How to Reduce Food Waste in Your Business
If you're keen to maximise profit in your food business, it might just pay to look in the rubbish bin!
Food waste leaves a hole in many a business budget, so it's worth taking it seriously. You’ll do your bit towards reducing the environmental impact of your business as well. And don’t worry. It couldn’t be easier to ensure less of your hard-earned money goes in the bin. Here's how.
Reduce over-ordering
Busy days often mean rushing to get what you think you need, without checking what you already have. Stock management has the most important role to play in minimising food wastage, so it’s time to take a look at your systems. For example, are you using most of the products you buy in bulk before they expire? If not, revise your ordering systems with suppliers.
Regularly ask for feedback from customers to determine what’s in demand. It may not be worth it to keep those ‘just in case’ items on the menu if they require ingredients with short life spans. Speaking of which, adjust your menu to incorporate seasonal fruit and vegetables. They’re often cheaper and they’ll last longer when sourced locally.
Maximise food storage
When was the last time you looked at your storage areas with fresh eyes? Are they adequate in terms of ensuring food lasts longer? The first thing to do is check the temperature of your fridge to make sure it meets industry standards. Run regular training sessions with staff about the importance of keeping storage areas clean.
At the top of the list should be checking the ‘use by’ labels of stock. Place the oldest items at the front of shelves so they’re automatically used first. Another simple way to maximise food storage is to store products in vacuum packaging or airtight containers as soon as they’re delivered. Organisation is everything back of house, and this includes constantly monitoring your storage systems to ensure best practice.
Make the most of menu items
No one likes to scrape perfectly good food from plates into the bin. Yet, it’s almost impossible to avoid. Observe the items your customers regularly leave behind. For example, do people eat that lovely side salad? If the answer is no more often than not, make it an added extra that’s available to order off the menu if people want it. Consider offering smaller portion sizes of main dishes to reduce the food that’s often left on plates.
Smaller doesn’t have to mean less of a taste sensation either. Simply add ingredients that pack a flavour punch in a spoonful, like wholesale relish products in Sydney. You can order Relish48 relishes, pickles and peppers in catering-sized packaging.
This way, you’re just a dollop of burger relish, sliced jalapeno peppers or hot pepper rings away from a zingy hit of flavour that speaks for itself without the added extras that may go to waste!