How Temperature and Humidity Sensors Improve a Restaurant’s Bottom Line

With recent advancements in temperature and humidity sensors, food waste and loss events are now an avoidable cost driver for restaurants.

Therma temperature and humidity sensor in a lowboy fridge
Therma temperature and humidity sensor

Food waste accounts for nearly a third of overall restaurant expenses per year, weighing in at an average of 50,000 pounds per location! With the average restaurant spending 30-33% of its revenue on ingredients, reducing food waste and loss events can greatly impact a restaurant’s bottom line.

Why Temperature Monitoring is Important

Temperature monitoring is essential to restaurants because 85 percent of restaurant product loss issues are attributable to substandard food storage conditions. Temperatures exceeding 40 degrees Fahrenheit can spoil sensitive items such as greens or meats in less than 2 hours, and these warmer temperatures allow bacteria to thrive and multiply every 20 minutes. 

For most restaurants, this leads to soggy boxes and spoiled inventory. In extreme cases, this can lead to food poisoning, and its accompanying headaches, such as responding to customer complaints and health department reports.

Revolutionizing Restaurant Temperature Logs

Temperature monitoring has always been part of the restaurant business, traditionally through manual thermometer temperature checks. Unfortunately, manual checks put inventory at risk through human error, inaccurate readings, or equipment failure. To eliminate loss events and improve profits, restaurateurs and fast-casual franchises have turned to a new solution – temperature and humidity sensors.   

Wireless temperature monitoring is already prevalent in various sectors, such as healthcare, transportation, and logistics. Like a restaurant, these businesses necessitate precise data and can’t afford to throw away valuable products. Despite an enormous need for sensor technology and many options on the market, only 5% of restaurants are currently using sensor technology because of cost and feasibility restrictions. 

For instance, some temperature sensors need to embed wires into the infrastructure of the building to function effectively. Recent innovations have brought WiFi and Bluetooth sensors to market, but the signals can be unreliable in walk-ins or freezers. 

At Therma, we’re proud to offer the first sensor solution designed with restaurants in mind. Our sensors are wireless and use long-range radio (LoRaWAN) rather than Bluetooth, allowing them to send, record, and measure data everywhere from the front to the back of the house.

Temperature Sensors Bring Real Payoffs

One franchise that saw benefits from temperature and humidity sensors is Eggs Up Grill. Based in the Southern US, Eggs Up Grill is in the heart of hurricane country. Their locations are prone to power outages in the summer and fall. Looking for solutions, owner Marc Cotone implemented Therma and found it simple to install and immediately useful.

When recounting how Therma helped him save money in his restaurant, Marc said that an unexpected ROI driver for him was “[saving] the labor costs for re-prepping food that had to get thrown out due to spoilage — that can be hours of time!”

Rest Easy While Saving Money

Ultimately, temperature and humidity sensors create more profitable businesses and save restaurant owners time. At Therma, we’ve seen our restaurant customers save at least $15,000 per location, per year in food waste and equipment costs. 

For more information on how Therma can help your business run smoother, chat with our customer service below, purchase sensors online, or schedule a demo with a Therma representative. 

 

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