FOOD COST AND WASTE REDUCTION
COOKING AND PLANNING
INNOVATION, RESEARCH AND IMAGE
FOOD COST AND
The tomato+ indoor greenhouse allows you to reduce costs without compromising quality. The herbs and salads are picked at the time of use and only in the amount needed, while those remaining are stored in optimal conditions to be used at a later date. This achieves a huge reduction in waste. Indeed, perishability is a problem, especially for fine quality plant products, where even modest quantities of waste have a significant impact on costs. With tomato+, you can reduce costs by up to one third, as compared to traditional supplies. (*)
(*) Our estimates at tomato+
With tomato+, you can plan accurately the herbs, salads and vegetable sprouts you need for your restaurant, from day to day and without waste. The ingredients are always fresh and available, with no problems related to supplier delivery times, poor quality or premature deterioration of the products in cold storage. The software ensures the plants are kept in ideal conditions until the moment they are picked.
The tomato+ indoor greenhouse is a real and advanced solution for the need for chefs to minimize their environmental impact. Self-production with hydroponic technology is completely sustainable; both energy and water consumption are much lower than for conventional cultivation methods. The restaurant can thus offer dishes with herbs and salads that are always fresh all year round but are produced in house.
Installing a tomato+ greenhouse in your restaurant is a concrete and valuable way of communicating to customers your commitment to self-improvement: attention to the quality of ingredients, pursuit of the most innovative solutions to guarantee such quality, interest in creating original and completely new dishes. Setting themselves apart from the competition is very important for restaurateurs who seek excellence, and it is equally important to know how to communicate this in a convincing and engaging way.