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Restaurants: What you need to know about managing your waste

When you're running a restaurant, simple habits can go a long way in managing your waste. And the first step is to understand exactly how much food is being wasted. 

Restaurants deal with primarily three kinds of waste:

1. Pre-consumer waste: that never leaves the kitchen

2. Post-consumer waste: that reaches the customer but does not get consumed

3. Disposables: this includes things like paper napkins, packaging material, etc

While trying to limit the amount of waste your restaurant produces, there are three key points that you need to keep in mind:

Be creative with the scraps

Educate your employees on the importance of not wasting food and encourage them to use as much of each ingredient as possible. Sometimes it's a good idea to make a habit of using leftover ingredients to create daily specials. Another smart thing to do with ingredients that aren't enough for an entire dinner service, is to offer staff meals - give them to your staff for free - it's much better than creating and managing waste.  

Manage kitchen waste and spoilage

Too much waste in the kitchen means higher food costs. That’s why it’s important to always remind your employees of the common practices that prevent food waste:

  • Store and handle food properly
  • Accurately measure portion sizes
  • Avoid preparing large quantities of food in advance
  • Avoid purchasing too much inventory.

What can we do about food waste? Fresh facts for restaurant, catering and hospitality staff.

Train your staff

Train and monitor your kitchen staff. Pay attention to what appears in the kitchen’s trash cans so you know what’s being wasted. Encourage staff to re-purpose ingredients in a way that can reduce waste. For example, you can make use day-old bread to make croutons or add leftover meat into a soup. This will help you keep your food costs under control.

Now that you have all these great tips and ideas to choose from, coming up with a strong business plan for your restaurant shouldn’t feel like a total burden anymore!

We bet you’ve even thought of your own great ideas as you were going through this list, right? The key is to be one with your business – to know exactly what it is, inside and out, so you know exactly what your customers would love and remember about your restaurant.

Come to think of it, there really are countless of great restaurant business ideas out there just waiting to be discovered! Again, with creativity, resourcefulness, and being wise with every decision you make, you’ll be set to create a great business plan for your restaurant.

These tips was first published on alsco.com.au's  100+ more tips on restaurant planning strategies article. Alsco offers cost-efficient rental services that are tailored for your business. including first aid kit rentals and training services, linen and workwear, and hygiene systems. 

IF YOU'RE A RESTAURANT OWNER, YOU MIGHT ALSO LIKE TO READ:

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