Buying 120% to Serve 100%: The Supply Chain Cost of Food Waste

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If you’re buying 120% of the food required to serve 100% of your customers, you don’t have a waste problem. You have a forecasting, procurement and margin problem.

My guest is Olaf van der Veen, co-founder of Orbisk, working with commercial kitchens to track where food is being lost. His point is blunt: much of that loss happens before anything reaches a plate, through overproduction, overstocking and weak operating procedures. In a low-margin business, that is excess inventory turning directly into lost profit.

We examine why food waste is often misdiagnosed as bad behaviour, what changes when kitchens can finally see where losses occur, and why AI forecasts perform better when combined with experienced human judgement. We also look at a hotel that cut one chef to save cost, only to discover the extra waste was expensive enough to pay for two and a half.

Listen now to understand where poor planning is quietly eating margin, and what better demand, procurement and operational data can reveal.

 If disruption hit tomorrow, would you know where your supply chain was most exposed? In 15 minutes my free scorecard helps you assess 27 resilience statements, calculate your score, and turn the result into three priorities and a 30 day action plan. You can download the scorecard free at tomraftery.com/scorecard.

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