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How to reduce restaurant waste



Food waste from restaurants is a major problem in the United States. In fact, a study by the Food Waste Reduction Alliance found that 84.3% of unused food in American restaurants is thrown away, while 14.3% is recycled and 1.4% of the food is donated. Apart from the negative environmental impact that food waste has on our planet, restaurant food waste also accounts for lost – but much-needed – income for restaurant owners. It is more important than ever to focus on reducing food waste and increasing efficiency. Here are the key areas to avoid unnecessary loss.

5 common ways to manage inventory to minimize restaurant waste from restaurants

1

. Do not buy too much (too much backstock can be a bad thing).

19659005] It is no secret that most food vendors run promotions from time to time and the temptation to refill can be tempting. But do you have enough space at the back of the house? Will you be able to sell through the product before it is destroyed? Keep in mind that excess inventory can tie up money. Only buy what you need when you handle perishable items such as raw materials. Items that require temperature control should also not be subject to overbought. Non-perishable items with a long shelf life should be given priority for "business purchases" and should still be purchased in some form of moderation.

2. Focus on temperature control.
Everyone knows that temperature control is one of the first things health inspectors look at because of the increased risk of foodborne illness. Avoid the "risk zone" of 41 – 140 degrees by carefully monitoring refrigeration and heating equipment. Temperature controls for both hot and cold temperatures should be routine and will result in a reduction in food waste.

3. Label food correctly.
Keeping detailed labels on food can help ensure that it is used before it is destroyed. The phrase "first in first out" (FIFO) is something that every employee should know and follow. In addition, you should consider requiring the following information on all labels:

  • Product name
  • Employee name or initials
  • Preparation date
  • Use date

4. Use a warehouse management system.
During FIFO, the food that has been stored the longest is used first. Maintaining the FIFO system can be more work but ultimately pays dividends to reduce food waste and profit loss.

5. Conduct regular inspections of inventories.
Ensure that employees perform quality inspections of all warehouses to reduce food waste. It is easy for employees to slip over details in the chaos behind housework, so it is important to double-check their work. There should also be a digital paper track or paper copy that is recorded when all deliveries are received. If your cash is integrated with stock, it's even better! This technology provides a real-time view of inventory levels, so you can stay ahead of potential problems.

Manage business decisions with food waste in mind

  • Keep menu production close to the customer's order. This is an excellent example of how profitable business decisions and food waste are intertwined. Notice trends to see which menu items are most popular and profitable. By using customers' interest in managing your menu options, you save money for the company and prevent food from ending up in the landfill.
  • Reuse ingredients. It is a common practice in the kitchen to turn items from yesterday into something for today. Encourage your chefs and staff to get creative and find ways to use all the ingredients before they are destroyed. Can you give new life to the remaining lamb from the braise from the previous night? Do you have extra vegetables you can make into chimichurri? Or can you donate additional leftovers and leftovers to livestock on a local farm?
  • Train your staff. Proper training programs can go a long way in preventing loss in a restaurant. Make sure your staff has knowledge and that there are clear expectations on how to reduce waste and reward those who are consistent.
  • Bring food leftovers to life in a family meal. Investing in a happy and well-fed staff is valuable for all entrepreneurs. Plan your family menu around what you have left and need to use before the food gets bad. Or as a final step towards food waste, consider letting employees take some of these foods home.
  • Donate food to charity. Donating foods that are still safe to consume can help the millions of people who get hungry every night. In addition to helping your local community, donating food may include tax benefits.
  • Invest in a cash register system. Modern cash register systems have functions that can help reduce food waste and loss of profit. Inventory management and streamlined food ordering can significantly reduce food waste.

Read, & # 39; 3 benefits of a restaurant cash register system. & # 39;

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