Sustainable restaurants:
less waste, more profit
Price intelligence not only optimizes your margin — it also reduces your restaurant's environmental impact. Pricora helps hospitality businesses comply with EU regulations and reduce their carbon footprint.
How Pricora reduces your carbon footprint
6 direct mechanisms of sustainable impact
Optimal price = less waste
When prices are right, restaurants adjust their purchasing better. Less surplus, less product wasted. A restaurant with optimized food cost buys 12-18% less unnecessary product.
Escandallo = exact waste control
Digital escandallo records real waste per ingredient. A chicken with 15% declared waste prevents the cook from ordering more than needed. Less purchase = less carbon footprint.
Integrated doggy bag (Law 1/2025)
Pricora's QR menu includes the doggy bag button complying with Law 1/2025 on food waste prevention. Customers request the container from the table without calling the waiter.
Digital menu = no paper
A restaurant prints 200-500 paper menus per year. With Pricora's QR menu, zero prints. With instant price and dish updates at no extra cost.
Local suppliers = less CO₂
Pricora's supplier directory prioritizes local Costa Blanca and Comunitat Valenciana suppliers. Local product = less transport = lower carbon footprint.
Integrated seasonal pricing
Pricora's engine adjusts prices by season, automatically favoring seasonal products with lower carbon footprint. Strawberries in spring, melon in summer.
EU sustainability regulations — Pricora helps you comply
🌿 Estimated sustainable impact · Average Spanish restaurant
Based on restaurant with 50 covers/day · 6 days/week
Does your restaurant want to be more sustainable?
Pricora includes doggy bag, paperless digital menu, escandallo with waste tracking and local supplier directory. All in one plan from €0.
🌿 Start free