We are a café that also offers lunch in Mylly Shopping Centre in Raisio. We’re part of Turku Cooperative and decided to join ResQ Club together with few other Cooperative venues in the Spring 2020. Since then we have saved food worth thousands of euros from going to waste.
We joined ResQ Club when it was growing more popular in Finland and people started talking about it in the workplace. Previously we were selling our surplus on our own with discounts, but with ResQ, we have found completely new customers.
We have some surplus because there has to be enough food even for the last customer of the day and the number of daily customers varies a lot. ResQ brings a solution to this problem. We sell all kinds of surplus in the service: the lunch of the day, salads, soup and showcase products such as buns and baguettes. You can sell everything in ResQ.
Everybody in our staff can use the service and we also publish offers basically every day. People in the evening shift time the ResQ offers, so that they become available the next morning when the café is opened again. In this way we avoid unnecessary hassle while making offers. The application allows this easily and using it is well worth the time.
That is why I recommend ResQ to all the venues that sometimes have surplus. Using it is responsible and economically wise. Why throw food away, when you can sell it?
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!
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.
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.
Be a sustainable cafeteria and start turning your surplus into an opportunity!Sign up!