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More than a procurement system: Staff restaurant chain with significant social responsibility utilizes all Millum functions

During the Food Prize 2023, Coor Norway was awarded the prestigious title of the Commercial Kitchen of the Year. All their staff restaurants use Millum's procurement system, complete with all available features and modules. These tools have proven to be crucial aids for the staff restaurants in their pursuit of increased sustainability and the streamlining of daily operations in the commercial kitchens.

By: Una Tingvik Haave 05.01.2024 13:20

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Better overview with CO2 calculator and food waste function

Coor Norway realized early on that their procurement system, Millum, could not only handle orders but also be an effective tool to strengthen both the daily operations of all staff restaurants and support all chain activities related to social responsibility.

To measure and report on these activities, Coor Norway utilizes both Millum's CO2 calculator and food waste function. The CO2 calculator allows them to easily calculate and compare the carbon footprint of recipes and menus, while the food waste function simplifies the registration of food waste. This provides Coor Norway with a comprehensive overview of the carbon footprint and food waste at each staff restaurant, ensuring a more sustainable operation.

The vision here is to connect food waste with our purchases so that we can measure the volume of all purchases against food waste. That way, you truly have a complete overview of everything.

Marianne Hayes Antonsen

Business Developer for Sustainability at Coor Norway

 

More sustainable and economical staff restaurant operations with Menu Planning

Coor Norway also uses Millum's Menu Bank with the Menu Planning feature. It allows them to create weekly menus with an optimal carbon footprint while providing a detailed overview of ingredient usage and costs. Coor Norway uses this tool as a means to ensure that all staff restaurants serve food with the correct carbon footprint.

We work systematically with recipes, and it's important for us when we put together a recipe that it's not just assembled but that it has both the right nutritional content and the lowest possible carbon footprint. It's also important for us to display the carbon footprint on the menus so that we can inform guests and, most importantly, our own staff about this and raise their awareness.

Marianne Hayes Antonsen

The Menu Planner also has economic benefits. The solution allows for the registration of the number of portions sold for each recipe in a menu plan. Each time the recipe appears in the menu plan, the previously registered number of portions sold is also displayed. This provides an overview of how much was sold compared to the original order, helping purchasers make informed decisions about how much to order next time. This also reduces the amount of food waste.

 

Module for efficient stocktaking

For time-consuming tasks like stocktaking, Coor Norway uses Millum's Stocktaking module. It gives employees the ability to perform both individual and group inventory counts, either directly through the module or via Millum's stocktaking app – which also works offline. This solution simplifies the stocktaking process, making it more efficient and time-saving.

 

Training in the procurement system

Since Millum is a crucial tool in Coor's Norwegian staff restaurants, it is essential that employees have a good understanding of how to use the system and what possibilities exist. Coor Norway ensures comprehensive training in all modules and associated functions, often with the help of Millum. This way, everyday operations in the staff restaurants are as efficient as possible, and Coor Norway centrally ensures that all reported data encompasses information from all staff restaurants and can be extracted from one place.

We will ensure that Millum is used correctly by providing training in all Millum functions. This way, everyone will be well-equipped when it comes to using available apps and other possibilities in the system.

Marianne Hayes Antonsen