By now, most of us in the foodservice industry have seen the staggering food waste statistics. But, just in case you missed them, here’s one that’ll grab your attention: The restaurant industry spends an estimated $162 billion every year in costs related to wasted food. Ouch. Food waste is not only bad for the planet, it can be downright devastating for your bottom line. But, if you take measures to minimize food waste in your establishment, you can cut costs, boost business, and take care of our precious Mother Earth.
Fine-tune your inventory forecasting
First things first, resist the urge to buy in bulk. Instead of stocking up, forecast your inventory levels as accurately as possible, and only buy what you need. This helps ensure that food isn’t left to spoil in storage. Next, ensure you tightly track what’s in stock. Maintain a detailed list of your inventory, including use-by and best-before dates. Post it somewhere that’s easily visible for kitchen staff, and regularly remind them to use it as a resource and reference. This will help them to remember what’s available so they can use it (or donate it) before it goes to waste.
Use best practices for food storage
Before you assume you’re storing food at just-right temperatures, take a second look. Are your fridges and freezers running at the appropriate temperatures? Carefully inspect them to verify storing conditions are up to snuff. Not only will this prevent bacteria growth, but it will keep food fresher, longer. Keep food storage areas clean, and stick to a regular maintenance schedule. Also, pay attention to food placement. Minimize the chance of bacteria spreading by storing low-risk foods such as fruit and vegetables on higher shelves than high-risk foods such as dairy and protein.
Perfect your food presentation
Once you’ve verified that food is being properly stored behind the scenes, do your part up front. If you have grab-and-go or made-to-order food on display, put your best foot forward with presentation. Invest in merchandising equipment that really showcases the food product. Beyond prompting impulse sales, these temperature-controlled display cases allow you to keep food at its freshest, so it’s appealing to customers and doesn’t end up in the trash. Also, pay attention to portions — where possible, present food in reasonable, individual portions so customers actually eat it all, and food doesn’t go to waste.
Create a donation plan
No matter the measures you take to minimize it, inevitably, you will have some leftover food. That’s okay! The good news is, you can still curb waste by making sure unused food goes to a good home. Be proactive and establish partnerships with local charities to donate leftover meals and ingredients to those in need. Set the wheels in motion for a smooth process by establishing a collection and distribution schedule that works for both you and the charity.
More food for thought.
Looking for more ways to improve your inventory management practices and cut back on food waste? Look no further. Minimize your food waste and maximize your profits with these handy tips.
