How to Reduce Kitchen Wastes in a Restaurant
About 1.3 billion tons of food is wasted each year worldwide. Filling the earth is full of food that could be donated to charity or given to workers. Next to food, a few other products, such as paper (napkins, children’s drawing paper, etc.) and plastic, are removed without reuse. When was the last time you analyzed the portion size of the dishes?
Restaurants are getting more information about ECO and are making changes to reduce their negative impact on the world. With garbage reduction, your restaurant can position itself as a friendly brand and perhaps even help save the lovely planet. But, of course, your restaurant must spend less money on replacing lost products and food, too.
Today, helping the environment is more critical than ever. Read on to learn about seven ways to reduce waste in your restaurants (a quick tip: reducing and reusing means saving money!).
Reuse any Products You Can
Instead of placing napkin dispensers on the tables or giving guests five napkins to use for only three, give guests napkins that can be washed and reused. The same goes for tablecloths: Some child-friendly restaurants offer pull-out tablecloths, which consume a lot of paper. Either use the washable tablecloths or leave them alone (and give each child a piece of paper and crayons). As for menus, sticky menus, or fittings that can be reused, paper menus are easily spotted and need to be discarded regularly.
If your restaurant uses silver or discarded fibers, make a plan to eliminate and reduce the waste generated by your restaurant. For example, install plasticware items with washable silverware, and stop providing customers with a straw unless requested. Also, look for new, grass-fed options that are better for nature, or try obsolete flights.
Install a POS System
POS systems allow employees to take orders digitally rather than write them down on paper to help reduce paper waste. POS programs also allow restaurateurs to keep track of inventory, which means it’s easier to know exactly what items need to be rearranged and how much each item is. This prevents excessive ordering, which can lead to overeating.
How do POS programs help restaurants reduce waste?
- Paperless order options
- Automated inventory tracking
- Marketing and analysis sales help you know what to buy and what to buy under.
Donate Leftovers to Charity
Of the 1.2 billion tons of food consumed annually, about 520 million tons come from restaurants. Nowadays, many charitable organizations worldwide allow restaurants to donate unused food. Even a law protects restaurants from being blamed for contributing new food when a person is sick (and there are no written offenses of this nature), as long as there was no intentional misconduct or negligence in handling food.
Some restaurants even use tax deductions for food donations. See the conditions for obtaining a tax deduction for your remaining contributions to a charity. Reducing tax on food rations is limited to less than 10% of your restaurant income, but this can be very helpful in the coming tax season.
Give Uneaten Leftovers to Employees.
Sometimes you have a special soup that doesn’t sell. Since charities often have strict guidelines on what they can and cannot accept as donations, you may have some leftover soup and can donate. Ask staff if they want to take any home for dinner. The same goes for leftover salad or other unused products.
Workers may want to strike as long as the food is safe, reducing food waste and increasing overall job satisfaction and reliability. In addition, free food goes a long way in enhancing the morale of the staff in your restaurant.
Use Perishable Produce Quickly
In 2017, the discovery of hyperlocal – a growing product or meat breeding in the same area as your restaurant – was called the practice of the first number of new restaurants. First, however, it is essential to know that the fruits and vegetables on the farm the table are healthier on a shorter shelf than those with preservatives.
Would you please keep track of when you choose fruits and vegetables to ensure you use them on time and don’t waste anything? With the integrated POS programs, track your list and get detailed reporting that helps you know when to re-order a new product and perishable food to use promptly.
Store all Food Properly & Have a Backup Plan if Something Goes Wrong
There is not enough pressure that the refrigerator and freezer always need to be at the right temperature (Less than 40 degrees Fahrenheit for refrigerators and 0 degrees Fahrenheit for freezers) to keep food safe to eat. Failure to keep track of food storage temperatures can lead to severe health and safety problems & can even lead to the closure of your restaurant due to breaches of health codes.
If something goes wrong, such as a power blackout, discard any food that has been more than forty degrees for more than three hours. You can also invest in a generator to ensure you can keep the fridge or your fridge running in case it goes out.
To avoid food allergies, install a Bluetooth temperature sensor in your food storage area to alert you to any problems. With these warnings, you can be prepared before the food is thrown.
Compost any Food You Can
Converting organic waste into compost allows the waste to return to the environment in soil nutrients. This decreases food waste in landfills and creates rich, nutritious soil to produce more natural products (good to do once you’ve started locating!). However, the process can be a bit complicated, so if you’re unsure how to get started, here are some tips.
Reducing restaurant waste is much easier than the masses think. Even a small item, such as wrapping paper napkins in a canvas, can help keep your wallet and environment safe over time. More significant investments, such as the POS plan, may seem like a very high cost to deal with, but it does follow a checklist to help ensure you buy only what you need; since you know when the order was placed. You can also estimate when it will be wrong. Big purchases now save money over time, and donating anything you can’t use makes a huge difference to those in need.