Food surplus ♻️
The restaurant's edible final food components (part of serving waste) are reused via three ways:
- [Weigh and Dine reuse (for example for cooked, but unserved overproduced food)
- ResQ App (leftovers sales service used by the restaurant operator)
- Afterhours sales (Food is sold by the liter for anything left in the lunch lines before they are cleaned)
ResQ
This section contains information about ResQ, a leftover sales service used by the restaurant operator.
Data
See: https://resq-club.com/app/
Only restaurant operator has data access as of 2026.
No known API except via mobile application interfaces, limited scraping likely viable.
Sample data
Data format is not known, for ideation only:
| Published | Name | Price | Sold at |
|---|---|---|---|
| 2026-03-03 14:00:00 | Baguette, chicken | 3,3€ | 2026-03-03 14:15:00 |
| 2026-03-03 14:00:15 | Baguette, chicken | 3,3€ | NULL |
| 2026-03-03 14:00:15 | 1 liter container of chicken meat balls | 5€ | 2026-03-03 14:05:23 |
Leftovers sales data
Leftovers sales are sold as normal lunch line cash register data. Note that Lunch Line Waste document relates to customer waste (plate waste).
W&D leftovers data
Weigh and Dine is not tracked properly, but correlations can be drawn in theory:
First, check out the month's menu for all ingredients that may have been used, then look in Weigh and Dine for any recipes that could contain the ingredients. Then use sales and serving waste data to get at least some approximate magnitude of food reuse.