trends, demographics, psychographics, competitive analysis and the local business environment justify it? Will locals support it? GVI cans help you get the answers to these questions.
FOOD WASTE PREVENTION
About one-third of all food produced for human consumption is lost or wasted from the farm to the fork (Champions12.3). Ned Barker has worked with the AH&LA, WWF and others on food waste prevention initiatives.
Food waste prevention strategies and tactics address the waste challenge while improving operator costs.
HotelKitchen.org is a leading resource, teaching hotels how to combat food waste.
GVI is well grounded in operations, and that makes us better at everything from implementing to advising to concepting. GVI brings specialists on board whenever needed. This approach benefits our clients, as GVI is able to operate efficiently and quickly without the burden of undue overhead.