Lowering Food Wastage In Your Restaurant

Every day, food waste is thrown out at every restaurant across your country. Those stacks of pancakes the table next to you didn’t finish at the cafe or the chunk of beef you left on your plate will all be thrown out.

Even those meals your customers return to your restaurant because they didn’t please them will also be discarded. All that food is wasted and will eventually wind up in a landfill. 

This article will show various ways to lower food wastage in your restaurant. The very first step to reducing food wastage is by changing the public’s behavior as well as the staff and chefs at your restaurant. 

You can do this by finding more innovative and better ways to divert the food to food banks,  how to use the food in the kitchen, or how to compost food your restaurant would have wasted. 

Tips On How To Lower Food Wastage

Try out these tips for proper food waste management and watch your restaurant blossom.

1. Portion Control. 

Checking the portion sizes of your menu items is vital as it helps to control food costs and helps in food waste management from your customer’s end. 

Portion control equipment can be vital when plating the dish portion size gives you an idea of the number of raw materials used while preparing the dish. Standardization of recipes helps keep your food cost in check.

2. Food Donation And Recycling.

 It is impossible to completely eradicate food wastage in a restaurant as some are bound to spoil or be left unused. Restaurants throw away heaps of food every day while millions of people starve. 

To ensure that meals do not get disposed of, you can donate them to a charity organization that will make good use of them.

Various organizations work for food waste management; you can contact them to donate some food items. For Bakeries, you can slash the price of a previously baked food to have the initial price under a day-old name.

3. Right Purchase.

It is necessary to monitor your existing stock before buying another fresh batch. Ensure to consult your inventory before purchasing new stock. Furthermore, avoid over-buying fresh produce and buy seasonal products instead.

When your vendors bring in new stock, ensure you or an experienced staff check the raw materials for spoilt or stale items. 

Always keep track of the manufacturing and expiration date of every food item. 

4. Store Food Product Correctly.

Every kitchen staff in your restaurant should familiarize themselves with the (FIFO) First in, First out method. This method helps rotate stock and use old items first. 

Your Staff should know the proper practices for rotating, storing, and labeling food items to ensure they are used efficiently, and no food expires.  

5. Order In Season.

Out-of-Season food items must be transported from a long distance, meaning they will have a shorter shelf life in your kitchen. 

Ensure you always order in season; it will help your food items stay longer, reducing food waste.

On A Final Note;

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