Three Simple Tips for Reducing Your Restaurant Food Waste
Food recycling is essential for restaurants. This process minimises the amount of organic waste which ends up in the landfills. This is beneficial because it limits the number of landfills which would need to be established to handle the materials. In addition, recycling reduces greenhouse gases like methane, which is formed as organic waste decomposes. Unfortunately, commercial food waste removal can be costly because the materials are usually weighty. Therefore, it is advisable to reduce your total waste to manage total costs. Here are some tips on reducing discarded food in your restaurant.
Consider Portion Reduction
You should think about reducing the portion of the foods in your restaurant. In simple terms, conduct an evaluation of the menu and identify the items which end up with the highest amount of leftovers. Think about reducing the food served to a more manageable amount. This will not only reduce food; it will also minimise your input expenses and increase your earnings. If you are averse to making this change, you can offer an alternative smaller portion to those who cannot finish the original portion.
Manage Your Ingredients
Proper management of ingredients is crucial for food waste reduction. Simply speaking, in some cases, the customers might not be responsible for a lot of the discarded food. You and your employees might contribute to the total rubbish by discarding ingredients due to poor planning. For instance, it is not uncommon for some rarely used products in restaurants to spoil before usage. If you often need to throw away ingredients due to spoilage, you should think about changing your purchase plan. You can buy those items in smaller packages instead of a larger load which cannot be used in time. It is also worthwhile to establish a standard plan for using the ingredients in your restaurant. Discuss the best method to ensure that older items are used first to avoid spoilage.
Choose Better Equipment
The preparation of food ingredients can result in a lot of waste if there are no suitable tools and equipment for the tasks. This will increase your total restaurant expenses through higher input costs and higher waste disposal expenses. Therefore, you should plan on investing in better tools and machines for your kitchen. For instance, look for specialised knives for peeling your vegetables and cutting your meat to minimise the unusable portions of the food.
Finally, hire professionals to handle your commercial food waste removal and recycling needs.
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