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Thanks for all the well-reasoned thoughts… definitely food for thought so to speak 🙂
@jeffwllms, you’re right, I was considering “solicitation” to be active solicitation as in “do you want fries with that?” or “Would you like to add $1 to your grocery bill to support XYZ charity”. We would only do separate marketing and what I suppose would be passive solicitation (no pressure).
I am not sharing every detail just yet because we are in early development, but I can share a bit more:
— The primary goal is to reduce the amount of food thrown away from uneaten restaurant meals
— We want to then take the value saved from that and direct it to charity, for example, a major area food bank
The money does not come out of the restaurant’s pocket– but would come out of the guest’s– with the idea that only those guests who are not trying to consume all the food would participate. They would pay full price, but receive a smaller portion. That way the restaurant makes full margin. The value of the food saved from being served would go to charity.
If people can take home leftovers, that’s great! If people finish everything, that’s great too! It’s more for those situations where it doesn’t make sense to consume everything or take home leftovers that we want this option available. E.g. business travelers, leisure travelers, or if for whatever reason do not think you will consume the leftovers.
“Sonny’s Way” is also an interesting idea and we’ll be in touch if we move forward on that one 🙂