“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.