As customers push for more environmentally friendly businesses to spend their money on, the restaurant industry, too, has learned to adapt to this change for the better.
Restaurants that market themselves as eco-friendly are often fan favorites of today’s active and engaged youth looking for ways to contribute to keeping wastage at bay.
Here are some valuable tips on how to reduce restaurant wastage.
1. Use a POS system
POS systems are being widely utilized in restaurants in many countries. The staff takes orders digitally rather than on paper, and the kitchen is immediately notified.
Investing in a POS system can significantly increase your restaurant’s efficiency in many areas. Paper usage is reduced considerably. Automated inventory tracking of food items helps prevent over-ordering or letting products sit beyond their expiry dates.
This goes a long way in eliminating food wastage and can be an excellent investment in the long run.
2. Use Reusable Products
Disposal items offered by restaurants are often overlooked as a source of waste.
Small seemingly inconsequential things such as paper tissues, plastic cutlery and straws, condiment sachets, and paper menus and receipts can add to a restaurant’s overall waste production.
Instead, opt for cloth napkins and table cloths that can be washed and reused, laminated menus and digital receipts emailed to customers, and condiments in glass bottles.
Get rid of items such as straws and paper cups completely wherever possible.
3. Proper Food Storage
Perishable edibles such as fruits and vegetables should be stored where they are kept fresh. They should be consumed quickly to prevent rotting.
Regular cleaning and maintenance of refrigerators and freezers ensure they function optimally to prevent meat, dairy, and other items from spoiling.
Ideally, restaurants should have a backup plan in case of freezer breakdown or power outages, such as an on-site generator.
Many city governments across the globe have even started to levy fines and take stringent measures against eateries that throw away uneaten food.
At the end of the day, leftovers can be given to employees or donated to local food banks and charities.
Food donations may even be tax-deductible in some areas, which is a great incentive to cut down on wastage.
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