Reducing Food Waste to Elevate Guest Experience with Vojtech Vegh

In the latest episode of Hospitality Huddles, Scot Turner sits down with Vojtech Vegh , founder of Surplus Food Studio and an expert in food waste reduction. This episode dives into sustainability in hospitality, with a specific focus on reducing food waste. Vojtech shares his journey from working in kitchens around the world to becoming an advocate for zero-waste cooking and how the hospitality industry can embrace sustainability while enhancing guest experience.

Here are some of the key takeaways from the conversation:

1. Food Waste as an Untapped Flavour Source

One of the most striking points Vojtech makes is how parts of ingredients typically thrown away, like vegetable peels, stalks, and byproducts, can actually be harnessed for incredible flavour. He recounts how his head chef in a fine-dining restaurant focused on using these overlooked ingredients to create dishes that were both sustainable and innovative.

"As long as there is edible food in the bin, there is flavor in the bin as well." – Vojtech Vegh

This insight shows how much potential there is in using every part of an ingredient and challenges the mindset that certain parts are inherently waste. By leveraging what’s typically discarded, chefs can elevate their dishes while reducing costs.

2. Zero Waste as the New Standard

Vojtech believes that zero-waste restaurants should no longer be seen as a unique selling point but the standard across the industry. He argues that, in a business where food is the main product, it simply doesn’t make sense to throw away something that could otherwise generate profit.

“There should not be a need for a restaurant to highlight itself as zero-waste. That should be the norm.” – Vojtech Vegh

He highlights how hotels, in particular, are in the best position to lead the way in reducing food waste. With multiple F&B outlets, from conference catering to room service, hotels have plenty of opportunities to repurpose ingredients across various menus and departments.

3. Upcycling Ingredients to Elevate Guest Experience

One of the most creative parts of the conversation centered on how repurposing ingredients not only reduces waste but also enhances the guest experience. For example, Vojtech explains how leftover ingredients like watermelon rinds can be transformed into innovative new products such as chutneys or syrups that can be used in cocktails or as part of a menu.

This upcycling approach adds a layer of uniqueness to the guest experience, making the hotel or restaurant stand out. Vojtech also emphasises that this doesn’t require additional work from chefs or bartenders. It’s simply about replacing existing products with upcycled alternatives, which reduces food costs and adds a fresh perspective to menus.

4. Maximising Profit Through Waste Reduction

Vojtech points out that reducing food waste isn’t just about sustainability—it’s about profitability. By repurposing ingredients that would otherwise go into the bin, businesses can increase their margins and improve their overall profitability.

For example, Vojtech shared how one client saw an 8% reduction in food costs within just three months of implementing upcycling techniques. This approach is especially important in today’s economic climate, where food costs remain high compared to pre-pandemic levels.

Vojtech Vegh’s insights are a timely reminder that sustainability and innovation go hand-in-hand. The shift toward a zero-waste kitchen isn’t just about being eco-friendly; it’s about unlocking new flavours, creating memorable guest experiences, and boosting profitability. Hotels and restaurants are in a unique position to lead this change, and by embracing these practices, they can stand out in a crowded market.

Be sure to tune in to the full episode to hear more about how you can start implementing these strategies in your own business!

Are you going to The AHC (Annual Hotel Conference) in Manchester next week? Scot Turner will be speaking on stage on Tuesday about food & beverage. If you are attending and would like to meet reach out and lets chat.