"With an effective waste management system, we could create a positive image of a socially responsible organization, increase profits and employee morale."
Do you know how much money you throw away in your trash every day due to lack of an effective waste management plan? Data issued by the study of University of Arizona says that the percentage of food waste is about 11.3%.
The cost of food for the preparation of meals is the second largest expense in the restaurant industry, right after man power cost. You can reduce these costs by almost 10% by using our powerful waste management toolkit.
Let’s get ahead and work it out with the help of our credible industry experts.
Building the team depends on the restaurant capacity and scope of the operations performed. It may be a team of 1 or 2 involved in the preparation of meals because they are familiar with a number of specific ingredients that are used when preparing certain dishes. On the other hand, the staffs in charge for cleaning and washing dishes are familiar with the type and quantity of garbage that left after customers finish with eating.
But above all, it is necessary to educate every member of the team about methods of monitoring, storage, and recycling. Moreover, a sense of purpose of your employees is very important for the success. They need to understand the importance of the evaluation of your waste.
Records about types and quantities of waste can be done by entering data into the paper form or on the computer. You can use simple paper sheet where your staff will record information about the product, quantity, reason for waste, date, and employee. We can design a clear action plan accordingly to avoid those.
The simplest way to sort waste is by using different containers – buckets for certain types of waste. Waste is primarily necessary to sort to the one that can be recycled, such as food packaging, glass, paper, plastic bottles or organic waste from the kitchen, food scraps that your guests did not eat, all green food that can go to composting. This helps you to manage your wastes in an efficient manner with less environmental hazards.
Make sure that your employees are taking proper precautions while working with garbage. This includes protective masks, gloves and special uniforms for this purpose. Do not forget to document it to avoid any confusion.
After identifying the restaurant menu items that usually have the most leftovers start working on reducing the portion size of these items. In This powerful strategy helps not only to reduce the quantity of waste but also reducing the food cost of cooking and ultimately contributes to better profitability.
Use specialized knives for peeling of fruits and vegetables or knives for filleting and cutting meat or fish. These small differences in the quantity of food waste create a long run profitability effect. High-quality equipment also helps in time savings and better quality products.
By maintaining proper storage standards you can extend the time of use. Proper storage includes cleaning fruits and vegetables in standard intervals, storage in a suitable container with the label of storage date.
There can be a FIFO (First in first out method) for maintaining the inventory in operations. Set the foods that should be used first in front of the food that is stored newly. We can use a simple technique of left to right. According to this, we can arrange the items in left to right where oldest stock remains on the left side and so on. Once you develop it as a process which works very well to avoid expiration/spoilage of products due to less shelf life.