“It’s simple and easy!”

Many restaurants in Sweden have joined ResQ Club to reduce their food waste. Karin Hedlund, restaurant manager and co-owner from the restaurant Enoteket, tells how ResQ has helped them turn food waste into revenue and brought new customers at the same time.

Enoteket

We are a restaurant in Norrköping that offers lunch everyday. We started in ResQ in the Spring 2017, after trying out similar services and thought about selling surplus food on our own. We gain on average 25 000 krones extra revenue every month with the help of ResQ.

"I would recommend ResQ to all who have some surplus and who have to sometimes throw food away. It doesn’t require a lot of time and you easily gain extra sales with it."

Karin Hedlund, Enoteket

We started using ResQ in the Spring 2017. At first, we used it at the same time with another similar application, but we got the best results with ResQ and decided quite fast to only continue with it. We also were thinking of selling the leftover meals on our own, but ResQ solved the problem really well and we also started to find new customers with its help. The people who pick up ResQ meals are most often new visitors to us.

I usually make the offers myself, but everybody who works here can use ResQ if needed. It’s simple and easy! We publish leftover meals from the same day and also from the day before. We set the price usually to -50% of the original price, but sometimes even lower, especially when the portions are from the day before.

We use ResQ according to our needs. During the summer we don’t usually use it all, but for example in the Spring (2020) when the coronavirus had a big effect on our sales, ResQ helped us a lot. During those times there were many people buying more food than usual through ResQ.

Benefits of joining ResQ

Increased revenue

ResQ turns the lost revenue from your unsold meals into an extra revenue stream by bringing in customers who pay real money for your surplus food. One sold meal brings on average 4 euros to your bank account – you'll do the math on what it means for your bottom line!

New customers

70% of our users have found new restaurants to dine in while using ResQ. Selling surplus food with us doesn't cannibalize your regular sales, as picking up ResQ food serves different user needs than lunch and á la carte dining.

Reduction of food waste

Following our best practices, you are likely to sell more than half of your surplus food with ResQ. Every portion sold and not thrown away reduces unnecessary emissions caused by food production and shows you care about the environment.

Become a partner

Be a sustainable cafeteria and start turning your surplus into an opportunity!

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