Benefits Of Cutting Food Waste
The issue isn't just a morale one however. Food waste also affects a restaurants bottom line. A US study found that 11.3% of the total amount of food purchased for a restaurant was thrown away. Food costs are the second largest expense for restaurants after wages. Just imagine the savings you could make if you were to reduce wastage by 10%.
The moral and cost-saving arguments aren't the only benefits of cutting food waste either. Promoting your sustainability can be a point of difference with your competitors. It can also increase employee morale where staff feel like they are part of a business that is playing it's part and contributing to the great good.
Here are 10 ideas that you can implement in your restaurant or cafe to cut food wastage.
1. Conduct A Waste Audit
2. Change Your Menu
3. Store Food Properly
4. Store Fruit and Vegetables Separately
5. Label and Manage Your Food
- What the item is
- When the food arrived
- The used-by or best-before date
Once the food has been labelled ensure that you manage the way in which food is used. Place new items behind older ones to ensure older items are used first. Another system is the "right to left" rule. Store newer food to the right of the fridge while older food is taken from the left.
6. Portion Control
- Staff should use portion control scales to ensure the correct amount of food is being served. This will also help you manage ordering and food costs better.
- Give diners the option of different portion sizes.
- Use small plates and glasses
- Set smaller plates but serve food on larger ones. Portions will look bigger that way.
7. Buy Only What You Need
Also ensure you know exactly what you need before placing orders. That way you don't double up on items or find yourself with more of a particular ingredient that you need because you failed to plan what you needed.