In modern society, food waste is a big problem and the restaurant sector is the most noticeable place. Large buffet restaurants regularly attract large city gatherings under one roof, and the same food is prepared in large quantities. Sadly, a lot of prepared food goes to waste at the end of the day. But keeping sustainability and the environment in mind, some restaurants sincerely follow the best possible ways to minimize food waste.
Here are six practices that restaurants focus on to reduce waste:
1. The team clarifies the extent of reserve purchases and avoids overbought, helping to track actual consumption as efficiently as possible.
2. Store food in a clean, properly regulated environment and follow the FIFO method for stock rotation with appropriate refrigeration temperature.
3. Warehouse inventory keeps track of all required food item requirements at the right time to avoid food being forgotten and also to avoid waste.
4. Regularly check fresh food deliveries to avoid excess and waste.
5. Practice portion control, as quality takes precedence over quantity.
6. Provide leftovers in packages to those in need. To strengthen restaurant cost control and maximize profits, waste control measures must be implemented. Failure to do so could lead to some serious long-term effects on our ecosystem.
Author: Kamal Jalan, Chief Revenue Officer (CRO) at Black Pearl, Marathahalli, Bengaluru
