Let’s take food waste seriously.
Here are some practical tips for restaurant owners to minimize food waste daily:
🍒Menu Planning: Plan your menu carefully to ensure ingredients are used efficiently across multiple dishes (an ingredient used 3 times on the menu is recommended). Consider offering daily specials based on ingredients that need to be used up.
🍟 Portion Control: Train staff to serve appropriate portion sizes to minimize plate waste. Offer smaller portion options for lighter appetites.
🥐 Inventory Management: Keep track of inventory levels regularly to avoid over-ordering and spoilage. Use a first-in, first-out (FIFO) ‼️ system to rotate stock and prioritize ingredients nearing expiration.
🌶️Creative Cooking: Encourage chefs to get creative with leftovers and trimmings. Repurpose vegetable scraps for ✔️stocks, ✔️sauces, or ✔️soups.
🍤 Collaborate with Suppliers: Work closely with suppliers to optimize orders and minimize overstock. Communicate any changes in demand to avoid unnecessary deliveries and excess supply.
🍳Staff Training: Educate staff about the importance of reducing food waste and provide training on proper portioning, storage, and handling techniques.
🥑 Compost and Donate: Implement composting programs for food scraps and donate surplus food to local charities or food banks.
For more personalised tips and tricks and Waste Book Audit contact us here!
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Food waste reduction
Menu planning
Portion control
Inventory management
Creative cooking
Customer education
Supplier collaboration
Staff training
Composting
Food donation
Sustainable practices
Responsible sourcing
First-in, first-out (FIFO)
Surplus utilization
Waste minimization strategies