7 ways to reduce waste in your restaurant

/7 ways to reduce waste in your restaurant

Running a foodservice operation is never an easy task. You need to order ingredients on time, ensure your finances are in order and organize your staff amidst a world of other issues. It’s essential to evaluate the type of food you are making and it’s necessary to think about what happens to food that is left unattended to.

The first step to minimize wastage is to inquire how much you are wasting to start with and the type of wastage your restaurant is producing. Below are the ways on how to minimize food waste in your restaurant or cafeteria:

Food log system

Offer your staff with a simple sheet of paper where they will keep records of what food is being thrown away and the reason for the disposal and the volume which goes to wastage. There are various tracking systems which are now being used to monitor the food you are throwing out without having to keep records using either a pen and a sheet of paper. It’s also good to keep a second log system for post-consumer waste or food clients pay for but in the end, they never consume the food they had requested.

Consider Composting

Food waste is not good for any cafeteria budget or to the environment. Generating new specials out of repurposed ingredients is an exceptional way to reduce your food cost and ensure that amount of food which goes to wastage is greatly reduced. Another way to minimize wastage is by adding the ingredients you didn’t receive on time to the compost bin rather than the trash bin as it will also reduce spoilage.

Consider donating food

If you have products which are still safe for human consumption but due to other reasons they can’t be used, a local food bank may appreciate your donation to feeding the community citizens. Food banks are very essential and can be a very helpful tool in minimizing wastage to your restaurant or cafeteria.

Train staff to reduce waste

Ensure your staff is aware of the cost of the ingredients. Equip them with the necessary skills and knowledge on how to handle the various types of ingredients so as to minimize food waste. Also, train them to use every ingredient in the most economical way considering every ingredient count when it comes to the operation of the restaurant. Proper handling of these ingredients is one of the greatest ways of reducing restaurant waste.

Keep your stock organized

Running a foodservice operation is never an easy task. You need to order ingredients on time, ensure your finances are in order and organize your staff amidst a world of other issues. It’s essential to evaluate the type of food you are making and it’s necessary to think about what happens to food that is left unattended to.

The first step to minimize wastage is to inquire how much you are wasting to start with and the type of wastage your restaurant is producing. Below are the ways on how to minimize food waste in your restaurant or cafeteria:

Food log system

Offer your staff with a simple sheet of paper where they will keep records of what food is being thrown away and the reason for the disposal and the volume which goes to wastage. There are various tracking systems which are now being used to monitor the food you are throwing out without having to keep records using either a pen and a sheet of paper. It’s also good to keep a second log system for post-consumer waste or food clients pay for but in the end, they never consume the food they had requested.

Consider Composting

Food waste is not good for any cafeteria budget or to the environment. Generating new specials out of repurposed ingredients is an exceptional way to reduce your food cost and ensure that amount of food which goes to wastage is greatly reduced. Another way to minimize wastage is by adding the ingredients you didn’t receive on time to the compost bin rather than the trash bin as it will also reduce spoilage.

Consider donating food

If you have products which are still safe for human consumption but due to other reasons they can’t be used, a local food bank may appreciate your donation to feeding the community citizens. Food banks are very essential and can be a very helpful tool in minimizing wastage to your restaurant or cafeteria.

Train staff to reduce waste

Ensure your staff is aware of the cost of the ingredients. Equip them with the necessary skills and knowledge on how to handle the various types of ingredients so as to minimize wastage. Also, train them to use every ingredient in the most economical way considering every ingredient count when it comes to the operation of the restaurant. Proper handling of these ingredients is one of the greatest ways of reducing restaurant waste.

Keep your stock organized

By organizing your stock, you will be in a position to regulate the number of foods which end up in wastage. When dealing with perishable foods ensure they are getting used on time or you may consider preserving them in a refrigerator rotation system. Most of the restaurants are now using this system to preserve various items based on the packaging date. Ensure the products you acquired are getting used up first before using the latest stock.

Offer staff meals

If there are small amounts of ingredients left unconsumed and they are not sufficient for the next dinner service you may consider giving it to your staff bat no cost. Feeding your staff boosts their morale and prevents food from going into waste.

Running a foodservice operation is never an easy task. You need to order ingredients on time, ensure your finances are in order and organize your staff amidst a world of other issues. It’s essential to evaluate the type of food you are making and it’s necessary to think about what happens to food that is left unattended to.

The first step to minimize wastage is to inquire how much you are wasting to start with and the type of wastage your restaurant is producing. Below are the ways on how to minimize food waste in your restaurant or cafeteria:

Food log system

Offer your staff with a simple sheet of paper where they will keep records of what food is being thrown away and the reason for the disposal and the volume which goes to wastage. There are various tracking systems which are now being used to monitor the food you are throwing out without having to keep records using either a pen and a sheet of paper. It’s also good to keep a second log system for post-consumer waste or food clients pay for but in the end, they never consume the food they had requested.

Consider Composting

Food waste is not good for any cafeteria budget or to the environment. Generating new specials out of repurposed ingredients is an exceptional way to reduce your food cost and ensure that amount of food which goes to wastage is greatly reduced. Another way to minimize wastage is by adding the ingredients you didn’t receive on time to the compost bin rather than the trash bin as it will also reduce spoilage.

Consider donating food

If you have products which are still safe for human consumption but due to other reasons they can’t be used, a local food bank may appreciate your donation to feeding the community citizens. Food banks are very essential and can be a very helpful tool in minimizing wastage to your restaurant or cafeteria.

Train staff to reduce waste

Ensure your staff is aware of the cost of the ingredients. Equip them with the necessary skills and knowledge on how to handle the various types of ingredients so as to minimize wastage. Also, train them to use every ingredient in the most economical way considering every ingredient count when it comes to the operation of the restaurant. Proper handling of these ingredients is one of the greatest ways of reducing restaurant waste.

Keep your stock organized

By organizing your stock, you will be in a position to regulate the number of foods which end up in wastage. When dealing with perishable foods ensure they are getting used on time or you may consider preserving them in a refrigerator rotation system. Most of the restaurants are now using this system to preserve various items based on the packaging date. Ensure the products you acquired are getting used up first before using the latest stock.

Offer staff meals

If there are small amounts of ingredients left unconsumed and they are not sufficient for the next dinner service you may consider giving it to your staff bat no cost. Feeding your staff boosts their morale and prevents food from going into waste.
By organizing your stock, you will be in a position to regulate the number of foods which end up in wastage. When dealing with perishable foods ensure they are getting used on time or you may consider preserving them in a refrigerator rotation system. Most of the restaurants are now using this system to preserve various items based on the packaging date. Ensure the products you acquired are getting used up first before using the latest stock. 

Offer staff meals

If there are small amounts of ingredients left unconsumed and they are not sufficient for the next dinner service you may consider giving it to your staff bat no cost. Feeding your staff boosts their morale and prevents food from going into waste.



By |2019-05-30T06:19:29+00:00May 24th, 2019|Australia, How to|0 Comments

Leave A Comment