We are an art cafe located in a hip neighborhood in Helsinki. Besides tasty cafeteria goods, we serve also buffet lunch during the weekdays and brunch in the weekends. We started to use ResQ Club in March 2016. Since then we have sold on average 200 portions per month, which brings nearly 1,000 euros of additional monthly income to us.
We are using ResQ Club in many different ways. We sell baked goods such as cakes and croissants, which expire soon. If there’s surplus from lunch or brunch buffets, the kitchen personnel prepares the takeaway boxes and informs the cashier to make the announcement. All the employees from Rupla know how to use ResQ. And as ResQ Club is always open in the computer at the counter, it’s intuitive to use it every day. It takes only a few minutes!
The idea is great and suits well the image of our cafeteria. The whole staff tries to live as sustainable as possible so wasting food is a no-go for us. And of course, extra income and new customers in this business is never a bad thing. The sales of normal cafeteria items might be at some seasons a bit volatile, but ResQ sales
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!