Pro Bono Compost
Hi, my name is Obtin Zandian, and I am looking to solve the problem of environmentally damaging waste disposal by creating a system that incentivizes businesses to compost. I'm a junior studying neuroscience at Boston University, but recently after venturing out into business courses I've taken an interest in nonprofits that genuinely make a positive impact on the world. This leads to today, where I'm now beginning to pursue a nonprofit composting venture that'll incentivize businesses to compost their food waste! Your input on this survey would be immensely valuable and greatly appreciated. Thank you for your time!
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What is your food cost percentage? (Roughly)
Approximately what percent of your food inventory goes unsold?
Would you consider unsold food a significant expense for your restaurant?
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Have you tried an inventory management software? (Toast, Upserve, MarketMan, etc.)
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If you have tried an inventory management solution, do you still use it today? Why or why not?
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