How to Control and Avoid Food Waste in a Restaurant?

Posted by Jim Walker

There are plenty of mindful steps a restaurateur can take to avoid the most common problem of food wastage. America is well known for wasting over 80 billion pounds, i.e. around 40% of the total food supply in the nation. Food is the major contributor to landfills in the country. 

It’s an excellent time for the food industry to take a stance and look for new ways to save food wastage. It is also suitable for your business. It shows customers that you care about food. It can also save on your food preparation cost. You need to monitor the food waste in your premises. You should have a simple restaurant POS to keep a food waste note. Guide your staff to track the details and weight of every trash.  

Why should you have a Food Waste Journal?

First of all, it has the advantage of accountability. If any specific shift or department is producing more waste, you can investigate what the actual cause is. Next up, you can ensure that your efforts are making a change. If median waste is getting down, it shows that your strategies are going well. 

Third, you can make data-driven decisions. Suppose you’ve got many food trimmings, you can plan specific strategies to address your concerns. You can ask your chefs to improve their chopping skills to avoid waste or buy pre-prepped items to save time and prevent waste. 

Food Audits 

It is another excellent way to avoid food waste. It is a detailed overview of your food waste output, and it takes a summary of your business. It can help you determine the amount of food waste you dispose of.  It gives a clear insight into the problem areas where you need improvements. You can do a food audit in different ways. It usually consists of tracking some of the essential variables. 

First, you can track how much food waste is produced, and second, how many guests being served. The latter is also important as customers usually don’t finish their orders. You can track wastage individually for your customers and business. Guide your staff to note down the amount of food which goes to waste, type of waste, and reason behind wastage. You can do food audits every day or week. 

Bottom line There are several small steps we need to take to avoid the big problem of food waste. You need proper inventory management to get a head start. By choosing an influential restaurant POS, you can make it happen. This tool can help you manage inventory levels in real-time. Feel free to get in touch and find out how technology can have a significant impact on carbon footprint and bottom line.

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