Nödvändiga steg
- The work starts by assigning a person to be in charge of planning and organising the new deposit takeaway system.
- Develop a concept for the deposit takeaway system and discuss it with the kitchen team.
- Determine the necessary size, number, and functionality (i.e. suitability for dishwashers, freezing, and microwave use) of the boxes.
- Look for suitable suppliers and procure the boxes.
- Determine the deposit price.
- Organise the workflow in the kitchen and serving area to meet the requirements of the new system.
- Develop promotional material for the new system like flyers, posters, and emails.
- Pilot the system and adjust it accordingly.
- Agree with management about the costs for the system, a timeline for implementation, testing, and methods for monitoring success or failure.
Att tänka på
- The boxes can be imprinted with the company/ public authorities’ logo.
- Separate, smaller boxes for sauces/dressings should be integrated in the larger boxes.
- Customers can use the boxes for taking leftovers with them.
- The canteen can also use the box system for selling food resources as takeaways (at a reduced rate).
- Consider whether returned boxes would impact on the working routines of the kitchen.
- Be sure to consider food hygiene regulations and labelling requirements.
- An example estimate to help start the project might include 30 boxes for 400 employees with a 10 Euro deposit.
