5 March 2010
Waste Reduction in the Restaurant Industry
Posted by Crystal under: News; Recession Tips & Tricks .
All of our modern-day activities usually have environmental costs, especially in the food service operations. It takes energy and resources to produce food and food-related services and to deal with the disposal of such products. This includes air or water pollution, energy-related waste, or solid waste disposal. However, with the right approach, it is possible to not only reduce waste, but at the same time increase your energy efficiencies, become environmentally friendly and reduce costs.
Purchasing. Initial investment in more environmentally sound choices will pay for itself pretty quickly through efficient energy use and reduced disposal costs. This includes purchasing energy efficient equipment, as well as making different purchasing choices on a smaller scale. For instance, start serving carbonated beverages from a beverage dispenser rather than from a bottle or a can. Buy bar mixes, drink mixes, juices, iced tea and other products in concentrated form: they are cheaper and do not use cans or bottles. Also, consider using refillable condiment containers and purchase condiments in bulk as well. This includes ketchup, sugar, cream, etc.
Packaging. Reducing packaging is one of the most efficient ways to reduce waste. You may let your suppliers know that you want your products minimally packaged. You can also ask suppliers to take back their shipping boxes and pallets for reusing. Minimize unnecessary packaging, such as double wrapping or bagging for take-out foods.
Product Handling & Storage. Reduce your costs by intelligently managing product handling and storage. Always check your produce delivery for any rotten or damaged products. Date products when you receive them. Clean your coolers and freezers regularly to ensure no food had fallen behind and had rotten. Store perishables in reusable airtight containers to prevent dehydration and spoilage. When freezing products wrap them tightly and date them: this will minimize waste due to freezer burn and ensure that you use products timely.
Food Preparation & Storage. More savings can be realized by reducing waste of the already prepared food. Keep inventory at the appropriate level to avoid waste due to spoilage. Avoid over-preparation and start using hourly or daily production charts for that purpose. Pre-cool hot foods and place them into clean, shallow containers before storing foods in the refrigerator. When trimming food, avoid over-trimming. Avoid wasting vegetable and meat trimmings; instead use them for preparation of “base” foods, such as soup stocks.
Recycling. Reduce the volume of recyclables by implementing simple measures, such as making sure tins and aluminum cans are flattened before being placed in the recycling bin. Set up a special recyclable service for your waste grease, fat or used cooking oil.
Employee Training. Train staff about waste reduction techniques, such as avoiding over-preparation of food and subsequent wasting, creating checklists and procedures about the process of product handling, food preparation and storage. Create incentives for your staff for adhering to the above waste reduction strategies. Create other waste-reduction opportunities, such as rewarding staff for reduced breakage or loss of china, and so on.
Equipment. Clean and maintain your equipment (refrigerator, freezer, air conditioners) on a regular monthly basis. This extends the life of the compressors, which, in turn, reduces energy costs and reduces food spoilage due to breakdowns. Remember to check for air intakes in the appliances to ensure there is no accumulated dust. Clean the fryers daily and filter the oil daily to extend the life of fryers.
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